Cranberry-Apple Crisp with Oatmeal Streusel Topping

by Jessica on December 21, 2009

Cranberry-Apple Crisp with Oatmeal Streusel Topping from My Baking Heart

Christmas came early this past weekend, where C & I spent Saturday afternoon opening gifts and catching up over beers and chips & salsa with his dad’s family. C made his famous salsa and I was asked to bake an apple pie and an apple crisp. But, since I didn’t want to bring two plain apple dishes, I decided to mix things up with this yummy Cranberry-Apple Crisp. The filling was a brilliant magenta color and the topping… to. die. for. I’ve got extra cranberries in the fridge waiting to be used for cranberry bread, but now I’m rethinking my plans! ­čÖé

Cranberry-Apple Crisp with Oatmeal Streusel Topping

1 c light brown sugar, packed
1 c old-fashioned oats
3/4 c all-purpose flour
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 c (1 stick) unsalted butter, chilled and cut into pieces

2 (12 oz) packages fresh cranberries
1-1/4 lbs Golden Delicious apples (about 3 medium), peeled, cored and cut into 1/2″ cubes
3/4 c Splenda for Baking
2 tbsp apple cider vinegar

Combine brown sugar, oats, flour, salt and spices in a large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling (topping can be prepared 1 day ahead; keep chilled).

Preheat oven to 375 degrees F. Generously butter 13×9 baking dish. Combine cranberries, apples, Splenda and apple cider vinegar in a large pot. Bring to a boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over the dish.

Bake crisp until filling bubbles thickly and topping is crisp and a deep golden brown, about 30 minutes. Let cool 10 minutes, then serve with ice cream, if desired.

Cranberry-Apple Crisp with Oatmeal Streusel Topping from My Baking Heart

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