This Cranberry Apple Crisp is the perfect way to use up that leftover cranberry sauce. By adding a few apples and some oatmeal, you have a sure hit on your table. Plus, its one of those desserts that you can prepare in two bowls and be done with it. No mixer, not four bowls nor 10 spoons. It’s perfect for the holidays, and saving you some dish-washing work.
What I loved about this recipe, is that it uses my favorite apples: Granny Smiths. The green apples are firm, have a medium grain with bright white flesh and resists much better when sliced and keeps extremely well when baking. I kept the skin on because I love the texture and flavor, but it is completely optional.
You can serve this delicious Cranberry Apple Crisp warm by its own, with whipped cream on top, or even with a scoop of vanilla ice-cream. No matter how, you will love it! It keeps good for a week, but at home it lasted for almost 4 days!
Cranberry Apple Crisp
Adapted from Just a Taste
Yield: 6 to 8 servings
4 small Granny Smith apples
1 ¼ cups cranberry sauce
⅓ cup whole wheat flour
2 tablespoons sugar
½ cup packed light brown sugar
½ teaspoon ground cinnamon
¾ cup rolled oats
4 tablespoons of cold unsalted butter
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with unsalted butter.
- Core and slice the apples into ¼-inch thick slices. In a large bowl, toss together the apples with the cranberry sauce. Pour the mix into the prepared baking dish.
- In a small bowl, whisk together the flour, sugars, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit.
- Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
- Serve the crisp warm.
Have you made this recipe?
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