Amazing Decadent Pecan Pie

Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren’t the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!

This holiday season spread your table with this amazing Pecan Pie along with Grandma’s Famous Pumpkin Pie, Perfect Apple Pie and an Easy Cherry Pie for a dessert table to drool over!

Pecan Pie Recipe

Pecan Pie got its start deep in the heart of Texas where it is now the State’s official Pie! It started showing up in Texas cookbooks first in the 1870’s and 1880’s. In the 1930’s Corn syrup companies widely popularized the pie publishing it on the back of their bottles, using corn syrup in the recipe. It was best known as a southern dish in the 1940’s and 50’s and now variations are all over the United States and this delectable dish graces tables everywhere.

No matter where it came from, this pie so scrumptious. It’s a family favorite for Thanksgiving and Christmas. But don’t wait till the holidays to whip this up. It’s so easy and so delicious make it any time you wish!

Ingredients for Homemade Pecan Pie

Pie Crust: 

• Flour: All purpose flour is best, so it holds its structure
• Sugar: Helps as a binder and browning
• Salt: Gives it flavor
• Butter: Butter gives it that flakey goodness
• Cold Water: To add moisture

Pecan Pie Filling:

• Pecan Halves: You’ll divide these
• Butter: Adds richness Melt the butter then let it cool.
• Eggs: This is the binder and give the pie lift
• Vanilla: Flavor
• Corn Syrup: It wouldn’t be pecan pie without it
• Molasses: Adds a deep rich flavor
• Brown Sugar: Can’t use all corn syrup, and dark or light do the trick
• Flour: Helps it not be super runny
• Salt: Balances the sweet.
• Cinnamon: Adds a bit of magic to the flavor

 

Let’s Bake a Pie!

Pie Crust

1. Whisk: In a small bowl mix the flour, sugar, and salt with a whisk
2. Food Processor: Place the flour mixture in the food processor and add cold cubed butter. Pulse several times till mixture is pea or bean sized.
3. Water: Turn the processor on and drizzle the cold water over the dough mixture through the water hole. Add enough water for the dough to pull together. Stop and scrape the bottom to make sure the flour is all incorporated.
4. Refrigerate: Turn the dough out onto the counter and form into a disk. Wrap in plastic wrap and place in the fridge for at least an hour.
5. Roll: Remove from fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
6. Form: Place the dough over the pie dish, and lightly press the dough into the bottom and side of the pie dish. Trim excess dough leaving just enough to fold under and create a fluted edge.
7. Cover: Cover and refrigerate for another 15-30 min or you can freeze for later.
8. Parchment: Using a fork poke steam holes in the bottom of the pie dough and on the sides.Place a large piece of parchment over the dough and place pie weights or dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
9. Blind Bake:  Place the pie dish on a large baking sheet and bake at 425 for 25 min. Carefully remove the pie and remove the parchment and pie weights. Then bake for another 5 min. Place on a cooling rack to cool.

Pie Filling

1. Beat: In a medium mixing bowl blend the melted butter, eggs, light corn syrup, molasses and vanilla, beat till smooth.
2. Whisk: In a separate bowl whisk the sugar, flour, salt and cinnamon then add to the wet ingredients and beat till completely incorporated.
3. Add: Place 2 cups of chopped pecans into the cooked pie crust.
4. Pour: Pour the filling over the pecans in the pie crust, allowing it settle and fill all the spaces. Arrange the 1/2 cup of un chopped pecans on top in desired pattern.
5. Place:  Place the piece on a baking sheet and cover the edge with a pie shield or thin strips of foil.
6. Bake: Bake at 350 degrees for 60-70 minutes till the middle is just slightly jiggly. Cool completely.

Suggestions for an Amazing Pecan Pie

Not that this pecan pie needs much help but here are a few tips.

• Time Saver: Need to save yourself some time use a pre made pie crust. You can also purchase pre chopped pecans for even faster prep.
• Nuts:  Use chopped pecans in the filling and top with whole halves to add texture
• Too Sweet: This is supposed to be a sweet pie, but I get it, it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste. Also try toasting the pecans that will end up in the filing, but not the ones that will be on top, as they’ll toast as it cooks.

