Apple and Cranberry Crisps with Ginger-Pecan Toppin

Name: Apple and Cranberry Crisps with Ginger-Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes; 1/2 cup dried sweetened cranberries; 1/2 cup sugar; 3 tablespoons minced crystallized ginger; 1 tablespoon all purpose flour; 1/3 cup (packed) dark brown sugar; 1/4 cup all purpose flour; 1/4 cup old-fashioned oats; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground cloves; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2/3 cup toasted pecans, coarsely chopped; Vanilla ice cream

Servings: persons

4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
1/2 cup dried sweetened cranberries
1/2 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon all purpose flour
1/3 cup (packed) dark brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup toasted pecans, coarsely chopped
Vanilla ice cream

1
Preheat oven to 375F.
2
Butter four 1 1/4-cup custard cups or souffle dishes.
3
Mix all ingredients in bowl.
4
Let stand until juicy, about 5 minutes.
5
Divide filling among prepared cups.
6
Bake until bubbling at edges, about 20 minutes.
7
Blend first 7 ingredients in large bowl.
8
Rub in butter with fingertips until coarse meal forms.
9
Mix in pecans with fingertips.
10
Crumble topping over hot apples.
11
Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes.
12
Serve warm with vanilla ice cream.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes, 1/2 cup dried sweetened cranberries, 1/2 cup sugar, 3 tablespoons minced crystallized ginger, and more.

Yes, Apple and Cranberry Crisps with Ginger-Pecan Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Cranberry Crisps with Ginger-Pecan Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions