Apple Cranberry Crisp

Emeril’s Apple Cranberry Crisp

THIS IS DELICIOUS! Love the tang of the cranberries with the sweet apples. It also turns a pretty pink from the cranberries. We loved this recipe. The topping is a scrumptious combo as well. Perfect fall dessert. Enjoy!

INGREDIENTS: (salted butter is fine)
Unsalted butter for baking dish
2 1.2 to 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored and cut into ½ inch dice
12 oz cranberries (fresh or frozen work fine—no need to thaw)
½ c sugar
3 T all purpose-flour
1 tsp pure vanilla extract
¼ tsp grated orange zest plus 1 T fresh orange juice
Crisp Topping

Crisp Topping Recipe
6 T cold unsalted butter, cut into small pieces
2/3 c all-purpose flour (spooned and leveled)
2/3 c rolled oats
¾ c packed light brown sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1/3 c chopped walmuts.

Using an electric mixer, beat on low until coarse crumbs form.


Preheat over to 375 degrees. Butter 9x 13 inch baking dish

In a large bowl, combine apples, cranberries, sugar, flour, vanilla and orange zest and juice. Transfer to baking dish and sprinkle w/ topping. Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 min before serving.

DELICIOUS! Love the tang of the cranberries with the sweet apples. It also turns a pretty pink from the cranberries. We loved this recipe. The topping is a scrumptious combo as well. Perfect fall dessert. Enjoy!