Classic Apple Cranberry Crisp Recipes

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.

CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 350 degrees. Position the oven rack in the center. Grease a 9-inch pie pan or large round ramekin.
• Peel and core apples. Slice into thick ¼-inch slices and place in a medium bowl. Toss apples with brown sugar, apple pie spice, ginger, lemon zest and juice, and cornstarch. Mix in cranberries. Set aside.
• In a medium bowl, whisk together all the topping ingredients except the butter. Drizzle the butter over the topping and mix until the mixture resembles wet sand.
• Toss the apples with a 1/2 cup of the topping and place in a prepared pan. Scatter the rest of the topping on top of the apples evenly.
• Bake until topping is toasted and filling is bubbling about 50-55 minutes.
• Let cool before serving with a scoop of vanilla ice cream.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

CLASSIC APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.

FAVORITE CRAN-APPLE CRISP

Steps:

• Combine apples and cranberries in a greased 11x7-in. baking dish. Sprinkle with sugar and lemon juice. Toss oats, walnuts, butter and sugar; sprinkle over fruit. Bake at 325° for 1 hour or until golden brown. Serve warm with ice cream if desired.

TRADITIONAL CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. Mix in the apples and the rest of the cranberries. Remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
• In a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. Stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
• Bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 minutes.

CRAN-APPLE CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
• Pour into a 9x13-inch (23x33cm) baking dish and bake for 30 minutes.
• In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
• Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
• Serve with ice cream on top.
• Enjoy!

EMERIL'S APPLE AND CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
• Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees.
• Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
• Combine the remaining flour and the rest of the ingredients, using your fingers or a pastry blender to thoroughly combine the crumb topping. Sprinkle the topping evenly over the apple-cranberry mixture. Cover with foil, and bake for 20 minutes. Remove the foil, and bake another 20 minutes, until the topping is browned and the filling is bubbling. Cool, cover and refrigerate.
• To serve, preheat the oven to 350 degrees, and bring the crisp to room temperature. Bake for about 15 minutes, until the crisp is warmed throughout. Serve plain or with creme fraiche, if desired.

APPLE-CRANBERRY CRISP

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).
• In large microwavable bowl, microwave apples uncovered on High 5 minutes. Stir in dried cranberries, 1/4 cup brown sugar, the cinnamon, nutmeg, lemon peel and vanilla.
• In small bowl, stir water, cornstarch and 1/4 teaspoon salt until dissolved. Stir into apple mixture. Spoon mixture into baking dish.
• In medium bowl, mix topping ingredients. Spread evenly over apple mixture.
• Bake 20 to 25 minutes or until bubbly. Cool 15 minutes. Serve warm.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
• Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
• Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature.

APPLE-CRANBERRY CRISP

Steps:

• Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
• Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.
• Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm.