Cranberry Crisp
8 servings
90 minutes
Cranberry crisp is a cozy embodiment of American cuisine that combines the sweetness of apples, the tartness of cranberries, and the crunchy texture of a golden crust. This dessert, known for its simplicity and rich flavor, is often made in the fall when fresh cranberries are most available. Historically, crisps emerged as an alternative to classic pies that require careful dough preparation. The combination of sweet-tart berry filling and aromatic crunchy topping creates a unique balance of flavors. Baked to a golden crispness, this dessert pairs perfectly with vanilla ice cream or whipped cream, turning an ordinary tea time into a festive treat. Cranberry crisp is not just a dessert but a warm memory of home comfort and family evenings.
1
Peel the large apple and cut it into thin slices. Place the berries in a deep skillet and put it on high heat. Quickly mix the cranberries with a cup of sugar (regular, white) and apple pieces.
- Cranberry: 4 glasss
- Sugar: 1 glass
- Apple: 1 piece
2
Pour everything with freshly squeezed apple juice, bring to a boil, and simmer, stirring constantly, until thickened — about twenty minutes. All the berries should burst and release their juice during this time.
- Apple juice: 0.8 glass
3
Quickly mix flour, brown sugar, diced butter, oatmeal, and salt by hand to form a coarse crumb.
- Wheat flour: 1 glass
- Brown sugar: 1.5 glass
- Butter: 200 g
- Oatmeal: 2 glasss
- Salt: 0.5 teaspoon
4
Divide the dough in half. Place one half in a 28 cm round mold and evenly spread it across the bottom and sides. Add the cranberry filling to the mold, sprinkle with the remaining crumbs, and press down slightly.
- Cranberry: 4 glasss
5
Bake the crisp in a preheated oven at 180 degrees for one hour. Serve cold.