Apple cranberry crisp
A tart and sweet classic dish that’s sure to create fond memories and full bellies.
Where I grew up in Michigan, apples of all kinds were readily available and super affordable. I learned at a young age how to bake apple crisp, and would prepare one whenever the mood struck me. My high school classmates still reminisce (it’s been a decade or two) about the apple crisps I brought to school. Not your typical bagged lunch! But they were so good I had to share.
As a grownup, I’ve developed a taste for tart fruits, and now I add cranberries whenever they’re in season. They’re super nutritious, add a burst of juiciness and color, and really make this dish pop with flavor. Pick up a carton of your favorite vanilla ice cream and serve with this apple cranberry crisp for an out of this world hot-cold dessert that’ll keep everyone coming back until it’s gone!
Oh, and one more thing: You’ll definitely want to do some recruiting for the peeling and slicing this recipe requires – it’ll cut down your prep time, make the work more fun, and help to create fond kitchen memories.
- 6 Fuji or Gala apples
- 1/2 pound fresh or frozen cranberries
- 1/2 cup brown sugar
- 1 cup white whole wheat flour
- 1/2 cup oil or melted butter
- 1 tablespoon cinnamon
- 1 cup oats
- Vanilla ice cream, optional
Move oven shelf to lower rung, and preheat oven to 350° F.
Peel and core apples. Cut into quarters, and then slice each quarter into 5 or 6 thin slices.
Place apple slices and cranberries into ceramic tart or pie pan.
In a medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples and cranberries.
Bake on lower rack for one hour or more, until apples are soft. If topping starts to brown before apples are soft, lay a piece of foil loosely over the crisp, and then remove the foil for at least five minutes to let the topping crisp back up before removing from oven.
Serve hot, and add a scoop of ice cream for a fabulous dessert.