Is your family all about one big statement dessert, such as pumpkin cheesecake or chocolate pecan pie, or do you like to have a few different desserts at Thanksgiving this year?
I must admit that I like the concept of serving two or three flavorful desserts that are straightforward so that everyone can sample a bit of everything. A dessert spread with pecan bars, no-bake pumpkin cheesecake, and apple crisp would make anyone happy!
My friend Emily at Jelly Toast came up with the concept for this cranberry apple crisp as a variation on her grandmother’s customary holiday apple crisp.
I believe this would be a lovely addition to your Thanksgiving menu because I adore the flavor combination of the sweet oat topping and the tart cranberries with the apples.
Here is 4 recipe(s):
Cranberry Apple Crisp
When apples and cranberries are both in season in the fall, a delicious dessert to make is apple cranberry crisp. The fruits’ flavors and colors go well together, and they add a festive and welcoming touch to any table. —Martha Sue Stroud, Clarksville, Texas.
Yield: 8 servings.
407 calories, 15 grams of fat (7 grams of saturated fat), 31 mg of cholesterol, 122 mg of sodium, 66 grams of carbohydrate (45 grams of sugars), 4 grams of fiber, and 4 grams of protein make up the nutritional facts.
- 3 cups chopped peeled tart apples
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1-1/2 cups quick-cooking oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/4 cup chopped pecans
Combine apples, cranberries, sugar and flour. Pour into a greased 11×7-in. baking dish. Mix the topping ingredients in a bowl until crumbly, then top with the apple mixture. Fruit should be tender after 50–55 minutes of baking at 350°.
Cranberry Apple Crisp
With tart berries, sweet apples, and a straightforward crumb topping that is holiday-ready (but great all year long), if you love apple crisp, you’ll love this cranberry apple crisp.
Serving Size: 1 serving
Nutritional information per serving: 482 calories, 85 grams of carbohydrates, 3 grams of protein, 16 grams of fat, 10 grams of saturated fat, 40 milligrams of cholesterol, 26 milligrams of sodium, 5 grams of fiber, 60 grams of sugar, 1 gram of trans fat.
- 3 cups cranberries (fresh or frozen)
- 2 cups chopped apples (i. e. Honeycrisp (about 1 1/2 medium apples)).
- 1 cup light brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla
- 1/2 teaspoon Watkins Organic Ground Ginger
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar (packed )
- 1/2 teaspoon Watkins Organic Ground Cinnamon
- 1/4 teaspoon Watkins Organic Ground Nutmeg
- 1/4 teaspoon Watkins Organic Ground Ginger
- 1 pinch of Watkins Fine Himalayan Pink Salt, or kosher salt in its place
- 8 tablespoons unsalted butter (cold, cut into cubes)
- 1/2 cup rolled oats (regular, old-fashioned oatmeal)
- Vanilla ice cream (optional)
- Place a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. A shallow baking dish (9″ tart or pie pan or 8″ brownie pan) should be lightly buttered or greased.
- Combine the apples, cranberries, sugar, flour, vanilla, and ginger in a medium bowl and stir to combine. Transfer to your prepared baking dish.
- With a pastry cutter, two forks, or your fingers, combine the flour, sugar, butter, cinnamon, nutmeg, ginger, and salt to make the topping until it resembles coarse crumbs. Use your fingers to break up the crumbs as you add the oats and mix a little more. Apply the topping evenly to the fruit and gently press it down using your fingertips.
- Bake for 35 to 40 minutes, or until the topping is golden and crisp, and the fruit is bubbling underneath. Serve warm with cream, whipped cream, ice cream, or simply as is.
Cranberry Apple Crisp
Sweet and tart cranberry apple crisp is ideal for the holiday season.
Nutritional Information: 399 calories, 65 grams of carbohydrates, 38 milligrams of cholesterol, 14 grams of fat, 3 grams of fiber, 4 grams of protein, 9 grams of saturated fat, 92 milligrams of sodium, 41 grams of sugar, 0 grams of trans fat, and 5 grams of unsaturated fat.
- 4 large or 5 medium Granny Smith apples, peeled, cored, and diced, equal 5 12 cups.
- 8 ounces fresh or frozen cranberries
- 2/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- ¼ teaspoon salt
- 3/4 teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 1 cup rolled oats
- ½ cup unsalted butter, melted
- vanilla bean ice cream
- whipped cream
- sprinkle of cinnamon
- Preheat oven to 350°F.
- Put the apples and cranberries in a big bowl to make the filling. Add the brown sugar, granulated sugar, flour, and cinnamon. Toss to coat. Spread the mixture into a 13×9-inch baking dish made of glass or ceramic.
- Make the topping by mixing the flour, brown sugar, salt, cinnamon, nutmeg, and oats in a sizable bowl. Stir in melted butter until evenly incorporated. Crumble topping evenly over fruit.
- When the fruit is bubbling and the topping is golden, bake for 45 to 50 minutes.
- Allow to cool slightly. With a large scoop of vanilla bean ice cream or a dollop of whipped cream, Crisp can be served warm or at room temperature. A sprinkle of cinnamon is always a nice touch, too.
Apple Cranberry Crisp
With only 15 minutes of preparation, this apple cranberry crisp is the ideal simple dessert recipe for Thanksgiving, Christmas, or any other special gathering this season.
Serving Size: 1 /6 of the crisp
Serving size one-sixth of a crisp, 467 kcal in calories, 72 g in carbohydrates, 3 g in protein, 21 g in fat, 10 g in saturated fat, 41 mg in cholesterol, 275 mg in sodium, 53 g in sugar, 1 g in trans fat, and 9 g in unsaturated fat.
- 3 large apples or 4 medium apples, cut into 4 cups, should be peeled and sliced.
- 2 cups cranberries, fresh or frozen (but not thawed if using frozen)
- ¼ cup sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ½ cup (1 stick) salted butter, softened at room temperature
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ cup sugar
- ⅓ cup chopped pecans
- ¼ teaspoon salt
- Preheat oven to 350°F. Prepare a 10-inch cast-iron skillet or a 2-quart baking dish with cooking oil or nonstick spray.
- In the dish that has been prepared, combine the filling ingredients (apples, cranberries, sugar, cinnamon, nutmeg, and salt).
- Use a fork (or your fingers) to thoroughly combine the butter, flour, oats, brown sugar, sugar, pecans, and salt in a separate bowl. The mixture should resemble a streusel crumb topping and be lumpy and clumpy.
- Spread the topping evenly over the fruit.
- Bake for 50 to 55 minutes with the lid off, or until the fruit is hot and bubbling and the topping is golden. Remove from the oven and let cool for 10-15 minutes.
- Serve warm or at room temperature. Top with vanilla ice cream!.
Cranberry Apple Crisp| Emeril Lagasse
Why is my apple crisp so watery?
When raw fruit is baked with batter or streusel on top, the crisp becomes watery. The fruit doesn’t have enough time to soften while the topping is fully cooked and golden. The apples should be cooked first before adding the topping to avoid a watery crisp.
Why is my apple crisp so dry?
Your apple crisp is dry because you didn’t use enough butter, which is why. To ensure you have the correct measurements, be sure to adhere to this apple crisp recipe.
What are the best apples to use for apple crisp?
Apple pies and apple crisps frequently contain the firm, crisp Granny Smith and Honeycrisp varieties of apples. Golden Delicious is another great choice for a crisp. When baking your apple crisp, you can use a single variety or a mix of varieties for more flavor depth.
How do you crisp an apple crisp?
If you reheat in the oven at 350°, your day-old mush will transform back into the warm and crunchy crisp once more.