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Cran-Apple Crisp

CurvyMama Pies
Juicy apples and fresh cranberries with a crumble topping
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 8

Ingredients
  

  • For the fruit filling:
  • 6 medium apples about 3 pounds, peeled, cored and sliced
  • 1 12-ounce package fresh cranberries rinsed and picked over
  • 3/4 c. granulated sugar
  • 1/3 c. dark brown sugar
  • 1/2 c. all purpose flour
  • 2 tsp cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • A few pinches of salt
  • For the streusel topping:
  • 1 c. all purpose flour
  • 1/2 c. dark brown sugar
  • 1/2 c. oats not quick-cooking
  • 3/4 c. unsalted butter cold, cut into slices
  • A few dashes of salt
  • Preheat oven to 375.
  • In a big bowl combine all the fruit topping ingredients. Stir until combined.
  • In a medium bowl combine the flour, oats and brown sugar, breaking up any lumps with a fork. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse meal.
  • Lightly butter a 9 x 13 baking dish. Spoon the fruit filling into it. Sprinkle the streusel topping evenly over the fruit.
  • Put the crisp in the oven and bake for about 1 hour and 15 minutes checking it halfway through baking. You'll probably see yummy bubbling fruit juices around the edges long before it's done, but keep on baking the crisp. You'll see that at the halfway point, the streusel topping will look pretty pale. That's a sign it's not done yet.
  • By the end of the baking time you'll want to check and make sure that the fruit juices are bubbling not just around the edges, but in the center, too. Make a small cut with a knife in the center to check for this. By this time, the streusel topping will have taken on a nice golden color, too.
  • Take the crisp out of the oven and cool on a rack until it's room temperature. Don't serve it when it's hot or it will be too runny. Allow enough time for the crisp to cool fully. Serve it at room temperature, or slightly warmed-back-up in a low oven.

Notes

I like to use a combination of several kinds of tart and sweet apples. Favorites when I lived on the East Coast were Stayman, Winesap, Cortlands, Gold Rush and Cameo. On the West Coast, I love Mutsu, Melrose and Black Arkansas. But any combo of firm, juicy tart and sweet apples will do.