Apple Cranberry Crisp with Oat Streusel

This apple cranberry crisp is the kind of cozy dessert that brings everyone to the table. Tart cranberries and sweet apples form the perfect fruit base, accented with warm spices and thickened just right. On top, a rustic crisp made from rolled oats, raw sugar, and cold butter bakes up into golden, craggy goodness. You can make a big batch of the topping to keep in the freezer, so you're always 30 minutes away from a warm, bubbling fruit crisp.

Ingredients

Fruit Filling

1¼ cups | 567g | sliced apples (about 4 medium apples, peeled and sliced)
3 cups | 364g | fresh cranberries (1 standard bag)
1 teaspoon | 5g | lemon juice
¾ cup | 150g | granulated sugar
¼ cup | 55g | light brown sugar, packed
¼ cup | 32g | tapioca starch
1 teaspoon | 3g | ground cinnamon
½ teaspoon | 2g | ground ginger
¼ teaspoon | 1g | ground allspice
¼ teaspoon | 1.5g | salt

Crisp Topping

¾ cup | 160g | unsalted butter, cold and cubed
1 cup | 200g | raw sugar (or turbinado sugar or you can do a mix of 150 g white sugar and 50 g brown sugar though I highly recommend the raw sugar for the crunch!)
1¼ cups | 160g | all-purpose flour
1¾ cups | 160g | rolled oats
1 teaspoon | 6g | salt

zest of 1 orange

Instructions

Toss the sliced apples and cranberries with the lemon juice in a large mixing bowl.

In a separate bowl, combine the granulated sugar, brown sugar, tapioca starch, cinnamon, ginger, allspice, and salt. Rub together with your fingers to evenly distribute the spices and break up any clumps of sugar.

Add the sugar-spice mix to the fruit and toss thoroughly to coat. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the raw sugar, flour, oats, salt, and cold cubed butter. Mix on medium-low speed until the butter is fully incorporated and the mixture becomes crumbly but cohesive when pressed.

Spread the topping mixture on a sheet pan and freeze until firm. Store what you don’t use in an airtight container in the freezer for future crisps or crumble pies.

Preheat the oven to 350°F (175°C).

Pour the fruit filling into a baking dish and top evenly with the frozen or chilled crisp topping.

Bake for 60-90 minutes, or until the topping is golden brown and the filling is bubbling in the center.

Let cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.