You may or may not be sick of sweets about this time of the month, but I am going to share this dessert with you anyway, because it is SOO good!  I am a lover of all things tart & sweet and this is a great combo of both of those things.  And of course, cranberries are in abundance this time of year.

 

The best part of this dessert is the crisp on top.  I think it’s my new favorite!  I love the addition of the honey & the fact that it’s got less flour & more oats than my go-to streusel topping recipe.  The cinnamon & allspice pair really well with the apples & cranberries too.  Now, a lot of people like to use Granny Smith apples when they make pies or crisps, but I wanted a sweet apple to counter the tart cranberries.  This time I used Cameo apples, but any sweeter apple will do: Braeburn, Fuji, Gala, etc.  And whoever eats red or golden delicious apples is crazy, because they are gross!  Sorry, just my random feelings about certain apples.  Make this soon!!!

 

 
 

Cran-Apple Crisp

Yield 12 Servings

Ingredients

Fruit Layer:

  • 4 medium sweet apples (Cameo, Braeburn, Fuji, Gala, etc. peeled, cored & thinly sliced (about 3 1/2 to 4 cups worth of apples))
  • 2 cups fresh cranberries, rinsed
  • 1/4 cup white granulated sugar
  • 1 mandarin orange, zest & juice (can substitute a small lemon or half of a regular orange)

Crisp Topping:

  • 1 1/4 cups oats
  • 1/4 cup flour
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 cup brown sugar
  • 1 Tbsp honey
  • 6 Tbsp butter, unsalted, room temperature
  • 1/8 tsp salt

Instructions

  1. Place peeled, cored, & thinly sliced apples into a large bowl. Add the rinsed cranberries, white sugar, and the zest & juice of one mandarin orange. Toss to coat all the fruit evenly & set aside.
  2. Prepare crisp by combining the oats, flour, cinnamon, allspice, brown sugar, honey, butter & salt in a bowl. Crumble with a fork or pastry blender until small chunks are formed.
  3. Place fruit & juices into a greased 8x8" square glass baking dish or ramekins. Top with crumble. Bake at 350*F for 35-40 minutes or until bubbling on the sides and in the center, & the apples are fork tender. Allow to rest for 5 minutes to absorb juices before serving. Top with freshly made sweetened whipped cream (1 cup heavy cream with ¼ cup powdered sugar & a splash of vanilla) or vanilla bean ice cream.

Recipe Notes

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Recipe altered from Two Peas & Their Pod