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This DIY Apple Cranberry Crisp mixes soft-baked apples with tangy cranberries beneath a rich, nutty, cinnamon-infused topping. It's the ideal autumn treat, packed with cozy flavors and tastes amazing with a dollop of vanilla ice cream on top. It's the perfect comfort food whether you're throwing a holiday get-together or just want something warm and tasty!
What Makes This Crisp Special
This sweet treat hits the perfect balance between tangy and sweet with awesome texture combinations. You'll love how the soft fruit contrasts with the buttery topping, and those warm spices really bring that autumn feeling home. It's super easy to make, works great as a do-ahead dessert, and your guests will be impressed. And don't forget—your whole house will smell amazing while it's in the oven!
What You'll Need for Apple Cranberry Crisp
- For the Filling:
- 6 large baking apples, peeled and sliced
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- For the Topping:
- 1 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup chopped pecans
- For Serving:
- Vanilla ice cream
- Caramel sauce (optional)
Easy Preparation Guide
- Cool and Serve
- Let it sit for 15 minutes after baking. Add a scoop of vanilla ice cream and drizzle with caramel sauce if you want.
- Assemble and Bake
- Scatter topping all over the fruit mix. Bake for 45-50 minutes until you see bubbling fruit and a golden-brown top.
- Make the Topping
- In another bowl, combine flour, sugars, cinnamon, and salt. Work in the cold butter with your fingers or a pastry tool until you get crumbly bits. Mix in the chopped pecans.
- Prepare the Filling
- Heat your oven to 350°F. Mix the apple slices, cranberries, sugar, flour, orange juice, and vanilla in a big bowl. Stir everything so the fruit gets coated. Put it all in a greased 9x13 baking dish.
Insider Tips for the Best Results
Go for hard baking apples that won't turn mushy. Make sure your butter stays in the fridge until you're ready to use it. When mixing the topping, don't handle it too much or you'll lose that nice crumbly look. Put parchment in your baking dish to make cleanup a breeze. Take a peek at around 40 minutes to make sure it's not getting too brown.
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Ways to Enjoy Your Crisp
Enjoy it hot with a scoop of vanilla ice cream for that great hot-cold combo. Try adding some caramel sauce on top if you want something extra fancy. It looks great served in small individual dishes for dinner parties. It's always a hit on holiday dessert tables too.
Keeping It Fresh and Planning Ahead
You can keep leftovers in the fridge for about 4 days with a cover on top. Just warm up single servings in the microwave when you want them. You can get everything ready ahead of time and bake it right before you need it. If you want to plan way ahead, freeze the unbaked crisp for up to 3 months and thaw overnight before cooking. For the tastiest results, wait to add the topping until you're ready to bake.
Frequently Asked Questions
- → Can I use frozen cranberries?
Of course! Both frozen and fresh cranberries work fine. No defrosting needed before mixing them in.
- → How does foil help?
If the top starts getting too brown too fast, covering it with foil stops it from burning while letting the fruit soften up nicely.
- → Which apples are best?
Choose firm, sweet-tart apples like Honeycrisp, Braeburn, or Granny Smith. They bake well and balance the cranberries’ tang.
- → Can I prepare this ahead?
You can! Put it together and bake it later. Reheat if needed, but know the topping might soften a bit.
- → Why cool it first?
Cooling for 10 minutes lets the juices thicken, so you don’t end up with a soupy dessert. Plus, it won’t be piping hot when served!
Conclusion
This heartwarming dessert combines juicy apples and tangy cranberries baked under a golden, pecan-packed crumble. Sweet and crisp, it’s the essence of fall.