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Recipe

Apple Cranberry Crisp

Scott Phillips

Servings: 6 to 8

A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.

Ingredients

For the topping

  • 5-3/4 oz. (1-1/4 cups) all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. table salt
  •  1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 3 oz. (3/4 cup) pecans, coarsely chopped

For the filling

  • 3 lb. apples (4 to 5 medium-large), such as Braeburn, Gala, Rome, or Honeycrisp
  • 1/2 tsp. ground cinnamon
  • 1/2 lb. (2-1/4 cups) fresh cranberries
  • 1 tsp. finely grated orange zest
  • 1 Tbs. unsalted butter
  • 3 Tbs. fresh orange juice
  • Pinch table salt
  • 1 cup granulated sugar

Nutritional Information

      Nutritional Sample Size based on 8 servings
      Calories (kcal) : 520
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 35
      Sodium (mg): 120
      Carbohydrates (g): 86
      Fiber (g): 9
      Protein (g): 3

Preparation

Make the topping

  • Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture is clumpy but still a bit crumbly (it should hold together if you pinch it). Mix in the pecans. Refrigerate until ready to use.
     

Assemble and bake the crisp

  • Heat the oven to 375°F. Butter the sides only of a 9-inch-square baking pan.
  • Peel, quarter, and core the apples. Cut each apple quarter crosswise into 3/4-inch-thick slices. Put them in a large bowl, sprinkle on the cinnamon, and toss until evenly coated. Combine the cranberries and orange zest in a food processor and pulse until the cranberries are finely chopped, scraping down the sides with a rubber spatula as needed.
  • Add the cranberries to the apples and toss to combine. Put the butter, orange juice, and salt in a small microwaveable dish or a small pan. Heat in the microwave or over medium-low heat until the butter melts, about 1 minute. Swirl to blend and pour the mixture over the apples. Toss to coat. Add the sugar and toss to coat again. Pour the apple mixture into the prepared pan and spread it evenly. Sprinkle the topping evenly on top of the apples.
  • Line a heavy-duty rimmed baking sheet with foil. Set the pan on the sheet and bake until the juices are bubbling on the sides, the top is golden brown, crisp, and hard, and the apples in the center are tender when pierced with a fork, 60 to 70 minutes (rotate the pan for even browning, if necessary). If the top starts to get too brown after 45 minutes, cover it loosely with aluminum foil. Let cool on a rack for at least 30 minutes to let the juices thicken. Serve warm.

Reviews

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Reviews

  • dldpittet | 11/18/2011

    I've made this recipe twice, one time following the recipe and chopping the cranberries and the other time straying from the recipe and keeping the cranberries whole. The latter method is not only easier but also adds textural intrigue and keeps the crisp from being too sweet.

  • lobsterwoman | 11/04/2011

    This recipe is absolutely delicious. I liked chopping the cranberries and orange zest in the food processor, that way the cranberries infused evenly with the apples. The pecan topping is Great. I made them in individual ramekins and I got 8 individual portions.

  • mgssts63 | 12/26/2010

    Great recipe. Turned out delicious on my first try. Love the tart flavor and all the fresh ingredients.

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