• Cook with Love and Kosher Salt


cranberry apple crisp

This is a great dessert for Thanksgiving – the cranberries make it festive and the red color throughout is visually appealing.  Oh, and it tastes great.  Forgot that nugget of information.  I really love crisps and cobblers because they are so easy to make.  One of my goals with this blog was to branch out and bake more difficult things…but that is proving to be tough for me.  Plus it seems that most people who read this are busy and love to bake but with out too much crazy effort.  I love the pecans in the topping – they add great crunch and texture that offsets the tartness of the cranberries and apples.  This is just great served warm out of the oven with vanilla ice cream and freshly whipped cream – yes…both!  It is also great at room temperature and guess what…it is awesome cold!  On Saturday night I cooked this for friends and they were wowed.  Loved it.  All those fruit loving folks.  Someone placed the crisp in the refrigerator overnight (even though it does not need refrigeration) and when I found it there in the AM, I just had to take a spoonful and oh, cold heaven.  Maybe a little little bit with yogurt in the AM would turn it into breakfast??  Hmmm…

cranberry apple crisp (adapted from Jane Close – an old friend of my mothers):
8-9 granny smith apples (peeled cut up into nice sized chunks)
2 1/2 cups whole fresh or frozen (not dried) cranberries
1/2 cup sugar (you can fiddle here – taste it after 1/3 cup for sweetness then add more as needed)
lemon juice from half a lemon
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon (or to taste)

(I like a lot of crumb topping – if you don’t,  just cut recipe in half and bake as directed)
1 cup brown sugar (packed)
1 cup flour
1 cup coarsely chopped pecans
2 1/2 cups old fashioned oats
2 sticks unsalted butter (cold and cut into small pea like pieces)
3/4 teaspoon kosher salt

Preheat oven to 350 degrees.  Lightly butter a 9×13 inch pan.  Or split into two pans…or a pie plate.  Or three pans.  Really any shape will do.

In a large bowl, place the cut apples, cranberries, sugar, lemon juice, salt and cinnamon.  Mix and taste for sugar, lemon, and cinnamon and see if you want to add any more.  Place the mixture in the prepared pan(s).

In another bowl, mix together the brown sugar, flour, oats, butter and salt.  With your hands, firmly rub this mixture together.  Squish the butter and slide and spread it around rubbing your hands together – try to incorporate the butter into the dry ingredients.  Keep working with the mixture until it starts to come together a bit.  You can also do this effortlessly in your stand mixer on low speed.  Add the pecans.

Place the topping all over the fruit.  You can mound this.  I make a lot of topping – so if you don’t want it all, you can bake it on the side – on a sheet pan and save it for ice cream mix ins or just a ridiculously decadent treat.

Place in oven and bake for about 55-65 minutes.  You will see the fruit bubbling and the topping will turn a nice golden color.


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  1. Meg

    10 years ago

    would it be as good without the pecans? My son has a nut allergy.

  2. Beth

    10 years ago

    This looks wonderful! I am going to make it this weekend. I’m wondering how important the kosher salt is…
    Thanks for continuing to send recipes – they’re amazing!!

  3. Lisi

    10 years ago

    meg – yes, very good with out nuts. yes.
    beth – yes, i happen to like the taste of kosher salt. i prefer its tast to other salts – and i think it is mellower on your palate – and therefore great in desserts You can certainly lower the salt in your recipe if you are sensitive and if you are using table salt then us a little bit less than the recipe calls for.

  4. lorraine

    10 years ago

    yes..yeS..yES..YES!don’t stop….ox

  5. Jessie

    10 years ago

    Making tonight, can’t wait to taste!

  6. sylvie

    10 years ago

    hi mom!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    that looks so good!!!!!!!!!!
    i wish i got a chance to eat it.
    can you make it again?????
    love you xoxoxoxoxooxo

  7. Jessie

    10 years ago

    OMG, my kitchen smells so good. Its almost done!! Thanks for a great recipe. 🙂

  8. Jane Close (ex Lavine)

    10 years ago

    Hi Lisi- I’m Jane, formerly Jane Lavine and your Mom’s friend, I was so flattered and delighted that you used this recipe. It’s still one of my all time favorites. Best of luck with this new adventure!

  9. Beth

    10 years ago

    Hi –
    Thanks for the advice regarding the kosher salt. I made the recipe and it was WONDERFUL! In fact, it was great cold the next day. Mmmm. Thanks so much!

  10. Melanie

    10 years ago

    Delicious! Made it for thanksgiving and everyone loved it!


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