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Cranberries are for so much more than the sauce! This Apple Cranberry Crisp is an easy, cozy dessert with sweet apples and tart cranberries. A hint of orange zest and spices give it the perfect fall flavor. Only about 15 minutes to prep and so simple!

Apple cranberry crisp in white bowl with scoop of vanilla ice cream and spoon.
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This recipe was originally published in November 2018 and updated November 2022.

Add cranberries to any dish and it is instantly a perfect holiday recipe, right? I mean, I agree!

When it comes to holiday desserts, I am all about anything with a buttery crumbly topping–this Apple Cranberry Crisp and my Pumpkin Pie Crumble are on repeat every year! They are my desserts of choice!

Why You Will Love this Apple Cranberry Crisp Recipe:

  • It is super simple to prep. Chopping up the apples is as complex as this recipe gets. You don’t even have to peel them if you don’t want to. Use the baking dish to toss the fruit layer together–lots of ways to make an easy recipe even easier!
  • Can be made ahead of time. While fresh from the oven is my favorite, you can easily make this apple cranberry crisp a day in advance. Pop it in the oven to warm it up before serving and you are set!
  • Sweet apple and tart cranberries are the perfect pairing. Apple crisp is a classic dessert. Add some cranberries to it and the flavor just pops. A great holiday flavor!
  • Cozy and delicious. That is what we love about crisp recipes! The spiced, cozy fruit topped with buttery oat goodness. It’s a hug in a bowl!

Recipe Ingredients:

  • apples: Crisp, firm apples are idea. Some great options include: Honeycrisp, Granny Smith, Fuji, Gala and more.
  • cranberries: fresh is great if they are in season and easy to get a hold of. If you can’t, frozen will work. Do not thaw them though before baking.
  • orange juice and zest: I find this to be the best part of flavor enhancement to this recipe aside from the added cranberries. The orange zest and juice pair so well with the cranberries. It’s a must in my opinion!
  • sugar: you will need both brown and white sugar in this apple cranberry crisp recipe. In the fruit layer, white and brown sugar is used. The white sugar helps balance the tartness of the cranberries. There will still be a touch of tart in this recipe, but you can add another 1/4 cup of sugar for sweeter cranberries if desired.
  • corn starch: this is used to thicken the fruit layer. You can use flour or arrowroot powder instead if desired.
  • vanilla: a touch of vanilla extract in the oat as well as the fruit layer.
  • spices: keeping it simple with cinnamon and nutmeg. If you want to add a dash of ginger, cloves or allspice, any would be great in this dish as well!
  • butter: salted or unsalted is fine. If you use salted, omit the salt in the crisp topping.
  • oats: rolled oats are ideal but quick oats could be used in a pinch. The texture will be a bit different though.
  • flour: all purpose flour is ideal. You can use a gluten free 1:1 all purpose baking flour if desired
  • sea salt: just a touch if you are using unsalted butter in the crisp

Best Apples for this Crisp Recipe:

Crisp, firm apples that will hold their shape and not turn into mush are ideal for apple crisp recipes. Honeycrisp and Granny Smith are probably the most popular apples used in baking with apples.

Other options include: Fuji, Golden Delicious, Gala and Braeburn. I am a personal fan of Fuji and always have them on hand so more than likely that is what I use.

How to make this Cranberry Apple Crisp:

One of my favorite things about this recipe is that you can do part of it right in the baking dish. Grease the baking dish and then toss all of the ingredients for the fruit layer together and coat evenly.

Set this aside to prepare the oat topping. I like to allow the fruit to sit in the sugars for about 10 minutes or so if possible.

Apples and cranberries tossed in cinnamon and sugar in white baking dish.

In a mixing bowl, combine all of the oat topping ingredients except the butter. Pour the melted butter over the oat mixture and stir or use a fork to combine until fully coated and crumbly. The mixture should be moist but not overly wet, and nice crumbles will form.

Spread the crisp mixture over top of the prepared apple and cranberry layer evenly to cover. Bake at 350°F for about 40-50 minutes or until the top is golden brown and the fruit layer is bubbling.

Cool for about 10 minutes or so before serving with a big scoop of vanilla ice cream!

Crisp topping stirred in mixing bowl.

