I have been eating apples like it’s my job lately. It seems like every week, we’re heading to a local orchard or farmers market to pick up another 1/2 peck bag. If an apple a day keeps the doctor away, what does 2 or more get you? Most of the apples have gone straight from the fruit bowl to our mouths, but I’ve managed a be more creative with a few of them. Last weekend, I revisited this apple bread (which was even better than I remembered), but my very favorite apple dessert is apple crisp.
Apples are good, but I couldn’t leave this crisp recipe at just that.
Cranberry Apple Crisp
For the filling
- 4 large apples about 2 pounds
- 3/4 cup fresh or frozen cranberries
- 2 tablespoons of sugar
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1/4 tablespoon cinnamon
For the topping
- 1/2 cup rolled oats
- 3/4 cup flour
- 1/2 cup brown sugar
- pinch of salt
- 3/4 cup chopped walnuts
- 7 tablespoons unsalted butter separated
- Preheat the oven to 375 degrees. Grease the bottom and sides of an 8x8 inch baking dish.
- Cut the apples into approximately 1 inch chunks. I didn't peel mine, but you can if it'd make you happy. Toss in a large bowl with the cranberries, sugar, lemon juice, flour and cinnamon. Spread evenly in the baking dish.
- In a medium bowl, combine the rolled oats, flour, brown sugar, salt and walnuts. Use your fingers to work the butter into the topping mixture, until evenly distributed.
- Sprinkle the topping mixture over the filling.
- Bake the crisp for 40 minutes, or until the filling is bubbling and the topping is golden.