Make it Ahead And Store It!

I love this pecan pie recipe because you make it ahead of time and check it off your to do list early. Like really early!

• A few days: You bake this pie and store it at room temperature for up to 3 days before using.
• A Couple of Months: Bake and cool completely and then freeze the pie for up to 2 months. Thaw in the fridge overnight and bring to room temp. before serving.
• A few more days: It can also be stored in the fridge loosely covered for 4-5 days. Allow to come to room temp before serving.

More Pie To Try!

Because pie is just plain awesomeness in a flakey crust!

• Homemade Peach Pie
• Sweet Potato Pie
• Banoffee Pie
• Amazing Strawberry Peanut Butter Pie
• Easy Lemon Pudding Pie

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Pecan Pie

Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren't the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!

Course Dessert

Cuisine American

Keyword pecan pie

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Total Time 1 hour 50 minutes

Servings 8 People

Calories 679kcal

Author Alyssa Rivers

Ingredients

Pie Crust

• 1 and 1/2 cup all-purpose flour
• 2 rounded tablespoon granulated sugar
• 1/4 rounded teaspoon kosher salt
• 5 ounces unsalted butter cold & cubed
• 2 - 4 tablespoon cold water

Pecan Pie Filling

• 2 and ½ cup pecan halves divided
• 2 ounces unsalted butter melted and cooled
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup light corn syrup
• ⅓ cup molasses unsulphured
• ⅓ dark brown sugar or light brown
• 1 tablespoon flour
• ½ rounded teaspoon kosher salt
• 1 ½ teaspoon cinnamon

Instructions

Make pie crust

• Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
• Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
• Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
• Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
• Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
• Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 - 30 minutes.
• Preheat the oven to 425°F.
• Remove pie crust from the freezer and use a fork to poke steam vents on the bottom of the pie dough and on the sides.
• Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
• Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
• Remove the pie crust from the oven and place it on a wire rack to cool slightly. Reduce the oven temperature to 350°F.

Make the pie filling

• Add cooled melted butter, eggs, light corn syrup, molasses, and vanilla extract to a medium mixing bowl and beat until smooth. Whisk together sugar, flour, salt and cinnamon in a small bowl and add it to the liquid mixture, beat again until completely incorporated.
• Add 2 cups of roughly chopped pecans to the slightly cooled pie crust, reserving about ½ cup of whole pecan halves to create a pattern on top.
• Pour the filling over the chopped pecans, allowing it to settle and fill all the spaces in between the pecans. Arrange the reserved pecans on the surface in a desired pattern.
• Place the pie dish on a baking sheet and cover the edge with a pie shield or thin strips of foil. Bake for 60 - 70 minutes until the middle is just slightly jiggly.
• Remove from the oven and allow to cool completely before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 70g | Protein: 8g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 59mg | Potassium: 380mg | Fiber: 4g | Sugar: 48g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

 

 

 

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Green Bean Bundles

These Green Bean Bundles are going to up your side dish game, without a lot of work, but with all the glory. They look so elegant and refined, but they are so easy! Crispy bacon wrapped around succulent green beans will be your tradition this holiday season.

Green Beans are a classic side dish, they go with just about anything and are so scrumptious no matter how you cook them. Whether it’s Garlic Butter String Beans or the World’s Best Green Bean Casserole, they’re just a great choice.

 

Green Bean Bundles

Everyone loves a good side dish. They are just as important as the main dish in most cases. Especially around the holidays. Everyone is looking for that special side dish that’s really going to make the meal special. These Green Bean Bundles will elevate your meal to whole new level. They will ooh and ahh and eat them faster than you can make them. I suggest you make extras.

These bundles are so fun and easy to make. Involve your loved ones and have them wrap the bacon around the beans for you. It’s an easy one for littles to help with. They are wonderful to serve to. They are already portioned out! Of course don’t be surprised when people take multiples. Like I said make sure you make extras! No one will be able to resist the smokey bacon wrapped around tender crisp beans!!

Easy Green Bean Ingredients

It’s such a short ingredient list, perfect for a busy holiday.

