The Washington Post

Cranberry Apple Crisp

Cranberry Apple Crisp 8.000
Nov 14, 2007

You could easily serve it for dessert with vanilla ice cream, but this sweet crisp has always had a place on the main Thanksgiving buffet of Jane Black's family as a replacement for, or to be served alongside, a traditional cranberry sauce or relish.

Make Ahead: Bake 1 day in advance; cover and refrigerate. Loosely cover with aluminum foil and reheat in a 325-degree oven for 20 to 25 minutes.

Servings: 8
  • 4 medium apples, peeled, cored and cut into 1/2-inch dice (about 4 cups total)
  • 2 1/2 cups (8 ounces) cranberries
  • 3/4 cup sugar
  • 1 1/3 cups quick-cooking oats (not instant)
  • 1/2 cup light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup walnut pieces, coarsely chopped


Preheat the oven to 350 degrees.

Combine the apples, cranberries and sugar in a large ovenproof casserole; mix until the fruit is well coated.

Combine the oats, brown sugar, butter and walnuts in a medium bowl to form a crumbly topping. Spread evenly over the fruit mixture and bake for 1 hour or until light brown and bubbly. Let cool slightly before serving; at this point, the crisp can be cooled to room temperature, then covered and refrigerated for 1 day.

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Recipe Source

From Food staff writer Jane Black.

Tested by Jane Black.

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Nutritional Facts

Calories per serving: 368

% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 8g 40%

Cholesterol: 31mg 10%

Sodium: 9mg 0%

Total Carbohydrates: 54g 18%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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