- 1 cup (packed) golden brown sugar
- 3/4 cup all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 12-ounce packages cranberries
- 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes
- 2 tablespoons apple juice or cider
Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.
Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.
Apple Cranberry Oat Crumble
This old-fashioned apple crumble of warm baked apples and tart cranberries with a crunchy oat streusel topping comes from Rustic Fruit Dessertsby Cory Schreiber and Julie Richardson, a small and unassuming little cookbook full of yummy treasures. If you’re at all intimidated by baking, or just think of it as one of those things that other people do, this recipe is for you. There’s no fussy pie dough — just fruit tossed with sugar and cinnamon and a simple crumb topping of oats, flour, brown sugar and butter. Serve the crumble warm out of the oven topped with vanilla ice cream or whipped cream. Leftovers are delicious plain, especially for breakfast.
- For the Almond-Oat Crumble:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup old-fashioned oats
- 1/2 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
- 1/2 cup sliced almonds
- For the Apple-Cranberry Filling:
- 7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious about 16), peeled, cored, cut into 1/8" slices
- 1 1/4 cups fresh or frozen cranberries, thawed if frozen
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- To serve:
- Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving)
- Special Equipment
- A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep)
Cranberry Apple Crisp Recipe
This is a wonderful twist on an old favorite. Cranberry Apple Crisp is a little sweet, a little tart and all yummy! This recipe is perfect for a fall gathering, a warm dessert on a cold night or even for Thanksgiving.
It&rsquos very easy to make. Combine old-fashioned oats, flour, sugar, butter and salt for the streusel topping. See the link at the bottom for the full recipe.
Combine brown sugar, apples, cranberries, and apple cider.
Boil to cook down. Pour into a 9 x 13 pan.
Bake about 40 minutes and serve warm. Preferably with vanilla ice cream. This is a keeper of a recipe for sure!
Cranberry Streusel Bars
Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
For the crust:
Combine the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
For the filling:
Combine the cranberries, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the cranberries are evenly coated.
For the streusel:
Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs.
Remove the crust from the oven, increase heat to 350°F. Pour the cranberry mixture on top of the warm crust. Sprinkle the cranberry layer with streusel and bake for 30&ndash35 minutes or until the streusel is golden brown.
&rsquoTis the season for baking up a storm, right? This year I&rsquom up to my ears in butter, flour, apples, cranberries and sugar. It&rsquos the right thing to do and I&rsquom pretty excited for the next few days leading up to Christmas and New Year&rsquos Eve. Never mind that I&rsquoll be doing a juice cleanse come 2016&mdashI&rsquom living in the moment!
The idea for Cranberry Streusel Bars was inspired by my favorite apple crisp recipe. It&rsquos one my mom makes all the time, and she adds cranberries to it. So I thought: what if we just did a cranberry crisp? Something sweet and tart? And that&rsquos how we got here!
Apple cranberry crisp
It has been over a year since I sounded-off about my mild irritation with Michael Chirello–salient takeaways included that I found him fussy and often in excessive use of needlessly pretentious ingredients–and I’ve spent most of it feeling bad about it. I mean, he cooks honestly he uses as good ingredients as he gets his hands on and he’s not afraid of adapting old stand-bys to make them more feasible for entertaining. These are all good things. I will not now nor ever abide throwing fistfuls of carefully cultivated gray salt into boiling pots of pasta water, but I’d rather pay attention to someone who cares enough about the nuance in flavor that they create than someone who acts like it doesn’t exist.
Unfortunately, we’ve had another setback. A significant one, one so bad I have had to something that crushes my spirits and raises my shackles and throw the entire dish in the garbage. And the error was so easily avoidable, I just… can’t let it go. I hate throwing away food.
This apple-cranberry crisp with polenta streusel is aggressively, inedibly and teeth-achingly sweet. When I saw the amount of sugar required, my eyebrow arched, but I remembered how much sugar is needed to make even a tart cranberry sauce and forged ahead with Chiarello’s instructions. Oh, how I wish I could hit the “do over” button now, because the flavor of this crisp is stupendous–lemon, orange, cinnamon and the slightest edge of pepper nestle against apples and cranberries in a dish that would be welcome at any winter dinner party. But I’d use a heck of a lot less sugar next time.
