Name: Apple-Cranberry Crisp with Oatmeal-Cookie Crumble
Cook time: 45 minutes
Total time: 3 hours
Yield: 12–16 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1 cup old-fashioned oats; 1/2 cup (packed) light brown sugar; 1 teaspoon vanilla extract; 3/4 teaspoon baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature; 1/2 cup sliced almonds; 7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8" slices; 1 1/4 cups fresh or frozen cranberries, thawed if frozen; 1 cup granulated sugar; 1/2 cup all-purpose flour; 1/2 teaspoon finely grated orange zest; 2 tablespoons fresh orange juice; 1 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg; Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving); A 4-quart baking dish, braising pan, or Dutch oven (at least 12" in diameter and 2 1/2" deep)

Apple Cranberry Crisp topped with icecream in a skillet with a serving taken out

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble topping can be made and frozen up to 1 week ahead of time while the full crisp can be assembled and refrigerated up to 1 day before, so it can easily be baked to serve after Thanksgiving dinner.

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