I can never resist the sweet tart cranberry apple filling under that buttery oat crumble. This easy holiday crisp is the one dessert that always disappears first.

Jump to Recipe

I’m obsessed with this Apple Cranberry Crisp because it hits that sweet-tart spot I want after a big holiday meal. The tart apples get jammy, the cranberries pop with sharp little bursts, and that buttery crumble on top is honestly the reason I keep sneaking bites from the corner of the dish.

But I also love that it feels special without acting fussy. No fancy dessert energy.

Just fruit, crunch, and a little sticky syrup situation underneath. And when the topping meets the juicy filling?

Ridiculous. I’ll pick this over pie more often than I probably should.

Every single time.

Ingredients

Print Recipe (No Advertisments)

Tart apples keep things bright, juicy, and not too candy-sweet.
Cranberries bring that poppy little bite that wakes the whole crisp up.
Granulated sugar softens the cranberry tang without making it feel heavy.
Brown sugar in the fruit adds cozy, caramel-ish warmth.
Lemon juice keeps the filling fresh instead of flat.
Cornstarch helps those juices turn glossy, not soupy.
Cinnamon makes it smell like you’ve got your life together.
Nutmeg adds that quiet bakery vibe in the background.
Salt balances the sweet stuff.
Basically, don’t skip it.
Rolled oats give the topping that chewy, crumbly crunch.
Flour helps the topping clump up into buttery little bites.
Cold butter is why the topping gets crisp and golden.
Pecans or walnuts add crunch, richness, and a little snacky energy.
Vanilla’s optional, but it makes everything taste rounder.
Plus, this dessert has fruit, so we’re calling it reasonable.

Ingredient Quantities

6 cups peeled and sliced tart apples (about 4 to 5 medium, Granny Smith or Honeycrisp)

2 cups fresh or frozen cranberries

3/4 cup granulated sugar

1/4 cup packed light brown sugar (for fruit)

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

2 teaspoons ground cinnamon (divided)

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt (divided)

1 cup old fashioned rolled oats

1 cup all purpose flour

3/4 cup packed light brown sugar (for topping)

10 tablespoons (140 grams) cold unsalted butter, cut into small cubes

1/2 cup chopped pecans or walnuts, optional

1 teaspoon vanilla extract, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and lightly butter or spray a 9 by 13 inch baking dish.

2. In a large bowl combine 6 cups peeled and sliced tart apples, 2 cups cranberries, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon fine salt; toss until fruit is evenly coated.

3. Transfer the fruit mixture to the prepared baking dish and spread into an even layer.

4. In a separate bowl stir together 1 cup old fashioned rolled oats, 1 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and the remaining 1/8 teaspoon fine salt.

5. Add 10 tablespoons cold unsalted butter, cut into small cubes, to the dry topping mixture and use a pastry cutter or your fingertips to work the butter in until the mixture becomes coarse and crumbly with pea sized pieces.

6. Stir in 1/2 cup chopped pecans or walnuts if using, and 1 teaspoon vanilla extract if using.

7. Evenly sprinkle the oat crumble over the fruit in the baking dish, pressing down lightly so it adheres.

8. Bake for 40 to 45 minutes until the topping is golden brown and the filling is bubbly around the edges.

9. Cool the crisp for 15 minutes before serving warm with vanilla ice cream or whipped cream if desired.

Equipment Needed

1. 9 by 13 inch baking dish
2. Large mixing bowl
3. Medium mixing bowl
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Vegetable peeler
7. Pastry cutter or fork (for cutting in butter)
8. Rubber spatula or wooden spoon and oven mitts

FAQ

Can I make this ahead of time? Yes. Assemble the crisp and refrigerate for up to 24 hours before baking. Alternatively, assemble and freeze unbaked for up to 2 months; bake from frozen, adding about 10 to 15 minutes to the baking time.

Can I use frozen cranberries or apples? Frozen cranberries work great; no need to thaw. For apples use fresh for best texture. If using frozen apples, drain excess liquid and add a little extra cornstarch to prevent a soggy filling.

How can I make this gluten free? Swap the all purpose flour for a 1-to-1 gluten free baking blend and use certified gluten free oats.

