Cranberry apple crisp

Traditional apple crisp is enhanced by the addition of tart little cranberries in this dessert. 

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 We are almost finished with our apple haul from our picking trip this year, but we had some Rhode Island Greenings hanging out in the fridge, which are perfect for desserts like pies and crisps. 

Apple crisp is always a must-have during the fall season for us. But, as we approach late fall or get close to winter and I see fresh cranberries appear in the store, I become compelled to put them in more things besides cranberry sauce. 

I feel like cranberries are often overlooked, but completely delicious (and also so pretty.) I think I've inspired myself to try to use them more frequently. Maybe that will be a winter mission for me this year! Cranberries in everything! 

They do pair really perfectly with apples like in this dessert (or in this pie.) This would be a simple dessert to make for Thanksgiving or the holidays if you don't feel like making a pie crust. This dessert will feed about six people. 

Serve it as is or with a dollop of whipped cream or scoop of vanilla ice cream while it is still warm for an extra-special treat.

Cranberry apple crisp
for the filling:
3 large crisp tart apples, peeled, cored, and thinly sliced (about 6 cups)
1-1/4 cups fresh cranberries
2 tablespoons granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
pinch of salt
for the crisp topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup quick oats
1/4 teaspoon cinnamon
pinch of salt
6 tablespoons cold unsalted butter, cut into cubes, plus more for greasing

Grease an 8"x8" baking dish. Preheat the oven to 375 degrees.

In a large bowl, stir together the filling ingredients and spread into the baking dish.

In a medium bowl, whisk together the flour through salt for the topping. Cut in the butter using your fingers until it forms a crumble and sticks together. Sprinkle on top of the filling.

Bake for 45-50 minutes, until the topping is golden and the filling is bubbling. Let cool for about 5 minutes and then serve.