I’ve been pondering for a few days now whether the sugar needs to be halved or just two-third-ed, and well, I can’t tell you with any authority because I haven’t remade it yet. When I do, I will halve it first, but I’d rather have too little sugar than any memory of too much. But if you’re nervous, and are willing to risk a little extra sweetness, try knocking down the sugar by just 1/3 of a cup. Whatever you do, I’d love it if you can report back to us. It will likely be weeks or months before I get to this again, and wouldn’t want others to miss out on your helpful input. It’s a good recipe, it just needs a major adjustment of one ingredient.
Oh, and why, pray tell, am I weeks away from getting back to this recipe? Because I’m leaving this town–with the sleet sliding down the windows and the ankle-deep slush just waiting for my defiantly stilettoed feet to mistake it for solid ground–and I’m taking Alex with me. We’re going to Aruba, baby, and we’re not going to be back for a week. But what is this? Do not be sad! Because I am such a doting and dedicate food blogger, I have been furtively stashing cookie recipes for weeks that I could share with you in my absence. Four, in fact. So, never mind the fact that I’ll be wasting away in Margaritaville while you’re searching for your long-lost layer of Gore-Tex. I leave you with four of my favorite cookie efforts to date, just in time for your holiday bake-fest. I might be a little absent from answering questions in the comments after Saturday, but I’ll make every effort to get to all of them when I return a week later.
Apple-Cranberry Crisp with Polenta Streusel Topping
Adapted from Michael Chiarello via Bon Appetit, December 2007
1 teaspoon aniseed
1 1/2 cups pastry flour
3/4 cup polenta (coarse cornmeal)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, beaten to blend
2 cups fresh cranberries
White sugar–original recipe calls for 2/3 cup, I’d suggest 1/3 cup or omitting it entirely
2/3 cup (packed) golden brown sugar
2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes
2 tablespoons fresh lemon juice
Vanilla gelato or ice cream
For topping: Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes. Place seeds in processor. Add next 5 ingredients blend 5 seconds. Add butter blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened.
For filling: Preheat oven to 375°F. Combine first 8 ingredients in large bowl stir to blend. Add apples and lemon juice toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish).
Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato.
Cranberry Apple Crisp
A fruit crisp is the perfect dessert when you want to make something that is both delicious, comforting and not too time consuming. As long as you have a bunch of fruit in your kitchen – and you can usually use fresh or frozen – you can make a crisp. Apples are one fruit that I always have around, no matter what time of year it is. I love them as a snack and I love them for baking. For this Cranberry Apple Crisp, I paired them with sweet-tart fresh cranberries to make a dish that is perfect for a cool fall or winter evening.
The filling for this crisp is made up of fresh apples and whole cranberries. I used fresh cranberries, however frozen cranberries could easily be substituted if you happen to have a bag in your freezer. Since the berries are quite tart, I tossed the fruit in a little bit of sugar to give it a little extra sweetness. The crisp topping is a streusel-like mixture of flour, oatmeal, sugar and butter, spiced with cinnamon and allspice. The spices really bring a lot of flavor to the buttery topping, and they both work well with the apples and cranberries.
Slicing the apples is the most time consuming part of making this dessert, and even that only takes up a couple of minutes. The finished dish is absolutely delicious, especially when it is served while it is still warm from the oven. The fruit filling is tender and flavorful, while the crisp topping adds a great crunchy contrast to the filling beneath it. I enjoy it as-is or when topped with a dollop of lightly sweetened whipped cream. You can also serve it up with a scoop of vanilla ice cream, if you want to make this comforting dessert a little more indulgent.
Cranberry Apple Crisp
2-2 1/2 lbs apples (approx 4 large apples)
1 1/2 cups whole cranberries, fresh or frozen.
1/4 cup sugar
1 cup all purpose flour
1/2 cup oatmeal, rolled oats or quick cooking
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1/3 cup butter, melted and cooled
1 tsp vanilla extract
Preheat the oven to 350F. Lightly grease an 8 or 9-inch square baking pan.
