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Cranberry Apple Crisp

cranberry apple crisp in copper pan

Tart cranberries and crisp apples are sprinkled with a bit of sugar, then blanketed in a nutty oat topping. I serve this instead of homemade cranberry sauce because the crispy tartness is magic with Thanksgiving turkey.

This is also a great dessert, especially when served warm and topped off with vanilla ice cream.

Cranberry Apple Crisp

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Serves: 6-8 Total Time: 30 minutes

Ingredients

  • 3 cups tart cooking apples, NOT peeled but chopped
  • 1 package raw cranberries
  • 1/2 to 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup Quaker Oats (for a crisper topping, I like using the small oats)
  • 1 stick of butter
  • 1 cup pecans, chopped

Instructions

1

Add apples and cranberries to ungreased 9x13 baking dish. Give them a quick stir to mix them up a bit.

2

Sprinkle sugar over them. If you want this to be more on the dessert side, sprinkle 1 cup of sugar. If you want the dish to be slighty more tart, sprinkle with just 1/2 cup of sugar.

3

In a small pot on stove, over low heat, melt the butter.

4

Stir in the oats, pecans and brown sugar to the butter.

5

Mix and spread on top of the apples and cranberries.

6

Bake, uncovered for 30 - 45 minutes at 350 degrees, until top is golden and the edges with the fruit are bubbly.

7

Serve immediately or at room temperature.

8

If serving as a dessert, I highly recommend serving it warm with vanilla ice cream.

Notes

TO MAKE THE DAY BEFORE-- MIx the cranberries and apples in the ungreased baking dish. Make the crumble topping. Store both separately in covered containers in your fridge. Before baking, sprinkle fruit with crumble topping and bake according to directions above.

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