Apple Cranberry Crisp Recipe

Introduction

Apple Cranberry Crisp is a delightful dessert that combines tart cranberries and firm apples with a warm, crumbly oat topping. Perfect for autumn or holiday gatherings, this crisp offers a wonderful balance of sweet and tangy flavors with a crunchy texture.

Ingredients

• 6 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced
• 2 cups fresh or frozen cranberries
• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour (for the filling)
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon (for the filling)
• Pinch of salt (for the filling)
• 1 cup old-fashioned oats
• ¾ cup packed brown sugar
• ½ cup all-purpose flour (for the topping)
• ½ teaspoon cinnamon (for the topping)
• ¼ teaspoon nutmeg
• Pinch of salt (for the topping)
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a deep 10-inch pie dish with butter or non-stick spray.
2. Step 2: In a large mixing bowl, place the peeled, cored, and sliced apples. Add the fresh or frozen cranberries.
3. Step 3: To the fruit, add granulated sugar, all-purpose flour, lemon juice, ground cinnamon, and a pinch of salt. Gently toss until all ingredients are evenly coated. Taste a berry and add more sugar if desired.
4. Step 4: Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
5. Step 5: In a separate bowl, combine oats, brown sugar, all-purpose flour, cinnamon, nutmeg, and a pinch of salt. Whisk to blend.
6. Step 6: Add cold, cubed butter to the oat mixture. Using a pastry cutter, fork, or fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized clumps. Stir in vanilla extract.
7. Step 7: Sprinkle the oat topping evenly over the fruit layer without pressing it down.
8. Step 8: Bake in the preheated oven for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, cover loosely with aluminum foil.
9. Step 9: Allow the crisp to cool for 15–20 minutes before serving to let the filling set slightly.

Tips & Variations

• Use tart apple varieties to balance the sweetness and keep the filling from becoming mushy.
• Fresh or frozen cranberries both work well without the need to thaw.
• For extra crunch, add chopped nuts like walnuts or pecans to the topping.
• If you prefer a spicier flavor, increase cinnamon or add a pinch of ground cloves.

Storage

Store the crisp covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 30 seconds or warm the entire dish in a 350°F oven for 15–20 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries without thawing?

Yes, you can add frozen cranberries directly to the fruit mixture without thawing. They will cook down during baking and blend well with the apples.

How do I prevent the topping from becoming soggy?

Keep the butter cold and work it into the dry ingredients until coarse crumbs form. Also, avoid pressing down the topping before baking to maintain a light, crunchy texture.

Apple Cranberry Crisp Recipe

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4.5 from 148 reviews

This Apple Cranberry Crisp is a delightful oven-baked dessert that combines the tartness of fresh apples and cranberries with a sweet, warm, and crunchy oat topping. Featuring firm apples like Granny Smith or Honeycrisp, tangy cranberries, and a buttery oat crumble infused with cinnamon and nutmeg, this crisp is perfect for a festive treat or comforting dessert.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Fruit Filling

• 6 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced into ¼-inch wedges
• 2 cups fresh or frozen cranberries
• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• Pinch of salt

Crisp Topping

• 1 cup old-fashioned rolled oats
• ¾ cup packed brown sugar
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking throughout the process.
2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish or a deep 10-inch pie dish with butter or non-stick spray to prevent sticking and facilitate easy serving.
3. Peel and Slice the Apples: Peel, core, and slice 6 medium apples into ¼-inch thick wedges. Place the sliced apples into a large mixing bowl for combining.
4. Add Cranberries: Rinse 2 cups of fresh or frozen cranberries (no need to thaw if frozen), then add them to the apple slices in the mixing bowl.
5. Sweeten and Spice the Filling: To the fruit mixture, add ⅓ cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a pinch of salt. Gently toss the mixture until the fruit is evenly coated. Taste a berry and add another tablespoon of sugar if it’s too tart. Then, spread the filling evenly into the prepared baking dish.
6. Make the Topping: In a separate bowl, whisk together 1 cup old-fashioned rolled oats, ¾ cup packed brown sugar, ½ cup all-purpose flour, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt to blend the dry ingredients thoroughly.
7. Incorporate the Butter: Add ½ cup (1 stick) of cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, work the butter into the mixture until it forms coarse crumbs with some pea-sized clumps. Stir in 1 teaspoon of vanilla extract for added flavor.
8. Add the Topping: Evenly sprinkle the oat mixture over the fruit filling. Do not press down; keeping the topping loose helps maintain a crunchy texture after baking.
9. Bake Until Golden and Bubbling: Place the dish in the center of the preheated oven and bake for 45 to 55 minutes, until the topping turns golden brown and the filling bubbles at the edges. If the topping browns too quickly, loosely cover with aluminum foil to prevent burning.
10. Cool Slightly Before Serving: Remove the crisp from the oven and allow it to cool for 15–20 minutes. This resting time helps the filling set for easier slicing and serving.

Notes

• Choose firm, tart apple varieties like Granny Smith, Honeycrisp, or Braeburn for the best texture and flavor balance.
• Fresh or frozen cranberries both work well; no need to thaw frozen cranberries before use.
• If the filling tastes too tart, adjust sweetness by adding an extra tablespoon of granulated sugar to taste.
• Use cold butter for the topping to achieve flaky, crumbly texture.
• Do not press down the crumb topping to keep it light and crunchy after baking.
• Allow the crisp to cool slightly before serving so the filling thickens and slices cleanly.
• Store leftovers covered in the refrigerator for up to 3 days, reheat before serving.

Keywords: apple crisp, cranberry crisp, baked fruit dessert, oat topping, fall dessert, Thanksgiving dessert