This crisp pairs tart cranberries with sweet-tart apples for a balance of bright and warm flavors. The topping uses pulverized oats instead of flour, adding hearty texture while leveling up the nutritional value because oats bring fiber, minerals, and slow-digesting carbs to keep you satisfied.
Equipment Needed
- Food processor or high-speed blender
- Large mixing bowl
- 9″ x 9″ baking dish
- Measuring cups and spoons
- Rubber spatula
Ingredients
- Fruit Filling: 6 cups apples, peeled, cored, and sliced (about 5–6 medium apples), 2 cups fresh or frozen cranberries, ½ cup white sugar, 1 ½ tbsp cornstarch, 1 tsp cinnamon, 1 tbsp lemon juice
- Pulverized Oat Topping: 2 cups old-fashioned rolled oats, ½ cup white sugar, ½ tsp cinnamon, ¼ tsp salt, ½ cup (1 stick) cold unsalted butter, cut into small cubes
Directions
- Preheat oven to 350°F (175°C).
- Make the topping:
In a food processor, pulse the oats until they resemble coarse flour (a few larger oat bits are fine for texture).
Add sugar, cinnamon, and salt; pulse to combine.
Add cold butter and pulse until the mixture forms small clumps that hold together when pressed. Set aside. - Prepare the fruit filling:
In a large mixing bowl, combine apples, cranberries, sugar, cornstarch, cinnamon, and lemon juice. Toss until evenly coated.
Transfer the mixture to your baking dish, spreading into an even layer. - Assemble the crisp:
Sprinkle the oat topping evenly over the fruit. - Bake:
Place in the oven and bake for 45–50 minutes, or until the fruit is bubbling and the topping is lightly browned. - Cool and serve:
Let cool for at least 15 minutes before serving so the juices thicken. Serve warm, optionally with vanilla yogurt or ice cream.
