Cranberry Apple Crisp
A delightful combination of sweet honey crisp apples and tart cranberries, topped with a crunchy oat mixture for a perfect fall dessert.
Servings: 8 servings
Calories: 250kcal
Ingredients
Fruit Filling
- 3 large Honey Crisp apples (peeled and chopped) Feel free to mix in other apple varieties like Granny Smith or Fuji.
- 1.5 cup Cranberries (fresh or frozen) Frozen cranberries work well and will add tartness.
- 0.5 cup Brown sugar Use additional brown sugar for sweetness.
- 3 tbsp Cornstarch Helps to thicken the filling.
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg
- 1 tsp Vanilla extract
Crisp Topping
- 2/3 cup Flour Substitute for gluten-free blend if needed.
- 3/4 cup Oats Use certified gluten-free oats for gluten sensitivity.
- 2/3 cup Brown sugar
- 0.5 tsp Cinnamon
- 0.5 tsp Salt
- 0.5 cup Butter (Cold, cut into cubes)
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop the honey crisp apples.
- In a large bowl, combine the chopped apples with cranberries, brown sugar, cinnamon, cornstarch, and nutmeg. Mix well to ensure everything is coated.
Assembly
- Pour the apple-cranberry mix into a 9-inch pie plate or an 8×8-inch square pan, spreading it evenly.
- In another large bowl, mix the flour, oats, brown sugar, cinnamon, and salt.
- Add the cold cubes of butter and vanilla extract. Use a pastry cutter or your fingers to mix until the mixture resembles small peas.
- Sprinkle the crumbly mixture evenly over the fruit layer in your baking dish.
- Place your dish on a baking sheet (to catch any drips) and bake for 55 minutes or until the top is golden brown and the filling is bubbly.
- Allow the cranberry apple crisp to rest for about 5-10 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. A sprinkle of cinnamon can add a nice finishing touch.