We like to serve this homey dessert warm with vanilla ice cream. If you prefer it straight, reduce the amount of ground cloves to one-eighth teaspoon, or the flavor may be overwhelming. Be sure your baking dish is at least two inches deep so the sweet juices don't bubble over the edge and burn onto your oven floor. If the crisp comes to the top of the dish, put a baking sheet under it.

How to Make It

Step 1

Heat the oven to 375°. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

Step 2

In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

Step 3

Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Quick From Scratch Herbs & Spices

Ratings & Reviews

tkobrien17's Review

November 18, 2009
Pure heaven! I have never made a crisp without cinnamon, and I usually taylor make recipes. But the reviews were so good I vowed to make as is, and I was blown away. This is truly superb. Wonderful balance of sweet and tangy.

Jimthecook's Review

November 08, 2008
Using Granny Smith apples made this just a little too tart for my family; however, adding the ice cream balanced it out nicely. Great way to use up leftover cranberries!