Ingredients
- Granny Smith and Honeycrisp ApplesApproximately six cups when peeled and sliced, providing the essential sweet-tart base for the filling.
- Fresh or Frozen CranberriesAbout one and a half cups, contributing the bright, tangy burst that defines the flavor profile.
- All-Purpose FlourUsed as a thickening agent for the fruit filling and as a binder for the buttery crumble topping.
- Light Brown SugarProvides deep molasses sweetness for both the fruit base and the crunchy oat topping.
- Old-Fashioned Rolled OatsCrucial for achieving the signature chewy and crumbly texture of the crisp topping.
- Unsalted ButterMust be cold and cut into cubes for the topping, ensuring the mixture remains crumbly and not doughy.
- Spices (Cinnamon, Nutmeg, Ginger)Essential warming flavors that enhance the autumnal profile of the apples and cranberries.
- Lemon JuiceA splash prevents the apples from browning too quickly and brightens the overall flavor of the filling.
Instructions
- Step 1: Prepare the Oven and Baking Dish
- Step 2: Assemble the Fruit Filling
- Step 3: Create the Crisp Topping
- Step 4: Bake the Apple Cranberry Crisp
- Step 5: Cool and Serve
Notes
- Store leftovers, fully cooled, covered loosely in the refrigerator for up to 4 days; the topping will soften slightly, but the flavor holds up beautifully.
- To revive the crunch of the topping, reheat individual servings in a toaster oven or air fryer at 300°F (150°C) for 5-8 minutes until the butter melts and sizzles slightly.
- While vanilla ice cream is classic, try serving the warm crisp with a dollop of fresh whipped cream lightly dusted with extra cinnamon or a drizzle of maple syrup for added autumnal richness.
- Ensure your butter is very cold and cubed when making the topping; this guarantees the sandy, distinct crumbs that yield the perfect signature crisp texture rather than a doughy paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American