Transform a side dish into a dessert? You better believe it! This quick and easy recipe stars a simple crisp topping crumbled over green apple splices tossed with leftover cranberry sauce.
5 from 6 votes
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Servings 6servings
Ingredients
3Granny Smith apples
1 1/4cupsleftover cranberry sauce (See Kelly’s Notes)
1/3cupall-purpose flour
2Tablespoonssugar
1/2cuppacked light brown sugar
1/2teaspoonground cinnamon
3/4cupuncooked Old Fashioned oats
4Tablespoonscold unsalted butter, plus more for greasing dish
Ice cream or whipped cream, for serving
Instructions
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.
Notes
This recipe works best with fresh, whole-berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
When combining the crisp topping ingredients, avoid overmixing. It's okay if it's slightly lumpy; this adds to the texture.
If you notice the topping browning too quickly, you can cover it with foil during the last part of baking to prevent over-browning.
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