Cranberry Apple Crisp
The perfect combination of sweet and tart, tender and crisp, this Cranberry Apple Crisp is a celebration of flavor that’s fit for the holidays—or any winter weekend family dinner.
As easy as chopping apples and tossing together a few simple ingredients, this recipe is an excellent option to get eager-to-help kids involved in the kitchen. Because of its rustic apple crisp charm, younger kids can mix, toss, and spread with childish enthusiasm, while older kids learning to chop safely can practice their budding knife skills without the pressure of symmetrical slice called for in fussier presentations.
6 cups apples, chopped
¼ cup water
1 ½ cups frozen or fresh cranberries
Juice of 1 lemon
1 Tbsp coconut sugar
1 Tbsp organic corn starch
1 tsp cinnamon
Preheat your oven to 350 degrees F.
Prepare the cranberry apple filling: combine chopped apples with lemon juice, water and cornstarch in a medium saucepan. Set over medium heat, cover and steam lightly until apples are just wilted. Add the sugar and cinnamon and cranberries. Transfer to a 9 × 9 baking pan and set aside.
To make the topping, combine the ingredients in a small bowl. Pour crisp topping mixture over the cranberry apple filling and spread evenly from edge to edge.
Place in oven and bake 30 – 40 minutes, until topping is crisp and slightly browned, and apples are tender (but not mushy) when poked with the tip of a sharp knife. Cool several minutes before serving with coconut ice cream or coconut whip cream.