Karyn’s Cranberry Crisp- Thanksgiving

Fully Cooked Cranberry Crisp

This recipe has been around pretty much my whole married life. If there is a turkey on the table, there is cranberry crisp next to it.  It originated from my friend Karyn, and we even make it for Passover with matzoh farfel.  It’s so sweet and delicious that it could really be a dessert. We love it with our meal; love the sweet and savory thing. You can’t eat too much of it, it is so rich. It is also very dangerous to have in the fridge the next day, so try to give it to everyone who wants to take home leftovers. This tastes good either hot out of the oven or at room temperature. Some people may even want to make it as dessert and serve with vanilla ice cream, but the Kolens don’t. We always serve it as a side dish, but it is awesome however you serve it. Thanks again, Karyn.

Ingredients:

*you def want to double this recipe

4 medium apples ( I use all different kinds)

1 can (1 lb.) whole cranberry sauce

1 tsp. cinnamon

1 cup uncooked quick rolled oats

1/2 cup flour

1 cup dark brown sugar, firmly packed

1/2 cup unsalted butter

Directions:

Preheat oven to 350 degrees and spray 9×13 baking dish with Pam.

Peel apples, slice them, then arrange in baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over the apples.

Separately, stir rolled oats, flour, and brown sugar together. Cut in butter until it’s mixed in and crumbly. Sprinkle this over cranberry layer. Bake at 350 degrees until apples are cooked and top is lightly browned. The entire mixture will be bubbling and your house will smell divine. You will bake about 40 minutes to an hour. You can make ahead of time, and then on the day you need it, just heat it up until it bubbles. I usually make this a few days ahead, because it’s that much less that I’ll have to do the day of. You can freeze this also, so make it way ahead and freeze it. If you freeze it, take it out a day before you need it, and then heat it up the day of.

*just a little hint, if you are having trouble cutting in the butter, melt it first . This is a good hint . Then use your clean hands to squish it together. It is easier to work with this way. If you did it the other way , it’s OK, it will all come out the same,  just easier to melt first, sorry I didn’t suggest that from the get go.  Karyn pointed this out to me on Thanksgiving!

Enjoy!

6 responses to “Karyn’s Cranberry Crisp- Thanksgiving

  1. Hi Candi!
    Do you serve the crisp as a side or as a dessert? Looks yummy whenever!
    Carole

    • Hi Carole, we like it as a side, very sweet but delish with turkey. It can be a dessert and I know some people who serve it that way with ice cream. My family has come to expect it on the table though. Hope all is well, thanks for your support and feedback! xoxoox

  2. Thanks Cand…..I’m so glad you posted this recipe! I always get calls at this time of the year for new recipes for the holidays, and it’s always a hit w/ all who make it! You were right w/ the leftovers! Even better the next day!
    Thanks for sharing!

  3. Reblogged this on Cooking with Candi and commented:

    This is it when it comes to Thanksgiving Crisps! This is it when it comes to crisps! I am lucky Karyn is coming to my house for Thanksgiving and bringing her crisp with her!, Everyone enjoys it, we eat it with the meal but it would make an awesome dessert as well. Whatever works best for you. It just wouldn’t be Thanksgiving at our house without it.

  4. Michelle krouner

    Is this 9×13 doubled?

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