Cranberry Apple Crisp

I love cranberry apple. Maybe it's a childhood thing stemming from a juice box habit. Maybe it's because the colorful leafs are covered in frost every morning now. Maybe because it's just bomb. I don't know, but I dig it! Last year I made this Cranberry Apple Upside-Down Cake. Awesome. This year I revamped my favorite fool-proof Peach and Raspberry Crisp. Cran-Apple is fall on a plate. I added chopped pecans to the topping and lots of cinnamon to the filling. It's just delicious. My mom says it's healthy enough to eat for breakfast, but she's in the apple pie for breakfast camp too.

Cranberry Apple Crisp
Preheat oven to 450 degrees

For the Filling
2 cups fresh cranberries
3 cups chopped apples (about 4 large apples)
1/2 teaspoon cinnamon
1/4 cup brown sugar

For the Topping
1 cup oats
1 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter 
1/2 teaspoon cinnamon
1/2 teaspoon salt 

I like to make the filling first - roughly peel and chop the apples, and rinse and sort cranberries. In a very large bowl, mix together apples, cranberries, sugar and cinnamon. Set aside.

Next make the topping - in a large bowl, mix together oats, flour, sugar, pecans, salt and cinnamon. Melt butter and add it to the dry mixture and stir until a thick and crumbly batter forms. 

Butter a deep-dish pie dish, or other large baking dish and add in the fruit mixture, scraping out all of the sugar and cinnamon goodness. Add the topping and spread it out to cover the fruit. Break up big pieces, but be sure to leave some clumps - they are delicious!

Bake the crisp for 15 minutes at 450 and then reduce the oven temp to 350 and continue baking for 25-30 more minutes. Fruit will be tender and topping will be toasted. Let it cool a bit and enjoy!!

A few things about this recipe...
It is super adaptable! This is delicious with so many different kinds of  fruits and nuts - or no nuts. Also awesome!

Things made this time last year...
Sausage and Lentil Soup

Rosemary Turkey Meatloaf

 

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