Apple Cranberry Crisp (Print Version)
# Ingredients:
01 -
4 big apples, peeled and chopped into chunks about half an inch wide.
02 -
12 oz of cranberries, you can use frozen or fresh ones.
03 -
Half a cup of regular white sugar.
04 -
3 tablespoons of plain flour.
05 -
1 teaspoon of vanilla extract.
06 -
1 tablespoon of orange juice.
07 -
Quarter cup of all-purpose flour.
08 -
Quarter cup of brown sugar.
09 -
3 tablespoons of white sugar.
10 -
Half a cup of pecans, chopped up.
11 -
1 teaspoon of ground cinnamon.
12 -
2 tablespoons of cold butter, cut into little cubes.
13 -
Vanilla ice cream to serve, if you’d like.
# Instructions:
01 -
Turn your oven on to 375°F. Grab a 9x13 dish and give it a spray with nonstick cooking spray.
02 -
Get a big bowl and toss together the apples, cranberries, sugar, flour, vanilla, and orange juice. Mix well and move it all into the baking dish. Set it aside while you work on the next step.
03 -
Use the same bowl to mix the flour, both sugars, cinnamon, and pecans. Toss in the butter cubes and work them through the mixture with your fingers until it’s crumbly. Sprinkle this mix all over the apple and cranberry stuff.
04 -
Pop the dish into the oven for about 45 minutes, until the fruit softens and bubbles around the edges, and the top looks nice and golden. If it starts browning too much, lightly cover with foil toward the end—about the last 15 minutes.
05 -
Take it out and let it sit for 10 minutes. Add some ice cream on top if you want and dig in!
# Notes:
01 -
Cranberries work equally well fresh or frozen.
02 -
Keep an eye on the topping and cover with foil if it darkens too fast.
03 -
Don’t rush—let it cool before eating.