This delicious Apple Cranberry Crisp is packed with tender apples and fresh cranberries, and topped with a buttery brown sugar crumble. This warm and cozy dessert is perfect for fall and winter!
Our popular apple crisp serves as the base of this recipe with the addition of cranberries for a festive hue and pop of flavor. This recipe is quick and easy with very little hands on time.
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What I love most about this recipe
Quick and easy: Only about 20 minutes of prep time is needed for this recipe. No special equipment or techniques are needed.
Great seasonal flavor: Sweet apples, tart cranberries, cinnamon, and brown sugar give this recipe tons of flavor.
Easier than pie: I often make fruit crisps instead of pie because you get the delicious fruit filling and buttery topping without having to mess with a pie crust.
Recipe overview
*Full recipe below in recipe card*
Topping: Combine flour, oats, sugars, cinnamon, salt, and melted butter. Place in the refrigerator while you assemble the filling.
Fruit filling: Combine sliced apples, cranberries, sugar, apple juice, cinnamon, flour, and vanilla.
Assembly: Place the fruit in a baking dish, cover the fruit with the topping, and bake.
Recipe tips
Slice the apples ¼-inch thick (or smaller) so that they cook quickly.
Apple should be peeled for the best texture.
Use fresh or frozen cranberries. If using frozen, keep them frozen.
Bake the fruit crisp covered with foil for the first half of the bake time. This will help the fruit to cook without the topping getting too dark.
Allow the fruit crisp to cool for at least 15 minutes. The juices will thicken as it cools.
Serving and storage
Serving: Serve warm topped with vanilla ice cream.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat individual portions in the microwave.
More fall and holiday recipes
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Recipe
Apple Cranberry Crisp
Ingredients
Topping:
- ⅔ cup all purpose flour
- ⅔ cup old fashioned oats
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Filling:
- 5 cups peeled and thinly sliced apples*
- 2 scant cups fresh or frozen cranberries, if using frozen keep them frozen
- 3 tablespoons apple cider, apple juice, or orange juice
- ½ cup granulated sugar
- 3 tablespoons all purpose flour (increase to ¼ cup if using frozen cranberries)
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- vanilla ice cream , for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 9 ½ inch deep dish pie plate or 9×9 square baking dish. Set aside.
Topping:
- Combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until combined. Place in the refrigerator while you proceed with the filling.
Filling:
- In a large bowl combine apples, cranberries, juice, sugar, flour, cinnamon, and vanilla. Stir gently until completely combined. Dump the mixture (and any accumulated juices) into the prepared baking dish and spread into a somewhat even layer.
- Using your fingers, crumble the topping mixture over the fruit, pressing some of it together to form clumps.
- Spray a piece of foil with nonstick spray and cover the baking dish. Bake for 20 minutes. Remove the foil and bake for an additional 25-35 minutes, until the topping is golden brown, the apples are tender, and the juices are bubbling around the edges. Use a thin sharp knife to check if the apples are soft. Place the crisp on a wire rack to cool for 15 minutes (the juices will thicken as it cools). Serve warm with vanilla ice cream.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Gina
This was INCREDIBLE!!!
Nellie Tracy
Love the combination of apple and cranberry! Love this recipe, thank you!
Lyndsay
Turned out perfect!
Mary Love
I am going to be making this for Thanksgiving. It looks Delicious.
Allison
Great! Enjoy. 🙂
DEBRA Swain GARCIA
I loved this recipe of Apple Cranberry Crisp!!!!! I would make it many times but I believe it will taste greater with either pecans or walnuts.
Agnes
Can you use canned apples for this?
Allison
You’re welcome to try it, I think it might be too sweet.
Linda Huffman
great recipe. I added some chopped walnuts to the topping to make it my husband’s favorite apple crisp.
Allison
I’m so happy to hear that! Thanks for stopping by. 🙂