Covert Apple Cranberry Crisp

3 Oct

Called covert because I used Northern Spy apples. Feel free to use another tart apple of your choice, but if you can get the Spies do – they are “a baker’s dream” 🙂 If you like a sweeter crisp, add a bit more sugar to your taste. Based off a recipe I found on Food & Wine’s site.

Time: 20 min prep, 55 min cook              Serves: 6


  • Filling

  • 4 medium Northern Spy apples (Granny Smith work too), peeled, cored and cut into 1/2 inch wedges
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1/2 cup dried cranberries
  • 1/4 cup apple cider
  • 2 tbsp melted butter
  • Topping

  • 1/2 cup AP flour
  • 2/3 tsp cinnamon (more or less to your taste)
  • 6 tbsp butter, cut into small pieces
  • 1/2 cup rolled oats
  • 2 tbsp brown sugar
  • 1/4 tsp salt

How to make it

  • Preheat oven to 350F.
  • Filling

  • Put apples in a large bowl. Add sugar and lemon juice, toss well. Add cranberries, cider, and butter. Toss well. Spread filling into an 8×8 baking dish.
  • Topping

  • Place flour into a mixing bowl. Add cinnamon and incorporate. Add butter and cut with pastry cutter or your fingers until it starts to resemble a coarse meal. If needed, add a bit more flour at this point. Add oats, sugar and salt and mix to incorporate. Sprinkle topping evenly over the apples. bake in upper third of the oven for 55 minutes. Let cool slightly and serve with a scoop of vanilla ice cream if you have it.

One Response to “Covert Apple Cranberry Crisp”

  1. Emily | October 4, 2012 at 12:25 pm #

    I don’t have much of a sweet tooth, so the tartness of this dish appeals to me, looks great!

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