Apple-Cranberry Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Granny Smith apples (about 5 or 6 apples), peeled, cored, quartered and sliced ¼ inch thick
- ½cup dried cranberries
- 2tablespoons plus 1 cup flour
- ¼cup finely cut candied ginger
- 6tablespoons granulated sugar
- 6tablespoons brown sugar
- 2cups chopped pecans
- A few shakes salt
- ½teaspoon cinnamon
- 2teaspoons grated lemon rind
- 2teaspoons lemon juice
- ½cup chilled, unsalted butter
Nutritional analysis per serving (6 servings)
715 calories; 42 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 84 grams carbohydrates; 9 grams dietary fiber; 55 grams sugars; 7 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This was a delicious and interesting recipe. I would make it again. I soaked the dried cranberries in port for a couple of hours before cooking this (it was very good port and my brother drink the remaining port so at least it didn’t go to waste and he had a very jolly evening after that!). I only had a cup and a half of chopped pecans/walnuts so I just added some Coach’s oats and the resulting crisp was nice and crunchy and flavorful. The lemon zest and lemon juice in the topping was unexpected and added a lovely aroma and flavor to the crisp. I have a crazy oven and I overcooked the apples a bit, but when the Tillamook vanilla ice cream was plopped on top of the hot crisp, no one cared and it was all gobble, gobble, gobble.
I didn't have enough pecans so I used 1/4 of chopped hazelnuts. I will lightly toast the nuts next time, also used fresh cranberries. It was absolutely delicious!
A delicious recipe. I did not peel the apples and it worked perfectly.
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