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Ina Garten Apple Cranberry Crisp

Ina Garten Apple Cranberry Crisp - recipe card
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A classic, comforting dessert featuring sweet-tart apples and cranberries baked under a buttery oat streusel topping. The filling becomes jammy and bubbling while the crisp topping turns golden brown and crunchy. Perfectly balanced with warm spices and a hint of orange zest.

Ingredients

Scale
  • For the Fruit Filling:
  • 4 cups (about 1.5 lbs / 680g) Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 1 cup (4 oz / 113g) fresh or frozen cranberries
  • 1/2 cup (3.5 oz / 100g) granulated sugar
  • 1 tbsp (0.5 oz / 14g) all-purpose flour
  • 1 tsp finely grated orange zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • For the Crisp Topping:
  • 3/4 cup (2.25 oz / 64g) all-purpose flour
  • 1/2 cup (1.5 oz / 43g) old-fashioned rolled oats
  • 1/3 cup (2.3 oz / 65g) light brown sugar, packed
  • 1/3 cup (2.3 oz / 65g) granulated sugar
  • 1/4 tsp fine sea salt
  • 1/2 cup (4 oz / 113g) cold unsalted butter, cut into 1/2-inch cubes

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven. This ensures even heat distribution for baking the crisp, preventing the topping from burning before the fruit is tender. Lightly butter a 9-inch pie dish or an 8×8-inch baking dish.
  2. Prepare the fruit filling. In a large mixing bowl, combine the sliced apples, cranberries, granulated sugar, 1 tablespoon of flour, orange zest, cinnamon, and 1/4 teaspoon salt. Toss gently with a rubber spatula until the fruit is evenly coated. The flour will help thicken the juices released during baking, preventing a soupy filling. Let the mixture sit while you prepare the topping to allow the sugar to begin drawing out moisture from the fruit.
  3. Make the crisp topping. In a separate medium bowl, whisk together the 3/4 cup flour, rolled oats, brown sugar, granulated sugar, and the remaining 1/4 teaspoon of salt. This dry mix ensures the sugars and spices are evenly distributed throughout the topping.
  4. Incorporate the butter into the dry topping mixture. Add the cold, cubed butter to the bowl. Using your fingertips, a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. The butter must be cold to create a flaky, crisp texture; if it melts prematurely, the topping will be dense and greasy.
  5. Assemble the crisp. Transfer the fruit mixture and any accumulated juices into the prepared baking dish, spreading it into an even layer. Use your hands to evenly sprinkle the crisp topping over the fruit, covering it completely. Do not press the topping down; a loose, crumbly layer will bake up crispier.
  6. Bake the crisp. Place the dish on the center oven rack and bake for 50 to 60 minutes. The crisp is done when the fruit filling is visibly bubbling around the edges and the topping is a deep, golden brown. A paring knife inserted into the center should meet little resistance from the apple slices.
  7. Cool before serving. Remove the crisp from the oven and place it on a wire cooling rack. Allow it to cool for at least 20-30 minutes before serving. This resting period is crucial as it allows the bubbling fruit filling to thicken and set slightly, making it easier to scoop and preventing burns.
  8. Serve warm. Spoon the crisp into bowls. For the classic presentation, serve it with a scoop of high-quality vanilla ice cream or a dollop of freshly whipped cream. The contrast of warm, tart fruit and cold, creamy ice cream is essential to the experience.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Wrap the cooled crisp (or individual portions) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: To restore the crisp topping, reheat individual portions in a 350°F / 177°C oven for 15-20 minutes, or until warmed through. A microwave (1-2 minutes on high) will soften the topping but is faster.

Nutrition

Keywords: apple cranberry crisp, fruit crisp recipe, Ina Garten crisp, baked apple dessert, holiday dessert, easy fruit crisp, oat topping, cranberry apple, fall dessert, winter dessert, family dessert, comfort food

Find it online: https://inagartendishes.com/ina-garten-apple-cranberry-crisp/