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Apple-Cranberry Crisp

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This Apple-Cranberry Crisp features tender Granny Smith apples, tart cranberries, and warm cinnamon and nutmeg beneath a golden, buttery oat-pecan topping. An easy, comforting fall dessert that’s perfect for holiday gatherings and delicious served warm with vanilla ice cream or whipped cream.

Ingredients

2 pounds Granny Smith apples, peeled, cored and thinly sliced

¾ cup cranberries

¼ cup white sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

⅓ cup quick-cooking oats

⅓ cup all-purpose flour

½ cup packed light brown sugar

¼ cup butter, cut into pieces, plus extra for greasing the baking dish

½ cup chopped pecans

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly butter an 8-inch square baking dish.
  2. In a large mixing bowl, combine the sliced Granny Smith apples, cranberries, white sugar, cinnamon, and nutmeg. Toss until the fruit is evenly coated.
  3. Spread the apple-cranberry mixture evenly in the prepared baking dish.
  4. In the same mixing bowl, combine the quick-cooking oats, all-purpose flour, and light brown sugar. Add the butter pieces and work them into the dry ingredients using a fork until the mixture resembles coarse crumbs.
  5. Stir the chopped pecans into the crumb topping. Sprinkle the mixture evenly over the apple-cranberry filling.
  6. Bake for 40–50 minutes, until the apples are tender, the fruit filling is bubbling, and the topping is golden brown.
  7. Remove the crisp from the oven and allow it to cool slightly before serving. Enjoy warm or at room temperature, with vanilla ice cream or whipped cream if desired.

Notes

Apple varieties: Granny Smith apples provide a tart flavor and hold their shape during baking. Honeycrisp or Gala apples also work well.

Frozen cranberries: Use frozen cranberries directly without thawing. Add a few extra minutes to the baking time if necessary.

Nut substitutions: Replace pecans with chopped walnuts or omit the nuts entirely for a nut-free topping.

Fruit variations: Replace some of the apples with firm, ripe pears for a softer, naturally sweeter filling.

Extra flavor: Add orange zest, a pinch of ground ginger, or cloves for additional warmth and citrus flavor.

Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats.

Make ahead: Prepare the filling and topping separately, refrigerate in covered containers, and assemble just before baking.

Refrigeration: Store leftover crisp in an airtight container in the refrigerator for up to 1 week.

Freezing: Wrap the cooled crisp tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Freezing before baking: Assemble the crisp in a freezer-safe baking dish, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking.

Reheating: Warm leftovers in a 350°F (175°C) oven for 15–20 minutes or microwave individual servings until heated through.

Double batch: Double the ingredients and use a 9-by-13-inch baking dish. Adjust the baking time as needed.

Doneness tip: The crisp is ready when the topping is golden brown, the filling is bubbling, and a knife easily pierces the apples.

Watery filling: Allow the filling to bubble thoroughly during baking and let the crisp rest briefly before serving so the juices can settle.

Serving suggestion: Serve warm with vanilla ice cream, whipped cream, or enjoy on its own at room temperature.

Nutrition

Find it online: https://chocolatecoveredamy.com/apple-cranberry-crisp/