Adding fresh cranberries to a classic apple crisp gives the dessert a festive look and flavor. Get the recipe for this easy and delicious cranberry apple crisp here.
Crisps or crumbles are truly my perfect dessert, well when they are served a scoop of vanilla ice cream. You can't beat the hot/cold combo and the juicy fruit filling, crunchy topping, and creamy ice cream. Truly this apple cranberry crisp is heaven.
Let's get to the recipe
Ingredients Needed
This easy but delicious dessert will need:
- Small-Medium Sized Apples. You can use any cooking apples, I like to use Granny Smith Apples but Honeycrisp would be great too. The apples should be peeled, cored and sliced into ½" pieces.
- Fresh or Frozen Tart Cranberries. If using frozen do not thaw ahead of time.
- Light Brown Sugar. This crumble requires a little more sugar than some of my other crumbles since the cranberries are quite tart.
- Cornstarch. The cornstarch helps thicken the filling creating an almost jammy like filling. SO GOOD!
- Large Orange. I love pairing orange with cranberries, check out my cranberry orange cake. For the filling you will zest the orange then use all the juice. In a pinch you could swap out the orange for a lemon.
- Ground Cinnamon. Just a bit of cinnamon adds some warmth to the fruit filling.
Crumble Topping
- All-Purpose Flour. Make sure to measure your flour properly. I love using my scale to weigh ingredients.
- Rolled Oats. You could use quick oats in a pinch but I love the chew you get from the larger oat pieces. Make sure your oats are gluten free and swap out the all purpose flour for a one to one gluten free all purpose flour if you want to keep this gluten free.
- Salt. Just a bit is needed.
- Light Brown Sugar. The sugar sweetens the crisp topping. I prefer the slight warmth you get from the molasses in brown sugar but by all means use granulated sugar if thats what you have on hand.
- Salted Butter. The butter is rubbed into the flour mixture to create clumps.
If you like to have an extra crunch adding some chopped pecans or walnuts to the crumble would be great. I would use only 1 cup of oats and do ½-1 cup of chopped nuts.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions for Apple Cranberry Crisp
Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture. Place into the freezer while you prepare the filling.
Peel and cut your apples into half-inch pieces. Place them in a large bowl with the cranberries, light brown sugar, cornstarch, orane zest and juice, and cinnamon. Mix until fully combined. Pour into baking dish.
Sprinkle crumb topping over apple mixture and bake for 40-50 minutes, or until the top is golden brown and the fruit is bubbling up the sides.
I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. If the top is browning too quickly before the filling is done I cover the top with some parchment paper or aluminum foil. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.
Store leftovers covered in an airtight container in the refrigerator for up to 5 days.
Check out my apple cider cake next!
FAQ and Tips for Success
Can you make this ahead of time?
Yes! You can prepare the crisp topping weeks ahead of time and just store it in a freezer safe airtight container in the freezer. No need to thaw before using. Or you can prepare the whole dessert ahead of time, cover it and store it in the refrigerator for up to one day before baking.
How do you reheat leftovers?
This apple cranberry crisp can be reheated in the microwave but for the best results warm it in the oven. Place the crisp in an oven-safe dish and cover with aluminum foil and bake for 10-15 minutes or until warmed through.
Can you freeze apple cranberry crisp?
Once the apple cranberry crisp is baked and cooled transfer to a freezer safe airtight container and freeze for up to three months. Thaw the apple cranberry crisp in the refrigerator overnight then reheat in the oven.
More crisp and crumble recipes
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PrintRecipe Card
Apple Cranberry Crisp
Adding fresh cranberries to a classic apple crisp gives the dessert a festive look and flavor. Get the recipe for this easy and delicious cranberry apple crisp here.
- Total Time: 1 Hour 5 Minutes
- Yield: 8-10 Servings 1x
Ingredients
Fruit Filling
- 5 Small-Medium Sized Granny Smith/ Cooking Apples, sliced into ½" pieces
- 2 cups Fresh or Frozen Cranberries, if using frozen do not thaw ahead of time
- 150 grams (¾ Cup) Light Brown Sugar
- 3 Tablespoons Cornstarch
- Zest & Juice of One Large Orange
- ½ Teaspoon Ground Cinnamon
Crumble Topping
- 188 grams (1 ½ Cups) All-Purpose Flour
- 150 grams (1 ½ Cups) Cup Rolled Oats
- Pinch of Salt
- 150 grams (¾ Cup) Light Brown Sugar
- 6oz (¾ Cup) Cold Unsalted Butter
Instructions
- Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
- In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture. Place into the freezer while you prepare the filling.
- Peel and cut your apples into half-inch pieces. Place them in a large bowl with the cranberries, light brown sugar, cornstarch, orane zest and juice, and cinnamon. Mix until fully combined. Pour into baking dish.
- Sprinkle crumble mixture over apple mixture and bake for 40-50 minutes, or until the top is golden brown and the fruit is bubbling up the sides. If the top is browning too quickly before the filling is done I cover the top with some parchment paper or aluminum foil. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream. Store leftovers covered in an airtight container in the refrigerator for up to 5 days.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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