Cranberry Apple Crisp

Torrey Moseley

By
@Torrey

This is a fabulous autumn dessert...it's also great for breakfast. I usually make this at holidays and several times from September-Februrary...just because. And YES, it has butter in it (go figure). And you can use other fruits too. Substitute with equal amount of different berries or leave them out altogether and just have an apple crisp.


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Comments:

Serves:

6-12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

5-7 medium
apples (i like tart apples like granny smith)
1 pkg
fresh cranberries (or frozen)-- about 2 cups
1 to 2 Tbsp
cinnamon, ground
3 Tbsp
flour
2/3 to 1 c
sugar (can use splenda instead)
1/2 tsp
salt
4 Tbsp
butter, cold

TOPPING

1 stick
butter, cold
3/4 c
dark brown sugar (or light brown sugar with 1 tbs molasses added)
1 1/2 c
uncooked oats
1/2 c
flour
2 tsp
cinnamon, ground
3/4 to 1 c
chopped pecans
1/4 tsp
salt

Directions Step-By-Step

1
Preheat oven to 375.
2
Core apples. Cut into chunks. I leave the skins on, but you can peel them if you like. Rinse and drain cranberries.
3
In large bowl, combine apples, cranberries, cinnamon, flour, sugar and salt. Toss until fruit is coated.
4
Place in 9x13 GREASED glass baking dish.
5
Cut cold butter into little pieces and dot all over surface.
6
For Topping: In separate bowl, cut cold butter into flour and brown sugar until looks like coarse crumbs.
7
Add oats, pecans and cinnamon, salt and mix until blended.
8
Spread topping mixture over fruit.
9
Bake at 375 degrees for 20-30 min until apples are soft but not mushy.
10
Best served warm. Great drizzled with a bit of cream or with a scoop of ice cream.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #apple, #pecan, #Cranberry