Cranberry Apple Crisp

If there’s one thing we love around here, it’s a fruit crisp. I made this kind last Christmas, and I’ll be making it again this year as well because it was so good. Plus cranberries just put me in a Christmasy mood for some reason.

I served it with some homemade vanilla bean ice cream and it was the perfect combination. The heat from the crisp melted the ice cream into a creamy puddle around the cranberries that was so good I wanted to slurp up every last drop. I didn’t because that’s so not ladylike. But I won’t judge you if you try it. Promise.

Ingredients

1 {12 oz} bag of cranberries
1 1/2 cups sugar
1/2 cup orange juice
5 Granny Smith apples, cored, peeled, and cut into slices
1 stick of butter, cut into tiny cubes
3/4 cup rolled oats
3/4 cup packed brown sugar
3/4 cup flour
2 teaspoons cinnamon

Directions

Preheat oven to 375 F.

In large pot bring cranberries, orange juice, and sugar to a boil. Cook on medium-high until the mixture turns into a thick sauce, about 15 minutes. Add sliced apples and stir until fully coated. Remove from heat and pour into a greased 9×13 baking dish. Set aside.

In a small mixing bowl combine remaining ingredients. Fork the mixture until all the butter is cut in. The mixture will be the consistency of corn meal. Sprinkle flour mixture over cranberry mixture in baking dish. Bake for 40-45 minutes. Serve warm with vanilla bean ice cream.