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Apple Cranberry Ginger Crisp

Apple Cranberry Ginger Crisp

By Dennis The Prescott

Seasonal wood-fired perfection. Dennis the Prescott's recipe combines crispy apples, tart cranberries, and zesty ginger for the perfect fall dessert.

Prep Time

15 Min

Cook Time

40 Min




Number of People Serving


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Units of Measurement:
7 Cup Cortland or Honey Crisp apples, peeled and sliced
2 Cup fresh (or frozen) cranberries
1 Cup dark brown sugar, packed
3 Tablespoon all-purpose flour
2 Tablespoon freshly squeezed lemon juice
1 Tablespoon fresh ginger, grated on a microplane
1 1/2 Teaspoon ground cinnamon
Pinch salt
1 Cup all-purpose flour
1 Cup Oats, old fashioned
1/2 Cup dark brown sugar, packed
1 Tablespoon lemon zest
1/4 Cup coarsely chopped pecans
3/4 Cup frozen butter
Pinch salt
fresh mint, for garnish
vanilla ice cream, for serving


  • 1

    When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    In a large bowl, combine all of the ingredients for your filling, mix well, and set aside.

  • 3

    In a separate bowl, make the topping. Combine the flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined.

  • 4

    Transfer the apple-cranberry mixture into a high-sided baking dish, then top with the crisp mixture. Bake for about 40-50 minutes, or until the crisp is golden brown and the apples are bubbling. Serve warm with vanilla ice cream (because, of course).

    400 ˚F / 204 ˚C


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