Apple-Cranberry Crisp
This Apple Cranberry Crisp recipe is easier to make than apple pie but just as satisfying. In about an hour, you'll be enjoying this delicious dessert full of fresh apples and dried cranberries with a tasty oat and sugar topping.
Servings 4 servings
Ingredients
- Cooking spray
- 4 cooking apples cored and sliced
- ¼ cup dried cranberries
- 1 tablespoon lemon juice
- 2 tablespoons sugar depending on tartness of apples may use up to 4 tablespoons
- ⅓ cup all-purpose flour
- 1 cup old-fashioned oats
- ⅓ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup butter melted
Instructions
- Preheat the oven to 350 degrees.
- Coat a square baking dish with cooking spray. Place the apples and cranberries in the dish and sprinkle with the lemon juice and sugar. Adjust the amount of sugar according to the sweetness of the apples.Cooking spray, 4 cooking apples, ¼ cup dried cranberries, 1 tablespoon lemon juice, 2 tablespoons sugar
- In a small mixing bowl, combine the flour, oats, brown sugar, salt, cinnamon, and melted butter. Mix with a fork until well combined. Sprinkle over apples.⅓ cup all-purpose flour, 1 cup old-fashioned oats, ⅓ cup brown sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ⅓ cup butter
- Bake for 25-30 minutes or until the apples are tender.
- Serve hot or warm with ice cream, whipped cream, or Half and Half.
Notes
- The apples should be cut into similar-sized pieces for even baking.
- Let rest for at least 15 minutes before serving.
- To make ahead, add everything to the baking dish except the topping. Make the topping and add it to a separate container. Store both in the fridge. When ready to bake, remove both the fruit and topping from the refrigerator and let them sit at room temperature for about 30 minutes. Then top and bake the crisp.
- Store leftovers, well covered, in the refrigerator for up to three days. Reheat in the oven or microwave.
Nutrition
Serving: 1 | Calories: 474kcal | Carbohydrates: 81g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 420mg | Fiber: 9g | Sugar: 50g
