Apple Cranberry Crisp with Allspice

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  • Total Time: 0 hrs 10 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: servings

Allspice brings out the best in baked apples and cranberries in this organic apple cranberry crisp recipe.


  • 1 teaspoon

  • 1/2 teaspoon

    Simply Organic Ground Ceylon Cinnamon
  • 1 teaspoon

    Simply Organic Pure Vanilla Extract (2 oz. bottle)
  • 5 medium-large apples (any mild, sweet baking variety), cored, sliced (peeled, if desired)

  • 1 cup cranberries, fresh or frozen (if frozen, do not defrost)

  • 3 tablespoons honey

  • 1 tablespoon orange juice

  • 1 tablespoon orange zest

  • 3 tablespoons all-purpose or wheat flour

  • 1 cup old-fashioned rolled oats (not steel cut)

  • 1/3 cup all-purpose or wheat flour

  • 1/2 cup organic brown sugar

  • 6 tablespoons butter, cold and cubed

  • 1 tablespoon orange zest

  • 1 cup heavy cream

  • 2 to 3 tablespoons honey or maple syrup


    1. Preheat oven to 350 degrees.

    2. In a 9x13 baking dish, place apples and cranberries. Over the fruit, pour the honey, orange juice and orange zest, then gently toss.

    3. Sprinkle flour over the fruit and gently toss until fruit is evenly coated.

    4. In a large bowl, whisk together oats, flour, brown sugar, allspice and cinnamon. 4. Add the cold butter cubes to the oat mixture. Using your hands or a pastry cutter, crumble the butter into the oat mixture until the mixture is coarse and dough-like.

    5. Over the fruit, evenly sprinkle the oat mixture. Bake for 50 to 60 minutes, until the peaches are soft and juicy and the topping is light brown and crispy.

    6. Serve with homemade whipped cream and garnish with a few sprinkles of allspice.

    To make the dish vegan-friendly, substitute maple syrup for honey and coconut oil for butter.For a rustic, crisp topping, use whole wheat flour rather than all-purpose flour.


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