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Home » Crisps, Crumbles & Cobblers » Apple Cranberry Crisp

Apple Cranberry Crisp

Published: Oct 13, 2020 · Modified: Jan 13, 2021 by Allison · 2 Comments

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This delicious Apple Cranberry Crisp is filled with juicy fruit and topped with a buttery brown sugar crumble.

Scoop of Apple Cranberry Crisp topped with vanilla ice cream on a white plate.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. 

MORE FRUIT CRISPS:
Apple Pear Crisp
Blueberry Crisp
Strawberry Crisp
Berry Crisp
Peach Crisp

Apple cranberry crisp in a white baking dish.

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.

White bowl filled with crumb topping.

Fruit filling: Combine sliced apples, cranberries, sugar, apple juice, cinnamon, flour, and vanilla.

Filling for apple crisp in a large bowl.

Assembly: Place the fruit in a baking dish, cover the fruit with the topping, and bake. 

Apple cranberry crisp in a white baking dish.

Recipe tips

  • Slice the apples ¼-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. 

Apple Cranberry Crisp on a white plate.

More fall and holiday recipes:

Apple Cranberry Bread
Cranberry Crumb Bars
Almond Cranberry Cake
Cranberry Salad
Apple Cider Cranberry Sauce

Scoop of Apple Cranberry Crisp topped with vanilla ice cream on a white plate.

Apple Cranberry Crisp

This delicious Apple Cranberry Crisp is filled with juicy fruit and topped with a buttery brown sugar crumble.
5 from 2 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 336kcal
Author: Allison - Celebrating Sweets

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 9x9 square baking dish. Set aside.

Topping:

  • Combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add melted butter and stir until combined. Set aside.

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

*You will need about 4-5 apples. Apples should be sliced ¼ inch thick or smaller. I recommend using Honeycrisp, Pink Lady, Fuji, or a combination of those.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat individual portions in the microwave. 

Nutrition

Calories: 336kcal | Carbohydrates: 56g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 137mg | Fiber: 3g | Sugar: 39g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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!
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Comments

  1. Gina

    October 13, 2020 at 11:49 am

    5 stars
    This was INCREDIBLE!!!

    Reply
  2. Nellie Tracy

    October 13, 2020 at 12:24 pm

    5 stars
    Love the combination of apple and cranberry! Love this recipe, thank you!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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