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Apple-Cranberry Crisp With Oatmeal-Cookie Crumble

4.7

(29)

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Apple Cranberry Crisp topped with icecream in a skillet with a serving taken out
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

  • Active Time

    45 minutes

  • Total Time

    3 hours

Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble topping can be made and frozen up to 1 week ahead of time while the full crisp can be assembled and refrigerated up to 1 day before, so it can easily be baked to serve after Thanksgiving dinner.

Ingredients

12–16 servings

For the Almond-Oat Crumble:

1 cup all-purpose flour
1 cup granulated sugar
1 cup old-fashioned oats
1/2 cup (packed) light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1/2 cup sliced almonds

For the Apple-Cranberry Filling:

7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8" slices
1 1/4 cups fresh or frozen cranberries, thawed if frozen
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg

To serve:

Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving)

Special Equipment

A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep)

  1. Make the crumble:

    Step 1

    Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.

  2. Make the filling:

    Step 2

    Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.

  3. Bake the crisp:

    Step 3

    Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).

    Step 4

    Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.

    Step 5

    Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.

  4. Do Ahead

    Step 6

    Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

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Reviews (29)

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  • Good like donkey

    • Anonymous

    • 8/28/2022

  • this is now our go-to Thanksgiving dessert. This recipe works every time. The fact that you can divide it, make a head, etc., is cause for celebration. There are always crumble and cranberries in the freezer, and apples in the store makes this such quick answer to what can I bring for dessert. LOVE this recipe.

    • Anonymous

    • Seattle, Washington

    • 11/27/2021

  • I had to make this gluten free and nut free. So I used King Arthur glutenfree flour and omitted the almonds. It worked out very well and I had no texture problems. I about doubled the cranberries, though, and only used 5 pounds of apples, and used brown sugar. This all worked very well. What I also would change in the future is the sugar, I would halve the sugar in the apple-cranberry mixture.

    • ritaro

    • New York

    • 12/30/2020

  • Just made this for the first time yesterday. This is a great recipe and I would make it again. I used a 13X9 glass pan, and 16 smallish Fuji apples plus the topping filled it up to the rim. I substituted chopped untoasted pecans for the almonds. With so many apples to peel and slice, it really did take 3 hours from start to finish. Next time I would probably lower the amount of sugar, because it was a tad too sweet or maybe use apples that were more tart. Other than that, this turned out perfectly, with a topping that was actually crisp! I loved the high ratio of topping to fruit. And the wonderful smell of baking apples filling the kitchen was a bonus. My family of 9 ate most of it in one sitting. This is a good recipe if you need to feed a lot of people and you want to make it ahead.

    • mergerina6519

    • 12/8/2020

  • Had a taste off this year with this recipe; baking one and smoking the second. Taste on the oven baked was great, perhaps a tad sweet, would reduce sugar next time or consider adding tart apples or some sharp cheddar. The smoked version grows on one, but not for everyone.

    • superjofe

    • Scottsdale, AZ

    • 11/28/2020

  • Followed everyone's suggestion to halve the filling but keep the same amount of crumble. This was delicious. It makes a big crisp; even halved, I baked it in a 9x13 pan.

    • galryer

    • Hightstown

    • 11/27/2020

  • Holy moly, this was delicious! I used a little less brown and white sugar than the recipe called for, used toasted pecans instead of sliced almonds (it's all I had!), andddd added a caramel drizzle on top before baking. Honestly, it didn't even need the caramel - it was incredibly good! The topping really did taste like an oatmeal cookie. This is def my new go-to apple cranberry crisp recipe

    • s_shah

    • Central NJ

    • 2/1/2020

  • SUPER yummy! I cut the sugar in half and make extra crumble ;)

    • bgreat

    • Belmont, Switzerland

    • 1/28/2020

  • This was great! I made a half batch of the filling and full batch of the topping (substituting pecans for almonds because I prefer them). The whole family at Thanksgiving dinner raved about it. I will definitely make this recipe again and again.

    • pandjdmura

    • Glendale, AZ

    • 11/30/2019

  • This is an amazing recipe! I halved the recipe and followed it exactly but I had pecans not almonds but it turned out absolutely lovely. Everyone raved and it disappeared ever so quickly. It is my go to crisp recipe from now on. Love love love

    • drawshoot3131

    • Saint Paul mn

    • 11/7/2019

  • The very best apple crisp. I just made half of the apple filling. Made the full recipe of the oat crumble & put half in the freezer. Since it is August I could not find any frozen or fresh cranberries. I used dried cranberries but soak them in warm water. Wonderful recipe!

    • Anonymous

    • Seattle

    • 8/28/2019

  • Best. Crisp. Ever. Yes, this is a huge recipe. I could have made half. I used Fuji apples, and they needed to bake longer. But it still came out fantastic. I also swapped the granulated sugar and the brown sugar in the topping, and cut the sugar in the filling by half. It was still plenty, plenty sweet. My guests hoovered it down like it was the last desert on earth. I will definitely be making this again and again.

    • rimabg

    • Eureka, CA

    • 2/19/2019

  • This is an absolutely giant recipe, so I halved it and cooked it in a 13 x 9 glass pan and it worked beautifully. It's absolutely delicious.

    • rambl3r1969

    • Bainbridge Island, WA

    • 12/12/2018

  • For the filling, I substituted half of the sugar with brown sugar. Turned out fantastic.

    • skykicks

    • 11/27/2018

  • This was a fantastic recipe and I will make it again and again. However, I used only 6 (3 lbs.) large Honey Crisp Apples and followed the rest of the recipe exactly (I toasted the nuts before mixing into the topping). The mixture fit perfectly into a 13” x 9” glass baking pan. I can’t imagine using 7 1/2 pounds of apples with the other ingredient proportions in the recipe as printed.

    • jenaque

    • San Diego, CA

    • 11/24/2018

Tags Fruit Dessert Dessert Crisp American Oat Rice & Grains Apple Fruit Cranberry Berry Almond Nut Cinnamon Herbs & Spices Dinner Easy Make Ahead Baking Thanksgiving Fall 万博官网

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