Apple Cranberry Crisp

1. 1
   prep

   Preheat the oven and prepare the dish.

   Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

2. 2
   mix

   Toss the fruit filling.

   1.In a large bowl, combine sliced apples, cranberries, sugar, lemon juice, and cinnamon powder.

   2.Toss well until the fruit is evenly coated.

   3.Spread the fruit mixture evenly into the prepared baking dish.

   TIPTart apples like Granny Smith hold their shape best. If using sweeter apples, reduce the sugar slightly.
3. 3
   mix

   Make the crisp topping.

   1.In a medium bowl, whisk together flour, rolled oats, brown sugar, and salt.

   2.Add cold butter cubes and work them in with your fingertips or a pastry cutter.

   3.Rub until the mixture resembles coarse crumbs with some pea-sized butter pieces.

   TIPCold butter is essential — it creates steam pockets that make the topping crisp. Don't let it warm up.
4. 4
   bake · ~42 min

   Assemble and bake the crisp.

   1.Sprinkle the crumb topping evenly over the fruit, covering it completely.

   2.Place the dish on the middle rack of the oven.

   3.Bake for 38 to 42 minutes, until the top is golden brown and the fruit juices are bubbling thickly around the edges.

   TIPPlace a sheet of foil on the rack below to catch any bubbling fruit drips.
5. 5
   rest · ~10 min

   Cool the crisp before serving.

   Let the crisp cool on a wire rack for at least 10 minutes. This allows the juices to thicken slightly.

   TIPServing too soon will make the filling runny. Patience pays off with the perfect slice.

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