• Green Beans: Fresh is the only way to go
• Bacon: Cut the bacon in half
• Butter: Melted
• Brown Sugar: Creates a caramelized sweetness
• Salt and Pepper: To Taste

Making the Bacon Bundles

These look complicated but they are so easy

1. Blanch: Bring a large pot of water to boil. Add the beans and blanch for 3-5 min
2. Ice Bath: Drain the beans and plunge into a bowl full of cold water and ice cubes
3. Wrap: Take a small handful and wrap with a piece of bacon and secure with a toothpick
4. Brush: Place the bundles in a single layer on a cookie sheet. Mix the melted butter with brown sugar and brush on the bean bundles.
5. Bake: Bake at 400 degrees F for 15-18 min or till bacon begins to crisp.

Blanching Beans

• What is it: Blanching is a cooking method in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
• Why:  Blanching is a great method to use because it stops enzyme actions which can cause a loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps to prevent loss of vitamins. It’s often used before freezing or canning fruits and vegetables. Besides the added benefits of blanching the beans in this recipe it also begins the cooking process for the beans, which can take a long time to cook. It shortens the cooking time for the beans.
• Make it Greener: Add a pinch of baking soda for an even brighter green color

Tips for Bean and Bacon Bundles

These are so fun to serve up, these tips will make it easy and perfect

• Bacon: You want to make sure the bacon cooks, so pick thin bacon, not thick sliced. Cut it in half so it’s smaller and you wrap it around fewer times allowing it easier access to cook.
• Wrap: Off set the wrapping so it barely overlaps itself, this is another trick to the bacon to cook through.
• Pre-Bake: If you are really worried about the bacon cooking, you can pre cook the bacon. Cook the bacon till it’s still pliable.
• Pre-Cooked:  You can also use pre-cooked bacon bought from the store. This will alter the cook time, so watch it carefully.
• Beans:  Use French Green beans if you can, they are longer and thinner and easier to wrap and bundle. They will also cook faster and more even.

Everything’s Better Wrapped in Bacon!

Don’t believe me? Try these recipes out and see for yourself!

• Sweet and Crunchy Bacon Wrapped Chestnuts
• Awesome Bacon Wrapped Brussel Sprouts
• Sweet and Savory Bacon Wrapped Shrimp
• Sweet and Spicy Bacon Chicken Bites
• Grilled Bacon Wrapped Corn

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Green Bean Bundles

These Green Bean Bundles are going to up your side dish game, without a lot of work, but with all the glory. They look so elegant and refined, but they are so easy! Crispy bacon wrapped around succulent green beans will be your tradition this holiday season.

Course Side Dish

Cuisine American

Keyword green bean bundles, green beans

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 374kcal

Author Alyssa Rivers

Ingredients

• 1 pound fresh green beans
• 1/2 pound bacon sliced in half
• salt and pepper
• 1/4 cup butter melted
• 1/4 brown sugar

Instructions

• Preheat 400 degrees. In a large pot add water and bring to a boil. Blanch the green beans for 3-5 minutes. Rinse and put in an ice bath to stop the cooking process.
• Grab a handful of green beans and wrap the bacon around tightly and secure with a toothpick. Lay in a single layer on a baking sheet.
• In a small bowl combine the melted butter and brown sugar. Brush on each green bean bundle.
• Cook in the oven for 15-18 minutes or until the bacon is crisp.

Nutrition

Calories: 374kcal | Carbohydrates: 9g | Protein: 9g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 483mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg

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Chocolate Pie

Chocolate Pie has an easy, homemade chocolate pudding that is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

This velvety, decadent chocolate pudding pie is sure to please the entire family! Plus it’s so easy to make, and can be a no bake pie with simply substituting a graham cracker, or chocolate cookie pie crust. If you’re still needing some more chocolate inspiration make sure you check out this Death by Chocolate Cheesecake, Chocolate Lava Cakes and this Chocolate Torte.

Easy Chocolate Pudding Pie

It’s the season for pies, and this Chocolate Pudding Pie should top everyone’s list! It’s easy to make, and absolutely gorgeous. Plus this pie can be prepared in advance and stored in the refrigerator for 2-3 days before serving. Serve this pie with a scoop of homemade vanilla whipped cream and some extra chocolate shavings to make a beautiful presentation.

