This Apple Cranberry Crisp is the perfect dessert to enjoy on a chilly fall or winter day. It combines the warm, comforting flavors of baked apples with the tart burst of cranberries, topped off with a golden, buttery oat crumble. Whether I’m serving it for a family gathering or simply treating myself, this dessert offers a delightful balance of sweetness and tanginess, all while being easy to make and incredibly satisfying.
Why You’ll Love This Recipe
What I love most about this Apple Cranberry Crisp is how it manages to capture all the best flavors of fall and winter. The combination of tart cranberries and sweet apples gives a refreshing contrast, while the cinnamon and nutmeg bring a warm, cozy element. The oat topping is the star of the show — crunchy and buttery with just the right amount of sweetness. It’s an easy dessert that feels both indulgent and homey, making it perfect for cozy nights in or holiday gatherings. Plus, it’s incredibly versatile. I can serve it as-is or pair it with vanilla ice cream or whipped cream for a little extra decadence.
Ingredients
For the filling:
4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch (to thicken the filling)
For the topping:
1/2 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1/4 cup chopped walnuts or pecans (optional, for added crunch)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized pan.
In a large bowl, combine the sliced apples, cranberries, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir to coat the fruit evenly, then transfer it into the prepared baking dish.
In another bowl, mix together the oats, flour, brown sugar, cinnamon, and salt for the topping. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
If using nuts, stir them into the topping mixture.
Sprinkle the oat topping evenly over the apple and cranberry filling.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Let the crisp cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream for an extra treat!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50 minutes
Servings: 6-8 servings
Variations
This Apple Cranberry Crisp is wonderfully versatile, and I love experimenting with different variations:
Berry Blend: For a twist, I sometimes mix in other berries like blueberries or raspberries with the cranberries for added flavor.
Cinnamon Swirl: Add extra cinnamon to the oat topping or even a dash of ground ginger for an added spice kick.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
Dairy-Free: Replace the butter with a plant-based butter to create a dairy-free version of this crisp.
Nuts: If I’m in the mood for extra crunch, I add walnuts, pecans, or even slivered almonds to the topping.
Storage/Reheating
Storage: I store any leftovers in an airtight container in the fridge for up to 3 days. The crisp will keep well, although the topping may lose some of its crispiness.
Reheating: To bring back that crispy topping, I reheat it in a 350°F oven for about 10 minutes. I can also microwave individual portions, but I find the oven does a better job of maintaining the texture.
FAQs
Can I use frozen apples in this recipe?
While fresh apples are ideal for the best texture, I can use frozen apples if needed. However, I may want to thaw and drain them to prevent excess moisture in the filling.
What’s the best type of apples for a crisp?
For this recipe, I love using Granny Smith or Honeycrisp apples. They have a perfect balance of tartness and sweetness. You can also mix different varieties for extra flavor complexity.
Can I make this ahead of time?
Absolutely! I sometimes prepare the crisp the night before and store it covered in the fridge. The next day, I simply pop it in the oven to bake.
Can I freeze this Apple Cranberry Crisp?
Yes, this crisp can be frozen before or after baking. I freeze it unbaked in an airtight container for up to 3 months. When ready to bake, I let it thaw and then bake as directed.
How can I make the topping extra crunchy?
To get an extra-crunchy topping, I sometimes sprinkle a little extra brown sugar or a handful of chopped nuts into the topping mixture.
Conclusion
This Apple Cranberry Crisp has quickly become one of my favorite fall and winter desserts. With its sweet-tart filling, spiced flavor, and irresistible oat crumble topping, it’s a crowd-pleaser that’s easy to whip up. Whether I’m sharing it with friends or enjoying a quiet moment on my own, it’s a comforting dessert that always satisfies.
📖 Recipe:
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Apple Cranberry Crisp
- Total Time: 50 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Apple Cranberry Crisp is the perfect cozy dessert for fall and winter, combining sweet apples, tart cranberries, and a buttery, crunchy oat topping. Easy to make and full of comforting flavors, it’s a crowd-pleaser that pairs wonderfully with vanilla ice cream or whipped cream. Whether for a holiday gathering or a simple weeknight treat, this crisp will warm you up and satisfy your sweet tooth.
Ingredients
For the filling:
4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
For the topping:
3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized pan.
- In a large bowl, mix the sliced apples, cranberries, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir to coat the fruit evenly, then transfer to the prepared baking dish.
- In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the chopped nuts if using, then sprinkle the oat topping over the fruit filling.
- Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling.
- Let the crisp cool for 10-15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
Variations: Experiment by adding other berries like blueberries or raspberries. For a gluten-free version, substitute the flour with a gluten-free blend.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The topping may lose some crispness but can be revived by reheating in the oven.
Freezing: Freeze unbaked or baked crisp for up to 3 months. Let it thaw before baking or reheating.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 250 kcal per serving
