Apple Crisp with Dried Cranberries

  • Active Time 20m
  • Total Time 1h 15m
  • Rating ****

Serves 6

Easily prepared in large batches, crumb-topped crisps are standard diner fare. This version includes the native American cranberry, which takes its name from kranbeere, the name bestowed by Dutch settlers who thought the plant’s stamen looked like a crane’s beak. Serve warm, with a large scoop of vanilla ice cream.


  • For the Topping:
  • 1 cup coarsely chopped pecans
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 3/4 cup quick-cooking rolled oats
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 3/4 cup unsalted butter, chilled, cut into small pieces
  • For Filling:
  • 8 Golden Delicious apples, about 2 1/2 pounds total weight
  • 3 tablespoons fresh lemon juice
  • 1/2 cup dried cranberries


Preheat an oven to 350 degrees F. Butter a 9 x 12-inch oval baking dish.


Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven and let cool.

In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.


Peel, halve and core the apples, then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4 inch space between the topping and the pan sides.

Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown.

Transfer to a rack and let cool for 15 minutes before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2406

nutrition information per serving

692 calories; 37g total fat; 62mg cholesterol; 38mg sodium; 92g carbohydrates; 7g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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