Friday, October 8, 2010

Apple-Cranberry Crisp

This post is for my friend Carly who asked me to recommend an apple recipe. This is definitely one of my most favorite recipes, it's quick and easy, you can make it the night before baking, and it's absolutely delicious. The tartness from the cranberries, combined with the juiciness of the apples, topped off with the sweet crisp, is amazing. Try it this Fall/Winter or even as an alternative to a pie at Thanksgiving - you will love it!

For the filling:

- one 12 oz. package of cranberries
- 2 1/2 pounds apple of your choice, peeled, cored, cut into 1/2-inch cubes (about 6 medium apples - I like to go with a sweeter apple on this one to balance out the tartness of the cranberries i.e. Red Delicious, Fuji, etc.)
- 1 cup sugar
- 2 tablespoons apple juice or cider

Preheat oven to 375 degrees. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to a boil over medium heat, stirring often. Boil until cranberries are tender, about 5 minutes. Transfer filling to a 13x9x2 glass baking dish.

For the topping:

- 3/4 cup (packed) golden brown sugar
- 1 cup old-fashioned oats
- 3/4 cup flour of your choice (I used whole-wheat)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (freshly grated if possible - this way is much more flavorable)
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips (or process in food processor) until mixture has texture like lumpy cornmeal. Sprinkle topping over cranberry-apple filling.

Bake crisp until filling bubbles and topping is crisp and deep golden brown, about 40 minutes. Let cool for 10 minutes. Serve with vanilla icecream. Yields 12 servings.

You can bake off the crisps in personal serving sizes. I like to bake them in individual ramekins.

The best way to eat a crisp - a la mode


  1. Yum! Thanks for the post :) I might just make this tonight!