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–+ servings

Cran-Apple Crisp

Author Amber Brady
Yields 12 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 8x8" 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