Do Or Pie

Cranberry-Apple Gingersnap Crisp

1 Comment

There are two reasons we made this:
1. We had frozen cranberries.
2. We did not have eggs.

This dessert really only exists because no one was willing to go to the grocery store. Oh and we used apple instead of pear because we happened to have a lot of apples. Let’s see how many constraints we put on recipes when it’s actually cold outside; I’ll be making vegan baked goods simply to avoid changing out of cozy socks and pajama pants.

The crisp was completely un-photogenic but tasted like Thanksgiving. If you have any frozen cranberries to spare before the holiday give this a try.


Note: No one really gets the terminology for the various fruit + crispy topped desserts. Gourmet magazine has a summary here. This cranberry-apple dish is apparently a crisp because the topping is made from butter, flour, and sugar. “Crumble” is the British term for a crisp. Buckles have topping mixed into the fruit and Brown Bettys use breadcrumbs. Cobblers have a stiffer cookie-like top. I’m a bit overwhelmed.


Adapted from Smitten Kitchen and born of necessity/laziness

Crisp Topping
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (4 ounces)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
1/2 cup (1 stick) unsalted butter, melted

2 pounds of apples (peeled, cored and sliced 1/4 inch thick)
1 1/2 cups cranberries (fresh frozen, not dried)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch

1. In a Cuisinart, crush gingersnap cookies until you have cookie crumbs. Mix together crumbs, flour, sugars, ginger, and salt. Add melted butter and mix with a fork until you get small chunks.

2. Prepare 2 pounds of apples (peel, core, slice to 1/4 inch thick). Toss with cranberries in a large baking dish. Combine lemon juice, vanilla, sugar, and cornstarch in a small bowl. Pour over fruit and toss together in the baking dish. Sprinkle crumbled topping all over the fruit.

3. Place your baking dish on top of a cookie sheet (preventative measure in case your fruit spills) and bake at 350 degrees for 45 minutes. Topping will turn dark brown and fruit will be bubbly. Let sit to allow ingredients to solidify a bit. Or just eat the thing.


Author: Zoe (Do Or Pie)

I live, work, and bake in NYC.

One thought on “Cranberry-Apple Gingersnap Crisp

  1. Gorgeous dessert. I often put off the grocery store, too. However, this is a recipe WORTH going to the grocery store for. I love crisps – and apples. Plus, cranberries are so healthy and in season. Thanks, Zoe! Best – Shanna

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