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A warm, bubbly filling of tart apples and bright cranberries under a crunchy, buttery oat topping. This cozy dessert is a holiday favorite, perfect with a scoop of vanilla ice cream.
For 8 servings
Preheat oven to 375°F (190°C). Lightly grease a 9-inch round pie plate or an 8x8 inch square baking dish.
In a large bowl, prepare the fruit filling. Combine the sliced apples, cranberries, 1/2 cup brown sugar, 2 tbsp all-purpose flour, lemon juice, 1 tsp cinnamon, nutmeg, and 1/4 tsp salt. Toss gently until the fruit is evenly coated. Pour this mixture into the prepared baking dish and spread evenly.
In a separate medium bowl, prepare the crisp topping. Whisk together the rolled oats, 1 cup all-purpose flour, 1 cup brown sugar, 1 tsp cinnamon, and 1/2 tsp salt.
Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overmix.
Sprinkle the crisp topping evenly over the fruit filling in the baking dish.
Place the baking dish on a baking sheet to catch any drips. Bake for 40-50 minutes, or until the fruit filling is hot and bubbly and the topping is golden brown and crisp.
Remove from the oven and let the crisp cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
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A warm, bubbly filling of tart apples and bright cranberries under a crunchy, buttery oat topping. This cozy dessert is a holiday favorite, perfect with a scoop of vanilla ice cream.
This american recipe takes 65 minutes to prepare and yields 8 servings. At 213.89 calories per serving with 2.15g of protein, it's a beginner-friendly recipe perfect for dessert.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend and use certified gluten-free rolled oats.
Replace the unsalted butter with an equal amount of cold, solid coconut oil or a firm vegan butter substitute.
Add 1/2 cup of chopped pecans, walnuts, or almonds to the dry ingredients for the topping for added texture and flavor.
Add 1/4 teaspoon of ground ginger and a pinch of ground cloves to the fruit filling for a warmer spice profile.
The apples and old-fashioned oats are excellent sources of dietary fiber, which is essential for promoting digestive health and maintaining stable blood sugar levels.
Cranberries and apples are packed with antioxidants, such as Vitamin C and various flavonoids, which help protect the body's cells from damage caused by free radicals.
The rolled oats in the topping provide complex carbohydrates, which offer a slower, more sustained release of energy compared to the simple sugars in the dessert.
One serving of this Apple Cranberry Crisp contains approximately 480-520 calories, depending on the exact size of the apples and serving portion. It is a rich dessert best enjoyed in moderation.
While it contains healthy ingredients like apples, cranberries, and oats which provide fiber and vitamins, it is also high in sugar and butter, making it an indulgent dessert rather than a health food. It's a treat to be enjoyed on special occasions.
Yes, frozen cranberries work perfectly in this recipe. There is no need to thaw them before mixing them into the filling.
A combination of tart and sweet apples creates the best flavor and texture. Granny Smith apples hold their shape and provide tartness, while Honeycrisp, Braeburn, or Gala apples add sweetness and soften nicely.
Yes. You can assemble the entire crisp (without baking), cover it tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time. Alternatively, you can bake it completely, let it cool, and reheat in a 350°F (175°C) oven until warm.
Store any leftover crisp covered in the refrigerator for up to 4 days. It can be enjoyed cold or reheated in the oven or microwave.