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Apple cranberry crisp in a baking dish with a wooden spoon.

Apple Cranberry Crisp Recipe

This Apple Cranberry Crisp is a holiday-inspired twist on a classic dessert! With a sweet tart filling, warm spices, and a buttery crumb topping, you'll want to save this easy recipe for all your holiday gatherings.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 403kcal

Ingredients
 

For the topping:

  • 3/4 cup old fashioned rolled oats
  • 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter (softened and cut in small chunks)

For the apples:

  • 8 firm, sweet-tart apples (peeled and chopped, about 8 cups)
  • 3 cups fresh or frozen cranberries (see note)
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 Tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Zest of 1 orange
  • 2 Tablespoons fresh orange juice

Instructions

  • Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish with butter or non-stick cooking spray.
  • Make the topping. In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use your fingers to rub the butter into the flour until small crumbs form. You can also use a pastry cutter to do this if you prefer. Refrigerate the crumb while you make the apple filling.
  • Place the apples and cranberries in the prepared baking dish, then sprinkle with sugars, flour, cinnamon, ginger, nutmeg, orange zest, and orange juice. Toss well to combine then spread evenly over the pan.
  • Pour the crumb topping evenly over the apples and cranberries. Bake for 45-55 minutes, or until the apples are tender and the filling is bubbly. Serve warm with ice cream, if desired.

Notes

  • If using frozen cranberries, do not thaw them before adding them to the filling.
  • Some of my favorite baking apples are Jonagold, Braeburn, Pink Lady, and Honeycrisp.
  • At 45 minutes, the crumbs are usually done, but I find the apples sometimes need the extra 10 minutes to fully soften. If the topping looks like it's getting too brown, you can cover it with foil, but always uncover it for the last few minutes so it isn't soggy.
  • Store crisp, covered, at room temperature for 24 hours or in the fridge for up to five days.
  • Reheat crisp in the oven at 350 degrees for 10-15 minutes.

Equipment

Course Cobblers & Crisps
Cuisine American
Keyword apple crisp, cranberry apple crisp

Nutrition

Calories: 403kcal | Carbohydrates: 79g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 14mg | Potassium: 269mg | Fiber: 5g | Sugar: 59g | Vitamin A: 394IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg