Triple Nut Cranberry-Apple Crisp

A chunky, nutty streusel meets tart apple filling in this fruit crisp. The key to the streusel topping is pinching large lumps together with your fingers.

Editor's Favorite


8 to 10 servings

Recipe from

Oxmoor House


1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup cold butter, cut into pieces
1/2 cup coarsely chopped pecans
1/2 cup slivered almonds
1/2 cup coarsely chopped walnuts
8 Granny Smith apples, peeled, cored, and sliced (about 9 cups)
1 (12-ounce) container cranberry-orange crushed fruit (we tested with Ocean Spray)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Vanilla ice cream or lightly sweetened whipped cream (optional)


Combine first 5 ingredients in a medium bowl. Cut in butter with a pastry blender until mixture is the size of peas. Stir in pecans, almonds, and walnuts; pinch mixture with fingers to form large lumps of streusel.

Stir together apple and next 5 ingredients. Spoon filling into a greased 13" x 9" baking dish. Sprinkle streusel topping evenly over filling.

Bake, uncovered, at 350° for 1 hour or until apples are tender and topping is golden. Remove from oven; let stand 10 to 15 minutes. Serve with vanilla ice cream or lightly sweetened whipped cream, if desired.

Jennifer Cofield,

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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