A few years ago, I tasted the most delicious apple cranberry crisp at my friend’s Thanksgiving feast, and she kindly gave me some leftovers. I’m not ashamed to admit that I went home and ate a few more spoonfuls, even though I was stuffed. It was that good!
Recently, it dawned on me that I’ve never tried making my own apple cranberry crisp, so I went in search of the perfect recipe. You might be wondering why I simply wouldn’t ask my friend for her recipe. Well, it wasn’t her recipe to give. She catered her Thanksgiving feast! 😀
I searched high and low (okay, I just went to foodgawker) and selected this simple, but tasty apple cranberry crisp. I actually felt bad that I waited so long to make this easy and delectable dessert. A mistake I won’t repeat because this baby is a keeper! I’m not a huge fan of pumpkin pie, so this is a great addition to your dessert table for those who want something a little tart, a little sweet and a whole lot of yummy for dessert.
Apple Cranberry Crisp
Ingredients
- 1 (12 oz) bag of cranberries, rinsed and drained
- 1 1/2 cups sugar
- 1/2 cup orange juice
- 5-6 large Granny Smith apples, sliced.
- 1/2 cup of butter, melted
- 3/4 cup rolled oats
- 3/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375 degrees. Lightly coat a 9×13 pan with non-stick spray.
- In a large pot, mix together cranberries, orange juice, and sugar. Cook on medium-high for approximately 15 minutes or until the cranberries reduce to a thick sauce consistency.
- Remove from heat and add apples, stir until coated with cranberry sauce.
- Pour the apple cranberry mixture into prepared pan. Set aside.
- In a small bowl, combine butter, flour, oats, brown sugar, and cinnamon. Sprinkle over apple cranberry mixture.
- Bake for 45 minutes. Serve warm with a scoop of vanilla ice cream.
Enjoy!
Tanya
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