Cranberry Apple Crisp

This apple cranberry crisp is one of those desserts I keep coming back to as soon as the leaves start to change. It’s got that perfect mix of sweet and tart—thanks to the apples and cranberries—and the buttery, crunchy topping takes it over the top. Every bite tastes like a warm sweater and a hug from someone you love.

I first made this on a rainy October weekend when we had a few apples sitting in the fruit basket a little too long and half a bag of cranberries left from a forgotten Thanksgiving plan. I threw them together in a baking dish with some oats and brown sugar, and out came this golden, bubbling crisp that filled the whole house with the smell of cinnamon, apples, and warm butter. It was gone by the next morning.

Why You’ll Love This Apple Cranberry Crisp

• It’s beginner-friendly: If you’re new to baking, crisps are the easiest way to build confidence.

• You can make it with fresh or frozen fruit: Great for using up what’s already in your fridge or freezer.

• It’s naturally cozy: The tart cranberries balance the sweet apples so it never feels too heavy.

• It stores and reheats like a dream: Even straight from the fridge, it’s still irresistible.

Whether you serve it warm with a scoop of vanilla ice cream or sneak cold spoonfuls out of the dish the next day (guilty), it always hits the spot.

Ingredients You’ll Need (and a Few Substitutes)

For the Filling:

• Apples – I usually go with Granny Smith for their tart flavor and firm texture. But Honeycrisp, Braeburn, or Pink Lady are lovely, too.

• Cranberries – Fresh are best when they’re in season, but frozen work just fine. No need to thaw.

• Granulated sugar – Helps balance the tartness of the cranberries and draws out the juices.

• Flour – Just a little to thicken the fruit juices as they bubble in the oven.

For the Crisp Topping:

• Quick oats – They toast up nicely and give the topping a chewy-crunchy texture.

• Brown sugar – Adds sweetness and a rich, molasses-like depth.

• All-purpose flour – Helps hold everything together.

• Butter – I use cold, unsalted butter cut into cubes. This is where all the flavor lives.

• Pecans – Optional, but they add such a nice crunch and nuttiness. Walnuts or almonds work well too, or leave them out if you need it nut-free.

How I Make It (In Just a Few Simple Steps)

Step 1: Prep the fruit

Peel and slice your apples, then toss them in a large bowl with the cranberries, sugar, and flour. Give everything a good mix, then pour the fruit mixture into a greased 11×7-inch baking dish.

If you like a stronger spice flavor, now’s the time to sprinkle in a little cinnamon or nutmeg right into the fruit mixture.

Step 2: Make the topping

In another bowl, stir together the oats, brown sugar, flour, and nuts (if using). Add the cold butter and use your fingers or a pastry blender to cut it in until you have a crumbly mixture that holds together when you squeeze it.

Tip: If the butter gets too soft, pop the bowl in the fridge for 5–10 minutes to firm things back up.

Step 3: Assemble and bake

Sprinkle the topping generously over the fruit. Don’t worry if it’s not perfectly even—some uneven clumps give the crisp extra texture. Bake at 350°F for 50–55 minutes, until the top is golden and the fruit is bubbling around the edges.

Let it cool for at least 10 minutes before serving—just enough time to scoop your ice cream.

Recipe Variations I’ve Tried

• Mix up the fruit: Sub in pears, plums, peaches, or cherries for some of the apples.

• Add warm spices: A pinch of cinnamon, cloves, or cardamom in either the filling or topping makes this feel extra fall-ready.

• Use different nuts: Walnuts, pistachios, or almonds all work. Or leave them out entirely.

• Make it gluten-free: Just swap the flour for a 1:1 gluten-free blend and make sure your oats are certified gluten-free.

How I Store & Reheat Leftovers

This crisp keeps really well in the fridge, which is great if you’re planning ahead or just want to make it last.

• Fridge: Store in an airtight container for up to 3 days.

• To reheat: Warm individual portions in the microwave, or reheat the whole dish in the oven at 350°F until warmed through (about 10–15 minutes).

• Sneaky cold spoonfuls: Totally acceptable and kind of amazing with morning coffee.

Can I Freeze It?

Yes, and I often do! You can freeze the whole unbaked crisp or baked leftovers.

• To freeze unbaked: Assemble the crisp, cover tightly with foil or a lid, and freeze for up to 3 months. Bake straight from frozen at 350°F for about 60–70 minutes.

• To freeze baked leftovers: Let cool completely, then store in an airtight container. Defrost in the fridge overnight and reheat as above.

Yield: 8

Cranberry Apple Crisp

Print

This cranberry apple crisp is the perfect sweet-tart dessert to warm up your kitchen. With tender apples, pops of juicy cranberries, and a buttery oat topping, it’s the kind of treat that tastes like fall in a baking dish.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Fruit Filling:

• 3 cups tart apples, peeled and chopped
• 2 cups cranberries (fresh or frozen)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour

Crisp Topping:

• 1½ cups quick oats
• ½ cup packed brown sugar
• ½ cup all-purpose flour
• ½ cup melted butter
• ¼ cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 11x7-inch baking dish.
2. In a large mixing bowl, toss the apples and cranberries with sugar and flour until the fruit is well coated. Spread the mixture evenly into the prepared baking dish.
3. In a separate bowl, stir together the oats, brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle this topping generously over the fruit.
4. Bake for 50 to 55 minutes, or until the topping is golden brown and the fruit is bubbling and tender.
5. Let it cool for a few minutes before serving. It’s especially lovely with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 387Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 130mgCarbohydrates 62gFiber 4gSugar 42gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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FAQs

What are the best apples for baking?
Granny Smith is the most common, but Braeburn, Honeycrisp, and Pink Lady are all great options that hold their shape.

Do I need to peel the apples?
I usually do for texture, but you can leave the peels on if you like a little chew in your crisp.

Can I use rolled oats instead of quick oats?
Yes, but the texture will be a bit heartier. Quick oats give a softer, crumblier topping.

What should I serve with this?
Vanilla ice cream is a classic. But whipped cream, crème fraîche, or even plain Greek yogurt work beautifully too.

This apple cranberry crisp is everything I want in a fall dessert: cozy, low-stress, and full of tart-sweet flavor. It’s one of those dishes that makes your kitchen smell amazing and brings everyone to the table—even if they weren’t planning to stick around for dessert.

Let me know if you try it, or if you throw in your own twist—I’d love to hear how it turns out!

Try other Crisp recipes:

• Triple Berry Crisp
• Fresh Apricot Crisp
• Apple Rhubarb Crisp