This apple cranberry crisp is a classic fall dessert that brings together the sweetness of apples with the bright tartness of cranberries. The fruit bakes until tender and juicy under a crunchy, buttery topping made with rolled oats and sliced almonds.
From start to finish, this dessert comes together in about an hour. It’s a straightforward recipe that relies on simple techniques and seasonal ingredients, making it a great choice for a weeknight treat or a casual gathering.
Why You’ll Love Apple Cranberry Crisp
- Using cold butter is key for the topping. Rubbing it into the oat mixture creates small pockets that melt during baking, resulting in a crispier, more textured finish.
- Orange juice and zest add a bright, citrusy note. This acidity balances the sugar and enhances the natural flavor of the cranberries and apples.
- A small amount of flour in the filling is essential. It helps thicken the fruit juices as they bake, creating a rich sauce rather than a watery base.
Apple Cranberry Crisp Ingredients
- Apples: Granny Smith apples are recommended for their tart flavor and firm texture, which holds up well during baking. Honeycrisp or Braeburn are also good choices.
- Cranberries: You can use either fresh or frozen cranberries. If using frozen, there is no need to thaw them before adding them to the filling.
- Oats: Old-fashioned rolled oats give the topping the best chewy and crisp texture. Quick oats can work in a pinch, but the topping will be softer and less distinct.
- Nuts: Sliced almonds add a welcome crunch. Chopped pecans or walnuts are great substitutes. For a nut-free crisp, you can leave them out entirely.
- Pumpkin Pie Spice: This is a simple blend of warm spices. If you don’t have it, you can use 1 teaspoon of cinnamon plus a pinch of nutmeg and ginger.
Exact quantities are in the recipe card below.
How to Make Apple Cranberry Crisp
Step 1: Prepare the Fruit Filling
Start by preparing the fruit. In a large bowl, combine the sliced apples and cranberries with the sugar, flour, pumpkin pie spice, salt, and the zest and juice from one orange. Mix everything together until the fruit is evenly coated, then pour it into your baking dish.
Step 2: Make the Crisp Topping
For the topping, mix the rolled oats, almonds, brown sugar, and pumpkin pie spice in a separate bowl. Add the cold, cubed butter. Use your fingers to rub the butter into the dry ingredients until you have a crumbly mixture with small, pea-sized bits of butter throughout.
Step 3: Assemble and Bake
Sprinkle the crumbly topping evenly over the fruit in the baking dish. Place the dish on a baking sheet to catch any potential drips. Bake until the fruit filling is bubbling at the edges and the topping is a deep golden brown. Let it cool for a few minutes before serving to allow the filling to set.
Storage Tips for Apple Cranberry Crisp
Store leftovers covered in the refrigerator for up to 3 days. To reheat and refresh the topping, warm it in a 350°F (175°C) oven for 10-15 minutes. The baked crisp does not freeze well.
Expert Tips for Apple Cranberry Crisp
- For the best texture, choose firm, tart apples like Granny Smith. Honeycrisp or Braeburn also work well.
- The topping can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker.
- If you have a nut allergy or dislike almonds, you can substitute them with chopped pecans or walnuts, or simply omit them.
- Serve the crisp warm with a scoop of vanilla or cinnamon ice cream for a pleasant contrast of temperature and texture.
What to Serve with Apple Cranberry Crisp?
Serve the apple cranberry crisp warm, either on its own or with a scoop of vanilla ice cream. The cool cream melting into the warm, spiced fruit is a lovely contrast.
Apple Cranberry Crisp Recipe FAQs
Can I use different fruit?
Yes, this recipe is adaptable. You can swap the apples and cranberries for other fruits like pears and raspberries, or peaches and blueberries. You may need to adjust the sugar depending on the sweetness of your fruit.
My topping wasn’t very crispy. What went wrong?
A soft topping is usually caused by using butter that was too warm or by overmixing. Be sure to use cold butter straight from the fridge and mix just until it forms coarse crumbs. This creates the best texture.
Can I make this ahead of time?
For the best results, it’s best to bake it just before serving. However, you can prepare the fruit filling and the crumb topping separately and store them in airtight containers in the refrigerator for up to 24 hours. Assemble and bake when you’re ready.
Apple Cranberry Crisp
Ingredients
For the Fruit Filling
- 4 large Granny Smith apples peeled, cored, and sliced 1/4-inch thick, about 2 lbs / 900g
- 2 cups fresh or frozen cranberries 200g
- 1 cup granulated sugar 200g
- 1/4 cup all-purpose flour 30g
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Zest and juice of 1 medium orange
For the Topping
- 1 cup old-fashioned rolled oats 90g
- 1/2 cup sliced almonds 50g
- 1/2 cup packed light brown sugar 110g
- 1/2 tsp pumpkin pie spice
- 4 tbsp cold unsalted butter cut into small cubes, 57g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
- In a large bowl, combine the sliced apples, cranberries, granulated sugar, flour, pumpkin pie spice, salt, and orange zest and juice. Stir until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In a separate medium bowl, mix together the rolled oats, sliced almonds, brown sugar, and pumpkin pie spice.
- Add the cold, cubed butter to the oat mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle the topping evenly over the fruit filling.
- Bake for 35 to 40 minutes, or until the fruit filling is bubbly and the topping is golden brown.
- Let the crisp cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.
