Cranberry Apple Crisp (Print Version)

Warm apples, tart cranberries, and golden oats create a comforting fruit crisp for fall dessert tables.

# Components:

→ Fruit Base

01 - 3 cups diced apples, peeled and cored
02 - 2 cups fresh cranberries
03 - 100 g granulated sugar (1/2 cup)
04 - 15 g all-purpose flour (2 tablespoons)

→ Crisp Topping

05 - 75 g old-fashioned oats (3/4 cup)
06 - 60 g all-purpose flour (1/2 cup)
07 - 90 g brown sugar (1/2 cup packed)
08 - 120 g unsalted butter, cold and diced (1/2 cup)
09 - 2 g ground cinnamon (1/2 teaspoon)
10 - 1 g salt (1/4 teaspoon)

# Directions:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish.
02 - In a large bowl, toss diced apples and cranberries with granulated sugar and flour until evenly coated.
03 - Spread the fruit mixture evenly across the bottom of the prepared baking dish.
04 - In a separate bowl, blend oats, flour, brown sugar, cinnamon, and salt; add diced cold butter and mix with a pastry cutter or fingers until crumbly.
05 - Evenly distribute the oat mixture over the fruit layer, gently pressing to compact.
06 - Bake in preheated oven for 40–45 minutes or until topping is golden and fruit is bubbling around edges.
07 - Allow to cool for 15 minutes before serving warm; optional: garnish with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Easy to assemble with no special equipment required
  • Combines sweet apples and tangy cranberries for a perfect flavor harmony
  • Topped with a crisp, buttery oat layer that stays crunchy
  • Makes use of seasonal fruit and pantry basics
02 -
  • Naturally dairy free if you use vegan butter
  • Delicious both warm and at room temperature
  • Stores well for up to four days in the fridge
03 -
  • To get the topping extra crisp use cold butter and do not overmix
  • Taste your apples before adding sugar and adjust if they are very sweet or tart
  • Bake on a foil lined sheet pan to catch any juices
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