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This homemade Apple Cranberry Crisp is an easy recipe that combines tender baked apples and tart cranberries under a buttery, nutty, cinnamon-laced topping. Perfect as the ultimate fall dessert, it's bursting with warm flavors and best enjoyed with a scoop of vanilla ice cream. Whether you're hosting a holiday dinner or just craving something cozy, this crisp delivers comfort in every bite!
Why You'll Love This Crisp
This dessert perfectly balances sweet and tart flavors with wonderful textures. The combination of tender fruit and buttery crumble creates an irresistible contrast, while warm spices add that cozy fall feeling. It's simple to prepare, can be made ahead, and always impresses guests. Plus, it fills your home with the most amazing aroma while baking!
Ingredients for Apple Cranberry Crisp
- For the Filling:
- 6 large baking apples, peeled and sliced
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- For the Topping:
- 1 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup chopped pecans
- For Serving:
- Vanilla ice cream
- Caramel sauce (optional)
Step-by-Step Instructions
- Prepare the Filling
- Preheat oven to 350°F. In large bowl, combine sliced apples, cranberries, sugar, flour, orange juice, and vanilla. Toss until fruit is well coated. Transfer to greased 9x13 baking dish.
- Make the Topping
- In separate bowl, mix flour, sugars, cinnamon, and salt. Cut in cold butter using pastry cutter or fingers until mixture resembles coarse crumbs. Stir in chopped pecans.
- Assemble and Bake
- Sprinkle topping evenly over fruit mixture. Bake 45-50 minutes until fruit is bubbly and topping golden brown.
- Cool and Serve
- Let rest 15 minutes before serving. Top with vanilla ice cream and optional caramel sauce.
Pro Tips for Success
Choose firm baking apples that hold their shape. Keep butter very cold until mixing. Don't overwork topping mixture to maintain crumbly texture. Line baking dish with parchment for easy cleanup. Check crisp at 40 minutes to prevent over-browning.
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Serving Suggestions
Serve warm with vanilla ice cream for the perfect contrast of warm and cold. Consider a drizzle of caramel sauce for extra indulgence. Beautiful when presented in individual ramekins for special occasions. Makes an excellent addition to holiday dessert tables.
Storage and Make-Ahead Tips
Cover and refrigerate for up to 4 days. Reheat individual portions in microwave until warm. Can be assembled ahead and baked just before serving. Freeze unbaked crisp up to 3 months, thaw overnight before baking. For best results, add topping just before baking.
Frequently Asked Questions
- → Can I use frozen cranberries?
Yes, fresh or frozen cranberries work equally well in this recipe. No need to thaw frozen cranberries before using.
- → Why tent with foil?
If the topping browns too quickly, tenting with foil prevents it from burning while allowing the fruit to continue cooking until tender.
- → What type of apples work best?
Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Braeburn work well as they hold their shape when baked and balance the cranberries' tartness.
- → Can I make this ahead?
Yes, you can assemble the crisp ahead and bake when ready. The baked crisp can be reheated, though the topping may lose some crunch.
- → Why let it cool before serving?
The 10-minute cooling period allows the fruit juices to thicken and helps prevent burns, especially if serving with ice cream.
Conclusion
A delightful autumn dessert featuring baked apples and cranberries with a crispy, sweet pecan crumble topping that brings warmth and comfort to your table.