Recipe: Cranberry Apple Crisp
One of my favorite things to make with apples is Apple Crisp. I still have a bunch of apples from my apple orchard visit(s) this fall. Do you have any leftover cranberry sauce from Thanksgiving – about a cup or so? I know I did. Why not make this adaptation of apple crisp with cranberries? It’s sweet from the apples and tart from the cranberries with a little buttery crunch on top. This is a perfect quick dessert to make any time. Top this warmed Cranberry Apple Crisp with a scoop or two of vanilla ice cream and you’ll float away for a moment. Let me walk you through step-by-step on how to make this fast, delicious sweet treat.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the ingredients: flour, oats, salt, brown sugar, ground cardamom, ground cinnamon (not shown), baking powder, butter, chopped walnuts (if desired), apples, cranberry sauce, apple cider (or apple juice), more brown sugar, and more flour.
Preheat your oven to 350°F (175°C). Using non-stick cooking spray or butter, grease a square cake pan small casserole dish.
To make the crunchy, crispy, butter topping (that could be eaten on its own), whisk together the flour (3/4 cup), oats, salt,..
…the brown sugar (2/3 cup), ground cardamom, ground cinnamon, and baking powder.
Whisk to sift the dry mixture to remove any sight of lumps – mainly from the brown sugar.
Now add the pieces of cold butter, working it in to make an unevenly crumbly mixture. I used a food processor for this step to make it easier, but it’s not needed. Just use a fork or clean (cold) hands. If you’re adding nuts, add them now – but make sure they’re finely chopped. Stir to combine or give it one more pulse or two (could save the need for chopping too.)
Peel, core, and slice the apples about 1/4″ thick.
This is important – JUST before putting the apple mixture into the pan, toss them with cranberry sauce, …
… apple cider, brown sugar (1/4 cup), and flour (1/4 cup). If you do this stage too early and let it sit before baking it will make it too juicy and won’t thicken the way it should).
Spread the cranberry apple mixture into the pan.
Distribute an even layer of the crumbly, buttery, brown sugary topping over the apple/cranberry mixture in the pan.
Bake the crisp at 350°F (175°C) for about 60 minutes or until it’s bubbling around the edges and top is golden brown (if your pan is very full, you may want to place on top of a baking sheet to avoid bubbling over in oven floor).
Remove it from the oven, and allow it to cool on a cooling rack for at least 20 minutes before serving. This allows the juices to thicken nicely. It also allows the crisp on top to be even crunchier – which is much better than soggy.
Serve up a big scoop of this Cranberry Apple Crisp when it’s still a bit warm. You can always nuke it for 20 seconds or so to simulate just baked. Top it with ice cream for an extra dreamy treat! If you decide to make this, please share your results in the COMMENTS below.
Enjoy the comfort of food!
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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!