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Pies, Tarts & Crisps

Cranberry Apple Crisp

BY
Sarah Biegel
TOTAL TIME:
1 hour
YIELD
1 crisp

Cranberry Apple Crisp

TOTAL TIME:
1 hour
YIELD:
1 crisp
Ingredients

Apple Cranberry Filling

  • 5-6 apples chopped thin (a mix of Honeycrisp, Granny Smith, etc)
  • 1 cup fresh Ocean Spray cranberries
  • 1 cup brown sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp cinnamon (or more for flavor)
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1 Tbsp butter, melted

Topping

  • 1 cup flour
  • 1 1/2 cup old-fashioned oats
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 8-10 Tbsp butter, cold and cubed
INSTRUCTIONS
  1. In a bowl, whisk together brown sugar, nutmeg, ginger, cornstarch and cinnamon.
  2. Thinly slice and chop apples.
  3. Add apples to bowl and evenly coat with dry mixture.
  4. Add in cranberries, vanilla extract and melted butter and stir until everything is mixed evenly.
  5. Butter your pan (again, I like the 10-12" Lodge cast iron, but you can choose any pan this size) and add in your filling.
  6. For the crisp topping, add flour, oats, brown sugar and cinnamon to a bowl.
  7. Add in your cold butter and use your fingers to work into mixture. You should have most of the mixture covered with butter with a few clumps.
  8. Evenly distribute topping over filling in pan.
  9. Bake at 350 degrees for about 45 minutes, or until the top is golden brown and the cranberries are bursting from the sides.
  10. Allow to cool for a few minutes before serving. Top with ice cream and enjoy!
* NOTES

*A cast iron is my favorite way to cook this, but you can use any 10-12" baking dish.

Overview

I cannot talk up this dessert enough!!!

It's so good that I need to share it with you using last year's photos because you NEED to make it for Thanksgiving. (I'll update the photos as soon as I make it. It's so good I can't let any of it go to waste!)

I made it last year and it fed several NFL football players + the ladies and a tiny toddler. So, my point being, this can feed a lot of people.

I prefer to bake it in a 10" or 12" Lodge Cast Iron pan. I think it provides the perfect amount of depth and cooks it oh, so well.

Top it with ice cream and I promise you'll never make another dessert for Thanksgiving again.

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