Description
A warm, comforting Apple Cranberry Crisp featuring a perfect balance of tart cranberries and sweet apples topped with a crunchy oat and brown sugar crumble. This oven-baked dessert delivers layers of flavor and texture, combining tender fruit filling spiced with cinnamon and nutmeg with a golden, buttery topping, ideal for cozy gatherings and festive occasions.
Ingredients
Scale
Fruit Filling
- 6 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced ¼-inch thick
- 2 cups fresh or frozen cranberries
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of salt
Crisp Topping
- 1 cup old-fashioned rolled oats
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking throughout the process.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish or a deep 10-inch pie dish using butter or non-stick spray and set aside.
- Peel and Slice Apples: Peel, core, and slice 6 medium apples into ¼-inch thick wedges. Place the sliced apples into a large mixing bowl.
- Add Cranberries: Rinse 2 cups of fresh or frozen cranberries (no need to thaw if frozen) and add them to the bowl with the apples.
- Sweeten and Spice the Filling: Add ⅓ cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a pinch of salt to the fruit. Gently toss until the mixture is evenly coated. Taste and add an additional tablespoon of sugar if the filling is too tart. Pour the mixture evenly into the prepared baking dish.
- Make the Topping: In a separate bowl, whisk together 1 cup old-fashioned oats, ¾ cup packed brown sugar, ½ cup all-purpose flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt until well combined.
- Incorporate the Butter: Add ½ cup cold unsalted butter cut into small cubes. Using a pastry cutter, fork, or fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 teaspoon vanilla extract for enhanced flavor.
- Add the Topping: Sprinkle the oat mixture evenly over the fruit filling without pressing down to maintain a crunchy texture.
- Bake Until Golden and Bubbling: Place the baking dish in the center of the oven and bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cover loosely with aluminum foil if the topping browns too quickly.
- Cool Slightly Before Serving: Allow the apple cranberry crisp to rest for 15 to 20 minutes after baking to let the filling set, making it easier to serve.
Notes
- Adjust the sugar in the filling according to the tartness of cranberries and sweetness of apples to balance flavors.
- Use old-fashioned rolled oats for the topping to achieve a chewy and crisp texture; avoid instant oats.
- Uniformly slice apples to ensure even cooking throughout the crisp.
- Cover the crisp loosely with foil if the topping begins to brown too quickly during baking.
- Allow the crisp to cool before serving to prevent the filling from being too runny.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cranberry crisp, baked fruit dessert, oatmeal crisp, fall dessert, holiday dessert