What is Chocolate Pie Made of?

The ingredients for this pie are simple and other than the chocolate bar, things you most likely already have in your pantry and refrigerator.

• Sugar
• Cornstarch: this is what thickens the pudding to make it firm enough to slice as a pie.
• Salt
• Milk/Cream: this pie can be made with milk, whole milk is recommended. Adding a little bit of heavy cream to the pudding does add a rich, creaminess to the pudding and is highly recommended!
• Egg Yolks: save the whites for an Angel Food Cake or Chocolate Meringue Cookies!
• Butter: unsalted butter is used in the recipe. If using salted butter adjust the amount of salt in the pudding.
• Dark Chocolate: 70% is preferred for this pie recipe.
• Vanilla Extract

How to Make Chocolate Pie from Scratch

This chocolate pudding pie comes together quick and easy! And while the pictures show a homemade pie crust that has been blind baked, you can feel free to use a store bought crust, or use a graham cracker or chocolate cookie crust to make this a no bake pie.

If making your own pie crust, I recommend this Easy Butter Pie Crust recipe, and since this pie has a no bake filling, the pie crust will need to be blind baked, instructions for this are included in the pie crust post. After baking the pie crust, be sure to allow time for the crust to cool down before pouring the filling inside. While the pie crust is cooling you can prepare the pudding filling:

1. Combine cornstarch, sugar, and salt.
2. Pour in milk/cream and add eggs. Whisk this all together until it’s smooth.
3. Bring to a boil while whisking constantly, this allows the pudding to cook without creating clumps from the egg.
4. Once the pudding is nice and thick, remove from the heat, add the butter, chocolate and vanilla extract. Stir this together while the butter and chocolate melt.
5. Pour the chocolate pudding filling into the pre-baked pie crust.
6. Allow to chill in refrigerator for at least 6 hours, preferably overnight.

How to Store Homemade Chocolate Pie 

This pie is made with a pudding base and will need to be stored in the refrigerator. Cover with plastic wrap and store in the refrigerator for 2-3 days. This is a great pie to prepare ahead of time. This allows the pie to chill and firm up before serving. Due to the pudding in the pie I do not recommend freezing this pie.

More Pie Recipes to Enjoy

• Classic Southern Pecan Pie
• Butternut Squash Pie
• Easy Butter Pie Crust
• Banoffee Pie
• Sweet Potato Pie Recipe

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Chocolate Pie

Chocolate Pie. Easy, homemade chocolate pudding is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

Course Dessert

Cuisine American

Keyword chocolate pie, chocolate pudding pie

Prep Time 5 minutes

Cook Time 10 minutes

Chilling Time 6 hours

Total Time 6 hours 15 minutes

Servings 8 Slices

Calories 522kcal

Author Serene Herrera

Ingredients

• 1 pie crust
• ⅓ cup cornstarch
• 1 adn ¼ cup sugar
• ¼ tsp salt
• 4 large egg yolks
• 2 and ½ cups whole milk
• ½ cup heavy cream
• 6 ounces dark chocolate chopped, (70% cocoa)
• 2 Tablespoon butter unsalted
• 1 Tablespoon vanilla

Topping

• whipped cream
• dark chocolate chopped

Instructions

Blind Bake Pie Crust

• Preheat oven to 350℉.
• Lay pie crust in a 9 inch pie dish. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or beans.
• Bake the pie crust for 20 minutes, carefully remove the parchment paper and the weights. Continue baking the crust for an additional 10 minutes. Remove from oven and allow to cool to room temperature.

Chocolate Pudding Pie Filling

• In medium size saucepan whisk together the cornstarch, sugar and salt.
• Add the egg yolks, milk and heavy cream. Whisk to combine.
• Heat over medium heat while whisking constantly until mixture starts to bubble around the edges and pudding thickens. Cook while stirring until thick with a pudding consistency.
• Remove pudding from the heat and stir in the dark chocolate, butter, and vanilla. Stir until combined and all chocolate and butter is melted. Mixture should be smooth.
• Pour pie filling into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for at least 6 hours.
• After chilling, serve pie topped with whipped cream and extra chopped chocolate if desired.

