Apple Cranberry Crisp Recipe

Name: Apple Cranberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 3 pounds baking apples such as Fuji, Honey Crisp, Jonagold or Granny Smith, peeled and diced into 1/2-inch pieces (about 9 cups diced); 3/4 cup natural dried cranberries; 1/3 cup pure maple syrup; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 3 tablespoons white whole wheat flour; Topping; 1/2 cup white whole wheat flour; 1/3 cup old-fashioned rolled oats; 1/4 cup light brown sugar (lightly packed); 1/4 cup chopped walnuts; 1/4 teaspoon cinnamon; 1 pinch kosher salt; 2 tablespoons cold unsalted butter, cut into small pieces; 2 tablespoons canola oil

Servings: persons

Filling
3 pounds baking apples such as Fuji, Honey Crisp, Jonagold or Granny Smith, peeled and diced into 1/2-inch pieces (about 9 cups diced)
3/4 cup natural dried cranberries
1/3 cup pure maple syrup
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons white whole wheat flour
Topping
1/2 cup white whole wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup light brown sugar (lightly packed)
1/4 cup chopped walnuts
1/4 teaspoon cinnamon
1 pinch kosher salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil

1
Preheat oven to 375 degrees F.
2
Spray a 9-inch round pie pan with nonstick cooking spray. Toss all of the filling ingredients together in a large bowl. Pour the contents of the bowl into the pie pan.
3
Place all of the topping ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is incorporated and the mixture is crumbly. Alternatively, this can be done in a large bowl with a pastry blender, fork or your fingers.
4
Spread the topping evenly over the filling all the way to the edges of the pan. Cover the pan with aluminum foil and place the pan on a baking sheet. Alternatively, you can divide the filling and topping into individual ramekins. Bake for 30 minutes covered, then uncover and bake another 30 minutes until the topping is golden brown and filling is bubbling. Remove from oven and cool 10-15 minutes before serving. Serve with reduced fat ice cream or whipped cream, if desired.

572

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Filling, 3 pounds baking apples such as Fuji, Honey Crisp, Jonagold or Granny Smith, peeled and diced into 1/2-inch pieces (about 9 cups diced), 3/4 cup natural dried cranberries, 1/3 cup pure maple syrup, and more.

Yes, Apple Cranberry Crisp 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.

Apple Cranberry Crisp

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