THE BLOG
11/01/2013 01:12 pm ET Updated Jan 23, 2014

Apple Cranberry Crisp

This recipe for Apple Cranberry Crisp is a perfect way to enjoy fall apples. Serve it with a dollop of freshly whipped cream and a sprinkle of cinnamon for the perfect autumn dessert. It also tastes great for breakfast with a cup of hot coffee, but you didn't hear that from us!

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apple-crisp

Apple Cranberry Crisp

Filling:

  • 4 apples, peeled, cored, and cut into medium-sized pieces
  • ½ cup dried cranberries
  • 1 lemon, juiced
  • 1/3 cup sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon pure vanilla extract

Crisp:

  • ½ cup all-purpose flour
  • 1 pre-made 9" pie crust
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ cup old-fashioned oats
  • ½ cup sliced almonds
  • ½ stick butter

Preheat oven to 350° F. Juice lemon over apples and toss to coat in a small bowl. This will keep them crisp and prevent browning. Using a fork, combine cranberries, sugar, flour, and spices and add to the apples. Toss to combine.

Line a 9" pan with pre-made pie crust, and fill with apple mixture. In a separate bowl, combine all dry ingredients for the crisp topping. Cut the cold butter into the dry mix by using two forks or your fingers, rubbing the butter and dry ingredients together until pea-sized pieces are formed. Sprinkle crisp topping over the apple cranberry filling.

Bake crisp for 50-60 minutes, until evenly browned. If the crust browns too quickly, cover the sides with tin foil. Let it cool for at least 30 minutes before cutting and serving.