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Prep time
40 minutes
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Serves
6-8
Author Notes
There’s a short time period every year when apples and cranberries are both at peak ripeness, and when that moment strikes, it's time to act fast. Our best apple cranberry crisp makes the most of the moment, combining both ingredients in a tart-yet-sweet crisp that celebrates the season. Diced apples and fresh cranberries combine with brown sugar, warm spices, and a splash of vanilla extract to create a flavorful base that brings out the best qualities of both fall fruits. A generous layer of oat streusel punctuated with cinnamon creates a crunchy topping that perfectly contrasts the tender fruit and adds a nutty bite. It’s everything you could want out of a fall dessert, perfect for serving during the holidays as a lively alternative to apple pie.
The best thing about this recipe is how flexible it is. The crisp can be made in either a 9- or 10-inch cast-iron skillet or a standard 9-inch pie pan. The skillet gives the crisp a rustic look, whereas a pie pan makes for a more sophisticated presentation. And you can feel free to use either fresh or frozen cranberries, just in case you miss cranberry season. As it bakes, the cranberries burst open and bleed their crimson hue into the apples, giving the crisp a vibrant red color. Warm from the oven the crisp will be bubbling and saucy, perfect for serving with vanilla ice cream. Any leftovers can be stored in the fridge loosely covered in plastic wrap and are delicious served over Greek yogurt for a quick breakfast.
—Jesse Szewczyk
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Ingredients
- Filling
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1 3/4 pounds
Granny Smith apples (about 4 large), peeled, cored, and cut into 1/2-inch cubes (4 cups)
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2 cups
fresh or frozen cranberries
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1 cup
packed light brown sugar
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1 tablespoon
cornstarch
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2 teaspoons
pure vanilla extract
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2 teaspoons
ground cinnamon
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1/4 teaspoon
ground ginger
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1/4
ground cloves
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1/4
freshly grated nutmeg
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1/4 teaspoon
kosher salt
- Topping
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1 cup
all-purpose flour
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1 cup
old-fashioned rolled oats
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1/2 cup
packed light brown sugar
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1 teaspoon
ground cinnamon
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1/4 teaspoon
kosher salt
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8 tablespoons
unsalted butter, melted and cooled slightly
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Vanilla or cinnamon ice cream, for serving (optional)
Directions
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Position a rack in the middle of the oven and heat to 350°F (176°C).
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To make the filling: In a large bowl, combine the apples, cranberries, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt. Toss to thoroughly coat the apples and transfer to a 9-inch cast-iron skillet or 9-inch pie pan. Spread the mixture into an even layer, pressing it down slightly to compact it, and set aside.
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To make the topping: In a large bowl, add the flour, oats, brown sugar, cinnamon, and salt and stir to evenly combine. Add the melted butter and use your hands to pinch the dry ingredients into the melted butter until large, quarter-sized clumps form that hold together when squeezed. Scatter the mixture evenly over on top of the filling. (The crisp will sink when baking, so don’t fret if it seems like too much. You can pile it on high.)
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Place the crisp on a rimmed baking sheet and bake until the top is lightly browned and the edges are bubbling, 55 to 60 minutes. Let cool for at least 20 minutes and serve warm with ice cream, if desired.
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