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Nov 18, 2020

Cranberry Apple Crisp

 This cranberry apple crisp combines cranberries with both tart and sweet apples for a sweet/tart delicious dessert. It's topped with a nutritious topping of oats and pecans with some added golden flax seeds. 

Cranberry Apple Crisp bowls

Whenever fresh cranberries start showing up in the grocery store I am always inclined to toss a few bags into my shopping card, some to use right away, and some to freeze for all year long. They freeze so well! 

You can use them in savory recipes such as a sauce for meatballs and pork chops, and of course in sweet recipes. My favorite recipes include cranberry crumble bars, cranberry breakfast buns, cranberry oatmeal bars, and my all time favorite, the cranberry crackle tart

There are lots more cranberry recipes here. Just type "cranberry" in the search box for more!

Cranberry Apple Crisp in a pan

To make the filling for this crisp, you cook fresh or frozen (no need to thaw) cranberries, sugar, water, and ginger in a large saucepan until the cranberries are softened and cooked. You can usually tell they are cooked because they pop!

After that, transfer the cranberries to a bowl to cool and then toss the chopped apples and some dried cranberries into the pot and cook for about 5 minutes. The apples should release their juices, but if you don't get enough liquid, add a little water, cranberry, or apple juice so that the total liquid is 1/4 cup. 

Once you've cooked the apples and cranberries, stir them together off heat along with the tapioca and spread it over the bottom of an 8-inch square baking pan. 

Bowls of Cranberry Apple Crisp

For the topping, you will combine most of the oatmeal, pecans, golden flax seeds (brown flax seeds will work too), brown sugar, cinnamon, and salt, and process them in a food processor for about 12 pulses. I got away with using a mini food processor. It's so much easier to clean. 

Next, you add a little oil and briefly pulse. Finally, you transfer the mixture to a bowl, stir in some reserved oats, and a bit of milk. 

I made the topping mixture first and placed it in the refrigerator while making the filling. 

Once you've made the filling, drop it by 1/2 inch balls evenly over the dish before baking. 

Cranberry Apple Crisp in bowls and the pan

Welcome to day three of Cranberry Week! This year our host is Christie of A Kitchen Hoor's Adventures. It's one of my favorite holiday food events because you get so many opportunities to explore recipes using cranberries. 

Bottom line..... cranberries aren't just for cranberry sauce. 

Here are Wednesday's Cranberry Week Recipes: 

Cranberry Apple Crisp

Cranberry Apple Crisp
Yield: 8 servings
Author: Karen Kerr
This cranberry apple crisp combines cranberries with both tart and sweet apples for a sweet/tart delicious dessert. It's topped with a nutritious topping of oats and pecans with some added golden flax seeds.


For the Topping
  • 3 ounces (1 cup) rolled oats (old fashioned)
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup golden flax seeds 
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 tablespoons milk
For the Filling
  • 8 ounces (2 cups) fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon ground ginger
  • 1 pound Granny Smith apples, cut into 1/2 inch cubes, cores removed, peels left on. 
  • 1 pound Envy, Braeburn, or other sweet crisp apple, cut into 1/2 inch pieces, peels left on. 
  • 1/2 cup dried cranberries
  • 1 tablespoon instant tapioca


To Make the Topping
  1. Process 1/2 cup of the oats in the bowl of a food processor for two minutes until you have a meal, about 2 minutes. 
  2. Add the pecans, flaxseeds, brown sugar, cinnamon, and salt, and pulse about 12 times. The nuts should be finely chopped. 
  3. Drizzle the mixture with the oil and pulse until everything is crumbly, about 5 pulses. 
  4. Transfer the mixture to a bowl and add the remaining 1/2 cup oatmail and the milk. Cover and place in the refrigerator while you prepare the filling. 
To Assemble the Crisp
  1. Heat the oven to 400 degrees F. 
  2. Bring the cranberries, sugar, water, and ginger to a boil in a large sauce pan. Reduce to a simmer and cook for about 6 minutes, until the cranberries are soft and the mixture has thickened. 
  3. Tranfer the cranberry mixture to a bowl. 
  4. Add the apples to the same pan, along with the dried cranberries to the same pan and cook for about 5 minutes, until the apples release their juices. 
  5. If there are not enough juices to make up 1/4 cup of liquid, add water or apple juice. 
  6. Off heat, stir the cranberry mixture and the tapioca into the apples. 
  7. Tranfer the mixture to an 8-inch square baking pan. 
  8. Pinch the topping into 1/2 inch balls and dapple the top of the filling with the topping. It should be sprinkled evenly. 
  9. Bake for 22 to 28 minutes, until the topping is golden brown and the filling is bubbly. Rotate the pan halfway through baking. 
  10. Cool on a wire rack for 15 minutes before serving. 



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Created using The Recipes Generator
Recipe adapted from Nutricious Delicious by America's Test Kitchen

Would you like to comment?

  1. A perfect fall dessert. I love apples and cranberries together.

  2. I am such a sucker for a crumble! Cranberries and apples sound like a delicious combo!

  3. Cranberry apple crisp is a favorite in our house, but I've never thought to add flax seed to the topping. I bet it is delicious!

  4. I love a good crisp in the fall. Apples and cranberries sound perfect together!

  5. Such a perfect fall dessert! I love the sweet/tart combination.

  6. Apples and cranberries - a perfect fall dessert. This is on my list for a long time, your recipe is eggless and I have bookmarked this.

  7. If fall could be in a bowl, this would be it! The cranberries and apples are a perfect pair.


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