This is the best dessert you will make all Fall. Okay, maybe besides the Pumpkin Cupcakes with Maple Cream Cheese… but those are more like breakfast cupcakes and after school snacks. This is a dessert you serve on Sunday night after a really comforting dinner – pot roast, braised beef stew, etc. This recipe in particular will knock your socks off – it has orange zest, cinnamon, and cranberries in addition to the apples. Just the aroma is enough to warm your soul.
Sometimes just a new shaped baking dish can re-inspire me. I’ve had this Ceramic Fluted Tart Pan for years and use it all of the time for quiche, brownie pudding and baked dips, but I had never tried baking a crisp in it. It feels a bit more stylish in this than a traditional pie plate or casserole pan.
Shop New Ceramic Fluted Tart Pan >
The cookie dough topping on top is super simple – I just throw it in a bowl and squeeze it together with my hands and then crumble it on top.
Apple Cranberry Crisp
Apple Cranberry Filling :
10 apples (4 pounds), cored and peeled
3/4 cup of dried cranberries
2 teaspoons of orange zest
4 tablespoons of orange juice
1/2 cup of sugar
1/2 cup of flour
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Crumble Topping :
1 1/2 cup of flour
1/2 cup of sugar
1/3 cup of brown sugar
1/2 tsp of salt
1 1/2 stick of butter, cold
Cut the peeled and cored apples to large cubes, about 3/4 inch pieces. Place them in a large bowl. Add cranberries, zest, orange juice, sugar, flour, cinnamon and nutmeg. Toss together with a big spoon until all of the fruit is well coated. Pour the fruit into a casserole dish or baking dish like this Ceramic Fluted Tart Pan >.
For the topping, in a mixer with the paddle attachment, place flour, sugar, brown sugar and salt. Cut the cold butter into 1/4 inch cubes. Place the butter in with the flour mixture and mix on medium until the butter incorporates to create and crumbly mixture, about 2 minutes. Take handfuls of the mixture and top the apples with it. Cover the top completely.
If freezing, wrap tightly, label and put it in the freezer. When you get it our of the freezer, bake for 1:15 – 1:30 at 350 degrees.
If baking right away, bake at 350 degrees for 1 hour.
