↞ recipe box start page
Category: Pies
Prep Time: Cook Time: Total Time:
If you can't find Braeburn apples, Golden Delicious will work. Serve with vanilla ice cream or whipped cream.
Serves 8 to 10
Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cup old-fashioned oats
Filling
1 pound cranberries , fresh or frozen
1 1/4 cups granulated sugar
1/4 cup water
2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
1 cup sweetened dried cranberries
3 tablespoons Minute Tapioca
1. For the topping: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
2. For the filling: Bring fresh cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl. Add apples, remaining 1/2 cup sugar, and dried cranberries to Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.
3. Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set over rimmed baking sheet and smooth surface evenly with spatula.
4. To assemble: Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.
Make Ahead: While this crisp is best eaten the day it is cooked, the topping and filling can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month. The cooked filling can be refrigerated for up to 2 days. To bake, sprinkle the chilled topping evenly over the chilled filling, loosely cover with foil, and bake for 20 minutes. Uncover and bake until the juices are bubbling and the topping is deep golden brown, 15 to 20 minutes longer.
view more member recipes
Cranberry-Apple Crisp
view my recipes
print
save
Category: Pies
Prep Time: Cook Time: Total Time:
If you can't find Braeburn apples, Golden Delicious will work. Serve with vanilla ice cream or whipped cream.
Serves 8 to 10
Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cup old-fashioned oats
Filling
1 pound cranberries , fresh or frozen
1 1/4 cups granulated sugar
1/4 cup water
2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
1 cup sweetened dried cranberries
3 tablespoons Minute Tapioca
1. For the topping: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
2. For the filling: Bring fresh cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl. Add apples, remaining 1/2 cup sugar, and dried cranberries to Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.
3. Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set over rimmed baking sheet and smooth surface evenly with spatula.
4. To assemble: Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.
Make Ahead: While this crisp is best eaten the day it is cooked, the topping and filling can be made ahead. After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to 1 month. The cooked filling can be refrigerated for up to 2 days. To bake, sprinkle the chilled topping evenly over the chilled filling, loosely cover with foil, and bake for 20 minutes. Uncover and bake until the juices are bubbling and the topping is deep golden brown, 15 to 20 minutes longer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crisp - Apple Cranberry
by KitchenMagician
Makes 6 servings. Toffee Sauce 1/4 c. water 1 c. granulated sugar 1 T. butter 3/4 c. whipping cream 1/2 tsp. vanilla extract Apple Crisp 8 c. peeled and sliced apples 1 1/2 c. halved
by KitchenMagician
Makes 6 servings. Toffee Sauce 1/4 c. water 1 c. granulated sugar 1 T. butter 3/4 c. whipping cream 1/2 tsp. vanilla extract Apple Crisp 8 c. peeled and sliced apples 1 1/2 c. halved
Apple Cranberry Crisp
by sgre52160
Filling: 6 granny smith apples, peeled, cored, and sliced 2 cups apple juice 1 and a half tsp cinnamon Half tsp nutmeg Pinch of cloves 1 cup brown sugar Quarter cup white sugar 1 cup dried cr
by sgre52160
Filling: 6 granny smith apples, peeled, cored, and sliced 2 cups apple juice 1 and a half tsp cinnamon Half tsp nutmeg Pinch of cloves 1 cup brown sugar Quarter cup white sugar 1 cup dried cr
Apple-cranberry Crisp Pie
by sgre52160
Crust: 1 refrigerated pie crust, softened Filling: 3/4 cup sugar 2 tbsp flour 1 tsp cinnamon 1/4 tsp salt 5-6 cups thinly sliced apples 1-1/2 cups fresh or frozen cranberries Topping: 1
by sgre52160
Crust: 1 refrigerated pie crust, softened Filling: 3/4 cup sugar 2 tbsp flour 1 tsp cinnamon 1/4 tsp salt 5-6 cups thinly sliced apples 1-1/2 cups fresh or frozen cranberries Topping: 1
Cranberry Apple Crisp
by sgre52160
6 cups chopped peeled baking apples 3 cups fresh or frozen cranberries 2 cup sugar 1/3 cup flour Topping: 1 cup quick-cooking oats 1 1/2 cups flour 1 cup packed brown sugar 1/2 cup softened
by sgre52160
6 cups chopped peeled baking apples 3 cups fresh or frozen cranberries 2 cup sugar 1/3 cup flour Topping: 1 cup quick-cooking oats 1 1/2 cups flour 1 cup packed brown sugar 1/2 cup softened
Apple And Cranberry Crisp
by sgre52160
Topping 1 cup flour 2/3 cup packed brown sugar 1/2 cups old-fashioned oats 1/4 tsp salt 1/2 cup chilled unsalted butter, cut into pieces Filling 7 large apples, peeled, cored and sliced 1 cu
by sgre52160
Topping 1 cup flour 2/3 cup packed brown sugar 1/2 cups old-fashioned oats 1/4 tsp salt 1/2 cup chilled unsalted butter, cut into pieces Filling 7 large apples, peeled, cored and sliced 1 cu
view more member recipes
related CDKitchen recipes
Spiked Cranberry-Apple Cider
Coleman's Cold and Cough Juice
Hot Cranberry Drink
Apple Punch
Sparkling Cranberry-Cider Punch
Cranberry Pineapple Jello Minis
Apple Cranberry Crisp
Cranberry-Apple Turkey Breast
Apple Crisp In A Jar
Fruity Spicy Meatballs