Nutrition

Serving: 1slice | Calories: 522kcal | Carbohydrates: 61g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 233mg | Potassium: 294mg | Fiber: 3g | Sugar: 40g | Vitamin A: 569IU | Calcium: 127mg | Iron: 3mg

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Cranberry Apple Crisp

We are excited to partner with Reynolds Wrap® for this sponsored recipe. 

This Cranberry Apple Crisp have a sweet and tart fruit flavoring with a soft, buttery oat crumble on top for the perfect combination. This is a sweet and savory dessert that will be a family favorite during the holidays!

Reynolds Wrap® has helped me in the kitchen on a daily basis and this dessert is just what it needs when baking. Try this Easy Grilled Pizza, Grilled Citrus Salmon, with Pineapple Salsa or Garlic Ranch Chicken Skewers for a complete meal.

Apple Cranberry Crisp

You can’t go wrong with this cranberry apple crisp. The blend of two sweet fruits with a sweet and tart flavor that is the perfect combination among the oats. My favorite part is the subtle hint of pecans that are in the oats. It gives a nice, soft and crunchy topping. Add a scoop of vanilla ice cream overtop and your dessert is pure heaven!

The balance in this fruit crisp has all that you need to satisfy all your taste buds. From a warm fruit filling that is combined with sweet and tart, then a hint of crunch and a cold, creamy ice cream scoop on top to blend it all together. This is an easy dessert to make and with the help of Reynolds Wrap® an even easier one to clean up. This crisp is going to be a favorite during the holidays!

What is the Difference Between Crisp, Cobbler, and a Crumble?

Crisps are desserts made with a streusel topping. Whereas a crumble is baked with chopped fruit on the inside and topped with mixture of rolled oats and brown sugar. Cobbler is also a fruit dessert baked with a biscuit-style topping that fully covers the top of the dessert. It is known as a cobbler because of the top of the crust is not smooth and flat like a pie but “cobbled” and coarse.

How to Use Reynolds Wrap®

Using Reynolds Wrap has been so helpful and makes cleanup much easier for baking, cooking, or grilling your favorite meals.

• Measure: I like to pull out the Reynolds Wrap® as long as the pan and add a bit more to make sure the sides are covered as well.
• Cut: Simply hold down the Reynolds Wrap® box while pulling the non-stick wrap away from the box. Using the perforated box gently pulls it away leaving a nice straight line.
• Press Sides: Gently press in the sides and around the casserole dish or glass dish until the non-stick foil is flat and covering the pan.

Best Apple Cranberry Crisp Ingredients

Simple ingredients for a simple dessert! It is that easy to mix together and create a holiday favorite.

• Reynolds Wrap®Non-Stick Foil: You can find this at your local grocery store
• Cranberries: Fresh cranberries are best! These will be a little tart but the combination will be perfect!
• Apples: Granny Smith apples work well. Peel, slice and cut them into equal sizes.
• Sugar: This will help sweeten the crisp and give the fruit a balance.
• Flour: Helps with baking and thickens the sauce.

Crisp Topping

The favorite part of this topping is the pecans. If you need to leave them out that is fine, but if you can leave them in the crisp topping you will be surprised at the flavor and texture that they bring to the overall dessert.

• Old Fashioned Oats: These will bake up to be a soft, crunchy texture.
• Brown Sugar: Adds sweetness to the oats mixture.
• Cinnamon: Just a hint of spice and warmth.
• Flour: Helps separate the oats mixture when baking.
• Pecans: You are welcome to leave them out but they are a delicious add in!
• Butter: Keeps it all together and gives the oats a nice brown topping while baking.

Let’s Make the Fruit Filling!

Reynolds Wrap® makes this baked good an easy one with easy cleanup, it prevents over browning and locks in all the flavor. This is a MUST when baking!

