Cranberry Apple Crisp
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Cranberry Apple Crisp
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the filling:
- 7 apple cored, peeled and cut into 1/8 " slices, honey crisp
- 2 cups cranberries I used Patience Fruit & Co, frozen
- 1 cup dark brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp. orange zest finely grated
- 3 tbsp. orange juice fresh, or a dash of lemon juice
- 1 teaspoon ground cinnamon
For the Oat Crumble:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup dark brown sugar
- 1 1/2 tsp. vanilla extract
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- pinch salt
- 1/4 tsp nutmeg optional
- 3/4 cup vegan butter cut into pieces, frozen or cold, unsalted
Instructions
To make the crumble.
- Mix all your ingredients apart from the butter into a bowl till well combined. Add butter and mix with your hands until large clumps form. Freeze for 30 minutes or until your done with your filling.
To make the filling:
- Combine all your ingredients into a large mixing bowl. Stir well and let sit for up to 15 minutes.
To bake the crisp:
- Preheat your oven to 350F. Grease your baking dish of choice lightly and place onto a cooking sheet to avoid oven splatter or dripping.
- Give your filling one last toss before adding to your dish, you want this to be quite dry so leave any excess juices behind. Top your filling with crumble, mounding if need be. Feel free to have large or small clumps for fun texture and crispness!
- Bake for one hour or until your toppings are golden brown and bubbling throughout. Transfer to a wire rack and let cool for 15 minutes before serving with some ice cream and a garnishing of mint.
Notes
- Crumble can be made 1 week ahead just be sure to cover and freeze.
- Leftovers last in the fridge, in a tight sealed container for up to one week.
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