Introduction

Apple Cranberry Crisp is a delightful seasonal dessert that combines tart cranberries with sweet, tender apples under a golden, buttery oat topping. This comforting treat is easy to make and perfect for sharing with family and friends during any occasion.

A white oval dish holds a fruit crumble dessert with three clear layers: the bottom layer is a bright red mix of cooked berries and soft fruit pieces, the middle layer is a golden-brown crumb topping with a coarse, crunchy texture, and the top layer features a smooth, creamy round scoop of pale vanilla ice cream placed in the center, slightly melting around its base. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
2 cups fresh or frozen cranberries
⅓ cup granulated sugar (adjust to taste)
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
Pinch of salt
1 cup old-fashioned rolled oats
¾ cup packed brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
½ cup (1 stick) cold unsalted butter, cubed
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: In a large bowl, combine the sliced apples, cranberries, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and salt. Toss gently until the fruit is evenly coated.
Step 3: Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
Step 4: In a separate bowl, mix the oats, brown sugar, ½ cup flour, cinnamon, nutmeg, and salt.
Step 5: Add the cold, cubed butter to the oat mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-sized clumps.
Step 6: Stir in the vanilla extract until just combined.
Step 7: Sprinkle the oat topping evenly over the fruit layer, keeping it loose for a crunchy texture.
Step 8: Bake in the preheated oven for 45 to 55 minutes, or until the topping is golden brown and the filling bubbles around the edges. If the topping browns too quickly, cover loosely with foil after 30 minutes.
Step 9: Let the crisp cool for 15–20 minutes before serving to allow the filling to set slightly.

Tips & Variations

Taste the filling before baking and adjust sugar if the cranberries feel too tart.
Use firm apple varieties like Granny Smith or Honeycrisp for the best texture.
Make sure your butter is cold to achieve a flaky, crunchy topping.
Add ½ cup chopped nuts like pecans or walnuts to the topping for extra crunch.
For a gluten-free version, replace the all-purpose flour with a gluten-free blend and use certified gluten-free oats.
Try swapping butter for cold coconut oil to make it vegan, and use maple syrup instead of brown sugar if preferred.
Mix in other fruits like pears or blueberries for variety.

Storage

Store leftover crisp covered in the refrigerator for up to 5 days. Reheat portions in the oven at 325°F for about 15 minutes or in the microwave until warmed through. You can also freeze the crisp, baked or unbaked, tightly wrapped for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

A white oval dish holds a warm fruit crumble dessert with two main layers visible: the bottom layer is made of glossy, juicy red and yellow fruit pieces, including berries and chunks of apple, with a syrupy texture; the top layer consists of a golden-brown crumbly oat topping that looks crunchy and slightly uneven, covering most of the fruit. At the center on top of the crumble sits a single scoop of creamy, pale vanilla ice cream, slightly melting at its base, creating a smooth contrast to the crunchy topping. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly and do not require thawing before adding to the fruit mixture.

Can I make this ahead of time?

Absolutely. You can assemble the crisp up to one day in advance, cover it, and refrigerate. Add extra baking time (5–10 minutes) if baking straight from the fridge.

Apple Cranberry Crisp Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

Apple Cranberry Crisp is a seasonal dessert that combines tart cranberries and sweet, firm apples under a golden, buttery oat topping. Baked until bubbly and crisp, this easy-to-make dish is perfect for cozy family gatherings or festive occasions, offering a harmonious blend of textures and flavors.

Author: Ella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit Filling:

6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced into ¼-inch wedges
2 cups fresh or frozen cranberries
⅓ cup granulated sugar (adjust to taste)
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
Pinch of salt

Oat Topping:

1 cup old-fashioned rolled oats
¾ cup packed brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
½ cup (1 stick) cold unsalted butter, cubed
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even heating for baking.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish or a deep 10-inch pie dish with butter or non-stick spray and set aside.
Prepare the Filling: Peel, core, and slice 6 medium apples into ¼-inch thick wedges. Place them in a large mixing bowl along with 2 cups cranberries (fresh or frozen). Add ⅓ cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a pinch of salt. Gently toss until all fruit is evenly coated and adjust sweetness if needed by tasting.
Transfer Filling: Pour the fruit mixture into the prepared baking dish, spreading it out evenly in a single layer.
Make the Topping: In a separate bowl, whisk together 1 cup old-fashioned rolled oats, ¾ cup packed brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt.
Incorporate Butter: Add ½ cup cold unsalted butter (cubed) to the oat mixture. Using a pastry cutter, fork, or fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized clumps.
Add Vanilla: Stir in 1 teaspoon vanilla extract to enhance the topping’s flavor.
Top the Filling: Evenly sprinkle the oat mixture over the fruit filling without pressing down to keep the topping light and crumbly.
Bake: Place the dish in the center of the oven and bake for 45 to 55 minutes, or until the topping turns golden brown and the fruit filling is bubbly around the edges. If the topping browns too fast, cover loosely with aluminum foil after 30 minutes.
Cool Slightly: Remove from the oven and let the crisp rest for 15–20 minutes to allow the filling to set for easier serving.
Serve: Enjoy warm, ideally with vanilla ice cream, whipped cream, or Greek yogurt.

Notes

Use tart apple varieties like Granny Smith or Honeycrisp for balance and maintaining shape.
Frozen cranberries can be used without thawing.
Cold butter is critical for a flaky, crunchy topping.
Adjust sugar in the filling based on fruit tartness and personal preference.
Do not overmix the topping to avoid toughness—stop once crumbly.
Use a glass or ceramic baking dish for even heat distribution.
Allow crisp to cool before serving to avoid a runny texture.
Substitute gluten-free flour for a gluten-free version; ensure oats are certified gluten-free.
For a vegan option, replace butter with cold coconut oil or vegan butter and use maple syrup instead of brown sugar.
Customization ideas include adding nuts, extra fruits like pears or blueberries, or warming spices such as cardamom or ginger.