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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and a bubbling cranberry-apple filling. Baked until thick and set, then rested for easy, spoonable slices with caramelized edges.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple filling
  • 5 apples Large, peeled and sliced.
  • 2 cup cranberries Fresh or frozen.
  • 0.6666666667 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 3 tbsp cornstarch
Oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Place the apples and cranberries in the baking dish so they form an even layer.
Make the filling
  1. Toss the apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch, then spread into the dish.
  2. Press the fruit mixture lightly into an even layer so it bakes uniformly around the edges.
Make crumble and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed unsalted butter until chunky clumps form.
  2. Scatter the crumble evenly over the filling.
  3. Bake for 40-45 minutes at 375F until the topping is golden and the cranberry apple filling is bubbling and thick.
Rest and serve
  1. Rest the crisp for 10 minutes before serving so the filling thickens.

Notes

Pro tip: if using frozen cranberries, don’t thaw them—keep the fruit cold for a thicker, less watery filling. Store leftovers covered in the fridge for up to 4 days (reheat in a 350F oven for 10 minutes). Freezing: yes—freeze baked portions up to 2 months and reheat straight from frozen until warmed through. For a lower-sugar swap, replace half the granulated sugar with a sugar substitute measured for baking (use the brand’s swap guidance).