How to Make Apple Cranberry Crisp in Two Ways

This fall, we started publishing the tastiest apple cranberry chip recipe of all time—a recipe bursting with juicy fruit, lightly spiced, with the butteriest, crumbly topping. We put our top bakers to work.

Along the way, an amazing thing happened: we made two epic recipes. Jesse Szewczyk made large-sized chips in a cast iron skillet and Jessie Sheehan delivered individual apple-cranberry chips with a pecan crumble. A happy accident? We think so. And after all, what are the holidays without a little table debate? And so the sweetest duel became the sweetest duo.

Both recipes call for Granny Smith apples, frozen cranberries, cinnamon, and a streusel topping. They’re both delicious — of course — and both come together in an hour or less. But the fraternal twins of the Thanksgiving dessert world also have their own identities. Jesse Szewczyk calls for equal parts all-purpose flour and oatmeal in his recipe. “A generous layer of oat streusel interrupted by cinnamon creates a crunchy topping that contrasts perfectly with the soft fruit and gives a nutty bite,” he writes. Jessie Sheehan, on the other hand, skips the oats and calls for pecans, and a calvary of spices, including ginger and nutmeg. “Sometimes rules are made to be broken,” she writes, “so these particular chips don’t call for an oat-filled topping.”

As for serving these apple-cranberry chips, Jessie recommends warm with a drizzle of whipped cream, while Jesse prefers a scoop of vanilla ice cream. Uh, can I have both?

Individual Apple Cranberry Chips from Jessie Sheehan

Want to know why Jessie Sheehan loves these chips so much? Because she doesn’t have to share! Plus, they’re the cutest miniature version of a full-fledged classic.

Apple Cranberry Crisp With Oat Crumble From Jesse Szewczyk

Diced apples and fresh cranberries are combined with brown sugar, warm spices and a dash of vanilla extract to create a flavorful base that brings out the best qualities of both fall fruits, writes Jesse. Serve it in a cast iron skillet for a more rustic look or a corrugated tart pan for something more elegant.

Grab essential ingredients from the Food52 Pantry to make these chips. Our all-purpose flour is made with organic warthog wheat, which is stone-ground in small batches by a fifth-generation family farm in Illinois. The same goes for our rolled oats, which is why we love them and we think you will too.

First let us know which crisp you want to bake!

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