The best Fall flavors come together in this easy Apple Cranberry Crisp, with a brown sugar, cinnamon, and pecan crumble topping.
While trying to sell our house, and keeping it all prepped for showings, I have baskets of different apples in the dining room and kitchen that say, “Hi. Aren’t we pretty? And we’re in season. Because it’s Fall. And lovely. And…don’t you want to buy this house?”
But the apples don’t stay good forever, and nothing says “don’t buy this house” like moldy, rotten fruit. So, I have to actually use the apples and then get new ones. Well, that’s a lot of apples to consume each week.
Paul and the kids are really good at munching on them, but I’m not especially big on eating apples in their pure form. However, I absolutely love them in salads and sandwiches, paired with cheese, on top of pork, and in any kind of dessert, of course.
I spotted this easy Emeril Lagasse crisp recipe that would help take care of at least four of my apples. (Hey, it’s a start.)
Add to them cranberries and a butter/sugar topping – like there was any chance I wasn’t going to love this. I adapted it slightly, using my favorite pie crumble topping from my Sour Cream Peach Pecan Pie.
Sweet, tart, and a little crunchy. A scoop of vanilla ice cream on top is a must. I’m making it again for Thanksgiving.
Other Cranberry desserts you might enjoy!
Cranberry Orange Pound Cake – Belly Full
Cranberry Upside-Down Quick Bread – Belly Full
Cranberry Raisin Pie – A Family Feast
Cranberry Orange Shortbread Cookies – Mom On Timeout
Watch the video for this Apple Cranberry Crisp
Apple Cranberry Crisp
- 4 large apples, peeled, cored, and cut into 1/2-inch pieces
- 12 ounce cranberries (fresh or frozen)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 tablespoons orange juice
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tablespoons granulated sugar
- 1/2 cup chopped pecans
- 1 teaspoons cinnamon
- 2 tablespoons cold, unsalted butter
For Serving (optional)
- vanilla ice cream
- Preheat the oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
- In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and orange juice; toss well to combine. Transfer to the prepared baking dish and set aside.
- For the topping – in the same bowl, combine the flour, both sugars, pecans and cinnamon. Cut in the butter with your hands until crumbly; sprinkle over apple and cranberry mixture.
- Bake until topping is browned and juices are thick and bubbling around edges, about 1 hour. Let cool for 15 minutes before serving.
- Top with a scoop of ice cream and enjoy!