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Sink your spoon into this easy-made Apple Cranberry Crisp loaded with sweet soft apples and tangy cranberries. All of it’s tucked under a golden, nut-studded crumb that’s spiked with cinnamon. It’s like fall coziness in every bite, especially when it’s fresh from the oven and you’re piling on the vanilla ice cream. It’s the kind of dessert you’ll want if you’ve got guests or just want to curl up with something sweet and warm.
Irresistible Reasons You’ll Want This Crisp
Get ready for a combo of melty fruit and crunchy topping that tastes just right—sweet and tart, soft and crispy. Warm spices bring those autumn-vibes we crave. It’s super simple, you can prep it ahead, and friends always ask for seconds. Plus, your kitchen will smell absolutely incredible while it bakes. That’s a win all around!
Apple Cranberry Crisp: What Goes In
- For the Top:
- 1 cup pecans, chopped up
- 1/2 teaspoon kosher salt
- 1 tablespoon cinnamon, ground
- 1/2 cup packed brown sugar
- 1/2 cup regular sugar
- 1 cup butter, cold and diced
- 1 1/2 cups all-purpose flour
- Filling:
- 6 big apples for baking, peeled and in slices
- 1 teaspoon vanilla
- 2 cups cranberries, frozen or fresh
- 2 tablespoons flour
- 2 tablespoons orange juice
- 3/4 cup sugar
- Finishing Touches:
- Caramel drizzle (totally your call)
- Vanilla ice cream
Your Simple How-To Guide
- Cool Down and Serve
- Let it chill for at least 15 minutes. Scoop some out, pop on a scoop of vanilla ice cream, or splash over some caramel if you’re into that.
- Bake and Wait
- Once you’ve covered the fruit with the crumbly top, slide it in your oven for about 45-50 minutes. It’s ready when the fruit is bubbling and the top’s all golden and crisp.
- Get the Topping Going
- In a new bowl, dump in flour, sugar, brown sugar, cinnamon, and salt. Cut in those cold butter cubes using your hands or a pastry blender till it’s crumbly, then mix in pecans.
- Start with the Fruit
- Turn your oven to 350°F to preheat. Toss apple slices, cranberries, sugar, flour, OJ, and vanilla in one big bowl so everything’s coated. Spread the mixture into a greased 9x13 dish.
Tips That’ll Make Yours Awesome
Pick apples that are crisp and won’t turn to mush. Make sure your butter’s super cold for the topping. Stop mixing as soon as the crumb forms—it keeps things crunchy. Use a parchment layer in your pan to make cleanup a breeze. Peek at your crisp after 40 minutes to make sure the top doesn’t burn.
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Fun Ways to Enjoy It
Scoop it up hot with plenty of vanilla ice cream for a fun hot-cold thing. Want more? Drizzle caramel for extra yum. Serving in little ramekins makes it feel fancy for special nights. It looks and tastes great right beside all your other holiday sweets, too.
Keeping Leftovers Fresh
Just pop a cover on and keep in the fridge for up to four days. Heat up slices in the microwave whenever you want. You can put the whole thing together before you need it and just bake it last minute. If you're freezing, do it unbaked for up to three months—let it thaw overnight, then finish it in the oven with fresh topping for best crunch.
Frequently Asked Questions
- → Can I use frozen cranberries?
Frozen or fresh cranberries both work here. You can toss in frozen ones straight from the bag; no thawing needed.
- → Why tent with foil?
If your top starts getting dark too fast, cover it loosely with foil so the fruit keeps baking but the topping won’t get burnt.
- → What type of apples work best?
Go for tart, firm apples like Granny Smith, Honeycrisp, or Braeburn. They don’t turn mushy and balance the tang from the cranberries.
- → Can I make this ahead?
You sure can! Put it together and bake later. You can also warm up leftovers, but keep in mind the topping won’t be as crisp.
- → Why let it cool before serving?
Give it a bit to cool (about 10 minutes) so those hot juices settle down and you don’t end up with burns, especially if you’re adding ice cream.
Conclusion
Baked apples and cranberries snuggle under a sweet and crisp pecan topping, making every bite feel like a cozy fall hug for your taste buds.