Modes

Ingredients

Brown Butter Apple Cranberry Filling

• 10 cups firm baking apples, peeled, cored, and sliced ¼ inch thick (approximately 10–12 medium-large apples, such as Honeycrisp and Granny Smith)

• 2 cups fresh or frozen cranberries

• 6 tablespoons unsalted butter

• ¾ cup packed light brown sugar

• ¼ cup all-purpose flour

• ¼ cup fresh orange juice

• 1 tablespoon fresh lemon juice

• 2 teaspoons finely grated orange zest

• 1 teaspoon pure vanilla extract

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground ginger

• ¼ teaspoon fine sea salt

Maple Oat Pecan Streusel

• 1½ cups old-fashioned rolled oats

• 1 cup all-purpose flour

• ¾ cup pecans, coarsely chopped

• ½ cup packed dark brown sugar

• ¾ teaspoon ground cinnamon

• ¼ teaspoon fine sea salt

• 8 tablespoons cold unsalted butter, diced

• ¼ cup pure maple syrup

For Serving

• 1½ quarts vanilla bean ice cream

• ¼ cup additional toasted chopped pecans, optional

Instructions

Preheat the Oven

Preheat your Wolf Oven to 350°F on Bake mode.

Lightly butter a shallow 9-by-13-inch baking dish.

Place the baking dish on a rimmed baking sheet to catch any overflow during baking.

Brown the Butter

Melt 6 tablespoons of butter in a light-colored saucepan over medium heat.

Continue cooking, stirring or swirling frequently, until the milk solids turn golden brown and the butter develops a nutty aroma.

Immediately transfer the browned butter, including the browned bits, to a heatproof bowl.

Allow to cool for approximately 5 minutes.

Prepare the Apple Cranberry Filling

In a large mixing bowl, combine the brown sugar, flour, cinnamon, ginger, and salt.

Add the sliced apples, cranberries, orange juice, lemon juice, orange zest, and vanilla extract.

Pour the warm browned butter over the fruit mixture and toss thoroughly until evenly coated.

Transfer the mixture to the prepared baking dish and spread into an even layer.

Prepare the Maple Oat Pecan Streusel

In a large bowl, combine the rolled oats, flour, chopped pecans, dark brown sugar, cinnamon, and salt.

Add the cold, diced butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture contains pea-sized pieces and some larger clumps.

Drizzle the maple syrup over the mixture and toss gently with a fork.

Lightly squeeze a few handfuls of the mixture to form irregular clusters.

Assemble the Crisp

Scatter the streusel evenly over the apple-cranberry filling.

Avoid pressing the topping into a solid layer so it remains light and crisp during baking.

Bake the Crisp

Place the baking dish in the preheated oven and bake for 50 to 65 minutes.

Begin checking after approximately 45 minutes. If the topping becomes sufficiently browned before the apples are tender, loosely cover the dish with aluminum foil.

The crisp is ready when the topping is golden brown, the fruit juices bubble thickly around the edges, and a thin knife slides easily through the apples near the center.

Rest the Crisp

Remove the crisp from the oven and allow it to rest for 20 to 30 minutes before serving. This allows the fruit juices to thicken and settle.

Serve with Vanilla Bean Ice Cream

Spoon the warm apple-cranberry crisp into shallow serving bowls.

Top each portion with approximately ½ cup vanilla bean ice cream.

If desired, garnish with a small sprinkle of toasted chopped pecans.

Serve immediately.