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Prep time
25 minutes
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Cook time
1 hour
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Serves
6-8
Author Notes
The secret to success in this recipe is access to a high powered blender. This kitchen work horse helps in any number of ways, from your soups, to your morning smoothies, and here making light work of turning pantry staple, rolled oats, into flour right before your eyes. Having access to produce your very own oat flour here is a true treat, especially for those with gluten sensitivities. Flour fawning aside, this fruit crisp is a one two punch of fall flavor coziness. Sweetness and spice from the apples, and fresh puckery brightness from cranberries—this crisp is quick, easy and a great gateway to all the cold weather desserts of your dreams. Make it in a pie dish, or skillet— the bake time might just need to be adjusted accordingly. —Amanda Hesser
Test Kitchen Notes
This recipe is presented in partnership with Vitamix. —The Editors
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Ingredients
- For the streusel:
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2 cups
oats, divided
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1/2 cup
brown sugar
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1/2 teaspoon
kosher salt
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1/4 teaspoon
nutmeg
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1/4 cup
nuts roughly chopped, pecans or walnuts are good options
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8 tablespoons
butter, melted and cooled
- For the filling:
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2 pounds
apples, peeled and sliced into ¼” thick.
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2 cups
fresh or frozen cranberries
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1 cup
brown sugar
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zest and juice of 1 orange
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1/2 teaspoon
cinnamon
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1/4 teaspoon
cardamom
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pinch of kosher Salt
Directions
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Preheat the oven to 375 F.
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Butter the bottom and sides of a 10-12 inch deep pie dish or cast iron skillet.
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In a Vitamix, pulse 1 cup of oats into a fine flour, this will take anywhere between one to two minutes depending on the speed.
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Tip the oat flour into a bowl large, enough to hold and mix the remaining streusel ingredients.
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Add the brown sugar, salt, spices and nuts, remaining 1 cup whole oats and mix to combine. Drizzle in the melted butter and, using a wooden spoon, stir just until a shaggy mixture forms, with clumps of varying sizes and just a little dry oat flour left. Set the bowl aside in the fridge to chill while you prepare the filling.
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In a large bowl add the brown sugar, orange zest and salt. Using your hands, work the zest into the brown sugar - pinching and pressing between the tips of your fingers. Add the spices, and mix briefly to combine all together. Add the apples and cranberries, orange juice and stir to incorporate all together.
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Tip the apple mixture into the buttered pie dish and top evenly with the crumble mixture. Press down with your hands if necessary.
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Bake for 30 to 60 minutes, depending on the depth of your pie dish, until the top is golden brown and the filling is just bubbling. For extra ease of clean up, place your pie dish on top of a sheet tray to catch any drips.
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Cool and serve warm with a scoop of ice cream if desired.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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