Easy Apple Cranberry Crisp
8 servings This easy apple cranberry crisp is the perfect fall dessert! It features sweet apples and tart cranberries baked under a golden, crunchy crumble topping. Served warm with a scoop of vanilla ice cream, it's an irresistible treat. Read more Cranberries always remind me of the holidays. While I love pumpkin pie, turkey with all the fixings, and other seasonal favorites, cranberries truly make fall and the holiday season come alive for me. I enjoy using fresh cranberries to make homemade cranberry sauce, chutneys, and desserts like this crisp.The combination of apples and cranberries is a classic pairing, and the tartness of the cranberries perfectly balances the sweetness of the crumble topping. A warm crisp with cold ice cream melting on top is pure comfort food.For this recipe, I prefer the bite of Granny Smith apples, but you can use your favorite variety. Macintosh or Fuji apples would also work well. If you're not an apple fan, try using pears instead.I encourage you to make this recipe exactly as written the first time to get a feel for it. Then, feel free to experiment! This is one of those forgiving baking recipes that allows for some flexibility. You can easily swap out the apples for pears or add nuts to the crumble topping. For a gluten-free version, simply use a 1-to-1 gluten-free flour blend. Read less x saved ChefLynn Cool Cook October 30, 2024 90 min.90 min.1/5 90 min. 90 min. 1/5 Ingredients: Filling: 3 LB of granny Smith apple (or other kind)1 dried cranberries (preferably 50% less sugar variety)1 can of whole berry cranberry sauce (rinsed of jelly)¼ cup of all-purpose flour1 TBSP of cornstarch½ cup of granulated sugar1 TBSP of cinnamon¾ TSP of ground nutmeg Pinch of Zest and juice of 2 lemons 3 LB of granny Smith apple (or other kind) 1 dried cranberries (preferably 50% less sugar variety) 1 can of whole berry cranberry sauce (rinsed of jelly) ¼ cup of all-purpose flour 1 TBSP of cornstarch ½ cup of granulated sugar 1 TBSP of cinnamon ¾ TSP of ground nutmeg Pinch of Zest and juice of 2 lemons Crumble Topping: 1 ½ cup of all-purpose flour1 cup of oats (regular, rolled)¾ cup of granulated sugar¾ cup of brown sugar (lighly packed cup) Pinch of kosher salt 1 ½ cup of all-purpose flour 1 cup of oats (regular, rolled) ¾ cup of granulated sugar ¾ cup of brown sugar (lighly packed cup) Pinch of kosher salt Directions: 1. Preparation Preheat the oven to 350°F. Preheat the oven to 350°F. 2. For the Filling Peel, core, and dice the apples – cut into about ½ inch dice. Place apples and all other ingredients in a large mixing bowl and toss to combine. Pour into a 9 X 13 baking dish or divide evenly into individual ramekins and set aside. Peel, core, and dice the apples – cut into about ½ inch dice. Place apples and all other ingredients in a large mixing bowl and toss to combine. Pour into a 9 X 13 baking dish or divide evenly into individual ramekins and set aside. 3. For the Crumble Topping Place all the ingredients into the bowl of a stand mixer fitted with the paddle attachment. Mix starting on low and moving gradually up to medium until well combined and the butter is about the size of peas. If you don’t have a stand mixer, you can use a hand mixer or your hands to crumble everything together. Just work quickly so as not to melt the butter too much. Sprinkle the topping over the cranberry-apple mixture evenly. Bake at 350°F for 45 minutes to 1 hour. Remove and allow to cool for 10 minutes before serving. Place all the ingredients into the bowl of a stand mixer fitted with the paddle attachment. Mix starting on low and moving gradually up to medium until well combined and the butter is about the size of peas. If you don’t have a stand mixer, you can use a hand mixer or your hands to crumble everything together. Just work quickly so as not to melt the butter too much. Sprinkle the topping over the cranberry-apple mixture evenly. Bake at 350°F for 45 minutes to 1 hour. Remove and allow to cool for 10 minutes before serving. Notes Optionally, add ½ cup of chopped walnut or pecans to the crumble for extra crunch. If fresh cranberries are in season, you can use 1 ½ cups of fresh instead of the dried and canned – I usually prefer this; however, if I am making it early in the season, I will use the combination of dried and canned rinsed of the jelly. Optionally, add ½ cup of chopped walnut or pecans to the crumble for extra crunch. If fresh cranberries are in season, you can use 1 ½ cups of fresh instead of the dried and canned – I usually prefer this; however, if I am making it early in the season, I will use the combination of dried and canned rinsed of the jelly. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.