Apple-Cherry Crisp Recipe

Happy Holidays, and happy holiday baking to all!!  Yesterday was an afternoon of Christmas baking for me which included believe it or not… making my FIRST EVER successful fruit crisp, at least fingers crossed successful, we will have to wait until tomorrows Christmas dinner to find out for sure.

The crumble I made is an apple-cherry crisp.  The recipe I used comes from “Whole Foods Market” and can be found at: . I am also posting the recipe here.  This was to my surprise a moderately easy and fun dessert dish to make (I normally HATE baking, haha) but yes I did enjoy this one, and found it quite easy to make.

Here is the recipe along with a before baking, and after baking picture of the dish.

Apple-Cherry Crisp

Serves 6 to 8

The sweet topping on this fruit crisp, made with rolled oats and nutmeg, is a great match for its tart apples and cherries. Fresh and frozen cherries work well in this dessert so you can enjoy it long after the summer’s over.


Per serving: 390 calories (130 from fat), 14g total fat, 8g saturated fat, 35mg cholesterol, 170mg sodium, 64g total carbohydrate (5g dietary fiber, 36g sugar), 5g protein


6 cups peeled, sliced tart apples such as Granny Smith (2 pounds total or about 5 to 6 apples)
2 cups pitted cherries (either fresh or 1 (10-ounce) bag of frozen)
1 cup frozen apple juice concentrate, thawed
1 tablespoon fresh lemon juice
1 tablespoon cornstarch or arrowroot
1 teaspoon ground cinnamon
1 tablespoon grated orange zest
1/2 teaspoon ground gingerTopping
1 cup quick cooking rolled oats
1/2 cup whole wheat pastry flour
1/2 cup white flour
1/2 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, cut into small pieces


Preheat oven to 375°F. Place apples and cherries in a buttered 7×11-inch baking dish or other pretty dessert dish of similar size. In a small bowl, stir together apple juice concentrate, lemon juice, cornstarch, cinnamon, zest and ginger; pour over the fruit and toss gently to mix. Set aside.To make the topping, stir together oats, pastry and white flour, sugar, nutmeg and salt. Using a pastry blender or two knives, cut butter into flour and oat mixture until well combined. Spread the topping over the fruit, pressing down slightly.

Bake until the top is golden brown and the fruit is tender and bubbly, 50 to 60 minutes. Cool for 10 minutes and serve warm.

apple crisp 1
Apple crisp 2
Hopefully this dish turns out as I hope it did, and that everyone enjoys it as much as I actually did making it, I will update on the successfullness of it in my post-Christmas Day blog post Wednesday, along with how my family all enjoys the Banana Chocolate Chip loaf I also made for dessert tomorrow.
Happy holiday baking to any still baking in preparation for Christmas meals tonight and tomorrow.

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