Ingredients:

  • 6 medium Apples (firm, tart variety like Granny Smith or Braeburn, peeled, cored, and diced)
  • 1 cup Fresh or Frozen Cranberries
  • ½ cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour (for filling)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1 teaspoon Ground Cinnamon (for filling)
  • ¼ teaspoon Ground Nutmeg
  • Pinch Fine sea salt
  • 1 cup All-Purpose Flour (for topping)
  • ¾ cup Rolled Oats (old-fashioned)
  • ½ cup Light Brown Sugar (packed)
  • ½ teaspoon Ground Cinnamon (for topping)
  • ½ teaspoon Kosher or Coarse Salt
  • 5 ounces Unsalted Butter (very cold, cut into ½-inch cubes)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease your chosen baking dish (9x9 inch or 9x13 inch).
  2. Assemble the Crisp Topping: In a large bowl, whisk together the 1 cup flour, oats, brown sugar, ½ tsp cinnamon, and ½ tsp salt. Add the cold, cubed butter and use a pastry blender or your fingertips to work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
  3. Prepare the Fruit Filling: In a second mixing bowl, combine the diced apples and cranberries. Toss the fruit with the granulated sugar, 2 tbsp flour, lemon juice, 1 tsp cinnamon, nutmeg, and a pinch of salt until all the fruit is evenly coated.
  4. Assemble and Bake: Pour the fruit filling evenly into the prepared baking dish. Scatter the prepared crisp topping evenly over the fruit layer (do not press down). Place the dish in the preheated oven and bake for 40 to 45 minutes.
  5. Check for Doneness and Cool: The topping should be golden brown, and the fruit filling should be visibly bubbling vigorously. Remove the crisp from the oven and allow it to cool on a wire rack for at least 15 minutes before serving warm.