Apple Cranberry Crisp

by Dan Sauer


  • 2 lbs apples (a few varieties if possible)
  • 1 lb fresh cranberries
  • 1 Tbsp. lemon juice
  • ½ cup sugar
  • 2 Tbsp. Flour
  • ½ tsp. cinnamon
  • Topping:
  • ½ cup all-purpose flour
  • ¾ cup sugar
  • ¾ cup light brown sugar, lightly packed
  • ½ tsp. kosher salt
  • 1 cup old-fashioned oatmeal
  • 2 sticks cold unsalted butter
Apple Cranberry Crisp

Sybil Teles

Preheat oven to 350°F.

Peel and core the apples and cut them into chunks. Place the apples in a bowl with cranberries, lemon juice, sugar, flour and cinnamon. Pour into a 12-by-12- inch baking dish.

Prepare topping: Combine flour, sugars, salt, oatmeal and butter in a mixer with a paddle attachment. Mix on low for 1 to 2 minutes or until the mixture crumbles. Sprinkle evenly over the fruit, covering fruit completely.

Place baking dish in the oven and bake for 50 minutes to an hour, until the top is brown and the fruit is bubbly. It’s a good idea to place a baking sheet under the crisp as it cooks.

Serve crisp warm with a scoop of vanilla ice cream on top.