My Recipe Box

Apple Cranberry Crisp

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Serves 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.

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
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.

nutrition information (per serving):
Size : based on 8 servings; Calories (kcal): 520; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 9; Protein (g): protein g 3; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 86; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 120; Cholesterol (mg): cholesterol mg 35; Fiber (g): fiber g 9;

Photo: Scott Phillips

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.

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.

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

Made for the first time for Thanksgiving, it will be a tradition recipe. Thank you.

Very good and would make it again but I would cut down on the amount of cranberries to 1 3/4 cups instead of 2 1/4cups and see how it turns out.

This is delicious! Made for a group of friends and everyone loved it. Easy to prepare, tart, and really good.

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