Can I replace the butter or nuts? For dairy free, use cold coconut oil or a vegan butter substitute measured solid and cold. Omit nuts for a nut free version or substitute sunflower seeds for crunch.

How do I know when the crisp is done? The topping should be golden brown and the fruit filling should be bubbling around the edges. Total bake time is usually 40 to 45 minutes at 350 F, but ovens vary.

How should I store leftovers and how long do they keep? Cool completely, cover, and refrigerate for up to 4 days. Reheat single servings in the microwave or warm the whole crisp in a 350 F oven for 10 to 15 minutes. You can also freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.

Apple Cranberry Crisp Recipe Substitutions and Variations

Apples: Use firm pears (Bosc) or a mix of Granny Smith and Honeycrisp for a sweeter, juicier filling; adjust bake time if pears are riper.
Cranberries: Substitute frozen tart cherries or a 1 1/2 cup mix of dried cranberries rehydrated with 2 tablespoons hot water and a squeeze of lemon.
Unsalted butter: Use cold refined coconut oil cut into cubes for a dairy free option or use chilled vegan butter in equal measure for the same crisp texture.
All purpose flour: Replace with a 1:1 gluten free baking blend for gluten free crisp or use almond flour for a nuttier, slightly denser topping (reduce amount slightly if very moist).

Pro Tips

1) Pick apples that hold their shape, like Granny Smith or Honeycrisp, and slice them uniformly so the filling cooks evenly. If you want extra depth, toss the apples with a teaspoon of vanilla or a pinch of ginger in addition to the lemon.

2) Keep the butter for the topping very cold and use your fingertips or a pastry cutter to leave pebble-sized pieces. Those little bits of butter melt into pockets that give you flaky, crunchy texture rather than a sandy crumble.

3) If you use frozen cranberries, do not thaw them first. Toss them straight from frozen into the fruit mixture so they break down less and give bright bursts of tartness. If the filling seems loose while baking, a quick 5 to 10 minute extra bake will concentrate juices without overbrowning the topping.

4) Toast the nuts lightly before folding them into the topping for more flavor, and if you like contrast, finish the baked crisp with a squeeze of fresh lemon or a sprinkle of flaky sea salt right before serving to brighten the fruit and balance the sweetness.

Apple Cranberry Crisp Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can never resist the sweet tart cranberry apple filling under that buttery oat crumble. This easy holiday crisp is the one dessert that always disappears first.

Servings

servings

Calories

459

kcal

Equipment: 1. 9 by 13 inch baking dish
2. Large mixing bowl
3. Medium mixing bowl
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Vegetable peeler
7. Pastry cutter or fork (for cutting in butter)
8. Rubber spatula or wooden spoon and oven mitts

Ingredients

6 cups peeled and sliced tart apples (about 4 to 5 medium, Granny Smith or Honeycrisp)
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1/4 cup packed light brown sugar (for fruit)
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
2 teaspoons ground cinnamon (divided)
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt (divided)
1 cup old fashioned rolled oats
1 cup all purpose flour
3/4 cup packed light brown sugar (for topping)
10 tablespoons (140 grams) cold unsalted butter, cut into small cubes
1/2 cup chopped pecans or walnuts, optional
1 teaspoon vanilla extract, optional

Directions

Preheat oven to 350 F and lightly butter or spray a 9 by 13 inch baking dish.
In a large bowl combine 6 cups peeled and sliced tart apples, 2 cups cranberries, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon fine salt; toss until fruit is evenly coated.
Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
In a separate bowl stir together 1 cup old fashioned rolled oats, 1 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and the remaining 1/8 teaspoon fine salt.
Add 10 tablespoons cold unsalted butter, cut into small cubes, to the dry topping mixture and use a pastry cutter or your fingertips to work the butter in until the mixture becomes coarse and crumbly with pea sized pieces.
Stir in 1/2 cup chopped pecans or walnuts if using, and 1 teaspoon vanilla extract if using.
Evenly sprinkle the oat crumble over the fruit in the baking dish, pressing down lightly so it adheres.
Bake for 40 to 45 minutes until the topping is golden brown and the filling is bubbly around the edges.
Cool the crisp for 15 minutes before serving warm with vanilla ice cream or whipped cream if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.