Every fall when I go apple picking, I come home with way too many apples. John and I went to the orchard well over a month ago and I finally finished the last of them with this crisp. I still have a quart of apple cider left, though, which means a recipe for apple cider donuts is in the near future!
As much as I love apples, I feel like they outshine other fruits that are in season during fall, like pears and cranberries. I love incorporating cranberries into literally everything at this time of year. I find that they go well in desserts because the tartness of the berries balances the sweetness of the other components. One of my favorite examples is throwing a handful into a pecan pie, or, in this case, an apple crisp! I hope you enjoy this dessert as much as my naughty cat did while my back was turned!
- Any baking apples will work for this crisp, but I would recommend using a sweeter apple, such as Honeycrisp or Golden Delicious, rather than a tart apple like Granny Smith. Because the cranberries are already tart, you want to balance that with sweetness from the apples.
Cranberry Apple Crisp
Yield: 1 9″ crisp
Time: 50 minutes
- 3 large baking apples
- 1/2 cup cranberries
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup whole wheat flour
- 1/3 cup brown sugar
- 3/4 cup old fashioned oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp butter, melted
- Peel, core, and dice the apples. Combine with cranberries.
- Mix together sugar, cornstarch, cinnamon, nutmeg, and salt.
- Toss the fruit into the dry ingredients. Place into a 9″ round pan or an 8 x 8″ square pan.
- Combine all of the topping ingredients until crumbly. Sprinkle over the fruit.
- Bake at 375°F for 30-45 minutes, or until the apples are tender. Enjoy!