Ingredients:

  • 4 medium Tart Apples (e.g., Granny Smith), Peeled, cored, and cut into 1/2-inch cubes
  • 2 medium Sweet Apples (e.g., Honeycrisp), Peeled, cored, and cut into 1/2-inch cubes
  • 1 ½ cups Fresh or Frozen Cranberries
  • ½ cup Granulated Sugar
  • 2 tablespoons Corn Starch
  • 1 teaspoon Ground Cinnamon (Filling)
  • 1 teaspoon Lemon Zest
  • Pinch Salt (Filling)
  • 1 cup All-Purpose Flour
  • ¾ cup Rolled Oats (Old-fashioned)
  • ½ cup Light Brown Sugar, packed
  • ½ teaspoon Ground Cinnamon (Topping)
  • ½ teaspoon Salt (Topping)
  • 6 tablespoons Cold Unsalted Butter, Cut into 1/2-inch cubes

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch square baking dish.
  2. In a large bowl, combine the cubed sweet and tart apples and the cranberries.
  3. In a small bowl, whisk together the granulated sugar, corn starch, 1 teaspoon cinnamon, lemon zest, and a pinch of salt. Sprinkle this dry mixture over the fruit and toss gently until the fruit is evenly coated.
  4. Pour the filling into the prepared baking dish, spreading it into an even layer.
  5. Prepare the Topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
  6. Add the cold, cubed butter to the dry ingredients. Use your fingertips, a pastry blender, or two knives to quickly work the butter into the mixture until it resembles coarse sand with some large, pea-sized crumbs. Ensure the butter remains cold.
  7. Evenly sprinkle the crisp topping over the fruit filling. Do not press the topping down.
  8. Bake for 50 to 55 minutes, or until the topping is deeply golden brown and the Cranberry Apple Crisp filling around the edges is visibly bubbling thickly.
  9. Remove from the oven and let it rest for at least 15–20 minutes before serving. This critical resting period allows the filling to properly thicken.