Apple Cranberry Crisp
This Apple Cranberry Crisp is the quintessential fall dessert. Your kitchen will smell so cozy while it's baking you'll be dying for it to come out of the oven! It's perfect for your holiday dessert table too.
Servings: 8 servings
Ingredients
Topping
- 1/2 cup all-purpose flour
- 1/3 cup old fashioned oats
- 2/3 cup light brown sugar, firmly packed
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 cup unsalted butter, melted
Filling
- 4 cups chopped, peeled Granny Smith apples
- 1 cup fresh cranberries
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 Tbsp. freshly squeezed orange juice
- 2 tsp. fresh orange zest
Instructions
- Place baking rack in middle of oven. Preheat oven to 350 degrees. Spray a deep dish pie plate or similar size baking dish with nonstick baking spray. Set aside.
Topping
- In a medium bowl, whisk together your flour, oats, brown sugar, cinnamon and salt. Pour in your melted butter and mix with a fork until everything is well combined and the mixture resembles chunky crumbs.
Filling
- Add all the filling ingredients to a large bowl and mix together with a rubber spatula until well combined. Pour your filling into your prepared dish. Add your topping to the top of the filling. You'll bake the crisp until it's lightly browned on top and bubbly around the edges, about 40-45 minutes at 350 degrees.I remove mine from the oven and let it cool for about 5 minutes before scooping it into individual bowls or plates. It's delicious topped with vanilla ice cream or fresh whipped cream or Cool Whip.
Notes
I like to use Granny Smith apples and fresh cranberries for my crisp. The apples hold their shape when they're baked and the tartness of the apples balance out the sweetness of the topping and filling.