Cran-Apple Crisp

You may or may not be sick of sweets about this time of the month, but I am going to share this dessert with you anyway, because it is SOO good! I am a lover of all things tart & sweet and this is a great combo of both of those things. And of course, cranberries are in abundance this time of year.

The best part of this dessert is the crisp on top. I think it’s my new favorite! I love the addition of the honey & the fact that it’s got less flour & more oats than my go-to streusel topping recipe. The cinnamon & allspice pair really well with the apples & cranberries too.

Now, a lot of people like to use Granny Smith apples when they make pies or crisps, but I wanted a sweet apple to counter the tart cranberries. This time I used Cameo apples, but any sweeter apple will do: Braeburn, Fuji, Gala, etc. And whoever eats red or golden delicious apples is crazy, because they are gross! Sorry, just my random feelings about certain apples. Make this soon!!!

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5 from 1 rating

Cran-Apple Crisp

Created by Amber Brady

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YieldsYields12 Servings

Ingredients

Fruit Layer:

• ▢ 4 medium sweet apples, (Cameo, Braeburn, Fuji, Gala, etc. peeled, cored & thinly sliced (about 3 ½ to 4 cups worth of apples))
• ▢ 2 cups (220 g) fresh cranberries, rinsed
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 1 mandarin orange, zest & juice (can substitute a small lemon or half of a regular orange)

Crisp Topping:

• ▢ 1 ¼ cups (100 g) quick oats
• ▢ ¼ cup (30 g) all-purpose flour
• ▢ 2 tsp ground cinnamon
• ▢ ½ tsp ground allspice
• ▢ ½ cup (100 g) brown sugar, gently packed
• ▢ 1 Tbsp honey
• ▢ 6 Tbsp (85 g) butter, unsalted, room temperature
• ▢ ⅛ tsp salt

Instructions

 

• Place peeled, cored, & thinly sliced apples into a large bowl. Add the rinsed cranberries, white sugar, and the zest & juice of one mandarin orange. Toss to coat all the fruit evenly & set aside.
• Prepare crisp by combining the oats, flour, cinnamon, allspice, brown sugar, honey, butter & salt in a bowl. Crumble with a fork or pastry blender until small chunks are formed.
• Place fruit & juices into a greased 8×8" square glass baking dish or ramekins. Top with crumble. Bake at 350˚F for 35-40 minutes or until bubbling on the sides and in the center, & the apples are fork tender. Allow to rest for 5 minutes to absorb juices before serving. OPTIONAL: Top with freshly made sweetened whipped cream (1 cup heavy cream with ¼ cup powdered sugar & a splash of vanilla) or vanilla bean ice cream.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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