2scant cupsfresh or frozen cranberriesif using frozen keep them frozen
3tablespoonsapple cider, apple juice, or orange juice
½cupgranulated sugar
3tablespoonsall purpose flour (increase to ¼ cup if using frozen cranberries)
¾ teaspoonground cinnamon
1teaspoonpure vanilla extract
vanilla ice cream for serving
Instructions
Preheat oven to 350°F. Lightly grease a 9 ½ inch deep dish pie plate or 9x9 square baking dish. Set aside.
Topping:
Combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until combined. Set aside.
Filling:
In a large bowl combine apples, cranberries, juice, sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish and spread into a somewhat even layer.
Using your fingers, crumble the topping mixture over the fruit, pressing some of it together to form clumps.
Spray a piece of foil with nonstick spray and cover the baking dish. Bake for 20 minutes. Remove the foil and bake for an additional 25-35 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Use a thin sharp knife to check if the apples are soft. Place the crisp on a wire rack to cool for 15 minutes (the juices will thicken as it cools). Serve warm with vanilla ice cream.
Notes
*You will need about 4-5 apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Fuji, or a combination of those.Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat individual portions in the microwave.