I grew up eating more fruit-based desserts than cakes or cookies and crisps have always been my favorite, even for the holidays. I’ve never been into pie and find it very time consuming especially when a crisp comes together so quickly without the fuss of making dough!
This crisp is a combination of both sweet and tart flavors with the juicy apples and fresh cranberries. Instead of flour, I started making crisps with a mixture of rolled oats and Simple Breadcrumbs and loved the results! I sweeten it with apple cider and maple syrup, then bake it on a sheet pan in case it bubbles over. For baking, I like to use tart and crisp apples. Some of my favorite varieties for this crisp include Cortland, Empire and Granny Smith.
Cranberry Apple Crisp is best served warm. You can bake the crisp while eating dinner or reheat room temperature crisp in a 325 F oven until warm, about 5 to 10 minutes. At dinner parties I serve it with whipped cream made right in a Mason jar. It requires fewer dishes since you don’t have to get a mixer and bowl out (yes, this makes a huge difference in a small kitchen!). While you get the crisp and dessert plates give someone the task of shaking the cream.
Cranberry Apple Crisp
1/2 cup unsalted butter (8 tablespoons), plus more for baking dish
2 pounds apples, peeled, cored and cut into wedges
2 cups fresh cranberries
3 tablespoons apple cider
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons maple syrup, divided
1 1/2 cups Simple Breadcrumbs, or other fresh breadcrumbs
1 1/2 cups rolled oats (not instant)
1/4 teaspoon Kosher salt
1 cup heavy cream, chilled, optional
Preheat oven to 375 F. Generously butter a 9×13-inch or 3-quart baking dish.
In a large bowl toss apples, cranberries, cider, lemon juice and nutmeg. Pour into prepared pan. Drizzle mixture with 2 tablespoons maple syrup.
In a small saucepan melt butter over low heat. Remove from heat and stir in remaining 1/2 cup maple syrup.
In a medium bowl combine Simple Breadcrumbs, oats and salt. Add maple syrup and butter mixture and stir until combined. Spoon oat topping evenly over apples.
Set crisp on a rimmed baking or half sheet pan. Place in oven and bake until topping is golden and apples are bubbling, about 60 minutes.
Pour cream into a pint (2 cup) Mason jar fitted with a lid. Shake vigorously until soft peaks form, about 45 seconds to 3 minutes. Alternatively, you can beat cream with a whisk or electric mixer.
Serve crisp warm topped with a spoonful of whipped cream.
See more recipes from my Hosting the Holidays Crate.