Autumn apples and tart cranberries bubble beneath a golden, buttery oat topping. It comes together in minutes, needs no rolling or fussing, and is wonderful warm with a scoop of vanilla ice cream.
Ingredients
- Filling: 6 cups peeled, sliced apples (about 6 medium) and 1 cup fresh or frozen cranberries
- ⅓ cup sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon and 1 tablespoon lemon juice
- Topping: 1 cup old-fashioned oats, ¾ cup all-purpose flour, ¾ cup packed brown sugar
- ½ teaspoon cinnamon and ¼ teaspoon salt
- ½ cup (1 stick) cold butter, cut in small cubes
Directions
- Heat the oven to 350°F (175°C). Lightly butter a 9×13-inch or 2-quart baking dish.
- Toss the apples and cranberries with the sugar, flour, cinnamon and lemon juice. Spread in the dish.
- In a bowl, mix the oats, flour, brown sugar, cinnamon and salt. Work in the cold butter with your fingers until coarse crumbs form.
- Scatter the topping evenly over the fruit.
- Bake for 40 to 45 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Cool for 15 minutes before serving warm.
Crisp Tips
- Mix your apples: Combine tart and sweet varieties for the best flavor and texture.
- No thawing needed: Use frozen cranberries straight from the bag.
- Storage: Cover and refrigerate for up to 3 days. Reheat in a 325°F oven.
- Allergen note: Contains wheat (oats may be processed with wheat) and milk.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
