This delicious Apple Cranberry Crisp is filled with juicy fruit and topped with a buttery brown sugar crumble.
Of all the things that I love about fall apple crisps are at the top of the list. This apple cranberry version is absolutely perfect for this time of year. Warm fruit, crunchy buttery topping, and a balance of sweet and tart flavors – it’s heavenly! Not to mention the fact that leftovers can be eaten for breakfast alongside a hot cup of coffee. Apple crisp for breakfast? Yes, I’m living my best fall life.
Apple cranberry crisp: recipe overview
I use my popular Apple Crisp as the base of this recipe. The addition of cranberries adds a festive hue and pop of tart flavor. This recipe is quick and easy. Here’s how to make it:
Crisp topping: Combine flour, oats, sugars, cinnamon, salt, and melted butter. Make the topping and set aside 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.
- Slice the apples 1/4-inch thick (or smaller) so that they cook quickly. Make sure they are all close in size so that they cook in the same amount of time.
- 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, as 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: Scoop portions onto plates or bowls and serve warm 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:
Apple Cranberry Crisp
- 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
- 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 1/4 cup if using frozen cranberries)
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- vanilla ice cream , for serving
- Preheat oven to 350°F. Lightly grease a 9 ½ inch deep dish pie plate or 9x9 square baking dish. Set aside.
- Combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until combined. Set aside.
- 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.