Cranberries aren't just for Thanksgiving! If you still have frozen cranberries in your freezer, or just think this recipe is as yummy as I do, then you should make it! I did happen to serve this recipe for Thanksgiving, but that certainly does not mean I won't be making it again soon! It had such a terrific flavor. Not too sweet, not too tart, and was a favorite snack all week after the giant meal was over.
Of course, crisps are the best warm from the oven with a nice scoop of vanilla ice cream and maybe a drizzle of caramel sauce too. But even at room temperature this was delectable and we couldn't keep our spoons out of it. You could also make these in individual ramekins for a cute personal dessert or to make it easier to reheat if you want to enjoy it warm again.
So go ahead, it's probably nice and chilly where you are. Wouldn't this just make the perfect comforting treat? mhm...
Cranberry Apple Crisp
Adapted from smittenkitchen.com
2 cups fresh (rinsed) or frozen cranberries
1/3 cup white sugar
2/3 cup packed brown sugar
2 teaspoons lemon zest
2 teaspoons orange zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds Granny Smith apples (peeled, cored, and cubed)
2 tablespoons fresh lemon juice
Adapted from Joyofbaking.com
1/2 cup flour
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons unsalted butter (chilled and cut into small pieces)
1/3 cup rolled oats
1/3 cup chopped walnuts
Combine the first 7 of the topping ingredients in a food processor and pulse until mixture is crumbly and looks like course meal. [You can also do this in a bowl with a pastry blender]
Mix the oats and walnuts into the rest of the topping mixture. Set aside while you prepare the filling.
Preheat oven to 375ºF and butter a large casserole dish or individual ramekins (not sure how many it would make, probably 8-10?)
In a large bowl, stir to combine all of the ingredients except the apples and lemon juice.
Add the apples and lemon juice and mix everything together.
Transfer filling to the casserole dish and distribute evenly.
Sprinkle the topping evenly over the filling.
Place in the oven for about 1 hour until apples are tender and topping is golden brown. [If the topping is getting too dark before the apples are ready, simply cover the whole dish with foil]
Remove from oven and allow to cool at least 15 minutes before serving.