CRANBERRY APPLE CRISP

 This Cranberry Apple Crisp recipe is a gorgeous, simple dessert that makes the most of fresh seasonal fruit. The juicy, warmly spiced filling is packed with tender baked apples and pops of tart cranberries, and topped with a brown sugar oat streusel that’s irresistibly crispy and buttery. It tastes absolutely divine with scoops of vanilla ice cream for dessert – and leftover crisp makes a delicious breakfast!

INGREDIENTS

FOR THE FILLING

 2 cups whole fresh cranberries

 4 cups diced Honeycrisp apples (about 2 large apples)

 ¾ cup granulated sugar

 3 tablespoons all-purpose flour

 1 tablespoon freshly squeezed lemon juice

 1 teaspoon ground cinnamon

 ¼ teaspoon ground nutmeg

FOR THE TOPPING

 ¾ cup all-purpose flour

 ¾ cup rolled oats (not quick oats)

 ¾ cup light brown sugar

 ½ teaspoon Morton kosher salt

 1 teaspoon baking powder

 ½ cup (1 stick) unsalted butter, softened (but not melty)

INSTRUCTIONS

Prep: Preheat the oven to 350° F and lightly spray a 9” pie pan (or 8"x8" pan, or similar-sized baking dish) with nonstick baking spray. 

For the filling: In a large bowl, mix together all of the filling ingredients until well combined. Transfer to the prepared baking dish.

For the topping: In a medium bowl, whisk the flour, oats, brown sugar, salt, and baking powder until combined.

Add the softened butter and use a fork or your hands to work in the butter until the mixture is a coarse crumb. 

Bake: Sprinkle the topping over the filling and bake for 40-45 minutes, or until the topping is browned and the filling is bubbly. 

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