Desserts > Cranberry Desserts > Apple Desserts

Cranberry-Apple Crisp Recipe

Ingredients with Measurements:
- 4 cups of peeled and sliced apples
- 2 cups of fresh or frozen cranberries
- 1/2 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 cup of old-fashioned oats
- 1/2 cup of all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, melted

Special equipment needed:
- 9x13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Oven

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the sliced apples, cranberries, granulated sugar, 1/4 cup of flour, cinnamon, nutmeg, and salt. Mix well.

3. Pour the fruit mixture into the baking dish and spread it evenly.

4. In another mixing bowl, combine the oats, 1/2 cup of flour, brown sugar, and melted butter. Mix until the mixture is crumbly.

5. Sprinkle the oat mixture over the fruit mixture in the baking dish.

6. Bake the Cranberry-Apple Crisp for 45-50 minutes or until the top is golden brown and the fruit is bubbling.

7. Remove the baking dish from the oven and let it cool for a few minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 8-10 people.

Nutritional information:
- Calories: 320
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 92mg
- Carbohydrates: 53g
- Fiber: 4g
- Sugar: 36g
- Protein: 2g

Substitutions for ingredients:
- You can use any type of apple you like or have on hand.
- You can use frozen or dried cranberries instead of fresh ones.
- You can use coconut sugar or honey instead of granulated sugar.
- You can use almond flour or gluten-free flour instead of all-purpose flour.
- You can use coconut oil or vegetable oil instead of unsalted butter.

Variations:
- You can add chopped nuts like pecans, almonds, or walnuts to the oat mixture for extra crunch.
- You can add a teaspoon of vanilla extract to the oat mixture for extra flavor.
- You can add a tablespoon of lemon juice to the fruit mixture for a tangy taste.

Tips and tricks:
- Make sure to slice the apples evenly so they cook evenly.
- You can use a food processor to make the oat mixture if you prefer a finer texture.
- You can cover the baking dish with foil halfway through baking if the top is browning too quickly.
- Serve the Cranberry-Apple Crisp warm with a scoop of vanilla ice cream or whipped cream.

Storage instructions:
- You can store the Cranberry-Apple Crisp in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- You can reheat the Cranberry-Apple Crisp in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the Cranberry-Apple Crisp in individual ramekins for a cute presentation.
- Top the Cranberry-Apple Crisp with a sprinkle of cinnamon or powdered sugar for extra flavor.

Garnishes:
- You can garnish the Cranberry-Apple Crisp with fresh cranberries, apple slices, or mint leaves.

Pairings:
- Serve the Cranberry-Apple Crisp with a cup of hot tea or coffee for a cozy dessert.

Suggested side dishes:
- You can serve the Cranberry-Apple Crisp with a side of vanilla ice cream or whipped cream.

Troubleshooting advice:
- If the oat mixture is too dry, add a tablespoon of melted butter or oil until it reaches a crumbly texture.
- If the fruit is too tart, add a tablespoon of honey or maple syrup to the fruit mixture.

Food safety advice:
- Make sure to wash the apples and cranberries thoroughly before using them in the recipe.
- Store the Cranberry-Apple Crisp in the refrigerator to prevent bacteria growth.

Food history:
- The first fruit crisps were made in the United States in the mid-19th century.

Flavor profiles:
- The Cranberry-Apple Crisp is sweet, tart, and crunchy.

Serving suggestions:
- Serve the Cranberry-Apple Crisp warm with a scoop of vanilla ice cream or whipped cream.

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Taste: Sweet, Tart, Fruity, Buttery, Cinnamon, Cinnamon-Spiced