Description
Apple Cranberry Crisp combines tart cranberries with sweet apples under a buttery, spiced oat topping. A simple, comforting dessert for any season.
Ingredients
Scale
- Main Fruit Filling:
- 6 medium apples (Granny Smith, Honeycrisp), peeled, cored, and sliced
- 12 oz fresh or frozen cranberries
- 1 tbsp lemon juice
- Sweeteners & Thickeners:
- 1/2 cup granulated sugar (for filling)
- 1/2 cup light brown sugar, packed (for topping)
- 1/4 cup all-purpose flour (for filling)
- 1/2 cup all-purpose flour (for topping)
- Crisp Topping Essentials:
- 1 cup rolled oats (not instant)
- 1/2 cup unsalted butter, cold and cubed
- Flavor Boosters:
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt (for topping)
Instructions
- Prep the Fruit:: Peel, core, and slice apples. In a bowl, toss apples with cranberries, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Stir until coated. You’ll already smell that delightful sweet and tart mix!
- Make the Topping:: In another bowl, whisk flour, brown sugar, oats, and salt. Cut in cold, cubed butter with fingertips until coarse crumbs form. Don’t overmix; we want crumbly texture, not dough, for a crunchy crisp topping.
- Assemble Your Crisp:: Pour fruit mixture into a 9×13-inch baking dish. Spread it out. Sprinkle topping all over. Don’t press; we want it light and airy for maximum crunch. I once used a smaller dish, and it overflowed, oops!
- Bake to Golden Perfection:: Bake at 375°F (190°C) for 40-50 minutes. It’s ready when fruit bubbles and topping is golden brown. That smell! This baking time is crucial for a bubbly Apple Cranberry Crisp.
- Cool Down:: Once out, let the crisp cool on a wire rack for 15-20 minutes. This lets the filling set, preventing a runny mess. Trust me, I’ve burned my tongue rushing this step!
- Serve and Enjoy:: Serve warm crisp with vanilla bean ice cream or whipped cream. The contrast of warm fruit and cold cream? Absolute heaven. I just put the dish out and let everyone dig in!