Cranberry Apple Crisp
Apple Cranberry Crisp is an easy fall dessert made with sweet apples, tart cranberries, and a buttery pecan oat topping. It's perfect for Thanksgiving, holiday gatherings, or any family dinner and is especially delicious served warm with vanilla ice cream.
Equipment
- 8.5 x 11 Baking Dish or 2 qt dish
Ingredients
- 3 Red Apples peeled and cubed
- 2 Cups Cranberries fresh
- 2 ½ Cups All-Purpose Flour Divided
- 1 Cup Sugar
- ½ Cup Brown Sugar
- ½ Cup Butter melted
- 1 Cup Pecans chopped
- 3 Oz Cinnamon and Spice Instant Oatmeal or Oats with 1 teaspoon of Cinnamon
Instructions
- Prepare the apples. Preheat your oven to 350°F. Peel the apples and chop them into approximately ½ inch cubes. 3 Red Apples
- Make the fruit filling. Add the apples, cranberries, and 2 tablespoons of flour to a large mixing bowl. Add the granulated sugar and toss everything together until the fruit is evenly coated. 2 Cups Cranberries 2 ½ Cups All-Purpose Flour 1 Cup Sugar
- Add the fruit to the baking dish. Spread the apple-and-cranberry mixture evenly into a 2-quart or 8.5 x 11-inch baking dish.
- Make the crisp topping. In a separate bowl, combine the oats, chopped pecans, remaining ½ cup of flour, brown sugar, and melted butter. Stir until everything is well combined. ½ Cup Brown Sugar ½ Cup Butter 1 Cup Pecans 3 Oz Cinnamon and Spice Instant Oatmeal
- Top the fruit. Sprinkle the oat-and-pecan mixture evenly over the apples and cranberries.
- Bake. Bake uncovered for about 45 minutes, or until the fruit is tender and the topping is golden brown.
- Serve. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert. Preheat oven to 350°F.
Notes
- Use Instant Oatmeal for Easy Flavor. I used Cinnamon and Spice Instant Oatmeal packets. If you prefer to use regular oats, use 3 ounces of oats and add 1 teaspoon of cinnamon to the mixture.
- Don't skip the flour in the fruit mixture. The apples and cranberries release plenty of juice as they bake. The flour helps turn those juices into a delicious sauce instead of a watery filling.
- Roughly chop the pecans. You want some texture in the topping, so don't pulverize the pecans. A rough chop gives you the best crunch.
- Let it rest. Give the crisp a few minutes to cool after coming out of the oven. This allows the filling to thicken slightly and makes it easier to serve.
Storage
Refrigerator: Allow the crisp to cool, then cover tightly and refrigerate for up to 3-4 days. Freezer: Allow the crisp to cool completely before wrapping tightly or transferring to a freezer-safe container. Freeze for up to 3 months. Reheat: Thaw overnight in the refrigerator and warm, covered with foil, in a 350°F oven until heated through. For individual servings, you can also reheat in the microwave.
Nutrition
Calories: 451kcalCarbohydrates: 72gProtein: 6gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 24mgSodium: 78mgPotassium: 196mgFiber: 5gSugar: 38gVitamin A: 331IUVitamin C: 5mgCalcium: 33mgIron: 2mg
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