"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Cranberry Crisp Recipe

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This recipe for Apple Cranberry Crisp, by , is from A Colorful Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melissa Steele



6 large apples sliced (I used Honeycrisp)
12 oz fresh cranberries
1/4 cup granulated sugar
1 Tbsp lemon juice
2 tsp vanilla extract


1/3 cup old-fashioned oats
1/2 cup brown sugar
1/3 cup all purpose flour
5 Tbsp cold butter cubed
2 tsp ground cinnamon

Preheat oven to 375 degrees and grease an 8.5x11 baking dish (or a baking dish that holds 2 quarts).

In a large bowl, combine chopped apples, cranberries, granulated sugar, vanilla extract and lemon juice. Stir to combine. Allow to sit for 5 minutes.

In a separate bowl, mix oats, brown sugar, flour, and cinnamon together. With a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs.

Pour fruit mixture into casserole dish in an even layer. Spread the crumble even over the top of the crisp.

Bake for 35-40 minutes, or until the fruit is tender and the topping is golden brown.

Serve with ice cream or whipped cream, if desired.





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