Peel and core the apples, the cut them into relatively thin slices (approx 12 or 16 per apple, depending on the size of the apple). Transfer the slices to a medium bowl, add in the cranberries and toss the fruit with 1/4 cup sugar.
In a large bowl, whisk together flour, oatmeal, sugar, cinnamon, allspice and salt until well combined.Â Pour in melted butter and vanilla extract then stir, with a spoon or spatula, until all the ingredients are well-blended and the mixture forms big, moist crumbles.
Transfer apple mixture to prepared baking pan and arrange in relatively flat layer. Top evenly with crumble mixture.
Bake for 40 minutes, or until the apples are tender when poked with the tip of a sharp knife.
Allow to cool for at least 15 minutes before serving.
Fresh Cranberry-Apple Crisp
- 1.5 cups (300 g) brown sugar
- 1.5 cups (135 g) rolled oats
- 1.5 cups (195 g) all-purpose flour
- 1.5 sticks / 12.5 TBSP (180 g) butter, melted
- 2 tsp cinnamon
- Preheat oven to 375°F (190°C).
- Grease baking dish.
- Combine cranberries, apples, sugar, and water in large, heavy pot. Bring to boil over medium heat, stirring often. Boil until the cranberries are tender and juices thicken slightly, about 5 minutes.
- Transfer filling to prepared dish.
- Prepare the topping: combine topping ingredients in bowl and stir to incorporate. Make sure there are no dry parts!
- Scoop oatmeal topping evenly on top of filling.
- Bake for
*Seriously, we’re mainly working out of standard cookbooks, but I’ve never had an apple crisp–except for mine. Plus, I nailed the spritz this Christmas. I am the best Midwestern transplant.
Apple Cranberry Streusel Pie
Prepare the streusel topping by combining the brown sugar, flour, walnuts and butter. Use a pastry cutter or your hands to mix the streusel into a crumbly mixture. Set aside.
Peel and thinly slice the apples. Place in a large bowl and add the white sugar, flour, cinnamon, cardamom, lemon juice and cranberries. Stir to coat evenly. Pour this mixture into the deep dish pie crust, packing it down a bit as you go. Listen, if you want to make your own crust, knock your socks off. I just never met a frozen pie crust that I didn’t love! Pile the mixture a little higher in the middle. Top evenly with the streusel, packing it down well. Dot with the tablespoon of butter.
Place on a baking sheet and bake in a 350-degree preheated oven for about 50 to 55 minutes. Remove to a rack and let it cool before slicing.
More Recipes from Susan
Delicious Vanilla French Toast
Crowd Pleasin’ Baked Ziti
Find Susan elsewhere on the web.
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Kme211 on 11.28.2010
This pie was absolutely perfect!
My girlfriends and I had lunch at a local restaurant a couple of weeks before Thanksgiving, and we had a cranberry apple streusel pie that we all vowed to recreate for our individual Thanksgiving separations.
In comes, this recipe. The only tweaks I made were:
1) I made my own pie crust- I used Alton Brown’s food processor recipe. I would probably be stingier with the water next time, but everyone raved about the taste and the texture.
2) I used a mandoline to slice the apples after they were peeled. A corer would have served me well here, but my method worked. I used 1/3 gala apples, and 2/3 green granny smith. Once I had uniform slices, I laid them carefully in the pie pan in an even layer, with a slight bump in the middle.
3) I didn’t measure the fresh cranberries I used, but I squeezed as many on top of the apples as I possibly could, and then finished with the streusel topping.
Tips for Making the Perfect Crisp Dessert
You can&rsquot go wrong with this holiday dessert. It is simple to combine and will disappear even faster than you made it.
- What are the best apples for an apple crisp? It is best to bake with apples that have a firm flesh and won&rsquot break down when baking. Granny Smith apples, Pink Lady, Honey Crisp or Jonagold are all great baking apples.
- White Sugar: You will want to keep the brown sugar for the topping. I do not recommend using white sugar for the topping since it is not as sweet and has the texture needed for the topping.
- How do you keep fruit crisp from going soggy? Adding the flour will help but also baking it using Reynolds Wrap® can help prevent any sogginess.
- Substitute Butter: Butter is also a MUST in this recipe. It melts down and keeps everything together perfectly.