Apple Cranberry Granola Crisp

This Apple Cranberry Granola Crisp post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySatisfying #CollectiveBias

This weekend was spent being completely snowed-in.

Yesterday, I was feeling pretty bummed about that. Our plans were cancelled. The streets were icy. And it was freezing! But today I decided to take full advantage of it. We built snowmen and took a long, lovely, and snowy walk to get piping hot peppermint coffees. And I baked this delicious Apple Cranberry Granola Crisp, which made the entire house smell spicy and sweet.

A fruity crisp is the perfect winter dessert. It’s hot-from-the-oven, comforting, soul-warming, ice-cream-optional-but-highly-encouraged goodness.

It’s also incredibly simple.

Especially when it’s topped with crunchy granola instead of your typical streusel.

This crisp is topped with a delicious and easy topping made with Quaker® Simply Granola, coconut oil, cinnamon, and a bit of brown sugar. Quaker® Simply Granola is a satisfying and hearty granola, featuring real fruit, nuts, and very low sodium. This recipe uses Quaker® Simply Granola Oats, Honey & Almonds, which offers a lovely, nutty crunch and 34 grams of whole grains. It’s an excellent source of fiber with 9g fat per serving. I love it as breakfast and I also love it in holiday baking. Almonds and honey are my holiday baking essentials, and this granola makes the perfect crisp topping.

This Apple Cranberry Granola Crisp is actually quite better for you than your typical crisp. It uses no butter and half the amount of sugar you’d see in your basic crisp or crumble. It’s sweet-tart filling is due to apples, fresh cranberries, and floral wild honey. It gets plenty of pep from orange zest and fresh orange juice. Finally, cinnamon, nutmeg, and pure vanilla add those warm wintry spices we so adore.

I don’t feel like it’s the holidays until I’ve baked a cranberry dessert.

Use your favorite baking apple in this crisp (I used Fuji). You can even dress it up by using half apples and half quince. But I like to keep it simple for this version.

I’m saving a portion of this crisp for breakfast tomorrow morning, and I feel perfectly okay with that.

Thank you to Quaker® for sponsoring this Apple Cranberry Granola Crisp. Purchase Quaker® Simply Granola at your local Walmart, and delicious holiday baking is in your near future! Visit the Quaker Love Social Hub for more #SimplySatisfying inspiration and recipes.

Apple Cranberry Granola Crisp

★★★★★ 5 from 5 reviews

• Author: Tiffany La Forge
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 minutes
• Yield: 10 1x
• Category: dessert

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Description

This Apple Cranberry Granola Crisp uses no butter and is light on the sugar. Quality store-bought granola makes it a breeze to make.

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Ingredients

Scale 1x2x3x

For the Filling:

• 5 Fuji apples, peeled and cut into even, small slices
• 12 ounces of fresh cranberries, sliced in half
• 1 orange, zested and juiced
• 1/4 cup brown sugar
• 2 tablespoons raw honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the Topping:

• 2 cups Quaker® Simply Granola Oats, Honey & Almonds
• 4 tablespoons melted coconut oil
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• Pinch salt

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Instructions

1. Preheat the oven to 350 degrees.
2. Make the filling. Peel and quarter the apples and cut into thin, even slices. Slice the cranberries in half. In a large bowl, combine the apples, cranberries, orange zest and juice, brown sugar, honey, cornstarch, vanilla, nutmeg, and cinnamon. Pour into a baking dish.
3. Bake in the oven, uncovered, for 25 minutes.
4. Meanwhile, make the topping. Stir the granola with the coconut oil, flour, brown sugar, salt, and cinnamon. Sprinkle the granola topping on the fruit after 25 minutes of baking. Bake for 20-25 minutes more, until the fruit filling is bubbling and the granola is nicely browned.*

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Notes

*If the granola topping is browning too much before the crisp is cooked, simply cover with foil.