Apple Cranberry Crisp

Last week, we celebrated Rob's (aka Dadio) birthday. It was touch and go if we were going to muster enough energy to properly party since both of us had an evil non-Corona-related virus that took us down for nearly ten days. We lay miserable in different parts of the house, meeting up in the kitchen a couple of times a day to commiserate. 

After my first day of anti-biotics finally started to kick in, I decided I had to rally and at least make something special for him. Knowing Rob would much rather eat any type of fruit dessert - pie, crumble, cobbler, or crisp than a birthday cake I went to work on this concoction filled with apples, cranberries, and more of that wonderful maple syrup from Vermont. Fortunately, I had all the ingredients in the house or outside on our apple tree including some fresh cranberries left over from Thanksgiving. I think the anti-biotics were the key to getting us back to life, but this crumble certainly helped to speed the process.

Crips meet that craving for a pie without the pain or challenge of making a pie crust. Since the biggest lift is peeling the apples, put on a holiday movie, hand each person a peeler, and make this a family affair. This is a wonderful dessert to enjoy by the tree on Christmas Eve or to serve with your holiday brunch. Enjoy!

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Apple Cranberry Crisp

Sweet apples and tart cranberries come together in this delicious fall dessert.

Course Dessert

Cuisine American

Keyword Apple Butter, Cranberry, Crumble, Fall Dessert

Prep Time 1 hour hour

Cook Time 50 minutes minutes

Servings 12 people

Equipment

• 1 vegetable peeler
• 1 Large Bowl
• 1 pastry cutter or large fork To make the crumble topping
• 1 Sharp knife

Ingredients

For the Cranberry Sauce:

• 2 c. fresh cranberries
• ½ c. sugar
• ½ c. water

For the Filling:

• 4 lbs. of peeled and thinly sliced apples start with 6-7 pounds and variety
• ½ c. flour
• 1 T. cinnamon
• 1 t. nutmeg
• ½ t. cloves
• ½ t. salt
• 1 c. pure maple syrup
• 1 T. lemon juice

For the Crumble:

• ¾ c. of cold chilled butter
• 1 c. brown sugar
• 1 c. flour
• 1 c. oats
• ¼ t. salt
• 2 t. cinnamon

Instructions

• In a medium-sized sauce-pan stir together the cranberries, sugar, and water and bring to a simmer over medium heat. Cook stirring regularly until the cranberries pop, the sugar is dissolved, and the mixture starts to thicken about 10 minutes. Remove from the heat and pour into a wide bowl to cool.
• Mix the flour with the filling spices then toss the apples with the dry mixture ensuring all the apples get coated evenly. Pour in the maple syrup and lemon juice and stir to evenly incorporate. Lastly, mix in the cranberry sauce. Spread the filling into a buttered 10 X 15 baking dish. (You can also halve this recipe and use a 9 x 9 dish for a smaller crowd.)
• Cut the butter into small pieces and add it to a bowl with the brown sugar, flour, oats, cinnamon, and salt. Use a pastry cutter or a large fork to blend the ingredients together until they form small clumps and crumbs (see photo). Sprinkle the topping evenly over the apple and cranberry mixture and bake at 350 degrees for approximately 30 minutes or until the mixture is thoroughly bubbling and the top is browned lightly. Serve warm or at room temperature with ice cream, whipped cream or more maple syrup.