If you haven’t been following along, I’ve been showing a relatively easy holiday meal that anyone can serve this Christmas. We started out with a colorful salad and a homemade champagne vinaigrette and then I followed that up with our main course, cranberry chicken. Now, I give you dessert! I tried to keep it simple…crumbs or crisps are pretty easy to make and do not require any pastry skills.
Probably the hardest part of this dish is slicing up all of the apples. But after you get through the first three you will be a pro and then the next few go by a lot quicker. I calculated that I was able to prep the ingredients and get the crisp together in under an hour, and I was working at a leisurely pace. You can make this dish any time during the day, but getting it finished in the morning hours is probably your best bet. Just pop it back in a 300 degree oven for about 15 minutes before serving. Plus, if you make it in the morning, your house will smell like apples and cinnamon the rest of the day!
Speaking of apples, you can use any cooking apple in this crisp. Golden Delicious, Granny Smith, Macintosh, etc will be fine. I used Granny Smith because the Golden’s in my grocery store looked horrible. Just look for a nice ripe apple without any bruising. The skin should be smooth and firm.
This cranberry apple crisp will be a crowd-pleaser. It is sweet and tart. Oh, and would taste really good with a giant scoop of vanilla ice cream over top. A perfect end to bright and happy meal.
Cranberry Apple Oat Crisp
Rustic Fruit Desserts
2 cups rolled oats
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
1/2 teaspoon fine-grain sea salt
3/4 cup unsalted butter, melted
8 large cooking apples, peeled, cored, and sliced
8-12 oz fresh or frozen cranberries (one bag)
1 1/3 cups sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
Preheat oven to 375 and butter a 3-quart baking dish.
In a medium bowl, add the oats, flour, brown sugar, and salt. Stir to combine. Pour in melted butter and using your hands press the topping together to form small clumps. Place bowl in the fridge while you make the fruit filling.
In a large bowl, add the apples, cranberries, sugar, cornstarch, and cinnamon. Toss until well mixed. Pour the fruit filling into the base of the baking dish and spread it evenly.
Press the oat topping evenly over the fruit. Place the baking dish on a sheet pan (in case the filling bubbles over the edges) and bake for 60-70 minutes. The topping should be a golden brown and the fruit filling should be bubbling up in the corners.
Allow to cool for 20 minutes before serving. The crisp is best eaten the day it is made, but can be kept covered at room temperature for 2-3 days.