1. Prepare Pan: Preheat oven to 350 degrees Fahrenheit and line a 9×13 inch pan with Reynolds Wrap® Non Stick Foil. 
2. Mix Together: In a medium sized bowl add the cranberries, apples, sugar, and flour.  Mix until coated. 
3. Fill the Pan: Spread evenly in the bottom of your 9×13 inch pan.

How to Make a Crisp Oat Topping

1. Combine: In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter. 
2. Add Topping: Sprinkle topping evenly on top of the cranberry-apple mixture. 
3. Bake: Bake for 50-60 minutes or until golden brown and bubbly.

Tips for Making the Perfect Crisp Dessert

You can’t go wrong with this holiday dessert. It is simple to combine and will disappear even faster than you made it.

• What are the best apples for an apple crisp? It is best to bake with apples that have a firm flesh and won’t break down when baking. Granny Smith apples, Pink Lady, Honey Crisp or Jonagold are all great baking apples.
• White Sugar: You will want to keep the brown sugar for the topping. I do not recommend using white sugar for the topping since it is not as sweet and has the texture needed for the topping.
• How do you keep fruit crisp from going soggy? Adding the flour will help but also baking it using Reynolds Wrap® can help prevent any sogginess.
• Substitute Butter: Butter is also a MUST in this recipe. It melts down and keeps everything together perfectly.

How To Serve Cranberry Apple Crisp

This apple cranberry crisp can be served either cold, room temperature, or warm. Our family loves it right out of the oven. Let it cool for a few minutes, add a scoop of cold vanilla ice cream or a dollop of cool whip. This decedent dessert will be the ultimate

How to Store Apple Cranberry Crisp

• Can the crisp be made ahead? Yes! Make this dessert crisp ahead of time. Bake the crisp according to the recipe, allow it to completely cool then cover and refrigerate for 1 to 2 days ahead of time.
• Refrigerate: Any leftovers can be placed in an Reynolds Wrap® and refrigerated over night.
• Can Cranberry Apple Crisp be frozen?  For Sure! It will freeze well. Simply bake it and let cool completely. Once cooled store in Reynolds Wrap® and place in the freezer. I like to use my freezer meals within a month but they will last about 3 months total in the freezer with no problems! When ready to warm up place in the oven at 350 degrees Fahrenheit and cook for 30 minutes or until it is warmed up.
• How long does crisp last? Keep it stored in an airtight container in the refrigerator for 2 to 3 days long. The fruit filling may begin to separate, become soggy and runny while in the refrigerator. Once it is warmed back up it will look and taste good as new!
• Warming Up: When ready to reheat the crisp, place in the oven at 350 degrees Fahrenheit for 15 to 20 minutes or until it is heated through.

More Crisp Dessert Ideas to Try!

• Apple Pecan Crisp
• Easy Strawberry Crisp
• Apple Cobbler Crisp
• Mixed Berry Crisp
• Peach Crisp

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Cranberry Apple Crisp

This Cranberry Apple Crisp have a sweet and tart fruit flavoring with a soft, buttery oat crumble overtop for the perfect combination. This is a sweet and savory dessert that will be a family favorite during the holidays! 

Course Dessert

Cuisine American

Keyword cranberry apple crisp

Servings 8 People

Calories 413kcal

Author Alyssa Rivers

Ingredients

• Reynolds Non Stick Aluminum Foil
• 12 ounces fresh cranberries
• 3 cups Granny Smith apples peeled and chopped
• 1 cup sugar
• 3 Tablespoons flour

Crisp Topping:

• 1 and 1/2 cups old fashioned oats
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup flour
• 1/4 cup pecans chopped
• 1/2 cup butter melted

Instructions

• Preheat oven to 350 degrees and line a 9x13 inch pan with Reynolds Non Stick Aluminum Foil. In a medium sized bowl add the cranberries, apples, sugar, and flour. Mix until coated. Spread evenly in the bottom of your 9x13 inch pan.

To make the crisp topping:

• In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter. Sprinkle topping evenly on top of the cranberry apple mixture. Bake for 50-60 minutes or until golden brown and bubbly.

Nutrition

Calories: 413kcal | Carbohydrates: 69g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 181mg | Fiber: 5g | Sugar: 45g | Vitamin A: 405IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg

 

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