While trying to sell our house, and keeping it all prepped for showings, I have baskets of different apples in the dining room and kitchen that say, “Hi. Aren’t we pretty? And we’re in season. Because it’s Fall. And lovely. And…don’t you want to buy this house?”
But the apples don’t stay good forever, and nothing says “don’t buy this house” like moldy, rotten fruit. So, I have to actually use the apples and then get new ones. Well, that’s a lot of apples to consume each week.
Paul and the kids are really good at munching on them, but I’m not especially big on eating apples in their pure form. However, I absolutely love them in salads and sandwiches, paired with cheese, on top of pork, and in any kind of dessert, of course.
I spotted this easy Emeril Lagasse recipe that would help take care of at least four of my apples. (Hey, it’s a start.) Add to them cranberries and a butter/sugar topping – like there was any chance I wasn’t going to love this. I adapted it slightly, using my favorite pie crumble topping from here and here. It’s probably a good thing that I made it in individual ramekins, or I would have most definitely eaten more than one serving.
Sweet, tart, and a little crunchy. Ice cream on top is the only thing that would have made it better. Next time. I’m making it again for Thanksgiving.
Apple Cranberry Crisp
Serves 8
Prep time: 20 minutes
Bake time: 1 hour, 20 minutes + cooling
Ingredients
• 4 large firm apples, peeled, cored, and cut into 1/2 inch dice
• 12 ounce bag (fresh or frozen) cranberries
• 1/2 cup sugar
• 3 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice
Topping:
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
Directions
Preheat the oven to 375 degrees. Butter a 9×13 baking dish.
In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and orange juice, and toss well to combine. Transfer to the baking dish and set aside.
For the topping – in a medium bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter with your hands until crumbly; sprinkle over apple and cranberry mixture.
Bake until topping is browned and juices are thick and bubbling around edges, about 1 hour. Let cool for 15 minutes before serving.
NOTE: To make individual crisps (which is what I did), divide filling and topping among eight 8-ounce ramekins and reduce the baking time to 30 minutes.
(adapted from Emeril Lagasse)
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{ 21 comments… read them below or add one }
OK. I just made this, and it was soooo good. Ice cream paired with it would have been even better. I used three different kinds of apples, so it wasn’t too sweet. It had just the right amount of tartness from the cranberries. Since I don’t have individual ramekins, I used a 9×13 baking dish. I see someone else used a 9″ square dish. I’ll try that next time.
I love simple, easy delicious desserts like this one. Can’t wait to make this one.
I made this last night in a 9 inch square dish. Apples and cranberries piled high…lots of crisp on top…so, so good. Oh, and vanilla ice cream. It was the perfect combo of sweet and tart. Thank you for bringing this recipe to my attention. My husband thanks you, too.
“nothing says ‘don’t buy this house’ like moldy, rotten fruit” – Too funny. I love apples. And cranberries. I think you have just stumbled upon my ideal dessert. Good luck with the house selling. I know it’s tough at the moment, but I’m SURE there are buyers out there. In the meantime, at least you have this crisp! And thanks for all of your sweet comments on my blog. It’s things like that which kept me going during the race!!
Who needs ramekins? An 8×12 Pyrex dish and a spoon. Remember the Zen of Ethan: simple is better than complex; sharing is for love and first dates, not for desserts or remotes; a spoon holds more than a fork, but salad tongs were originally made for apple cranberry crisp.
Wait! Wait, I feel a spirit. It’s Oda Mae Brown: Your house will sell in three weeks, but there must be the essence of gingerbread…and…and…you must donate to … no. No, you only have to pledge!
Turns out that your guardian angel is nuttier than squirrel poop. Usually for the sale of a house, The Angels want a set of red berets, three blocks to patrol in Oakland, two wins against the Yankees, and a shot at the World Series. BUT all you have to do is move to Sacramento and come up with recipes for truck drivers at Eppies. Welcome home!
Yum! Apples & cranberries sound wonderful together in a delicious crisp!
If I made a quadruple batch of these, would any of YOU like to buy my house?
Well, doesn’t that looks absolutely fantastic. I like the Thanksgiving idea. I usually make an apple pie (along with a pumpkin one) but this crisp could very well start a new tradition.
I think your readers are onto something here, Amy: fresh baked treats for prospective buyers.
If you start doing that, let me know. I’ll call my agent to arrange a showing. ;)
If you’re baking these babies before the “buyers” arrive, I think this will seal the deal. Cinnamon and sugar baking in the oven is a sure way to their hearts. These are irresistible! And with vanilla ice cream, oh my goodness… I can see these on my Thanksgiving table, too.
Krysta – maybe I should charge admission…the proceeds could go toward our next home.
Melissa – You should make it. Really! I dare you.
Jen – is this really considered baking? It really is so easy. And SO SO good. Make it!
Natashya – I would have added ice cream this time around if I had any in the house. For sure, next time.
Velva – these little ramekin servings sure didn’t last long. If I make them for buyers, I’ll need to double the batch, so there’s some left over for us.
Love crisps and buckles. Yum!! Your apples are multi-tasking. First the allure the potential buyer and then serve as fabulous desserts for the sellers :-)
I love apple cranberry crisp!
They look great in the little ramekins. Great idea to add ice cream next time. I do love ice cream.
Ame, you’re killing me. I will have to make this soon, especially since it looks pretty easy.
Dani – I couldn’t agree more!
I’m like you – I don’t like apples much in their natural state. But over pork or in a crumble like this, I’m fine. And as much as I’m not into the sweets, I really learned to love crumbles this summer. I should do one for Fall, and soon. :)
you should bake those 1/2 before you have a showing. i have a feeling the smell alone would make people want to buy your home.
Paul – I know. Haley squealed on you.
Mellissa – great idea!
Jude – we just visited an apple orchard, so we now have even more to consume. I see this recipe in my future many times over.
Dani – LOL. Sounds like the perfect marketing product for foodies.
This looks so good! Wish we had scratch and sniff (& taste) via computer!
Ahh, the inviting smells of baked apple crisp during an Open House. Nothing compares, except excellent staging. Amy, you’re set.
Chopper’s been making apple crumble since we picked several baskets from near my parents in northern Wisc. Every kind of apple imaginable, and we know the names of none of them. Those country apples may not look like the ones sold at Byerly’s, but man, they make a tasty dessert!
That looks delicious :)
Maybe offer them a huge batch of this crisp if they buy your house!
i ate four of them.
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