In the fall, I enjoy making this delectable apple crisp recipe with beautiful Granny Smith apples from our nearby orchard. Add a delicious cranberry compote to the top for a Thanksgiving-inspired variation.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9×9-inch dish |
Ingredients
- 5 cups peeled and sliced Granny Smith apples
- ⅔ cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 (12 ounce) package cranberries
- 1 cup white sugar
- 1 cup water
Instructions
- 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 Facts
| Calories | 337 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 63 mg |
| Sugars | 53 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used dairy and soy free “butter” due to food food allergies in my home. I think I will add just a bit more next time for the crisp. Really good taste.