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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 Minutes

Cook Time

40 Minutes




This recipe serves:


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 old fashioned oats
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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