Retro 1960s Apple Cranberry Crisp
This vintage dessert combines sweet and tart apples with dried cranberries under a crunchy oat topping. It is a classic comfort food that works well for afternoon tea or as a main course dessert.
Instructions
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Prepare the Filling
Preheat the oven to 350°F. In a large bowl, combine the sliced apples, cranberries, sugar, flour, cinnamon, vanilla, margarine, and water. Mix completely until the apples are well coated. -
Assemble the Dish
Arrange the apple and cranberry mixture evenly in an 8x8-inch baking dish. -
Make the Topping
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, salt, baking powder, and melted margarine. Mix well using your fingers or a spoon until the oats have absorbed all the liquid. -
Bake
Sprinkle the topping evenly over the apple filling. Bake for 40 to 45 minutes, or until the topping is golden and crisp and the apples are tender. During cooking, you may cut into the mixture with a sharp knife to help the apples sink into the juices.
Tips
For a richer flavor, substitute butter for the margarine. While the recipe specifies an 8x8-inch dish, a 9x13-inch pan can be used for larger gatherings.
Video
“1960's Apple Crisp | Warm and Autumn Delicious | A Recipe from Mother's File Box” by Jill 4 Today, watch on YouTube.
About this recipe
This crisp features a filling made from a mix of three apple varieties, dried cranberries, and a touch of vanilla, all bound with margarine and water. The topping is a traditional crumble of rolled oats, flour, brown sugar, and cinnamon that bakes to a golden crisp. The dish is forgiving and can be made in various pan sizes depending on how many people you are serving. It is best enjoyed warm, straight from the oven, where the contrast between the tender fruit and the crunchy top is most pronounced.
