details
- Serves 8
- Prep time: 20 minutes
- Bake time: 1 hour, 20 minutes + cooling
- 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 9x13 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.