Apple-Cranberry Crisp with Oatmeal-Cookie Crumble

Name: Apple-Cranberry Crisp with Oatmeal-Cookie Crumble
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1 cup old-fashioned oats; 1/2 cup (packed) light brown sugar; 1 teaspoon vanilla extract; 3/4 teaspoon baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature; 1/2 cup sliced almonds; 7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8" slices; 1 1/4 cups fresh or frozen cranberries, thawed if frozen; 1/2 cup all-purpose flour; 1/2 teaspoon finely grated orange zest; 2 tablespoons fresh orange juice; 1 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg; Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving); A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep)

Instructions

Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble topping can be made and frozen up to 1 week ahead of time while the full crisp can be assembled and refrigerated up to 1 day before, so it can easily be baked to serve after Thanksgiving dinner.

Updated at: Fri, 22 Nov 2024 08:08:04 GMT