Print

Apple Cranberry Crisp Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/apple-cranberry-crisp-recipe/