Description

A cozy, irresistible APPLE CRANBERRY CRISP with tart cranberries, tender cinnamon-kissed apples, and a buttery oat-pecan crumble baked until golden and bubbly—an easy, homemade holiday dessert that’s comfort food at its best.

Ingredients

Filling:

4 cups peeled and sliced apples (Granny Smith or Honeycrisp)

2 cups fresh or frozen cranberries (no need to thaw)

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

2 tablespoons cornstarch (or all-purpose flour)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon orange zest

2 tablespoons orange juice

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt

Topping:

3/4 cup old-fashioned rolled oats

3/4 cup all-purpose flour

1/2 cup light brown sugar, packed

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup cold unsalted butter, cubed (8 tablespoons)

1/2 cup chopped pecans or walnuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly butter or spray a 9-inch square baking dish or 2-quart casserole.

2. In a large bowl, toss apples, cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, orange zest, orange juice, vanilla, and salt until evenly coated. Spread into the prepared baking dish.

3. In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and kosher salt. Cut in the cold butter with a pastry cutter or rub with fingertips until mixture forms pea-sized crumbs. Stir in nuts if using.

4. Scatter the topping evenly over the fruit, covering to the edges for maximum juiciness.

5. Bake 40–45 minutes, until the topping is golden and the fruit is bubbling around the edges. If topping browns too quickly, tent loosely with foil for the last 10 minutes.

6. Let the crisp rest 10–15 minutes to thicken before serving. Enjoy warm with vanilla ice cream, whipped cream, or yogurt.

Notes

For a gluten-free crisp, use a 1:1 gluten-free flour blend and certified GF oats. For vegan, use plant-based butter. If using frozen cranberries, no need to thaw—add a few minutes to the bake time if needed.