Recipe Tips:

  • If you find cranberries to be a bit too tart for you, add more sugar. I like a little more sugar in this recipe, but my husband prefers his cranberries to be sweet but still a bit tart. You can toss in 1/4 cup or a bit more sugar to help add some more sweetness.
  • To peel or not to peel–it’s up to you. It really depends on my mood and who I am serving when making this decision. It is more common to peel the apples, but if you enjoy them, keep apple peels on and save yourself some time!
  • You can easily make this recipe vegan. If you are plant based, simply use your favorite plant based butter substitute for the regular butter in this recipe. You are all set! Top with a vegan whipped cream or ice cream.
  • For gluten free apple cranberry crisp: make sure your oats say certified gluten free and use a 1:1 all purpose gluten free flour. Many readers love King Arthur’s or Bob’s Red Mill gluten free flours.

Storage Instructions:

You want to store this apple crisp recipe in the refrigerator in an air tight container. It will keep for about 4-5 days.

To freeze, I like to cover it with plastic wrap and foil or an air tight lid. Make sure the apple cranberry crisp has completely cooled before freezing. It will keep for about 3 months. Thaw it in the refrigerator and reheat in the oven for about 20 or so minutes at 350°F.

Cranberry Apple crisp with vanilla ice cream scooped on top and spoon.

Other Dessert Recipes:

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Tap stars to rate!
5 from 7 votes

Apple Cranberry Crisp

Cranberries are for so much more than the sauce! This Apple Cranberry Crisp is an easy, cozy dessert with sweet apples and tart cranberries. A hint of orange zest and spices give it the perfect fall flavor. Only about 15 minutes to prep and so simple!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

Ingredients 

For the Fruit Layer:

  • 6 c apples about 6-7 medium apples
  • 2 c fresh cranberries, (frozen will work, do not thaw)
  • ½ c brown sugar
  • ½ c sugar, 1/4 c more for less tart cranberries
  • zest of 1 orange
  • 1 T corn starch
  • 1 T freshly squeezed orange juice
  • tsp cinnamon
  • ½ tsp nutmeg

For the Oat Topping:

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Instructions 

  • Preheat oven to 350°F.
  • In a medium bowl, (or the dish you are baking it in) stir together ingredients for the apple cranberry filling. Pour into a well greased 9×13 inch or large casserole dish and set aside while you make the crisp topping.
  • In another bowl, stir together the flour, oats, cinnamon, sea salt, brown sugar and vanilla. Pour the melted butter over top and stir until evenly coated and crumbly.
  • Sprinkle oat topping evenly over the fruit layer. Bake for about 40-50 minutes or until topping is golden brown and fruit is bubbling.
  • Allow to cool 5-10 minutes before serving. Serve with a big scoop of vanilla ice cream and a sprinkle of cinnamon. Enjoy!

Notes

  • If you find cranberries to be a bit too tart for you, add more sugar. I like a little more sugar in this recipe, but my husband prefers his cranberries to be sweet but still a bit tart. You can toss in 1/4 cup or a bit more sugar to help add some more sweetness.
  • To peel or not to peel–it’s up to you. It really depends on my mood and who I am serving when making this decision. It is more common to peel the apples, but if you enjoy them, keep apple peels on and save yourself some time!
  • You can easily make this recipe vegan. If you are plant based, simply use your favorite plant based butter substitute for the regular butter in this recipe. You are all set! Top with a vegan whipped cream or ice cream.
  • For gluten free apple cranberry crisp: make sure your oats say certified gluten free and use a 1:1 all purpose gluten free flour. Many readers love King Arthur’s or Bob’s Red Mill gluten free flours.

Nutrition

Calories: 421kcal, Carbohydrates: 77g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 176mg, Potassium: 224mg, Fiber: 5g, Sugar: 55g, Vitamin A: 426IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




10 Comments

  1. Emily Kyle says:

    5 stars
    I made these with my leftover cranberries for thanksgiving and the whole family loved them! So cute in the individual containers too!

    1. Lorie says:

      So glad they were a hit Emily!!

  2. Lindsey says:

    5 stars
    These are the cutest and so tasty!

    1. Lorie says:

      Thanks so much!

  3. Liz Shaw says:

    5 stars
    Crisps are great all year long but I love how festive these cranberry ones are!

    1. Lorie says:

      my first time making one with cranberries–not the last!

  4. Meme says:

    5 stars
    What a great idea to put these desserts into single serving dishes! They made the perfect holiday gift for family!

    1. Lorie says:

      Thanks!! It was great for easy serving!

  5. Tawnie K Kroll says:

    5 stars
    I know what I am making post Thanksgiving!! Yummmm!!

    1. Lorie says:

      Yesss! Me too!