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Emeril's Apple and Cranberry Crisp


This quick and easy crisp comes together in no time. A spoonful of whipped cream or ice cream on top wouldn't hurt.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2009


  • Unsalted butter, for baking dish
  • 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
  • 12 ounces cranberries (fresh or frozen)
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
  • Crisp Topping


  1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.

  2. In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.

  3. Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.

Cook's Notes

Fresh or frozen cranberries work well here (no need to defrost the frozen ones before using). You can add 1/3 cup chopped walnuts to the topping, if you like.

Reviews Add a comment

  • SqueakyChu
    16 OCT, 2011
    This recipe is scrumptious. I didn't have orange so I just used lemon(zest/juice). Not a biggy. I left my appples unpeeled because they were organic. More color and fiber that way!
  • BreeLeeD
    21 JAN, 2010
    This recipe is fantastic! I've made it twice - once using frozen cranberries and another time using frozen Bing cherries. Either way, I experienced scrumptious results!