by 
This cranberry apple crisp brings together tart cranberries, sweet baking apples, and a crunchy oat topping. It is ready in less than an hour and makes an easy dessert for holiday dinners or cozy winter evenings. Simple to adapt to make gluten-free.
Easy apple and cranberry dessert
When cranberries are in season, I try to use them in as many ways as I can think of. I have several cranberry recipes already, but there's nothing wrong with adding one more.
This is an easy-peasy recipe using two of my favorite fall fruits. The combination of apples and cranberries is a delicious blend. What I love most about this crisp is how simple it is to make. You can whip it together in just a few minutes and it works perfectly for a family dinner or a holiday dessert.
It's one of those desserts you'll want to make again and again while cranberries are in season.
Key ingredients
- Cranberries - Use fresh or frozen cranberries. If using frozen, don't thaw first, but you'll need to increase the baking time.
- Apples - Use a crisp baking apple. I used Fuji, but Granny Smith, Honey Crisp, or Braeburn are also good choices.
- Oats - Use old-fashioned oats. They are heartier than one-minute or instant oats and offer a better texture.
- Flour - All-purpose flour is used in the fruit filling and helps thicken the filling slightly, and is also used in the topping.
- Sugar - Brown sugar is used in the filling and in the topping.
- Butter - Use regular, salted butter in the topping.
- Spices - Cinnamon and nutmeg are added to the topping.
To make gluten-free
- Use certified gluten-free oats
- Substitute the all-purpose flour for a 1:1 gluten-free baking flour.
Making the cranberry crisp
- Combine the chopped apples, cranberries, brown sugar, and flour together in a bowl.
- Mix until all the fruit is well coated.
- Place in a lightly greased baking dish. I use a deep dish 7x11 casserole dish.
- Using the same bowl, combine oats, brown sugar, flour, melted butter, cinnamon, nutmeg, and salt.
- Stir until the mixture comes together in large clumps and no dry flour remains.
- Crumble topping evenly over fruit mixture.
- Bake in a preheated 350° oven for 40-45 minutes.
Recipe tips
- Use apples that are great for baking. You want the apple to hold up and not just turn to mush. Some options include Fuji, Granny Smith, Honey Crisp, or Braeburn.
- If using frozen cranberries, increase the baking time by 10-15 minutes.
- If the crisp is browning too quickly, tent it loosely with a piece of foil.
- Cook until the crisp is bubbling around the edges and the topping is golden brown.
- Allow the finished crisp to cool for 10-15 minutes before serving.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently asked questions
Yes, frozen cranberries can be used. Don't thaw the berries before adding to the filling. Increase baking time by 10-15 mintues.
Store covered at room temperature for 2-3 days.
More delicious cranberry recipes
- Cranberry Banana Muffins
- Cranberry Coffee Cake
- Cranberry Bread
- Cranberry Apple Bread
- Cranberry Sweet Rolls
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts.
Cranberry Apple Crisp
Equipment
- 11x7 inch deep dish casserole pan
Ingredients
Filling
- 3 cups chopped apples (3-4 apples peeled and cored)
- 3 cups cranberries (about 1 bag)
- ¾ cup brown sugar
- 3 tablespoons flour
Topping
- 1 cup flour
- 1 cup old fashioned oats
- ½ cup brown sugar
- ¼ cup butter (melted)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F.
Filling
- Combine apples, cranberries, brown sugar, and flour together in a bowl. Mix gently to combine.3 cups chopped apples, 3 cups cranberries, ¾ cup brown sugar, 3 tablespoons flour
- Pour filling into a lightly greased 7x11 inch baking dish with deep sides.
- In the same mixing bowl, add flour, oats, brown sugar, cinnamon, nutmeg, and salt with the melted butter.1 cup flour, 1 cup old fashioned oats, ½ cup brown sugar, ¼ cup butter, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon salt
- Crumble the topping over the fruit filling.
- Bake in preheated 350°F oven for 40-45 minutes until the fruit is bubbly around the edges and the topping is golden. brown.
- Allow the crisp to cool for at least 10-15 minutes before serving. Serve warm or at room temperature.
Notes
- Use apples that are great for baking. You want the apple to hold up and not just turn to mush. Some options include Fuji, Granny Smith, Honey Crisp, or Braeburn.
- If using frozen cranberries, increase the baking time by 10-15 minutes.
- If the crisp is browning too quickly, tent it loosely with a piece of foil.
- Cook until the crisp is bubbling around the edges and the topping is golden brown.
- Allow the finished crisp to cool for 10-15 minutes before serving.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Kate says
Really great dessert! All of my guests loved it.
Kathy says
Thanks so much! 🙂