Quick Cranberry Apple Crisp: A Cozy Fall Delight You’ll Love
Quick Cranberry Apple Crisp combines tart cranberries with sweet, spiced apples for a delightful dessert that warms the heart.
Equipment
- - Oven
- - Mixing bowl
- - Baking dish
- Pastry Cutter
Ingredients
For the Filling
- 4 cups Honeycrisp Apples, diced Substitution: Try Granny Smith for a tangy twist or Gala/Fuji for added sweetness.
- 1 cup Cranberries Fresh or frozen works well—no thawing needed for frozen!
- 3/4 cup Light Brown Sugar Granulated sugar can replace it but may alter the flavor slightly.
- 2 tablespoons All-Purpose Flour Whole wheat flour can add a nutty flavor.
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon Don't skip this one!
- 1/4 teaspoon Ground Nutmeg Always opt for freshly grated if possible.
For the Topping
- 1/2 cup Unsalted Butter, cold Make sure it's cold for the best texture.
- 1/2 cup Light Brown Sugar
- 3/4 cup All-Purpose Flour
- 1 cup Old-Fashioned Rolled Oats Instant oats are not a good substitute here.
- 1/4 teaspoon Salt A pinch enhances all flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel, core, and dice the Honeycrisp apples, and toss them in a large bowl with cranberries, light brown sugar, flour, ginger, cinnamon, and nutmeg. Mix until well combined.
- Spoon the fruit mixture into a greased 9x13-inch baking dish and spread it evenly.
- In a separate bowl, combine cold unsalted butter, brown sugar, flour, salt, and spices. Use a pastry cutter or your hands to create a crumbly texture, then fold in old-fashioned rolled oats.
- Evenly distribute the oat topping over the fruit filling, pressing it down gently to form a cohesive layer.
- Place the dish in the preheated oven and bake for 35-40 minutes, until the topping is golden brown and the fruit mixture is bubbling at the edges.
- Let the crisp cool for 10-15 minutes before serving. Pair with a scoop of vanilla ice cream for the ultimate comfort!
Notes
For an extra touch of sweetness, drizzle with caramel sauce before serving.