Cranberry Apple Crisp
Go Bold With Butter
Apple crisp is one of my family’s favorite fall desserts. Unassuming, yet unbelievably delicious, we were certain it couldn’t get any better – until we tried adding fresh cranberries. The touch of tart perfectly balances the sweetness of the apples, and adds a festive, ruby-red hue. Enjoy Cranberry Apple Crisp with a scoop of vanilla ice cream for a truly sensational seasonal dessert.
Cranberry Apple Crisp
Serves 6-8
Ingredients:
3 Granny Smith apples, peeled and chopped
3 cups fresh or frozen-then-thawed cranberries
1/3 cup sugar
1 tablespoon flour
1/4 teaspoon cinnamon
1 tablespoon orange juice
1/2 cup brown sugar
1/2 cup old-fashioned oats
4 tablespoons butter, cut into cubes
1/4 cup flour
Directions:
Preheat oven to 375°F. Combine apples, cranberries, sugar, flour, cinnamon and orange juice in a large bowl then pour into a buttered 8×8 baking dish.
In a separate bowl, combine brown sugar, oats, butter and flour. Mix with a pastry cutter or fingertips until butter is thoroughly incorporated. Pour on top of apples and cranberries then bake for 25-30 minutes, or until crisp is deep golden brown.
These look so good & easy.
I make something almost identical with the exception of brown sugar mixed with the apples and cranberries, no orange juice and no flour. You can substitute dried for fresh cranberries so this can be made year around. When mixing the crumble topping, I add flour, butter, more cinnamon and brown sugar, get it very crumbly. Then I add the oats and just pour it over the cranberry/apple mixture. We can go through this in no time as anytime anyone finds out I made it, everyone “drops by” to say hi. Amazing what a little dessert can do among friends! I have found it best to make it in a 13×9 pan as it won’t last through a day if I make a smaller dish.
I am going to try yours and see if it makes a difference. Thanks!
Let us know how it turns out!