I think the old adage if you can’t beat ’em, join ’em is a good way to think about the fact that it is -13°F outside right now. Instead of instantly tensing with the thought of having to step out my creaking back door, I will relax and embrace the glories of winter, those things in a couple of months that won’t be available to me. I will not miss them, but I might as well enjoy them now.
More specifically, cranberries and desserts served warm with tons of melting ice cream. Like savoring peaches in the summer, I savor the eye-popping tartness of cranberries in the winter. Their vivid garnet color is perfect for Valentine’s Day and I’m a sucker for dessert straight from the oven.
This crisp is dairy-free, but you can substitute a stick of butter for the vegetable oil if you’d like. Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.Print
Apple-Cranberry Crisp Recipe
A dairy-free crisp recipe that combines sweet apples with tart fresh cranberries and is topped with an oat and hazelnut crumble.
- Yield: 10-12 1x
- 3 pounds apples, peeled, cored and cut into 1-inch pieces
- 12 ounces fresh or frozen cranberries
- 1/2 cup granulated sugar
- zest and juice of 1 large orange
- 1/2 teaspoon ground ginger
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup dark brown sugar
- 1/2 cup hazelnuts, toasted and chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- Heat oven to 375°F and arrange rack in the middle. Combine apples, cranberries, sugar, orange zest and juice, and ginger in a large bowl and toss until fruit is well coated. Pour fruit into a 9 x 13 baking dish.
- Combine flour, oats, brown sugar, hazelnuts, salt, and cinnamon in a separate medium bowl and stir until sugar is broken up and everything is incorporated. Add oil and stir until the mixture sticks to itself when squeezed.
- Pick up handfuls of the oat mixture and squeeze together to create a clump. Then break-up the clump over the fruit so you get good-sized pieces of topping. Repeat until all topping is used and fruit is covered.
- Bake until topping is dark golden brown and fruit is bubbling, about 40 to 45 minutes. Serve warm with soy ice cream for the vegans or regular ice cream for the rest of us.