Apple-Cranberry Crisp with Almond-Oat Cookie Crumble
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble topping can be made and frozen up to 1 week ahead of time while the full crisp can be assembled and refrigerated up to 1 day before, so it can easily be baked to serve after Thanksgiving dinner.
- 12–16 servings
- ACTIVE TIME
- 45 minutes
- TOTAL TIME
- 3 hours
For the Almond-Oat Crumble:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup old-fashioned oats
- 1/2 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
- 1/2 cup sliced almonds
For the Apple-Cranberry Filling:
- 7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8" slices
- 1 1/4 cups fresh or frozen cranberries, thawed if frozen
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving)
- A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep)
Make the crumble:
- Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
Make the filling:
- Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
Bake the crisp:
- Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
- Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
- Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
- Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.