I like to make this delicious apple crisp recipe in the fall using fresh Granny apples picked from our local orchard. For a Thanksgiving-like twist, top with a sweet cranberry compote.
Original recipe makes 1 9×9-inch dish
Ingredients
5 cups peeled and sliced Granny Smith apples
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 (12 ounce) package cranberries
1 cup white sugar
1 cup water
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PREP
15 mins
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COOK
35 mins
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Spread apples into a 9×9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
- Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
- Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.
Nutrition
Calories: 337 kcal
Carbohydrates: 67.6 g
Cholesterol: 20 mg
Fat: 8.2 g
Fiber: 4.3 g
Protein: 2 g
Sodium: 63 mg