Make Ahead

Apple Cranberry Crisp

December 23, 2011
0 Ratings
  • Serves 10-12
Author Notes

Fruit crisps are hard to resist- who doesn't love a dessert of warm baked fruit topped with a crumbly, streusel-like topping? Plus they're a great way to take advantage of seasonal fruit. But most fruit crisps are loaded with sugar and fat so I set out to create a lighter, healthier version of a traditional crisp that would be better for you and still be delicious enough to devour. —Sonali aka the Foodie Physician

What You'll Need
  • Filling
  • 3 pounds baking apples such as Fuji, Honey Crisp, Jonagold or Granny Smith, peeled and diced into 1/2-inch pieces (about 9 cups diced)
  • 3/4 cup natural dried cranberries
  • 1/3 cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons white whole wheat flour
  • Topping
  • 1/2 cup white whole wheat flour
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup light brown sugar (lightly packed)
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon cinnamon
  • 1 pinch kosher salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons canola oil
  1. Preheat oven to 375 degrees F.
  2. Spray a 9-inch round pie pan with nonstick cooking spray. Toss all of the filling ingredients together in a large bowl. Pour the contents of the bowl into the pie pan.
  3. Place all of the topping ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is incorporated and the mixture is crumbly. Alternatively, this can be done in a large bowl with a pastry blender, fork or your fingers.
  4. Spread the topping evenly over the filling all the way to the edges of the pan. Cover the pan with aluminum foil and place the pan on a baking sheet. Alternatively, you can divide the filling and topping into individual ramekins. Bake for 30 minutes covered, then uncover and bake another 30 minutes until the topping is golden brown and filling is bubbling. Remove from oven and cool 10-15 minutes before serving. Serve with reduced fat ice cream or whipped cream, if desired.

See what other Food52ers are saying.

  • Sonali aka the Foodie Physician
    Sonali aka the Foodie Physician
  • drbabs
  • Margaret McCormick
    Margaret McCormick

4 Reviews

Margaret M. October 3, 2012
We loved this recipe and would make it again. Even went to the trouble to make homemade vanilla bean ice cream to serve with it. Yum!
Sonali A. October 4, 2012
So glad you liked it! The homemade vanilla ice cream sounds delish!
Sonali A. December 24, 2011
That's a great idea to serve the crumble with yogurt for breakfast! I actually have a good amount of leftovers from the last time I made it- I think I'll try your suggestion. By the way, I just saw on your profile that you're from Huntington. My sister lives in Huntington too- we're actually going to be at her house for Christmas. Happy Holidays!
drbabs December 23, 2011
I just bought a ton of apples from the farm stand in my neighborhood that is closing for the winter, and we're having house guests New Years' weekend--I'll definitely be making this. (It would be a great breakfast with some yogurt!) Thanks for a great recipe, and congratulations!