~ Apple and Cranberry Crisp with Calvados Cream ~
If it’s not broken, then don’t fix it. Sage advice in life and the kitchen, and very relevant to this fruit crisp. A good fruit crisp (or crumble – I go both ways) should contain seasonal fruit at it’s peak in flavor, subtley enhanced with a dusting of sugar and spice. The topping should be crisp and crumbly (see why I go both ways?) without being cloyingly over-sweet, allowing the fruit to shine through. I like to serve crisps with whipped cream, ever so lightly sweetened and fortified with a nip of spirits dictated by the fruit of choice. Everything works together, and when you have a recipe that encourages this, don’t mess with it. I love this crisp, and I think you will too.
Apple Cranberry Crisp
I used walnuts for this crisp, but feel free to switch them for hazelnuts, almonds or pecans, depending on the fruit you use. For this crisp I used apples given to me from a friend’s tree – my guess is they are Honeycrisp – and Granny Smith which I like for baking. Serves 8.
For the topping:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut in pieces
1/2 cup chopped toasted walnuts
For the filling:
8 large baking apples, peeled, quartered, cut in 3/4 inch chunks
1/2 cup dried cranberries or 1 cup fresh cranberries
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 375 F. (190 C.) Combine flour, sugars, cinnamon and salt in bowl of a food processor. Briefly pulse to combine. Add butter and pulse until topping resembles coarse meal. Transfer to a bowl and stir in walnuts. (Topping may be made up to one day in advance. Cover and refrigerate until use).
Combine apples and cranberries in a large bowl. Add remaining ingredients; toss to combine. Transfer fruit to a 9-by-13 inch baking pan, gratin dish or individual ramekins. Cover evenly with the topping. Bake in oven until topping is golden brown and fruit is bubbling, about 50 minutes. (If using individual ramekins, the baking time will be shortened to about 40 minutes). Remove from oven and cool slightly before serving. Serve warm or at room temperature with Calvados Cream.
2 cups heavy cream
2 tablespoons granulated sugar
2 tablespoons Calvados Brandy
Beat cream in bowl of electric mixer until whisk traces are visible in the cream. Add sugar and Calvados. Continue to beat until soft peaks form.
24 thoughts on “Apple Cranberry Crisp”
I agree…why mess with perfection. This looks perfect.
That crisp looks and sounds promising! A lovely autumn treat.
You are the crisp queen, Lynda! After having your Berry Crisp, I KNOW this one will be fabulous. Perfection indeed.
You know how competitive I am with you and your crisps 😉 Love the calvados cream as well.
DIVINE. i love the little dishes and that cutlery is fab.. probably pretty tasty too, yeah? c
Nothing says Fall like this recipe. I love the light in your photographs. We are going pumpkin picking tomorrow, then I think we should have this for dessert. Now I have to get my hands on some Calvados!
I Crumble ( or crisp- never heard that before) is my all time favourite dessert. Apple is especially good. I like the cranberries as they would add a bit of bite.
These look great! I love a good crumble and the whole idea of an autumn crispy warm dessert makes me smile. I know it is spring here now, but the weather has turned for this long weekend with nothing in sight but grey skies, rain and wind…
Perfect timing! My daughter and I were watching the old cartoon Pinocchio when I saw this famous wooden boy carrying a red apple, I remember I still have a few (more than a few, perhaps!) apples that are waiting to be turned into a perfect masterpiece…Now I just need to go out to get cranberries…
My philosophy with crisps is just the same. I have a topping that works well (similar to yours, with pecans instead of walnuts) and I pair it with whatever fruit is fresh and seasonal. Yours looks LOVELY.
Gorgeous, this crisp is the perfect dish for Fall evenings!
Perfect recipe for fall. This sounds wholesome and delicious!
Amen, Sister…there is nothing at all broken with this delightful dish!
This screams Autumn out loud! Beautiful clicks.
What a great photo; I love the overhead shot directly on that great wooden surface. Overheads certainly don’t work for everything, but Lynda, you seemed to have nailed it. The Calvados raises this humble dessert to gourmet status!
I would love to try the calvados cream. That sounds delicious. The crisp looks very inviting. I love the blue ramekins.
I love to bake and have baked an apple, cranberry and pear crisp (Barefoot Contessa recipe). It’s so perfect for this time of the year.
What size/diameter ramekins should be used, or are all ramekins standard?
I used 3/4 cup ramekins. – Lynda
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