One of my favorite things about the fall season is the abundance of apples. Specifically, Honeycrisp apples. If you’ve never had one, do your palate a favor and try one ASAP. Honeycrisp apples are juicy, light and delicately sweet. In a word, refreshing.
Apple crisp is a go-to fall dessert but I wanted to change things up just a bit and pair the sweetness of the Honeycrisp with the tartness of a cranberry. Cranberries are really versatile and worthy of being on any menu year round.
Normally, I would peel apples for a pie or dessert. But I was feeling adventurous and decided to leave the skin on to see if it would add a layer of flavor. To be honest, the apple slices were so thin that by the time the dish came out of the oven I couldn’t tell the peels were left on. So while it didn’t add to the flavor profile, it did save me a lot of prep time to skip the peeling process. Still a win!
Do you have a favorite kind of apple to bake with? I’d love any recommendations on what I should bake with next. Until then remember to bake like you mean it!
Preheat oven to 375 degrees Fahrenheit. Butter or use non-stick spray an 8 x 8 baking dish.
In large bowl, combine apple slices, cranberries, sugar, cinnamon, corn starch, flour and nutmeg until well coated. Fill the baking dish.
In a medium bowl, mix the topping ingredients (except salted caramel) until crumbly. Sprinkle evenly over fruit mixture. If using salted caramel, drizzle over top of crumble.
Bake for 45 – 55 minutes, or until fruit is tender. Cool at least 20 – 30 minutes before serving. Refrigerate any uneaten portion for up to several days, covered with air-tight wrapping.
I call this a rustic apple crisp, in part because I left the apple peel on the apples. If you prefer to peel that apples, that works too. But I’ve found you really don’t notice the peel if you slice the apple thinly. And it’s much easier prep!