Apple Cranberry Crisp (With a Buttery Oat Crust)
This Apple Cranberry Crisp bakes with a buttery oat crust both underneath and on top, so the sweet apple and tart cranberry filling stays fully enclosed. It slices clean like a bar but eats with all the toasted, cinnamon-oat flavor of a crisp.
Servings: 8 people
Calories: 613kcal
Equipment
Ingredients
Crust:
- 2 cups all purpose flour sifted
- 2 cups dark brown sugar
- 1 ½ cups oatmeal quick cooking
- 1 cup butter melted
- 2 teaspoons cinnamon ground
Filling:
- 4 apples peeled and cut into small chunks
- 1 16 ounce can whole berry cranberry sauce
- 2 tablespoons all-purpose flour sifted
Instructions
- Preheat oven to 375 degrees Farenheit.
- Coat a 9" springform pan with nonstick spray and parchment paper (if you prefer).
Crust:
- Mix 2 cups of flour, brown sugar, oats, butter, and cinnamon in a large bowl.2 cups all purpose flour, 2 cups dark brown sugar, 1 ½ cups oatmeal, 1 cup butter, 2 teaspoons cinnamon
- Reserve 1 ½ cups of the mixture to use for the top.
- Place the remainder of the mixture into the prepared pan, pressing the mixture halfway up the sides of the pan as well.
Filling:
- Combine the apples, cranberry sauce, and 2 tablespoons of the flour. Mix well in a medium size bowl.4 apples, 1 16 ounce can whole berry cranberry sauce, 2 tablespoons all-purpose flour
- Pour the apple mixture into the prepared crust.
- Sprinkle the reserved crust over the filling.
- Spread the reserved crust evenly over the top meeting the crust halfway down the sides of the pan. This will create a completely enclosed filling.
- Bake for 40 minutes.
Notes
Make sure you completely enclose the filling into the crust. Not doing so will result in the filling leaking out.
You can substitute margarine for butter to make this pareve for Kosher diets. You can also substitute an all-purpose gluten-free flour to make this gluten-free.
Serve with vanilla or caramel ice cream! Both are delicious.
Store - Store the finished torte covered in the refrigerator for up to three days. I do not recommend making this recipe ahead of time if you are serving this for company. It is best eaten the day it is made as the crust on the sides will become slightly damp.
Freeze - This recipe is not good when frozen.
Reheat - You can reheat the cake in the microwave for 15-30 seconds or place it in the oven on low heat for 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 613kcal | Carbohydrates: 98g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 201mg | Potassium: 246mg | Fiber: 4g | Sugar: 63g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
