Cranberry Apple Crisp
Sweet apples and tart cranberries in a jammy, sweet cinnamon filling, topped with a buttery oat topping. This Cranberry Apple Crisp has all the cozy fall vibes!
This simple yet irresistible dessert brings together the sweetness of apples and cinnamon with a burst of tartness from cranberries, all nestled beneath a golden, crumbly, and crisp oat topping. This Cranberry Apple Crisp is the perfect combo of warm and cozy fall flavors. I highly recommend serving it warm, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, jammy fruit with the cold creaminess is pure magic.
Ingredients
For the cranberry apple filling
- Apples
- Cranberries, fresh or frozen
- Orange juice
- Granulated Sugar
- Brown Sugar
- Cinnamon
- Flour
For the crisp topping
- Old-Fashioned Oats
- Flour
- Brown Sugar
- Cinnamon
- Salt
- Butter
Cranberry Apple Crisp FAQs
What type of apples should I use?
I like to use my favorite apple variety, the Honeycrisp. Not only are these my go-to for snacking on but the balance of sweetness and tartness in these apples, makes them the perfect choice for baking! If you like a more tart apple, a Granny Smith would be a good option or if you like a slightly sweeter apple, Fuji would be a good choice. Pick your favorite!
Do I need to peel the apples?
This is all up to personal preference. I like peeled apples anytime the fruit is baked, like in a crisp, but feel free to leave the peel on if that’s what you prefer.
Do I need fresh cranberries for this recipe?
You can use fresh or frozen cranberries in this recipe. If using frozen, keep them frozen, and don’t let them thaw before adding them to the filling mixture.
How should the crisp be stored?
The apple cranberry crisp is best stored in an airtight container in the fridge, for up to 3 days. The topping will get a little soft in the fridge so I like to crisp it back up in the oven but it can also be reheated in the microwave. I have found that eating it cold is quite delicious too!
Tips for the Best Crisp
- Slice the apples evenly. The apple slices all need to be around the same size so they bake evenly. I like ½” slices so the apples are thick enough to still have a slight bite to them once they are baked. If you prefer your cooked apples really soft and on the thin side, keep the slices closer to ¼” thickness.
- Test the apples. The best way to tell if the crisp is done is to test the doneness of the apples. Make sure the fruit is soft enough – no one wants a crunchy apple crisp. A pairing knife should easily pierce through the apples. They should be soft with just a slight firmness.
- Allow the crisp to cool. The fruit produces quite a bit of juice so serving it hot right out of the oven, won’t give you that thickened filling. Allow it to cool for 20-30 minutes and this will allow the filling a chance to thicken up nicely so you don’t end up with a bunch of juice in the bottom of the pan. Plus that jammy filling is the best part anyway!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Cozy Recipes You’ll Love!
- Pumpkin Pecan Upside-Down Cakes
- Apple Cheesecake Pop-Tarts
- Maple Pecan Blondies
- Mini Biscoff Cheesecakes
- Pumpkin Cinnamon Streusel Muffins
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cranberry Apple Crisp
Ingredients
For the Cranberry Apple Filling
- 6 medium apples (about 3 pounds), such as Honeycrisp
- 12 oz (about 3 cups) fresh or frozen cranberries
- 2 Tablespoons orange juice
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ¼ cup (30g) all-purpose flour
- 2 teaspoons cinnamon
For the Oat Topping
- 1 cup (100g) old-fashioned oats
- 1 cup (120g) all-purpose flour
- ½ cup (100g) brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 10 Tablespoons (141g) unsalted butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease a 9” x 13” baking dish with non-stick cooking spray.
- Cranberry Apple Filling: Peel, core, and slice apples into ½” thick slices. Add the apples along with the cranberries to a large mixing bowl, and toss with the orange juice. Add the sugar, brown sugar, flour, and cinnamon and toss together until the fruit is coated.
- Pour the fruit mixture into the prepared pan and spread out into an even layer.
- Oat Topping: In a mixing bowl, combine the oats, flour, sugar, cinnamon and salt. Add the melted butter and mix with a fork until fully combined and crumbly.
- Add the crisp topping in an even layer on the apple and cranberry mixture. Bake for 40-45 minutes or until the apples are soft, the edges are bubbling, and the top is golden brown.
- Allow to cool for about 20 minutes. Serve with a dollop of whipped cream or a scoop of vanilla ice cream!
