Plate & Escape: Cranberry Apple Crisp

Plate & Escape: Cranberry Apple Crisp

I don’t know about you, but with the holidays creeping closer and closer, I’ve got dessert on my brain! After my plentiful and autumnal shopping trip to the Union Square Greenmarket last week (check out the Overnight Oats post for all the details), my pantry and fridge were still spilling over with Breezy Hill Orchard apples and cranberries and Greenmarket Grains Project rolled oats. So I created a “part 2 recipe” from those leftover ingredients. A good tip to remember when shopping fresh and local at your neighborhood markets: one of the easiest ways to save money and reduce waste is to come up with multiple recipes from the same ingredients!

This time I was totally inspired to make one of my all-time favorite treats: Cranberry Apple Crisp. It’s gooey and delicious on the inside, crisp and buttery on the top, and those sweet apples and tart cranberries make the most perfect fall dessert…or breakfast, :). It’s quick and easy to make and if you’re somewhat baking-adverse (like myself), this takes way less precision than other technical baking. It’s a great place to start, especially to gear up for all the baked goods, sweets and treats that are so fun to make (and eat) this time of year!



Here’s how I made it:


1/2 C rolled oats
1/2 C + 3 tbsp all purpose flour, divided
1/2 C brown sugar (light or dark)
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp ground ginger
1 stick butter, chilled and diced into small cubes
1/4 C granulated sugar
Zest and juice of 1 lemon
4 apples, cored and sliced thin (I used a combo of Jonah Gold and Mutsu)
1 C fresh cranberries (or frozen, thawed)


  1. Preheat over to 375F. In a mixing bowl, combine sliced apples, cranberries, lemon zest and juice, granulated sugar and the 3 tbsp of flour. Toss until the fruit is evenly coated and flour begins to moisten. Set aside.
  2. In a second mixing bowl, combine the oats, remaining flour, brown sugar, cinnamon, salt, ginger, and butter. Use clean hands to mix the ingredients together and distribute the butter evenly into the mixture.
  3. Butter an 8″ x 8″ baking dish and pour the fruit mixture into the bottom in an even layer. Add the oat mixture to the top of the fruit in another even layer. Bake until golden brown — about 30-35 minutes.
  4. The fruit crisp can be served warm with a scoop of ice cream for dessert or cold with a dollop of plain yogurt for breakfast!


After you’ve cooked up your crisp, make plans to visit Breezy Hill Orchard to collect apples and cranberries straight from the orchard itself! Although the apple-picking season has passed for 2017, the gorgeous farm has events all year long, making it an ideal getaway location. They are the producers of award-winning Hudson Valley Farmhouse Cider, which you can taste on the farm when you visit! Breezy Hill, located in the heart of the Hudson Valley in Dutchess County, has been growing great-tasting fruit since 1949. They grow beloved heirloom fruit varieties as well as some of the most flavorful newer ones. They also operate Breezy Hill at Stone Ridge, an orchard founded over 200 years ago just across the Hudson River. They use progressive ecological farming methods and take their responsibility as land stewards seriously. Their long-standing commitment to sustainable agriculture, local economies and a healthy environment is reflected in their active involvement in the local community. The farm is one of the founders of New York’s Union Square Greenmarket! Close enough for a car-free day trip, you can hop on Metro-North Railroad to Poughkeepsie and take a short cab over to visit the farm for some of their exciting events like cider tastings, musical performances, and annual dinners on the farm.


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