Tart cranberries, fresh apples, a hint of cinnamon, brown sugary sweetness and a golden oat topping come together to make this fabulous cranberry apple crisp. It is the perfect fall dessert.
Everything about this delicious cranberry apple crisp screams fall. It is the perfect not too sweet dessert that brings together two of autumn’s most iconic fruits. Of course the oatmeal crisp topping makes it amazing. You are to want to make it over and over all fall long.
I am sure we have all had a good apple crisp. It is one of those iconic recipes that everyone should have in their recipe box.
I shared my great grandma’s recipe for apple crisp a few years back. It is a fabulously healthy version with no added sugar.
No sweet tooth is going to mind having more than one apple crisp recipe in their box though, so I thought it would be fun to add cranberries to the mix. The apples and cranberries with a hint of cinnamon is such a fabulous combination.
Of course with a pound of cranberries mixed in, it needed some sugar. Those babies are tart! I opted for the warmth and ease of brown sugar this time.
What kind of cranberries should I use?
Fresh or frozen cranberries work well for this recipe. If you are using frozen, you’ll want to make sure they are defrosted first.
That will help ensure most of them pop during cooking allowing the flavors to meld. If they stay whole you might be in for a few tart shocks to the taste buds along the way!
What apples should I use?
Because the cranberries are so tart, I would recommend a sweeter apple that is still good for baking. Though you can use whatever you have and like.
If you do use a more tart apple like a granny smith, you may want to consider compensating with more brown sugar, a drizzle of maple syrup or honey.
I always like using Jonathan apples or jonagolds for baking as well. A scrumptious honey crisp or gala would be yummy as well.
Pink ladies, braeburns and envy apples are all delicious baking choices as well. It’s really hard to go wrong, just some will end up mushier than others.
It would add a little extra nutritional value to your final dish and save a few minutes of prep time. Either way the results are going to be scrumptious.
Tell me about that yummy oatmeal crisp topping
Well, I’m glad you asked! 😉
The mixture of butter, brown sugar and oatmeal is always going to have my attention. I used some lovely Irish oatmeal for this, but any rolled oats would work.
This topping is substantial enough to give you plenty of crunch. After all it’s that golden topping that earns the crisp its name.
- A scoop on its own is a fabulous treat, but a scoop of vanilla ice cream makes it even better!
- Don’t have ice cream? Try a dollop of whipped cream, or maple whipped cream or cream cheese whipped cream instead!
- Want an excuse to have some leftover apple cranberry crisp for breakfast? No problem! It is fruit and oatmeal after all. But a dollop of yogurt makes it even more acceptable.
While this crisp would be fabulous all fall long, I think it would make an extra special addition to your Thanksgiving dessert table. Can’t you just imagine it now?
What are your favorite fruits to make crisps out of?
- 3-4 cups baking apples, diced
- 1 pound cranberries (fresh or defrosted)
- 1 cup brown sugar
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- 2 cups rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup melted butter
- Preheat oven to 350° F and grease a 9×13″ baking dish.
- Clean, core, peel and dice your apples in 1/4″ to 1/2″ cubes.
- Put apples, cranberries, brown sugar, flour and cinnamon in greased baking dish and toss them all together.
- In a medium bowl, toss together oats, flour, brown sugar and melted butter until well combined. Sprinkle over fruit in baking dish.
- Bake for 45-55 minutes or until fruit juice is bubbling and crisp topping is golden brown.
- Serve warm or at room temperature.
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Amount Per Serving: Calories: 311Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 70mgCarbohydrates: 58gFiber: 6gSugar: 36gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.