- 5 cups sliced, peeled apples (we used Granny Smith) (we sliced our apples ¼ inch thick)
- 1 ½ cups fresh or frozen chopped cranberries (we used fresh cranberries) (we just sliced the cranberries in half)
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 cup quick-cooking rolled oats
- ½ cup firmly packed brown sugar
- 1/3 cup flour
- ¼ cup margarine or butter (we used margarine)
- ½ cup chopped nuts (we used walnuts)
- Whipped cream (optional)
- Preheat the oven to 375 degrees F. Take a 12 x 8-inch (2 quart) baking dish out and grease the inside of it (we used nonstick cooking spray). In a large mixing bowl, add the apples, cranberries, sugar, 2 tablespoons flour and the cinnamon to it, stirring to combine. Spoon the mixture into the greased baking dish.
- In a small mixing bowl, stir together the rolled oars, brown sugar, and 1/3 cup of flour. Toss the margarine into the small mixing and using either a pastry blender or a fork (we used a fork), cut the margarine into the flour mixture until it looks like it’s turned into small crumbles. Mix the nuts in with the butter mixture and you’ve got your crumble mixture ! Sprinkle the crumble mixture evenly over the fruit in the baking dish and stick the baking dish in the oven.
- Let the crisp cook in the oven for 30 to 40 minutes or until the crumble mixture looks golden brown and the apples are tender. Serve the crisp with the whipped cream if you’d like (we didn’t).
This is a scrumptious dessert ! The crumble on top provides such a nice crunchy contrast against the soft cranberries and apple slices. There’s sweetness in the dish with some tartness. The tartness from the cranberries helps keep the sweetness from becoming overwhelming. The toasted walnuts bring a savoriness and you taste the cinnamon without it being overpowering. We’ve also found that this dish is delicious warm but is also great cold !
Recipe source unknown.
Take care everybody !