You can make an extra batch of this easy crisp topping and freeze it for up to several months. That way, you’re ready at a moment’s notice to bake up a great fruit dessert. In the summertime, swap in plums and blueberries or peaches and blackberries for the apples and cranberries.–Karen Ansel and Charity Ferreira
LC Plentiful Pan Options Note
How poetic that a recipe whose ingredients make it a natural for a day that celebrates abundance would, itself, afford ample baking options. And by that we mean this recipe not only bestows upon you a crumb topping that, as the author mentions above, works really quite lovely with all manner of fruit fillings, but it turns out ridiculously irresistible whether you bake it in a 9-inch round pie plate, a 9-inch square baking pan, maybe an 11-by-7-inch oblong pan, even a whopping 10-inch cast-iron skillet. (We know, we sound awfully happy about this. But come turkey day, pans tend to be in rather short supply. You can thank us later.)
Apple and Cranberry Crisp Recipe
- Quick Glance
- 20 M
- 1 H, 25 M
- Serves 8
- For the topping
- 1 cup (3 ounces) rolled oats
- 3/4 cup (3 ounces) all-purpose flour
- 1/2 cup (3 1/2 ounces) light brown sugar, firmly packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, cold, cut into pieces
- 1/3 cup (1 1/3 ounces) walnuts, chopped
- For the filling
- 1/3 cup (3 ounces) granulated sugar
- 1 tablespoon cornstarch
- 3 pounds apples, such as Gala, Granny Smith, Braeburn, or Harcourt, peeled, cored, and sliced
- 1 cup (4 ounces) fresh or frozen cranberries
- Make the topping
- 1. Preheat the oven to 375°F (190°C).
- 2. In a large bowl, combine the oats, flour, brown sugar, cinnamon, and salt and mix well. Scatter in the butter and, using your fingertips, a pastry blender, or a stand mixer fitted with the paddle attachment on low speed, incorporate the butter into the dry ingredients until uniformly coarse crumbs form and the mixture begins to come together in a somewhat cohesive wad of dough. Stir in the walnuts. (You can stash the crumb topping in a resealable plastic bag and freeze it for up to several months, a course of action we highly, highly recommend in case of impromptu crisp cravings.)
- Make the filling
- 3. In a large bowl, whisk together the granulated sugar and cornstarch. Add the apples and cranberries and toss to coat. Dump the fruit into a 9-inch square or round baking dish (or see LC Note above for other alternate options). Sprinkle the oat mixture evenly over the fruit.
- 4. Bake the crisp until the topping is golden brown and the apples are tender when pierced with a knife, 50 to 60 minutes. Transfer to a wire rack and let the crisp cool for at least 15 minutes before serving. Scoop it out while it’s warm or spoon it up at room temperature.
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Apple and Cranberry Crisp Recipe © 2012 Karen Ansel and Charity Ferreira. Photo © 2012 Maren Caruso. All rights reserved.