Apple Cranberry Ginger Crisp
By Dennis Prescott
Seasonal wood-fired perfection. Dennis the Prescott's recipe combines crispy apples, tart cranberries, and zesty ginger for the perfect fall dessert.
Prep Time
15 Minutes
Cook Time
40 Minutes
Pellets
Apple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
Filling
| 7 Cup | Cortland or Honey Crisp apples, peeled and sliced |
| 2 Cup | fresh (or frozen) cranberries |
| 1 Cup | dark brown sugar, packed |
| 3 Tablespoon | all-purpose flour |
| 2 Tablespoon | freshly squeezed lemon juice |
| 1 Tablespoon | fresh ginger, grated on a microplane |
| 1 1/2 Teaspoon | ground cinnamon |
| Pinch | salt |
Topping
| 1 Cup | all-purpose flour |
| 1 Cup | Oats, old fashioned |
| 1/2 Cup | dark brown sugar, packed |
| 1 Tablespoon | lemon zest |
| 1/4 Cup | coarsely chopped pecans |
| 3/4 Cup | frozen butter |
| Pinch | salt |
main
| fresh mint, for garnish | |
| vanilla ice cream, for serving |
Step
1
When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
In a large bowl, combine all of the ingredients for your filling, mix well, and set aside.
3
In a separate bowl, make the topping. Combine the flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined.
4
Transfer the apple-cranberry mixture into a high-sided baking dish, then top with the crisp mixture. Bake for about 40-50 minutes, or until the crisp is golden brown and the apples are bubbling. Serve warm with vanilla ice cream (because, of course).
400 ˚F / 204 ˚C
00:40
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