Alice’s Apple Cranberry Crisp (with a hint of citrus)

Serves 8-10.

Total time: Approximately 1 ¼  hours. 

    30 minutes (prep); 45 minutes (cook).




·         6 tart apples, cored, and thinly sliced (5 if the apples are large)

·         Cranberries — two choices:

·         EITHER 1 ½ cups chopped cranberries (about 1 1/2 cups whole cranberries) PLUS 2/3 cup granulated sugar

·         OR 1 ¼ cup Craisins®(dried, sweetened cranberries)

·         ½ cup fresh orange juice

·         1 teaspoon fresh orange zest (the orange part of the peel)

·         3 tablespoons instant tapioca

Streusel Topping:

·         ¾ cup rolled oats, quick or regular

·         ½ cup firmly packed light brown sugar

·         1 teaspoon cinnamon

·         ½ teaspoon clove

·         ½ teaspoon nutmeg

·         ½ cup all-purpose flour

·         1 stick (8 tablespoons) cold butter, cut in small pieces


·         Slice and core the apples — I choose to keep the skin on; so, I usually scrub the apples before I slice them.

·         Place the apples in a mixing bowl.

·         Add the Craisins OR fresh cranberries and sugar to the apples.  (Hint: Craisins do NOT need sugar.)

·         Sprinkle the tapioca and orange zest over the apple/cranberry mix.

·         Add the orange juice and mix the ingredients together.

·         Spoon the filling into a lightly buttered 11x7x2-inch baking dish.

·         Prepare the streusel.

·         In a mixing bowl, combine the oats, brown sugar, spices and flour.

·         Cut in the cold butter until coarse crumbs form.

·         Sprinkle the topping evenly over fruit.

·         Bake at 375° for about 30 to 35 minutes, or until the streusel topping is browned and the fruit is tender and bubbly.

·         Serve with French vanilla ice cream OR fresh whipped cream.


Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.