I always look forward to cranberries reappearing in the grocery store in early fall because I know this sweet-tart apple cranberry crisp isn’t too far behind. It’s one of my favorite desserts to make when the weather turns cooler.
There’s nothing quite like scooping up a warm bite of jammy apples and burst cranberries with a buttery crisp topping, especially with vanilla ice cream melting into it.
For this recipe, chopped apples and cranberries bake together under a brown sugar and oat topping with a little cinnamon. I always make extra because I want plenty of those sweet, buttery crumbs in every serving.
This apple cranberry crisp is simple enough for a weeknight dessert, but it’s also a lovely addition to the Thanksgiving or Christmas dessert table. If you’re looking for something a little different from traditional pies, try it alongside my Apple Dump Cake or Pumpkin Dump Cake.
Why You’ll Love This Apple Cranberry Crisp
- You probably have everything you need: Other than a bag of cranberries, this recipe uses everyday ingredients like apples, oats, flour, sugar, butter, and cinnamon. It’s an easy dessert to pull together without a special trip to the store.
- Tart apples and cranberries belong together: I use Granny Smith apples because I like their tartness with the cranberries. The sugar balances both fruits as they bake, so the filling isn’t overly sweet.
- There’s plenty of crisp topping: I always make a generous amount of the brown sugar oat topping. It’s what everyone seems to want more of when I’m scooping the crisp into bowls.
- You can get a head start: Make the crisp topping ahead and refrigerate it, then measure the sugar and flour for the filling. When you’re ready to bake, all that’s left is chopping the apples, mixing the fruit, layering on the topping, and popping it in the oven.
Ingredients Needed
- Fresh or frozen whole cranberries
- Granny Smith apples
- Granulated sugar
- All-purpose flour
- Rolled oats
- Light brown sugar
- Ground cinnamon
- Cold butter
- Vanilla ice cream, optional for serving
Ingredient Notes & Substitutions
Cranberries: Fresh or frozen whole cranberries both work. I usually stock up when cranberry season starts, then thaw a bag in the refrigerator overnight when I’m ready to make this crisp. If you’re using frozen cranberries at the last minute, you can thaw them in the microwave instead.
Apples: I use Granny Smith apples because they’re firm enough to hold their shape while baking, and their tart flavor goes well with the cranberries. You’ll need about three medium apples to get three cups of chopped fruit.
I chop the apples into small pieces rather than slicing them like I would for apple pie. That way, the apples and cranberries are easier to scoop together with the topping.
Granulated sugar: The sugar sweetens the tart fruit and helps create a syrupy filling as it bakes.
All-purpose flour: A little flour goes into the fruit mixture to help thicken the juices. The rest is used in the crisp topping.
Rolled oats: I prefer old-fashioned rolled oats for the topping because they hold a little texture as they bake. Quick oats will work, too, although the topping may be softer. Skip steel-cut oats for this recipe.
Light brown sugar: Brown sugar gives the oat topping its sweetness and goes nicely with the cinnamon.
Cold butter: Use cold butter cut into small cubes. Don’t let it soften or melt before using.
Vanilla ice cream: Completely optional, of course, but I always serve fruit crisp with vanilla ice cream. I love how it melts into the warm filling and crumbly topping.
Cranberry tip: I usually buy extra bags of cranberries during the fall and keep them in the freezer. They’re handy for my homemade cranberry orange sauce, and other cranberry recipes throughout the holiday season.
How to Make Apple Cranberry Crisp
Detailed recipe and instructions are in recipe card at bottom of post.
Prepare the cranberries and apples
If you’re using frozen cranberries, thaw them first. I usually move a bag from the freezer to the refrigerator the night before, but the microwave works when I’m making the crisp on the spur of the moment.
Peel, then chop the apples into small, bite-sized pieces. I like them roughly similar in size to the cranberries, rather than long slices. This way, you get a little of both fruits in every spoonful.
Mix the fruit filling
In a bowl, combine the chopped apples, cranberries, granulated sugar, and flour. Stir until the fruit is evenly coated.
Transfer the mixture to a buttered or sprayed 9×9 baking dish, spreading it into an even layer. A 2-quart casserole dish works too.
