My cranberry apple crisp is the perfect warm and cozy dessert for the holidays – sweet, tart and delicious!
And making it in these single serving ramekins is super convenient since you bake and serve in the same dish. ✅😎🙌🏻
I must insist on serving the a la mode – with vanilla ice cream. It just makes it so much better.
There is just something about the combination of the sweet-and-tart fruit, the crunchy sugar-and-oat topping and the creamy, melty ice cream. 😋 It is dessert perfection y’all!
I did not peel my apples either. This was partially due to laziness. But! I was using Granny Smiths with the pretty green skin, and as soon as I saw the red-and-green color combo, it totally made me think of the holidays.❤️💚🎄 But feel free to peel yours if you wish.😉
Last of all, if you prefer to make one big full-sized serving dish of this cranberry apple crisp…you can double the recipe and use a standard-sized pie plate (or the baking dish of your choosing)! Much like this version.
Tools Used to Make Cranberry Apple Crisp
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- 4 ounce white ramekins
- Mixing bowls
- Measuring spoons and cups
- Baking sheet
- Cutting board
- Strainer to rinse the cranberries
Cranberry Apple Crisp Recipe (Single Serving)
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Cranberry Apple Crisp (Single Serving)
My cranberry apple crisp is the perfect warm and cozy dessert for the holidays - sweet, tart and delicious!
- 2 Granny Smith apples (or apple of your choice, diced)
- 1 cup fresh cranberries, rinsed
- 2 Tablespoons granulated white sugar
- 1/4 cup all purpose flour, divided
- 1/4 teaspoon ground cinnamon
- 1/4 cup old fashioned oats, uncooked
- 1/4 cup brown sugar
- 2 Tablespoons butter
- 2 Tablespoons chopped walnuts
- pinch of salt
- vanilla ice cream for topping
Preheat the oven to 375 degrees.
In a medium mixing bowl, stir together the apples, cranberries, granulated white sugar and half the flour (1/8 cup).
For the topping: In a separate bowl, stir together the other half of the flour, walnuts, oats, cinnamon and brown sugar.
Use your hands to work in 2 tablespoons of butter into the topping mixture. Keep squeezing the chunks of butter into the toppings mixture until well-combined and topping will resemble large crumb-y chunks.
Place five small (4 ounce) ramekins on a baking sheet.
Spoon the fruit mixture evenly into the five ramekins. If you have any leftover sugar or flour, sprinkle it over the top of the fruit.
Top each ramekin with some of the topping.
Bake at 375 for about 25 minutes.
Top with vanilla ice cream prior to serving.
Nutritional information is approximate and does not include ice cream. Nutrition information was calculated using a recipe nutrition label generator.
Note: This post originally appeared on A Pinch of Healthy November 16, 2017.