Apple Cranberry Crisp with Snickerdoodle Crumble
Loads of apples studded with tart dried cranberries make this the ultimate apple cranberry crisp. A quick snickerdoodle cookie dough is whipped up and then crumbled on top of the apple cranberry crisp and doused in cinnamon sugar. The warming smells of baked apples and cinnamon will fill your house with joy and make your bellies happy!
- 8 large apples Honeycrisp, Braeburn, or similar peeled and cut into ⅛" slices (about 3 ½ lbs-4 lbs)
- 1 cup dried cranberries
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon finely grated orange zest
- 2 tablespoons orange juice
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoon granulated sugar
- 2 teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine slice apples, cranberries, brown sugar, flour, orange zest and juice, salt, cinnamon and nutmeg (all filling ingredients) together.
Stir until all ingredients are incorporated and set aside.
In a medium bowl, combine flour, salt, baking soda and cream of tartar and stir or whisk until combined.
In the bowl of a stand mixer (or use a medium bowl and hand mixer) combine butter and sugar and beat on medium high until light and fluffy, about 4-5 minutes.
Add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet and stir until just combined. Refrigerate for 15 minutes.
In a small bowl, combine remaining 3 tablespoon of sugar and cinnamon and stir together. Set aside.
Stir the apples and then pour into a 9 x 13 baking dish. Crumble the snickerdoodle dough over top the apples evenly with some larger crumbles and some smaller. Sprinkle the whole dish with the cinnamon-sugar.
Bake for about 45-50 minutes until the filling is bubbly and the snickerdoodle topping is golden brown.
Check the apple crisp around 30 minutes and cover with foil if the cookie topping is getting too dark. Cool for 10-15 minutes before serving.
Serve with a scoop of vanilla ice cream!