Enjoy this crisp with a scoop of ice cream or a dollop of fresh whipped cream.
PREP TIME: 5 minutes ACTIVE TIME: 10 minutes TOTAL TIME: 50 minutes
4 large apples (granny smith or pippin)
1 bag whole cranberries
1 tbsp orange zest
2 tbsp orange juice
½ tsp. ground cinnamon
¼ tsp. nutmeg
2/3 cups sugar
1 tsp vanilla extract
1 cup flour
1 cup quick cooking rolled oats
1 cup firmly packed light brown sugar
½ cup Almond flour
1 tsp cinnamon
1/2 tsp nutmeg
½ tsp ginger
2 sticks unsalted butter, make sure the butter is cold, cut in small pieces
Preheat oven to 350ºF.
Peel core, and slice apples. Toss apples and cranberries with orange juice, cinnamon, nutmeg, sugar, and orange zest.
Place apples/cranberries in a shallow, 2-quart ovenproof dish.
In a medium mixing bowl add flour, oats, and sugar together. (Using a whisk will help blend the mixture together very nicely) Add butter, and using a fork or your fingers mix until the mixture becomes crumbly.
This can be done in a Food Processor.
Sprinkle crumbs over cranberry apple mixture, covering completely.
Bake for about 35 to 45 minutes until crumbs are golden brown and the cranberry and apples are tender when pierced with a sharp knife. If top browns too quickly, cover with aluminum foil and lower temperature to 325ºF.