Apple Cranberry Almond Crisp
When you need the perfect holiday dessert, this Apple Cranberry Almond Crisp is always a crowd pleaser! It's the easiest Thanksgiving pie alternative, and those festive red cranberries carry you all through the holiday season! A simpler, prettier, and downright delicious dessert, served warm with vanilla ice cream!
Servings: 6
Calories: 456kcal
Ingredients
For the Filling
- 4 to 5 apples (4 to 5 cups thinly sliced)
- 1 Tablespoon lemon juice (from half a lemon)
- 8 ounces fresh cranberries (2 cups, rinsed well)
- 2 Tablespoons cornstarch
- 2 Tablespoons maple syrup (or honey or brown sugar)
- 1½ teaspoons almond extract
For the Topping
- 1½ cups rolled oats
- ½ cup almond flour
- ½ cup sliced almonds
- ¼ cup brown sugar
- ½ cup butter melted
Instructions
- Preheat the oven to 375℉. Use a bit of the butter for the topping to grease a medium sized baking dish.
- Wash apples well and cut them into thin slices, no need to peel. Add them to a large bowl and toss with the lemon juice.
- Add all ingredients for the filling to the apples and toss well. Transfer to the buttered baking dish.
- Mix together all ingredients for the topping (you can use the same bowl). Toss well so the melted butter fully coats everything. Spread the topping lightly and evenly over the filling, letting a bit of the filling peek out around the edges.
- Bake for 40 minutes. Serve warm with vanilla ice cream.
Notes
- Apples - Use any variety of apples, 4 larger or 5 smaller, no need to peel.
- Cranberries - Rinse well and use organic if you can. Frozen cranberries work great, just rinse before using, no need to thaw.
- Make Ahead - The crisp can be made a day in advance, refrigerated and baked when ready.
Nutrition
Calories: 456kcal | Carbohydrates: 55g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 326mg | Fiber: 8g | Sugar: 28g | Vitamin A: 561IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 2mg