This apple-cranberry crisp is delightful combination of apples and fresh cranberries topped with a crisp, pecan topping. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients
- Granny Smith apples - peeled, cored and: 2 pound (sliced)
- cranberries: 0.75 cup
- white sugar: 0.25 cup
- ground cinnamon: 1 Tbsp
- ground nutmeg: 1 tsp
- quick-cooking oats: 0.33333 cup
- all-purpose flour: 0.33333 cup
- packed light brown sugar: 0.5 cup
- butter: 0.25 cup (cut into pieces)
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C.) Butter an 8-inch square baking dish.
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Mix apples, cranberries, white sugar, cinnamon, and nutmeg in a large bowl. Place in an even layer in the prepared baking dish.
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In the same bowl, combine oats, flour, and brown sugar for topping. Add butter pieces and mix with a fork until crumbly. Stir in pecans. Sprinkle topping over apples in the baking dish.
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Bake in the preheated oven until apples are tender and topping is golden brown, 40 to 50 minutes.
