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SUSTAINABILITY

Apple Cranberry Crisp

  • 15 Minutes
  • 45 Minutes
  • 8 Servings
  • Vegetarian
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Ingredients:

Apple Cranberry Filling

Crisp Topping

Nutritional Information

(Per Serving – Approximate)

Calories:365 Kcal
Carbohydrates:62 g
Sugars:39 g
Protein:3 g
Total Fat:13 g
Saturated Fat:8 g
Fiber:5 g
Sodium:125 mg

Sweet apples and tart cranberries make a delicious pair in this Apple Cranberry Crisp. As the fruit bakes, the apples soften and release their juices, while the cranberries burst into a bright, tangy filling. A generous oat topping adds a buttery crunch, with cinnamon and nutmeg bringing warmth to every spoonful.

Pioneer Granulated Sugar balances the cranberries’ natural tartness, while Pioneer Light Brown Sugar adds a rich, caramel-like sweetness to both the fruit and the crisp topping. It’s a lovely dessert for Thanksgiving dinners, Christmas gatherings, or any chilly day when you’re craving something homemade. Serve it warm with vanilla ice cream and let the creamy sweetness melt into the bubbling fruit beneath.

Instructions:

  1. Preheat The Oven: Preheat the oven to 350°F (175°C). Lightly grease an 8-by-8-inch baking dish or a similar 2-quart baking dish.
  2. Prepare The Fruit: In a large bowl, combine the sliced apples, cranberries, Pioneer Granulated Sugar, Pioneer Light Brown Sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the fruit is evenly coated.
  3. Transfer The Filling: Spread the apple and cranberry mixture evenly into the prepared baking dish.
  4. Make The Crisp Topping: In a separate bowl, combine the rolled oats, flour, Pioneer Light Brown Sugar, Pioneer Granulated Sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms coarse, crumbly clusters.
  5. Add The Topping: Sprinkle the oat mixture evenly over the fruit filling, covering it as much as possible.
  6. Bake: Bake for 40–45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely cover the dish with foil.
  7. Cool And Serve: Let the crisp rest for about 10–15 minutes before serving. Enjoy warm, with vanilla ice cream or whipped cream if desired.

Cook’s Note:

  • Choose Firm Apples: Granny Smith, Honeycrisp, Braeburn, and Jonagold hold their shape well during baking. A combination of tart and sweet apples gives the filling more flavor.
  • Fresh Or Frozen Cranberries: Both work well. If using frozen cranberries, add them directly to the filling without thawing.
  • Adjust The Sweetness: Cranberries are naturally tart. Taste your apples and adjust the granulated sugar slightly if you prefer a sweeter filling.
  • Get A Crunchy Topping: Use old-fashioned rolled oats rather than quick oats for a heartier texture.
  • Make Ahead: Prepare the fruit filling and topping separately, refrigerate them, and assemble just before baking for the best texture.
  • Storage: Cover and refrigerate leftovers for up to 4 days. Reheat in the oven to help the topping crisp up again.

This recipe uses sugar to:

  • Balance Tartness: Pioneer Granulated Sugar softens the sharp, tangy flavor of cranberries and complements the natural sweetness of apples.
  • Add Rich Flavor: Pioneer Light Brown Sugar brings warm, caramel-like notes to the fruit filling and oat topping.
  • Create A Crisp Finish: Sugar helps the buttery oat topping brown and develop its lightly crunchy texture.
  • Bring The Flavors Together: The combination of granulated and brown sugar balances the fruit, warm spices, and buttery topping in every bite.
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