Apple Cranberry Crisp
The best fall flavors come together in this easy Apple Cranberry Crisp, with a brown sugar, cinnamon, and pecan crumble topping.Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- 4 large apples peeled, cored, and cut into ½" pieces
- 12 oz. cranberries (fresh or frozen)
- ½ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla
- 1 tbsp orange juice
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 3 tbsp granulated sugar
- ½ cup chopped pecans any nut works or use rolled oats
- 1 tsp cinnamon or use apple pie spice
- 2 tbsp unsalted butter cold, cut into cubes
For Serving (optional)
- vanilla ice cream
Instructions
- Preheat the oven to 375°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 fruit is tender, topping is browned, and juices are thick and bubbling around edges, about 45 minutes. (If you notice the topping is browning too quickly, tent with foil the last 15 minutes of bake time.)
- Let cool for 10 minutes before serving.
- Top with a scoop of ice cream and enjoy!
Video
Notes
To make individual crisps, divide filling and topping among eight 8-ounce ramekins and reduce the baking time to 30 minutes.
Nutrition
Serving: 8servings | Calories: 269kcal | Carbohydrates: 51g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 207mg | Fiber: 6g | Sugar: 37g | Vitamin A: 182IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg