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Apple Cranberry Crisp

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This apple cranberry crisp is a delightful and easy dessert, with a sweet tart spiced fruit layer and golden buttery crumble topping!

Ingredients

Scale

For the cranberry apple filling

  • 5 cups (4 medium to large or 1 1/2 pounds) sweet tart apples
  • 1 1/2 cups fresh or frozen cranberries* (5 ounces)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest)
  • 1 teaspoon ground cinnamon

For the topping

  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 3/4 cup Old Fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold unsalted or salted butter (or vegan butter**), cut into pieces

Instructions

  1. Preheat the oven to 350°F.
  2. Make the filling: Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with cranberries, orange zest, granulated sugar, brown sugar, cornstarch, and cinnamon in a large bowl and toss until well coated. Pour into a 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, vanilla, and kosher salt. Cut the butter into small pieces and then use a fork to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Notes

Dried berries: Dried cranberries can also work, but use only 3/4 cup of the dried berries.

Vegan swaps: You can also substitute room temperature refined coconut oil or vegan butter for a vegan crisp.

Pan Size: This recipe fits perfectly in a 7×11 baking dish, but a deep 9-inch square pan or a pie dish works well too.

Find it online: https://www.acouplecooks.com/apple-cranberry-crisp/