November 10, 2016

Sarah Richardson’s Cranberry-Apple Crisp

Recipe: Sarah Richardson



  • 3 cups tart apples, such as Granny Smith, chopped into 1″ cubes
  • 3 cups frozen cranberries
  • Zest of 1 lemon
  • 1⁄3 cup dark brown sugar, such as demerara
  • 1⁄2 tsp cinnamon
  • Pinch nutmeg


  • 1⁄3 cup unsalted butter, at room temperature
  • 1 cup dark brown sugar, such as demerara
  • 2 cups organic oats (not quick-cooking)
  • 1⁄3 cup maple syrup, divided


Yield: Serves 6 to 8

Make Filling

  1. Preheat oven to 350°F.
  2. Toss apple pieces and cranberries with lemon zest, dark brown sugar, cinnamon and nutmeg in large mixing bowl.
  3. Place oven-safe ramekins on a baking sheet. Divide mixture evenly among each ramekin.

Make Topping

  1. In separate mixing bowl, slice butter into small pieces. Add dark brown sugar and oats to butter and blend with hands until mixture is crumbly. Mix in half of maple syrup.
  2. Distribute topping evenly over ramekins. Drizzle remaining maple syrup overtop.

Bake And Serve

  1. Bake until topping crisps and turns golden and fruit juices are bubbling around edges of ramekins, about 25 to 30 minutes.
  2. Serve with ice cream, or for a healthier alternative, Greek yogurt (mix 1 cup plain Greek yogurt with 1 tbsp brown sugar to sweeten).

Stacey Brandford


House & Home November 2015; Recipes adapted from At Home: Sarah Style (Simon & Schuster, 2015).


Morgan Michener and Ashley Denton (food)