Cranberry Apple Crisp (Printer-friendly)
A comforting blend of tart cranberries and sweet apples baked under a golden oat topping for cozy evenings.
# What You Need:
→ Fruit Filling
01 - 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
02 - 1.5 cups fresh or frozen cranberries
03 - 0.33 cup granulated sugar
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - 0.5 teaspoon ground nutmeg
07 - 1 tablespoon lemon juice
→ Crisp Topping
08 - 0.75 cup rolled oats
09 - 0.5 cup all-purpose flour
10 - 0.5 cup packed light brown sugar
11 - 0.5 teaspoon ground cinnamon
12 - 0.25 teaspoon salt
13 - 6 tablespoons unsalted butter, cold and cubed
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9-inch square or round baking dish.
02 - In a large bowl, mix apples, cranberries, sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
03 - Spread the fruit filling evenly in the prepared baking dish.
04 - In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and work it in using fingers or pastry cutter until mixture resembles coarse sand.
05 - Sprinkle topping evenly over the fruit. Bake 35–40 minutes until topping is golden brown and filling bubbles.
06 - Allow to cool for 10–15 minutes before serving warm, optionally with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- It's like a warm hug in a dish, perfect for sharing secrets over a cup of tea
- The combination of tart cranberries and sweet apples feels like a little celebration every bite
02 -
- The secret to a perfect crisp topping is keeping the butter cold until you’re ready to mix it in
- Using fresh lemon juice wakes up the fruit flavors and balances the sweetness beautifully
03 -
- Don’t rush the topping—mixing it by hand lets you control the crumb size for the perfect crunch
- Resting the crisp after baking allows the juices to thicken up, preventing a soggy bottom