This autumnal crisp tastes great on a chilly, windy evening during any of the fall and winter months. I’ve adapted my crisp from two recipes that have been on my “make soon” list for a while: the filling comes from smitten kitchen, and the topping from Cookie and Kate. Friends coming for dinner on a Saturday evening gave me a perfect excuse to try this out. Sarah, Joe, and F certainly helped it disappear quickly!
Cranberries and apples really shine underneath a subtly sweet, slightly chewy topping. It tastes great with a scoop of vanilla ice cream or dollop of Greek yogurt on top. (F and I enjoyed the last two portions with Greek yogurt for post-cycling brunch the next day.) The crisp is also pretty healthy; yes, there’s a bit of brown sugar here and there, but all the rest is just fruit, ground almonds, and whole grains.
- Cranberries, previously: Tammela’s Favorite Cranberry Sauce — Lemon Cranberry Scones — Lemony Cornmeal Cranberry Drop Scones
- Apples in sweet dishes, previously: Apple-Oat Crumble Bars — Apple Spice Loaf — Spiced Applesauce Cake with Cream Cheese Frosting — Moist Apple Hotcakes — Baked Apple-Buckwheat Pancake — Pancake-Dipped Apple Rings
- 3 cups fresh cranberries (can be fresh-frozen)
- 2/3 cup brown sugar (I used dark brown; feel free to use light brown)
- zest & juice of 1 lemon
- zest of 1 orange
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 Granny Smith apples, peeled, cored & diced
- 1.25 cups oats
- 2/3 cup almond meal (ground almonds)
- 1/2 cup whole wheat flour
- 1/3 – 1/2 cup brown sugar
- 1/4 tsp sea salt
- 5-6 tbsp unsalted butter, melted
- 3 tbsp plain yogurt
- Preheat the oven to 350F (175C).
- Make filling: Stir together all of the ingredients and spread in a medium baking dish.
- Make topping: Whisk together the dry ingredients, then stir in the butter and yogurt until the mixture is evenly coated.
- Dollop the topping onto the fruit mixture and spread it evenly without packing it down. Bake for 50-55 minutes or until the fruit is bubbling and the topping looks set and golden-brown (you may have to cover the crisp with foil partway through if the topping browns too fast).