Go Back

Cranberry Apple Crisp with Grand Marnier Mascarpone

Jackie Botto
Tart cranberries are complemented by buttery oatmeal crisp and creamy mascarpone. Jonagold, Honey Crisp, and Pink Lady apples all work especially well in this recipe. Best served warm from the oven.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

CRANBERRY APPLE FILLING

  • 1 16- ounce bag fresh or frozen cranberries
  • 2 cups apples peeled cored and cut into ½ inch cubes
  • 1 cup brown sugar
  • ¼ cup orange juice from about 1 orange
  • 2 tablespoons cornstarch
  • 1 teaspoon orange zest from about 1 orange
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt

OATMEAL CRISP

  • ¾ cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup 1 stick unsalted butter, cubed

MASCARPONE TOPPING

  • 1 cup mascarpone
  • 2 tablespoons Grand Marnier

Instructions
 

  • ►Heat oven to 350°F. Butter an 11x7 baking dish.
  • ►CRANBERRY APPLE FILLING: Combine frozen cranberries, apples, brown sugar, cornstarch, orange juice, zest, cinnamon and salt in a large bowl.
  • ►OATMEAL CRISP: Combine oats, brown sugar, flour, salt and cinnamon in another bowl. Add butter and use your hands to incorporate into the oat mixture, rolling it between your fingers into pea-sized pieces.
  • ►Pour cranberry filling into baking pan in an even layer. Distribute oatmeal topping evenly over the filling. Place on middle rack of oven and bake for 1 hour 15 minutes, or until filling is bubbling and topping is golden brown. Cool for at least 5 minutes before serving.
  • ►MASCARPONE TOPPING: Whip mascarpone and Grand Mariner together until fluffy in a mixer or by hand. Put a dollop of mascarpone on top of each serving.