Emeril's Apple and Cranberry Crisp

By Redvettchick

Ingredients

• Crisp Topping:
• Unsalted butter, for baking dish
• 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
• 12 ounces cranberries (fresh or frozen)
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
• Cook's Note
• Fresh or frozen cranberries work well here (no need to defrost the frozen ones before using). You can add 1/3 cup chopped walnuts to the topping, if you like.
• 6 tablespoons butter, cut into small pieces
• 2/3 cup all purpose flour (spooned and leveled)
• 2/3 cup rolled oats
• 3/4 cup packed light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Details

Preparation time 15mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 1

Step 1

Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.

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Step 2

In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish.

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Step 3

Prepare Topping:

In a medium bowl, add all ingredients, & mix with electric mixer on low, until coarse crumbs form.

Step 4

Add topping, and bake until topping is browned and juices are thick & bubbling around edges, about 55-60 min. Let cool about 15 minutes before serving.