Thanksgiving Recipes Dessert: Apple Cranberry Crisp

• The topping comes together in one bowl with melted butter, avoiding cold-butter cutting and extra equipment. Time: 5 minutes. Cost: $.
• Apples and cranberries bake at the same oven temperature, so the filling softens while the oats brown. Time: 35 minutes. Cost: $$ when cranberries are fresh.
• A shallow 9-by-13-inch dish gives every serving plenty of topping and makes scooping easier than slicing. It also travels in its baking dish, reducing last-minute assembly. Time: 10 minutes to cool. Cost: $. Cleanup stays limited to two bowls and one pan.

• 6 Granny Smith apples, sliced (900 g)
• 1 1/2 cups cranberries (150 g)
• 1/2 cup sugar (100 g)
• 2 tablespoons lemon juice (30 g)
• 2 tablespoons cornstarch (16 g)
• 1 teaspoon cinnamon (3 g)
• 1/4 teaspoon ginger (1 g)
• 1/4 teaspoon kosher salt (1 g)
• 1 1/2 cups rolled oats (135 g)
• 1 cup all-purpose flour (120 g)
• 3/4 cup packed brown sugar (165 g)
• 3/4 cup chopped pecans (85 g)
• 1/2 cup unsalted butter, melted (113 g)

Ingredient notes

• Use firm, tart apples such as Granny Smith, Pink Lady, or a mix. Peel them for a softer filling, or leave thin skins on for a spoonable dessert. Slice them one-quarter inch thick so they soften before the topping gets dark.
• Fresh or frozen cranberries both work. Add frozen berries directly from the freezer, but expect the filling to need the full cooling time before it thickens. Their tartness balances sweet apples without adding another complicated component.
• Old-fashioned rolled oats give the topping its nubby texture. Quick oats absorb moisture faster and produce a softer cap, so save them for emergencies. Avoid steel-cut oats; they will remain hard in the brief baking time.
• Light or dark brown sugar works here. Dark brown sugar brings a deeper molasses note, while light brown sugar keeps the fruit flavor cleaner. Pack it firmly in the measuring cup, then level the top for consistent sweetness.
• Cornstarch catches the fruit juices and helps the cooled filling spoon rather than run. Do not swap flour cup for cup; it needs a larger amount and can leave the filling cloudy. Lemon juice keeps the flavors focused.

1. 1Heat the oven

   Arrange a rack in the center and heat the oven to 350°F. Butter a 9-by-13-inch baking dish, including the corners. Set it on a rimmed sheet pan if you want insurance against bubbling juices. Keep the dish nearby so the fruit can go straight in after mixing at hand.

2. 2Mix the filling

   Combine the apples, cranberries, granulated sugar, lemon juice, cornstarch, cinnamon, ginger, and salt in a large bowl. Toss until no white cornstarch pockets remain and every apple slice looks lightly coated. Scrape the mixture, juices included, into the prepared dish with a spatula.

   

3. 3Stir the topping

   In the emptied bowl, stir oats, flour, brown sugar, pecans, cinnamon, and salt. Pour in melted butter and stir with a fork until clumps form throughout. Squeeze a small handful; it should hold briefly, then crumble when tapped. Break any giant clumps apart with clean hands.

   

4. 4Top the fruit

   Scatter the oat mixture evenly over the fruit, covering it from edge to edge without packing it down. Leave a few visible gaps so steam can escape. A loose layer browns more evenly and stays crisper after cooling. Use your fingers for the corners if needed.

5. 5Bake until bubbling

   Bake until the topping is deep golden brown and the fruit juices bubble around the edges, about 35 minutes. If the topping colors early, lay foil loosely over the dish for the final ten minutes. Do not cover tightly. The center will continue thickening as it rests afterward near the end.

6. 6Cool before serving

   Set the dish on a rack and cool at least 20 minutes before scooping. This pause lets the juices settle into a syrupy filling instead of flooding each plate. Spoon into bowls and add ice cream only when ready to serve warm.

• Slice apples uniformly, not paper-thin. Very thin slices collapse into sauce before the cranberries burst, while thick wedges remain firm. A knife works well; a mandoline is optional, but use its guard and stop before the last nub.
• For a cleaner scoop, cool the crisp thirty minutes rather than twenty. The topping remains crunchy, but the cornstarch has more time to set the juices. If dinner runs late, hold the dish loosely covered at room temperature, then rewarm briefly.
• Toast the pecans only if you have an extra eight minutes and an available pan; raw pecans bake sufficiently in the topping. For nut-free guests, replace them with the same amount of oats, not extra flour, to keep the mixture crumbly and light.

Set the baking dish on a trivet with a large spoon and small bowls beside it; this dessert is easiest to portion warm. Vanilla ice cream is the classic cold contrast, while lightly sweetened whipped cream works when freezer space is tight. Offer both only if your menu is otherwise simple. A small pitcher of warm caramel sauce is optional, not required. Time: 5 minutes. Cost: $ for ice cream, $$ with caramel.