I hope you’re not sick of cranberries or apples, because I truly love this recipe and if you’re not opposed to this flavor combination, than there’s a chance you’ll love it just as much as I do.
There isn’t a single thing about this crisp that I would change. The simplicity in preparation is much like making a pie. You know how they say, “easy as pie” but in this case, it’s even easier, no pie crust! With just a few easy steps, you can have yourself a freshly baked, warm, sweet crisp. Serve with a scoop of my vanilla bean ice cream to mellow any tartness and… SWOON!
Now who wouldn’t want this any day?
On a side note, I hope your Thanksgiving break was an enjoyable one. I just realized it’s been a whole week since the holiday. Boy! Does time fly!
For the first time, my family celebrated Thanksgiving in a pot-luck style which was surprisingly a huge success. My grandparents who typically host the dinner almost every year, are not fond of change especially with something so traditional. So the fact that everyone contributed (more than 1 dish!) was a huge surprise. And I am so thankful for everyone’s generosity in making it happen. Here’s a shot of my family’s Thanksgiving dinner table; photo cred to my sister. I’m terrible with taking real life photos, hence probably why you will barely ever see any “selfies” or “behind the scenes” on my Instagram. I missed a photo of the dessert table which literally had 7 pies, one 4-layered cake, 2 dozen cookies, an Edible Arrangement, and ice cream for about 15 guests. If I get a hold of a pic from someone in my family, I’ll be sure to post it here. For now here’s a glimpse of what real food looks like in my home.
And in case you wondered, I made the green bean casserole and a pumpkin pie. I only wish I had this Cranberry Apple Crisp recipe posted in time to make for my Thanksgiving table and possible for yours but there’s always Christmas. And if you ever want to change the flavor or perhaps it’s warmer in your neck of the woods, swap apples and cranberries for a variety of fresh berries. During the Summer season, use peaches! (Void the lemon juice – only used for apples to prevent browning.Print
- 1/4 cup lemon juice
- 3 medium tart apples (Granny Smiths or Rome), peeled and sliced
- 3 medium sweet apples (Honeycrisp, Braeburn or Gala), peeled and sliced
- 1 1/2 cups fresh cranberries
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 teaspoon nutmeg
- 5 tablespoons cold unsalted butter
- vanilla ice cream, optional
- Heat oven to 375 degrees F. Using cooking spray, grease bottom and sides of a 9-inch (1-inch deep) pie plate or square baking pan; set aside.
- In a medium bowl, toss apple slices in lemon juice.
- Layer apple slices facing in one direction and continue to layer until the baking dish is filled to the rim. Fill the centered gap with any small apple pieces. Sprinkle cranberries over apples allowing some to fall into any empty space.
- In a small bowl, mix brown sugar, flour, oats and nutmeg. Cut in butter using a pastry blender or a long-tined fork until the mixture becomes crumbly. Evenly sprinkle crumbs over the cranberries and apples.
- Bake for 30 to 35 minutes or until crisp is light brown and apples are tender. Allow pan to cool on a wire rack for 10 minutes.
- Serve with a scoop of vanilla ice cream. ENJOY!