Harvest Apple Cranberry Crisp
A few weeks ago, my family celebrated our seventh annual Fall Fun Day! I can’t believe this tradition has been going so long already! One of the most essential parts of Fall Fun Day is going apple picking. It was a little tricky this year finding a pick-your-own orchard since we did this on a weekday, but I managed to find one that was open. I filled my bag with delicious Ruby Mac apples along with a few other varieties. They were delicious for just eating, but I also had to do a little baking too. I paired them with some local Wisconsin cranberries to make a delicious Harvest Apple Cranberry Crisp! I then made some homemade vanilla ice cream to top off this perfect fall dessert. With Thanksgiving right around the corner, Harvest Apple Cranberry Crisp could be a great alternative to traditional desserts.
What do I need to make a Harvest Apple Cranberry Crisp
Apples make up the bulk of this recipe and it can be tricky to know which variety to use when there are SO MANY! I like to choose a sweeter apple to bake with so that I don’t have to add as much extra sugar. This is especially true in a recipe with tart cranberries! McIntosh, Cortland, Jonagold, Wealthy, and Golden Delicious are all great options. If you only have access to basic varieties at the store, that’s okay too. You can totally bake with any apple, but I would avoid sour varieties like Granny Smith.
Cranberries add a little tartness to the crisp which is a perfect compliment to the sweeter apples. I love adding this native Wisconsin fruit to spice up my fall and winter baking. Be sure to use fresh cranberries–not dried!
Pure maple syrup is another Wisconsin staple and is a lovely unrefined sweetener with a rich flavour. I like using dark syrup instead of amber for its extra richness, but either one will work. Do not substitute “pancake syrup”–it is not anywhere close to the same thing! If you do need to substitute, use the same amount of coconut sugar instead.
Whole wheat pastry flour is used to thicken the filling and is also part of the topping. You could also use all purpose flour instead. To make this recipe gluten free, use an all purpose gluten free flour in the same quantity.
Spices are critical ingredients to all fall baking! I use a blend of cinnamon, nutmeg, and cloves in the filling and a little extra cinnamon in the topping. You can find delicious high quality spices at The Spice House!
Sprouted rolled oats make the topping hearty and crunchy. I prefer sprouted oats because they are easier to digest and the nutrients are more bioavailable. The brand I linked is also certified gluten free and is very transparent about their sourcing.
Coconut sugar is an unrefined sweetener with a flavour similar to brown sugar, except it is more rich and bold. If you don’t have coconut sugar, sucanat is a great option too. Sucanat is simply sugar before they removed the molasses. Be sure to look for Fair Trade Certified coconut sugar or sucanat to get the most ethically sourced product.
Celtic sea salt brings out the sweetness of the topping. I use Celtic sea salt because it contains trace amounts of minerals and has no additives like conventional table salt.
Baking soda and baking powder act as leavening agents in the topping to give it a little extra volume.
Kalona salted butter is melted and used to bind the ingredients in the topping. Kalona uses low heat pasteurisation to retain some of the protein structure in the milk while still ensuring it is free of harmful bacteria. It is also organic and made from pasture-raised cows in the Midwest. If you can’t eat dairy, melted coconut oil is a good substitute.
How to Make Harvest Apple Cranberry Crisp
Harvest Apple Cranberry Crisp is very easy to make and is ready in about an hour! Start by preheating your oven to 350°F and having an 8×8 glass baking dish ready.
Peel the apples if desired and dice them into one inch cubes. Toss them with the cranberries in a bowl along with the maple syrup, flour, and spices. Spread the mixture evenly in the baking dish.
In a separate bowl, mix the oats, coconut sugar, cinnamon, sea salt, baking powder, and baking soda. Add the melted butter and mix until evenly distributed. Sprinkle the topping over the fruit and bake for about 45 minutes. The topping should be slightly golden and the apples should be easily pierced with a fork.
Let cool before topping with homemade vanilla ice cream to serve!
I hope you enjoy this Harvest Apple Cranberry Crisp! Be sure to leave a rating below and I’d love to hear what you think in the comments! Happy baking!
More Recipes to Try
- APPLE CHERRY CRISP
- GINGERBREAD SPICE CAKE WITH MASCARPONE FROSTING
- VEGAN CRANBERRY ORANGE MUFFINS
- EGG-FREE CRANBERRY ORANGE SCONES
- APPLE CRUMBLE BARS
Harvest Apple Cranberry Crisp
- 5 cups diced apples peeling optional
- 1 cup fresh cranberries
- ⅓ cup pure maple syrup
- 2 Tbsp whole wheat pastry flour
- ½ tsp Spice House cinnamon
- ¼ tsp Spice House nutmeg
- ⅛ tsp Spice House cloves
- ½ cup whole wheat pastry flour
- ½ cup sprouted rolled oats
- ⅓ cup coconut sugar
- ¼ tsp Spice House cinnamon
- ⅛ tsp Celtic sea salt
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ¼ cup Kalona salted butter
- Preheat oven to 350°F and have an 8×8 glass baking dish ready.
- Toss the diced apples and cranberries in a bowl with maple syrup, flour, and spices.
- Spread the mixture evenly in the baking dish.
- In a separate bowl, mix the oats, coconut sugar, cinnamon, sea salt, baking powder, and baking soda. Add the melted butter and mix until evenly distributed.
- Sprinkle the topping over the fruit and bake for about 45 minutes. The topping should be slightly golden and the apples should be easily pierced with a fork.
- Let cool before topping with homemade vanilla ice cream to serve!
11 thoughts on “Harvest Apple Cranberry Crisp”
Sounds way yummy!
Thank you!! It certainly is 😋
Thank you so much for linking my post!