Cranberry Apple Crisp
Author: Maryann Ridini Spencer
- 4-5 large apples (4 c. approx.) - Gala, Fuji or other sweet apple, peeled and sliced
- 1 – 12 oz. bag cranberries (fresh or frozen) or dark cherries or blueberries**
- 1 T. freshly squeezed orange juice
- 1 T. freshly squeezed lemon juice
- 1 tsp. lemon extract
- 1 c. organic, whole wheat flour
- ¼ c. organic sugar
- ½ c. organic oats
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- ¼ tsp. ground cloves
- ⅓ c. butter (room temperature)
- 3 T. honey
- ⅓ c. walnut pieces
- coconut oil
- coconut oil spray (or extra butter)
- Heat oven to 350 degrees.
- Grease a 10-inch round Corning Ware dish (1.5 “ depth approximately) with coconut oil.
- In a large bowl, add in sliced apples.
- Add in orange and lemon juice, lemon extract and fresh cranberries* and mix.
- Set aside fruit.
- In a large bowl, add in flour, oats, sugar, cinnamon, pumpkin pie spice, and ground cloves.
- Place butter in flour mixture.
- With 2 knives, cut the butter into the flour mixture. As you cut in the butter, the flour and butter will form small balls.
- Add in walnut pieces to the flour mixture and mix with a spoon.
- Place apple and berry (or cherry) mixture in the Corning Ware dish and drizzle honey over the top of the fruit.
- Sprinkle the top of the fruit (covering the top) with the flour and spice mixture.
- Spray coconut oil (or place little bits of butter) over the top.
- Bake for approximately 40-45 minutes until topping is golden and apples and cranberries (or cherries) are bubbling.
- Serve warm with vanilla bean ice cream or whipped cream topping.
**If you can’t find cranberries, you can substitute 2 c. fresh or dark cherries (in a jar, draining liquid) or blueberries.
Recipe by at https://maryannridinispencer.com/cranberry-apple-crisp/
3.2.2807