Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!
Thanksgiving is, without a doubt, my favorite holiday. While other holidays celebrate or commemorate around a table, none quite have the same emphasis on food, and more importantly, on togetherness.
This focus on appreciation for what one has is what makes Thanksgiving so special to me. Yes, there is a table full of my favorite foods and flavors that I can’t deny the importance of. But it’s the coming together around this sustenance for the purpose of being thankful that makes my heart swell.
As a college anthropology major, I find the intersection of physical necessity and sociocultural practice fascinating. Thanksgiving is the epitome of this junction. It’s about filling our bellies, but also recognizing our good fortune and thus, filling our souls.
That food can be a means of appreciation is remarkable to me. And that our entire country celebrates that on one day? It’s heartwarming.
This Thanksgiving, I hope that you all can find this same appreciation and warmth in your day. And, of course, I hope the day is filled with lots and lots of dessert.
One dessert I highly recommend? This Salted Caramel Cranberry Apple Crisp. It’s festive and spiced and delicious. It’s flavorful without being super dense, so you can easily eat it along with at least three other desserts. Because everyone needs four desserts on their plate.
Preheat oven to 375°F. Peel and core apples, then cut into thin slices. Place apples into a large bowl, then toss with cranberries, brown sugar, flour, spices, salt, lemon juice, and bourbon. Place into a large pie pan or caste iron skillet.
To make the crisp, plae the flour, oats, brown sugar, spices, and pecans into a food processor and pulse until nuts become well chopped. Pulse in butter until mixture resembles a coarse sand. Crumble mixture over apples, then bake for 30 minutes.
While the pie is baking, make the salted caramel. Place the sugar in a small saucepan over medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
After 5 minutes, the sugar should become fully melted. Once it becomes a medium golden hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. Remove from heat, then stir until combined.
Allow the caramel to cool slightly before pouring over crisp.
Leave a comment and rate this recipe!
Made this AMAZING recipe today — substituted plums in for the fruit, walnuts, and red wine instead of bourbon. SO GOOD ??
Hi, I was wondering how this would work if you were making it before thanksgiving dinner and transporting it?
Hi Samantha! I would suggest making the entire thing before you get to the host’s house, but NOT baking it. Wrap it tightly in foil and keep it in the fridge until you’re ready to transport and ready to bake.
Yum, this looks fantastic!
There is just so much flavor in here!! I love everything about this crisp.
Crisps are one of my favorite desserts ever, not only for the ease of putting together, but the dollop of ice cream!! No doubt Thanksgiving is a beautiful and cherished time of year. I love how food brings us together on such a celebrated day too. Thank you for sharing, Sarah!
YES! The ease plus the dollop. Ha!