Description
This warm apple cranberry crisp features tender apples and tart cranberries topped with a crunchy oat and almond crumble. It’s a perfect fall dessert that’s easy to make using fresh or frozen cranberries.
Ingredients
Scale
- CRUMB TOPPING:
- ½ cup firmly packed brown sugar
- ½ cup old-fashioned oats
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold butter, cut into small pieces
- ½ cup sliced almonds
- FRUIT FILLING:
- 5 cups peeled and sliced apples (about 5 medium)
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8-inch square baking dish.
- In a large bowl, combine the brown sugar, oats, flour, cinnamon, and salt for the crumb topping. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds. Set aside.
- In another bowl, toss the apples and cranberries with the granulated sugar, flour, and cinnamon until evenly coated.
- Pour the fruit filling into the prepared baking dish. Sprinkle the crumb topping evenly over the fruit.
- Bake for 35-45 minutes, or until the topping is golden brown and the fruit is bubbling. If the topping darkens too quickly, cover loosely with foil.
- Let cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
For a nut-free version, omit the almonds. You can use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best texture. This crisp can be made ahead and reheated in the oven at 350°F for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Fat: 13g
- Carbohydrates: 50g
- Protein: 5g