There’s almost nothing I like better than apple crisp. It’s been a favorite since childhood, which I will happily eat any time of day or night, as a dessert, breakfast, or snack. Plus – it’s so easy, even the little chefs of the house can practically make it themselves!
Traditional apple crisp is OMmmazing, though I’m also a big fan of tangy, so I try to work this flavor profile in wherever I can.
What better twist on an age-old classic than to toss in fresh cranberries, and even a little citrus?
Around the winter holidays, I stocked up on cranberries when they were just $2.00 a pound and stored them in the freezer, where they can keep up to a year. Now with spring seeds starting, it’s time to use up the last of that winter stash and make room for the next cycle.
I’ve made loads of cranberry sauce and muffins over the last few months., and threw cranberries into just about every rice dish or vegetable blend for that perfect sweet-tart finish (green beans almondine with cranberries, anyone? Nommm). I’ve really come to appreciate the way orange gives just the right highlight to the amazing natural flavor of crans, so in this recipe, I use OJ instead of water for a subtle zest.
As a bonus, the apple peels make great fiber- and nutrient-rich snack strips for Mighty O. Toss with a little coconut oil and a dash of cinnamon sugar, bake for a couple hours on low heat, and voila. Nothing wasted! And the house smells simply delicioso all day.
(By the way… this Rapid Peeler from Dash Go? Life changing. A must-have if you peel a lot of fruit or spiralize bunches of veggies. Or want to… while your fruit and veg sit on the counter for weeks, patiently waiting for you. ;)
Make no mistake, this crisp is definitely a sweet treat – though with a wonderful yin and yang that makes flavor the star of the show. So packable for picnics or gifts, too – just scoop into wide-mouth Ball jars and get on the road.
Apple Crisp with Cranberries and Citrus
~ 15 apples, peeled and sliced (I like mine chunky for big appley bites)
1- 12 oz bag fresh cranberries
1/2 cup raw sugar (or what’s on hand, ie: white, turbinado, etc.)
1 Tbsp all-purpose or gluten-free flour
1 Tbsp ground cinnamon
1/2 cup orange juice
2 cups oats
1 cup all purpose or gluten-free flour
1 cup packed brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter or vegan spread, softened
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples and cranberries into a lightly greased 9×13 inch pan. In a small bowl, mix the raw sugar, 1 tablespoon flour, ground cinnamon, and orange juice together, and stir until smoothly blended. Pour evenly over apples and cranberries, and stir to coat and distribute the fruit evenly. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and butter together. Crumble evenly over the fruit mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Cool and enjoy!
What do you think of this apple crisp recipe? What other simple recipes for sweet treats do you love? Please share your family favorites!
Love and light,