Fall Fruit Crisp (Print Version)
# Ingredients:
01 -
4 large apples, peeled, cored, and cut into 1/2-inch pieces.
02 -
12 ounce cranberries (fresh or frozen).
03 -
1/2 cup granulated sugar.
04 -
3 tablespoons all-purpose flour.
05 -
1 teaspoon vanilla.
06 -
1 tablespoons orange juice.
07 -
1/4 cup all-purpose flour.
08 -
1/4 cup brown sugar.
09 -
3 tablespoons granulated sugar.
10 -
1/2 cup chopped pecans.
11 -
1 teaspoons cinnamon.
12 -
2 tablespoons unsalted butter, cold, cut into cubes.
13 -
Vanilla ice cream (optional, for serving).
# Instructions:
01 -
Preheat oven to 375 degrees F. Coat 9x13 baking dish with nonstick cooking spray.
02 -
In large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange juice; toss well. Transfer to prepared baking dish.
03 -
In same bowl, combine flour, both sugars, pecans and cinnamon. Cut in butter with hands until crumbly; sprinkle over fruit mixture.
04 -
Bake until fruit is tender, topping is browned, and juices are bubbling around edges, about 45 minutes. Tent with foil if browning too quickly.
05 -
Let cool for 10 minutes before serving. Top with ice cream if desired.
# Notes:
01 -
Can use fresh or frozen cranberries.
02 -
Tent with foil if topping browns too quickly.
03 -
Allow to cool before serving.