If you love apple crisp, you'll love this Cranberry Apple Crisp with tart berries, sweet apples, and a simple crumb topping that is holiday-ready (but perfect all through cranberry season)!
2cupschopped applesi.e. Honeycrisp (about 1 1/2 medium apples)
1cuplight brown sugarpacked
2tablespoons all-purpose flour
1teaspoonWatkins Organic Original Gourmet Baking Vanilla
1/2teaspoonWatkins Organic Ground Ginger
Topping
3/4cupall-purpose flour
1/2cuplight brown sugarpacked
1/2teaspoonWatkins Organic Ground Cinnamon
1/4teaspoonWatkins Organic Ground Nutmeg
1/4teaspoonWatkins Organic Ground Ginger
1pinchWatkins Fine Himalayan Pink Saltor substitute kosher salt
8tablespoonsunsalted buttercold, cut into cubes
1/2cuprolled oatsregular, old-fashioned oatmeal
For Serving
Vanilla ice creamoptional
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Instructions
Preheat oven to 350°F with a rack placed in the center of the oven. Lightly butter or grease a shallow baking dish (9" tart or pie pan or 8×8 brownie pan).
In a medium bowl, combine the apples, cranberries, sugar, flour, vanilla, and ginger, and toss to mix. Transfer to your prepared baking dish.
Make the topping by combining flour, sugar, butter, cinnamon, nutmeg, ginger, and salt with a pastry cutter, two forks, or your fingers until it looks like coarse crumbs. Add the oats and mix a little more, using your fingers to create chunks with the crumbs. Spread the topping evenly over fruit and pat down gently with your fingertips.
Bake until the topping is light brown and crisp, about 35-40 minutes, and the fruit is bubbling underneath. Serve warm with ice cream, cream, whipped cream, or as is.
Notes
Make ahead:
You can easily assemble the topping or the whole crisp in advance. Cover tightly and place in the freezer until you are ready to bake. That makes one less thing to worry about when you’re entertaining!
Make it vegan:
Fruit crisps are one of the easiest desserts to make vegan. Simply substitute the butter for your favorite vegan butter. Serve with non-dairy ice cream.