Apples & cranberries are such a festive combination in this delicious Apple Cranberry Crisp!
I have to say that I’m totally in the mood for any and all comfort foods. Not just because of the holidays, but the weather has turned cold and damp and that’s what I crave when it’s like this, how about you? I think most of us are the same about this sort of thing!
So yesterday I made this Apple Cranberry Crisp and it filled the house with those scents that baking always does and warmed the kitchen at the same time. It smelled so delicious in all its bubbling glory when I took it out of the oven.
Cranberries, Cranberries…
You noticed that I added cranberries to my apple crisp? Something about this time of year does it to me every time. I want to put cranberries in everything. Probably because they’re in season here in the US and also because they make everything you cook seem that much more festive!
Besides those above mentioned things, I totally love the combination of sweet and tart. Whether it’s in a cranberry bread, a cranberry relish or in an apple crisp, I think cranberries combine well with sweet elements and add that pop of flavor. *Note* If you’re unable to get cranberries, I think tart pie cherries, fresh or frozen, would be a good substitution.
Apple Cranberry Crisp
This Crisp is really good warm as a dessert and I think it would be good either warm or room temperature for a brunch. Something my family has done over the years is to have apple crisp with plain yogurt for breakfast – yummy stuff!
And, actually, I had this the day after I made it and I think it was even more tasty because the flavors had time to mingle – kinda like cold pizza the next day! Lol! (I wish I had a emoji right about now)
I made this Apple Cranberry Crisp vegan by substituting olive oil for butter and I used coconut sugar for the sweetener and it turned out great. The coconut sugar is dark like brown sugar and it makes those oozing bubbles that rich brown color.
In the recipe below, I added the butter option if you prefer to make the crisp using butter. Either way, I think it’s a winner!
Here is the Recipe:
Apple Cranberry Crisp
Ingredients
- *FOR FILLING*:
- 4 smallish Granny Smith apples peeled, cored and sliced thin
- 3 smallish Gala apples peeled, cored and sliced thin
- 5 Tablespoons fresh squeezed orange juice
- 1 Tablespoon orange zest
- 1/4 teaspoon salt
- 2 Tablespoons *butter, diced into cubes* - vegetarian option
- 1/2 cup fresh or frozen cranberries, or tart pie cherries, cut in half
- 6 Tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons whole wheat pastry flour
- *FOR TOPPING*:
- 1 cup rolled oats
- 1/4 cup coconut sugar
- 2 Tablespoons whole wheat pastry flour
- 1/4 teaspoon cinnamon
- teaspoon scant 1/4 salt
- 1 teaspoon vanilla extract
- 1/4 c frozen or partially frozen olive oil OR 5 Tablespoons cold butter diced in cubes for vegetarian option in place of the oil
- 1/2 walnuts chopped
- 4 graham crackers optional
Instructions
- *While you're preparing all the other ingredients, put 1/4 cup olive oil in the freezer*
- Preheat oven at 350 degrees F
- Peel & core your apples and slice thinly and put in a bowl
- Add the rest of the filling ingredients to the apples and mix together well and set aside
- In the bowl of your food processor with the metal S blade, add all your topping ingredients including the olive oil that was in the freezer and pulse several times until it is all mixed together well and combined with the olive oil
- Put your apple mixture into a 9" round glass pie plate or smaller containers of your choice for more than one
- Add the topping, pressing it down gently
- Place your baking dish or dishes on a foil or parchment lined baking sheet to catch any of the juices that start to boil over
- Bake @ 350 degrees F for 45 minutes
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