Recipe: Cranberry Apple Crisp
A very Autumn-flavored dessert, good any time of year. Serve it hot, on its own or topped with vanilla ice cream! I don't know if this is technically a crisp, but it tastes good enough that I have a hard time worrying about the nomenclature.
Notes
I find frozen cranberries work best for this dish. If you have fresh cranberries, throw them in the freezer several hours before you begin your prep.
Ingredients
- 2 cups + 7 tbsp all-purpose flour
- 2 cups old fashioned oats
- 1⅓ cups brown sugar
- 1 cup + 7 tbsp cold butter, cut into pieces
- 8-9 Granny Smith apples, peeled (optional), cored, and sliced
- 2 cups cranberries
- ½ tbsp lemon juice
- 1¼ cup sugar
- 1½ tsp cinnamon
- 1 pinch nutmeg
Directions
- Preheat oven to 350°F
- Butter a 13×9-inch baking pan
- Mix oats, brown sugar, and 2 cups flour together until well combined.
- Add 1 cup cold butter and cut in with a fork until it resembles coarse meal; place topping in the refrigerator while preparing the fruit layer.
- Mix apples, lemon juice, cranberries, sugar, cinnamon, and 7 tbsp flour in a large bowl.
- Add in 7 tbsp cold butter and toss to combine.
- Cover the bottom of the baking dish with half of the prepared topping, and press it in.
- Distribute the filling evenly over the bottom crust.
- Crumble the remaining topping over fruit.
- Bake for about 1 hour, or until apples are desired tenderness.