Make the brown sugar oat topping
Using the same bowl saves a little cleanup. Add the rolled oats, brown sugar, flour, and cinnamon, and stir to combine.
Add the cold, cubed butter and use a pastry blender to cut it into the dry ingredients. Keep going until you have a crumbly mixture with small pieces of butter throughout, breaking up any large chunks as needed.
Add the topping and bake
Sprinkle the oat topping evenly over the apple and cranberry mixture. Make sure you get topping all the way to the edges.
Bake at 350°F for about 25 minutes.
Let the crisp rest before serving
Remove the baking dish from the oven and let the crisp rest for about 10 minutes. The fruit filling will thicken a little as it sits, making it easier to scoop.
Serve warm in bowls with a scoop of vanilla ice cream, if you like. And if you happen to have leftovers, I think this crisp is also really good cold, straight from the refrigerator.
Recipe Notes & Tips
Make ahead: Prepare the oat topping and store it covered in the refrigerator until you’re ready to bake. You can also measure the sugar and flour for the fruit filling ahead of time. Wait to chop the apples and mix the filling until just before baking to keep the apples from browning.
Storage: Cover leftover apple cranberry crisp and store it in the refrigerator.
Reheating: Reheat individual servings in the microwave until warm. The topping may soften, but it’s still good.
More Cranberry Recipes
Cranberries are useful for so much more than Thanksgiving sauce. Their tart flavor works with sweet fruit, citrus, and even spicy ingredients. Here are a few more cranberry recipes to try.
- Cranberry Orange Sauce: Fresh cranberries, orange juice, sugar, and a hint of cinnamon make a homemade sauce for your holiday meal.
- Cranberry Jalapeño Cream Cheese Dip: A sweet and spicy cranberry appetizer for holiday gatherings.
- Cranberry Brie Bites: A festive appetizer combining cranberries and brie.
- Cranberry Pecan Cheese Ball: A holiday cheese ball featuring cranberries and pecans.
- Fall Salad with Cranberries: A seasonal salad with cranberries.
More Thanksgiving Desserts
If you’re planning a holiday dessert spread, these easy recipes are worth adding to the menu.
Apple Cranberry Crisp
An easy apple cranberry crisp made with tart cranberries, chopped apples, and a buttery brown sugar oat topping. This simple fall dessert has a sweet-tart fruit filling and a crumbly cinnamon topping. Serve it warm with a scoop of vanilla ice cream.
Ingredients
Fruit filling
- 1 (12-ounce) bag whole cranberries, fresh or frozen (about 2 cups)
- 3 cups chopped Granny Smith apples (about 3 medium apples)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
Crisp topping
- 1 cup rolled oats
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup cold butter, cut into small cubes
Instructions
- Thaw frozen cranberries before using. Peel and chop the apples into small, bite-sized pieces.
- Combine the apples, cranberries, granulated sugar, and 2 tablespoons flour in a bowl. Stir until the fruit is coated, then transfer to a buttered 9x9 baking dish.
- In the same bowl, combine the oats, brown sugar, ½ cup flour, and cinnamon.
- Add the cold butter cubes. Use a pastry blender to cut the butter into the dry ingredients until the mixture is crumbly, with small pieces of butter throughout.
- Sprinkle the topping evenly over the fruit.
- Bake at 350°F for 25 minutes.
- Let the crisp rest for about 10 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
- Fresh or frozen cranberries work. Thaw frozen cranberries before mixing.
- Granny Smith apples provide a firm texture and tart flavor.
- Old-fashioned rolled oats are preferred, but quick oats can be substituted.
- Store leftovers covered in the refrigerator. Reheat in the microwave or enjoy cold.
Nutrition Information:
Yield: 9 Serving Size: 1/9 of the dessertAmount Per Serving: Calories: 265Total Fat: 10gSodium: 10mgCarbohydrates: 42gFiber: 4gSugar: 27gProtein: 3g
Nutrition information is an estimate calculated from the ingredients and serving size. Actual values may vary depending on the specific brands and ingredients used. Optional toppings, such as vanilla ice cream, are not included.