Go Back
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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 336kcal



  • cup all purpose flour
  • cup old fashioned oats
  • cup light brown sugar
  • 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 ¼ 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.


*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. 


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