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Spiced Apple Cranberry Crisp

This simple, old-fashioned dessert is perfect for the fall and winter months. It’s delicious warm from the oven with a dollop of softly whipped cream or your favorite ice cream. Serves 8 to 10.

Topping
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup rolled oats or granola
6 tbsp. unsalted butter, cut into 6 pieces and kept cold
1/2 cup chopped pecans, walnuts or almonds

Filling
unsalted butter
2-1/2 lbs. (or 6 cups) tart baking apples
1 cup cranberries, fresh or frozen
2/3 cup light brown sugar
1/2 tsp. cinnamon, nutmeg, or ginger, ground
2 lemons, juice and zest

To Make the Topping
Combine flour, sugar, oats or granola, and nuts in mixing bowl. Add butter, breaking it up with your hands until mixture is like coarse meal or large crumbs. Do not over mix. Topping can be made several days in advance and stored in a refrigerator or freezer.

To Make the Filling
Preheat oven to 375°F. Lightly butter 9-inch pie plate, 8-inch-square baking dish, or 8 individual 8-oz. ramekins. Peel, core, and slice apples into 3/4-inch chunks. Mix together apples, cranberries, brown sugar, spice, and lemon juice and zest in bowl, and toss to combine ingredients.

Portion apple mixture into prepared dish(es). Sprinkle topping evenly over apple mixture.

Place baking dish(es) on sheet pan and bake 40 to 45 minutes until apples are tender and topping is browned. Remove from oven and cool 30 minutes before serving (or let cool longer and serve at room temperature).

The crisp can also be made a day in advance, cooled, refrigerated, and rewarmed in oven at 300°F for 10 to 15 minutes before serving.

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