By Tulane acceptance Wednesday morning. "Congratulations." I called Mama (screamed), Daddy ("that's my girl"), MawMaw Shirley ("Doctor Robinson"). The three calls, the three responses, the three pillars. But Tulane is not the goal. LSU Health is the goal — the state school, the affordable school, the one that keeps me close. Tulane is the appetizer. LSU will be the meal. Celebratory gumbo with Priya.
After the gumbo bowls were cleared and Priya and I had talked through every version of the future — LSU Health, white coats, what MawMaw Shirley’s face is going to look like at graduation — we still weren’t ready for the night to end. This cranberry apple crisp was the right call: tart where the moment was bittersweet (Tulane is wonderful, but it’s not the destination), warm and golden where it needed to feel like a real celebration, and simple enough that we could make it together while still half-talking, half-dreaming out loud. It’s a dessert for nights that feel both finished and unfinished at the same time.
Cranberry Apple Crisp
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8
Ingredients
- 4 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced 1/4 inch thick
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven. Heat oven to 350°F. Lightly grease a 9x9-inch or similar 2-quart baking dish with butter or cooking spray.
- Prepare the fruit filling. In a large bowl, toss the sliced apples and cranberries with the granulated sugar, cornstarch, vanilla extract, and 1/2 teaspoon of the cinnamon until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Make the crisp topping. In a separate bowl, combine the rolled oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the oat mixture until it resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining.
- Assemble and bake. Sprinkle the crisp topping evenly over the fruit filling. Bake for 40—45 minutes, until the topping is deep golden brown and the fruit is bubbling at the edges.
- Rest and serve. Let the crisp rest for at least 10 minutes before serving. Serve warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition (per serving)
Calories: 290 | Protein: 3g | Fat: 10g | Carbs: 49g | Fiber: 4g | Sodium: 80mg