Sheet-Pan Cranberry Crisp

Fruit crisps are typically baked in deep-dish pans, from an 8x8-inch (aka a brownie pan) to a 9x13-inch (aka, in our home, a mac-and-cheese pan). This holiday-ready recipe uses a sheet pan instead. The humble sheet pan adds a lot to the also-humble fruit crisp: The large format is great (fun! dramatic!) for serving a crowd. Plus, the wider surface area means a higher streusel-to-fruit ratio—and who doesn’t want more streusel? I originally dreamed up this extra-crispy crisp with sweet-tart apples in mind. This year, I applied the same template to puckery cranberries and, well, wow. You can start with fresh ones or frozen (just thaw overnight in the fridge), whatever is easier to find at the nearest supermarket. In the oven, the berries will bubble and simmer into something juicy, jammy, and just perfect for Thanksgiving (or any fall feast really). To soften the sourness of the cranberries, serve with something creamy—a big scoop of any ice cream (but especially vanilla), buttery crème fraîche, labneh, full-fat Greek yogurt, or heavy cream poured straight from the container.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