This simple, irresistible dessert combines sweet, tender apples and bright, tart cranberries under a golden, buttery oat topping. This Cranberry Apple Crisp is all about warm fall flavors—cinnamon, caramelized fruit, and a crunchy crumb that contrasts perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it warm so the fruit is jammy and fragrant; the cool cream creates a delightful contrast that makes every bite feel cozy and special.
Ingredients
For the cranberry apple filling
- 6 medium apples (about 3 pounds), such as Honeycrisp
- 12 oz (about 3 cups) fresh or frozen cranberries
- 2 Tablespoons orange juice
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 teaspoons cinnamon
- ¼ cup (30 g) all-purpose flour
For the crisp topping
- 1 cup (100 g) old-fashioned oats
- 1 cup (120 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 10 Tablespoons (about 141 g) unsalted butter, melted
Cranberry Apple Crisp FAQs
What type of apples should I use?
Honeycrisp apples are a great choice for this crisp because they balance sweetness and tartness and hold their texture when baked. If you prefer a tarter result, use Granny Smith; for a sweeter, softer filling, try Fuji. Any firm, baking apple will work—choose what you enjoy eating.
Do I need to peel the apples?
Peeling is optional. I usually peel apples for a smoother filling, but keeping the peel on adds color, texture, and nutrients. If you leave the peel on, make sure to wash the apples well and slice them evenly.
Do I need fresh cranberries for this recipe?
Either fresh or frozen cranberries work. If using frozen, add them straight from the freezer so they don’t bleed too much color into the filling before baking. They will cook down and become pleasantly jammy in the oven.
How should the crisp be stored?
Store the crisp in an airtight container in the refrigerator for up to 3 days. The oat topping will soften in the fridge; reheat in a warm oven for a few minutes to restore crispness, or microwave individual servings if you prefer speed. It’s also delicious cold.
Tips for the Best Crisp
- Slice the apples evenly. Aim for about ½” slices so the apples soften but still hold a slight bite. If you prefer very tender apples, slice thinner (about ¼”). Even slices ensure uniform cooking.
- Coat the fruit well. Toss apples and cranberries with the orange juice, sugars, flour, and cinnamon so the fruit is evenly coated—this helps thicken the filling and distribute flavor.
- Watch for bubbling edges. The crisp is done when the fruit is bubbling at the edges and the topping is golden. A pairing knife should pierce the apples easily but still feel slightly tender.
- Let it rest. Allow the crisp to cool for 20–30 minutes before serving so the filling can thicken. This gives you a jammy, spoonable texture instead of a watery one.
- Crisp the topping before serving (optional). If the topping softens after refrigeration, pop the dish into a 350°F oven for 8–10 minutes to re-crisp the oats.
- Weigh ingredients for consistency. If you bake often, using a kitchen scale for dry ingredients gives more consistent results than volume measures.
Recipe
Yield: 8 servings • Prep Time: 20 mins • Cook Time: 45 mins • Total Time: 1 hr 5 mins
Ingredients
- 6 medium apples (about 3 pounds), peeled, cored and sliced ½” thick
- 12 oz (about 3 cups) fresh or frozen cranberries
- 2 Tablespoons orange juice
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- ¼ cup (30 g) all-purpose flour (for the filling)
- 2 teaspoons cinnamon (for the filling)
- 1 cup (100 g) old-fashioned oats
- 1 cup (120 g) all-purpose flour (for the topping)
- ½ cup (100 g) brown sugar (for the topping)
- 1 teaspoon cinnamon (for the topping)
- ½ teaspoon salt
- 10 Tablespoons (about 141 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9″ x 13″ baking dish.
- Prepare the filling: In a large bowl, toss the sliced apples and cranberries with the orange juice. Add granulated sugar, brown sugar, flour, and cinnamon; mix until the fruit is evenly coated.
- Spread the fruit mixture in an even layer in the prepared baking dish.
- Make the oat topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms coarse crumbs.
- Evenly scatter the oat topping over the fruit. Bake for 40–45 minutes, until the fruit is bubbling at the edges and the topping is golden brown.
- Remove from the oven and let rest for 20–30 minutes to allow the filling to thicken. Serve warm with vanilla ice cream or whipped cream if desired.
More Cozy Recipes You’ll Love!
- Pumpkin Pecan Upside-Down Cakes
- Apple Cheesecake Pop-Tarts
- Maple Pecan Blondies
- Mini Biscoff Cheesecakes
- Pumpkin Cinnamon Streusel Muffins
If you make this Cranberry Apple Crisp and enjoy it, please leave a comment to share how it turned out. Happy baking!