Apple-Cranberry-Maple Syrup Crisp

Crusted with sweet oatmeal crumble and topped with a dollop of rich maple crème fraîche, this homey dessert captures the essence of fall. Here, we bake it family style in an 11x7-inch dish, but you also can make individual servings in ramekins. Follow the same steps, but dice the apples to fit in the dishes and shorten the cooking time by 15 to 20 minutes, or until juices are bubbling.


1 1/4 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1/2 cup chopped pecans, toasted*


1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
2 1/2 lb. apples (such as Honeycrisp, Braeburn or Granny Smith), peeled, thinly sliced (7 1/2 cups)
2/3 cup pure maple syrup
2 tablespoons minced crystallized ginger
1 cup cranberries, fresh or frozen
1/3 cup packed dark brown sugar


1 cup crème fraîche or additional heavy whipping cream

1/2 cup heavy whipping cream

3 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1. Heat oven to 375°F. Coat 11x7-inch glass or ceramic baking dish with cooking spray. Pulse all of the crisp ingredients, except butter and pecans, in food processor until combined. Add butter; pulse until moist crumbs form with some pea-size pieces. Place in medium bowl; stir in nuts.

2. Whisk 1/3 cup flour, 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon salt in small bowl. Combine apples, 2/3 cup maple syrup and crystallized ginger in large bowl. Stir in flour mixture; arrange in baking dish. Scatter cranberries over apples; sprinkle with 1/3 cup brown sugar. Top with crisp mixture, pressing into fruit (baking dish will be full). Place baking dish on foil-lined rimmed baking sheet.

3. Bake 1 hour or until golden brown, apples are tender and juices are bubbly, covering with foil halfway through baking if top is browning too quickly. Cool on wire rack 20 minutes to serve warm or cool completely.

4. Meanwhile, beat crème fraîche and cream in large bowl at medium-high speed until soft peaks form. Add 3 tablespoons maple syrup and vanilla; beat until firm peaks form. Serve over crisp.

8 servings

PER SERVING: 660 calories, 34 g total fat (18 g saturated fat), 5.5 g protein, 88 g carbohydrate, 90 mg cholesterol, 180 mg sodium, 5 g fiber

TIP *To toast pecans, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until slightly darker in color. Cool.

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