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Apple-Cranberry Crisp

These individual crisps are perfect for a fall dinner party or the holiday table. They go deliciously well with a scoop of ice cream!

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Yield: 4 individual crisps

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Active Time: 30 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

For the filling:

3 1/2 cups Granny Smith apples, peeled and cut into medium dice

1/2 cup dried cranberries

2 to 3 tablespoons granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pinch of salt

1 tablespoon lemon juice

For the crisp topping:

1/2 cup brown sugar

1/3 cup rolled old-fashioned oats

1/3 cup all-purpose flour
1/2 stick cold butter, cut into small pieces
Pinch fine sea salt

Vanilla ice cream

Preheat the oven to 375°.
In a medium-size bowl mix together the apples, cranberries, sugar, flour, ginger, cinnamon, salt and lemon juice. Divide the filling into four ramekins.
To make the crisp topping, mix together the brown sugar, oats, flour and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly.
Sprinkle topping evenly over fruit.
Bake on a parchment-lined sheet tray until the filling is bubbly and top is brown, about 30 minutes. Serve warm or at room temperature with a scoop of ice cream.