Apple cranberry crisp is a cozy old fashioned crisp filled with fresh, sweet apples and tart cranberries. This cranberry apple crisp is topped with a buttery cinnamon spiced oat crumble. It’s the perfect quick and easy to make holiday dessert.
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Why Should You Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Apple Blueberry Crisp, Peach Crisp with Canned Peaches, Apple Crisp without Oats and Apple Cobbler from Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy apple cranberry crisp recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as a fresh, holiday apple cranberry crisp.
- Easy to make, easy to bake. This crumble topped apple and cranberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake.
- A simple dessert with layers of flavor. The rich, sweet and juicy cranberry and apple filling pairs perfectly with the buttery brown sugar and oat crumble. Top this holiday crisp with cold vanilla ice cream and you have the perfect dessert for the holiday table.
Ingredients
This easy and delicious cranberry apple pie crisp recipe requires only a handful of ingredients to make.
Crumble Topping
Gather flour, oats, brown sugar, sugar, ground cinnamon, salt and butter.
Apple Cranberry Filling
Gather fresh apples, fresh or frozen cranberries, light brown sugar, sugar, ground cardamom, ground ginger, cornstarch, orange juice and zest, vanilla extract and salt.
Substitutions
Here are my recommended substitutions for this easy cranberry apple crumble recipe if you need them.
- Fresh Apples: Use a mix of tart and sweet baking apples such as Granny Smith, Honeycrisp, Jonagold, Fuji, and Pink Lady apples.
- Fresh or Frozen Cranberries: Use fresh, firm cranberries that are in season. There is no need to thaw frozen cranberries.
- Light Brown Sugar and Sugar: This cranberry crisp recipe calls for light brown sugar and sugar, but maple sugar would also work well to make this cranberry and apple crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the apples and cranberries. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Orange Juice and Zest: Both are used as flavor enhancers for the fruit. Keep the vanilla extract. Use lemon juice in place of orange if you don’t have orange on hand.
- All purpose flour: To make this cranberry and apple dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount based on weight (60 g).
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this apple and cranberry crisp to be gluten free.
- Ground Cinnamon, Cardamom and Ginger: This is another flavor enhancer that pairs beautifully with the fruit and crumble. Use your preferred blend of spices if you don’t have the suggested spices on hand.
- Butter: Feel free to use any butter you like. To make this crumble recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
Learn how to make apple cranberry crisp in a few easy steps.
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, sugar, ground cinnamon and salt together until well combined. Using a pastry cutter, your hands or two forks, work the melted butter into the dry crumble topping about 1 - 2 tablespoons at a time until the crumble topping resembles wet sand with some larger crumbs. Transfer the crumble to the fridge until it’s time to top the apple and cranberry filling.
- Peel, core or slice the apples into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the cranberries. If using frozen cranberries, there is no need to thaw. Toss the diced or sliced apples and cranberries with the light brown sugar, sugar, orange juice, orange zest, ground cinnamon, cardamom, ground ginger, cornstarch, vanilla extract and salt. Make sure all the fruit is well coated.
- Transfer the cranberry and apple mixture to the prepared baking dish. Top the crisp with the brown sugar oat crumble. Bake the apple cranberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the cranberry apple filling is bubbling around the edges of the baking dish.
- Cool the apple cranberry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy.
How To Freeze and Store and Serve
- Store: Transfer the cranberry apple crisp in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the crisp according to the apple cranberry crisp recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 1 month.
- Thaw: Transfer the crumble to the refrigerator overnight and reheat the crisp in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp as the topping changes texture a bit.
- Serve: The best way to serve the apple cranberry crumble is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top. If you’d like a dessert for breakfast idea, top the crisp with greek yogurt and a drizzle of honey or maple syrup.
M’s Expert Tips
- Prepare the pan. Grease the bottom and sides of the baking dish to prevent the apple and blueberry filling from sticking to the pan.
- Spice it up. Use a blend of warming spices such as cinnamon and ginger along with orange zest and juice to balance and enhance the flavor of the apples and cranberries.
- Use the right apples. The best apples for this crisp are also the best apples for baking other apple desserts. Look for a mix of tart apples like Granny Smith and sweeter apples like Jonagold, Honeycrisp, Fuji, or Pink Lady.
- Let the dessert rest. Give this cranberry apple crumble dessert about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Yes, this apple cranberry crisp about 1 day in advance. Prepare the baking pan, topping, apples and cranberry filling. Transfer the filling into the prepared pan. Squeeze a bit of extra lemon juice on top to help slow down the browning process. Cover the pan with plastic wrap and chill in the fridge up to 1 day in advance. Prepare the oat topping and store in an airtight container in the fridge up to 2 - 3 days in advance. When it’s time to bake, remove the plastic wrap, top the fruit crisp and bake.
As the fruit bakes, the juices from the fruit are released into the baking dish. Some fruits, especially berries, cranberries and apples need a thickener prevent the fruit from getting too mushy. Cornstarch or other thickeners such as flour and arrowroot help the fruit juices turn into a thicker sauce like filling.
Most likely the apples were a softer variety like Macintosh, Red or Golden Delicious. These are great snacking apples, but do not hold up well when baked. I recommend using baking apples such as Granny Smith, Honeycrisp, Jonagold, Fuji, and Pink Lady apples.
More Cranberry Recipes to Try
If you try this Apple Cranberry Crisp recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Apple Cranberry Crisp Recipe
Equipment
- 1 10-inch pan, 9x9, 11x7 or 12x8 baking dish
- 2 large mixing bowls
- 1 knife
- 1 vegetable peeler optional
- 1 zester optional
Ingredients
Spiced Oat Topping
- 1 cup (90 g) rolled or old fashioned oats
- ½ cup (60 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 - 8 tablespoonsn (85 - 113 g) unsalted butter, melted
Apple Cranberry Filling
- 4 cups Granny Smith apples peeled, cored, sliced or diced
- 2 cups fresh or frozen cranberries
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons orange zest
- 2 teaspoons (10 ml) orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
Instructions
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, sugar, ground cinnamon and salt together until well combined. Using a pastry cutter, your hands or two forks, work the melted butter into the dry crumble topping about 1 - 2 tablespoons at a time until the crumble topping resembles wet sand with some larger crumbs. Transfer the crumble to the fridge until it’s time to top the apple and cranberry filling.1 cup (90 g) rolled or old fashioned oats, ½ cup (60 g) all purpose flour, ¼ cup (50 g) light brown sugar, ¼ cup (50 g) sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt , 6 - 8 tablespoonsn (85 - 113 g) unsalted butter, melted
- Peel, core or slice the apples into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the cranberries. If using frozen cranberries, there is no need to thaw.Toss the diced or sliced apples and cranberries with the light brown sugar, sugar, orange juice, orange zest, ground cinnamon, ground cardamom, ground ginger, cornstarch, vanilla extract and salt. Make sure all the fruit is well coated.4 cups Granny Smith apples, 2 cups fresh or frozen cranberries, ½ cup (100 g) sugar, ½ cup (100 g) light brown sugar, 3 tablespoons cornstarch, 2 tablespoons orange zest, 2 teaspoons (10 ml) orange juice , 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon , ½ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon salt
- Transfer the cranberry and apple mixture to the prepared baking dish. Top the crisp with the brown sugar oat crumble. Bake the apple cranberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the cranberry apple filling is bubbling around the edges of the baking dish.
- Cool the apple cranberry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy.
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