Introduction

Cranberry Apple Crisp is a perfect blend of tart cranberries and sweet apples topped with a crunchy oat topping. This comforting dessert is easy to make and ideal for cozy gatherings or holiday treats.

The image shows a close-up of a baked fruit crumble in a white baking dish, with a silver serving spoon scooping into it. The crumble has one major layer: a thick, golden-brown oat topping with a rough, chunky texture, and underneath it are bright red cranberries mixed with pieces of light pink apple slices. The fruit layer peeks through slightly beneath the crumbly oat topping. The dish is placed on a white marbled surface with a black and white striped cloth on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces cranberries, fresh or frozen (about 3 cups)
2 large apples, sliced thin (about 3 cups)
1¼ cups sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
2 teaspoons cornstarch
1 cup old-fashioned oats
1 cup all-purpose flour (Gluten-Free Alternative: 1 cup brown rice flour)
½ cup light brown sugar
⅔ cup butter, melted

Instructions

Step 1: Preheat the oven to 400°F. Grease a 9×13-inch baking pan with butter. In a large bowl, combine the cranberries and sliced apples. Sprinkle with sugar, cinnamon, nutmeg, salt, and cornstarch. Stir well to coat the fruit evenly and set aside.
Step 2: In a separate bowl, mix the oats, flour, and brown sugar. Pour in the melted butter and stir until the mixture is crumbly but holds together slightly.
Step 3: Transfer the fruit mixture to the greased pan, spreading it out evenly. Sprinkle the oat topping over the fruit in an even layer.
Step 4: Bake in the preheated oven for 24 to 28 minutes, until the topping is golden brown and the fruit filling is bubbling.
Step 5: Remove from the oven and serve warm. It pairs wonderfully with vanilla ice cream or whipped cream.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of flavors.
For a nutty crunch, add ½ cup chopped pecans or walnuts to the oat topping.
To make it gluten-free, substitute all-purpose flour with brown rice flour or your preferred gluten-free flour blend.
If you prefer a sweeter dessert, increase the sugar slightly or add a drizzle of honey before serving.

Storage

Store leftover cranberry apple crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through. This dessert is best enjoyed fresh but also freezes well for up to 2 months.

How to Serve

A white baking dish filled with a layered dessert showing a crumbly oat topping in golden brown, spread thickly over a mix of visible red berries and sliced light tan fruit pieces underneath; the topping has a rough, chunky texture with oats clustered together in uneven chunks, partially revealing the bright red berries and pale fruit strips beneath; the dish is placed on a white marbled surface next to a black and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. There is no need to thaw them before mixing with the apples and other ingredients.

What can I serve with cranberry apple crisp?

This crisp is delicious on its own but is often enhanced with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Cranberry Apple Crisp Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

This Cranberry Apple Crisp is a delightful and comforting dessert combining tart cranberries and sweet apples topped with a buttery oat crisp. Perfectly spiced with cinnamon and nutmeg, this crowd-pleaser bakes to golden perfection and is excellent served warm with vanilla ice cream or whipped cream.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Fruit Filling

12 ounces cranberries, fresh or frozen (about 3 cups)
2 large apples, sliced thin (about 3 cups)
1¼ cups sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
2 teaspoons cornstarch

Topping

1 cup old-fashioned oats
1 cup all-purpose flour (or 1 cup brown rice flour for gluten-free alternative)
½ cup light brown sugar
⅔ cup butter, melted

Instructions

Preheat and Prepare Pan: Preheat the oven to 400°F (204°C). Grease a 9×13-inch baking pan thoroughly with butter to prevent sticking.
Combine Fruit and Seasonings: In a large bowl, place cranberries and thinly sliced apples. Add sugar, ground cinnamon, ground nutmeg, kosher salt, and cornstarch. Stir well to coat all the fruit evenly. Set aside to let the flavors meld while assembling the topping.
Make the Crisp Topping: In a separate bowl, mix old-fashioned oats, all-purpose flour (or brown rice flour for gluten-free), light brown sugar, and melted butter. Stir until the mixture is evenly combined and crumbly.
Assemble the Crisp: Pour the fruit mixture into the prepared baking pan, spreading it evenly. Evenly sprinkle the oat topping over the fruit layer, ensuring good coverage.
Bake and Serve: Place the pan in the preheated oven and bake for 24-28 minutes until the topping is browned and the fruit mixture is bubbly. Remove from oven and allow to cool slightly. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgence.

Notes

Use fresh or frozen cranberries interchangeably; there’s no need to thaw frozen cranberries before using.
For a gluten-free version, substitute all-purpose flour with brown rice flour as indicated.
Thinly slicing apples ensures even cooking and blending well with the cranberries.
Storing leftovers covered in the refrigerator will keep the crisp fresh for up to 3 days.
Reheat individual servings gently in the microwave to enjoy warm flavor and texture.

Keywords: cranberry apple crisp, cranberry dessert, apple crisp recipe, gluten-free dessert, fall dessert, baked fruit crisp