We enjoy having this as a special treat at Christmastime; my mother first learned about it from a family acquaintance years ago. Serve without any ice cream or with vanilla.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 9×12-inch baking dish |
Ingredients
- ¾ cup orange juice
- 2 cups white sugar
- 5 cups fresh cranberries
- 4 Gala apples – peeled, cored, and chopped
- ¾ cup chopped pecans
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup rolled oats
- ⅓ cup butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking dish.
- Heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. Mix in the apples and the rest of the cranberries. Remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
- In a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. Stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
- Bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 minutes.
Nutrition Facts
| Calories | 741 kcal |
| Carbohydrate | 141 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 10 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 87 mg |
| Sugars | 119 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was and awesome recipe! Nice change for a dessert instead of cookies, cakes and pies. Its sweet and tart and perfect just the way it is. I made it exactly as the recipe stated except I had to double the topping, just because I like the topping. The family loved it! I’ll definately make this one again and again 🙂
This was less sweet than I expected but we enjoyed it with ice cream. I don’t cook with cranberries often and usually the sugar in the recipe hides more of the tartness. Hard to know that up front. The filling was runny but served in a bowl with some vanilla ice cream still looked festive. I used an empire apple, didn’t peel it, and added a little flour to the topping. I only made one serving (but used a whole, small apple) and ended up with a 4×7 dish that served 4 with ice cream.
I cut this recipe in half and baked in a 9×7″ Pyrex dish. The only thing I changed was to add about 1 T of flour to the topping. I think it turned out perfectly. People complaining about tartness shouldn’t be making cranberry anything. This definitely isn’t a sweet crisp, but I prefer it that way. I used Cameo apples.
Love it!
Was more of a cranberry/apple sauce than a dessert cran/apple crisp. Lack something to bind it together (that’s why it was a sauce & I followed the directions to a T). I would not have chopped the apple, but slice them. I like flour added to my topping for more of a crispy chunky texture. I would not make this one again.
Won’t be making this again, so glad I only made half a recipe. Made like recipe said, but did use more cinnamon as others suggested. I have better cranberry crisp recipe, but thought since this had apple it would be a nice change. WRONG. If we’d liked the filling better I would’ve made my usual topping because this didn’t have any flavor & seemed very buttery. I like the ones with flour in with the oatmeal & butter because it gets crispier. Sorry, but not worth keeping for us.
Just made this for Thanksgiving and it was a hit. I think next time I’d use less nutmeg.
My family loved this recipe and ate it up in no time, but I gave it four stars because I found it too tart for my taste. It definitely needed that scoop of vanilla ice cream on top to balance out the sweet and sour flavors. In the future I might try using less cranberries, and more apples and sugar. However, I still think it’s a great recipe, especially if you’re a fan of cranberries:) (note: the recipe says a 9×12 pan feeds only 6 people! It really serves about 12)
This is very good, I like the touch of orange. The only thing I will change is to bump up the cinnimon by 1/2 teaspoon, which is personal preference. Will make again!