Apple Cranberry Crisp
Updated
Updated
My favorite fall flavors come together beautifully in this easy Apple Cranberry Crisp, where tart cranberries and sweet apples bake into a warm, bubbly filling topped with a brown sugar, cinnamon, and pecan crumble. The contrast of the soft, jammy fruit with the crisp, buttery topping is pure comfort in every bite. I find it the best way to enjoy the fruit of the season—especially when served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce on top.
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5 STAR REVIEW
Easy Apple Cranberry Crisp Recipe
While trying to sell my house years ago, and keeping it all prepped for showings, I had baskets of different apples in the dining room and kitchen with a subliminal message, “Hi. Aren’t we pretty? We’re in season. Because it’s fall. And lovely. And…don’t you want to buy this house?”
But the apples don’t stay good forever, and nothing says “don’t buy this house” like moldy, rotten fruit. So, I had to actually use the apples and then get new ones. Well, that’s a lot of apples to consume each week. I started making desserts like this Apple Cranberry Crisp. The house was sold the next day. The lesson here is that not only is this crisp, delicious, but it’s also a good luck dessert!
Apples and cranberries are one of my favorite duos, baked until soft and juicy, and topped with a brown sugar-pecan mixture; they are irresistible. Sweet, tart, and a little crunchy. A scoop of vanilla ice cream on top is a must, trust me!
Don’t get too fussed about the type of apple, as any baking apple works. I especially love Granny Smith, Pink Lady, Honey Crisp, or Braeburn—just use whatever you have.
Apple Cranberry Crisp
Ingredients
- 4 large apples, peeled, cored, and cut into ½" pieces
- 12 oz. cranberries, (fresh or frozen)
- ½ cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla
- 1 tbsp orange juice
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 3 tbsp granulated sugar
- ½ cup chopped pecans, any nut works or use rolled oats
- 1 tsp cinnamon, or use apple pie spice
- 2 tbsp unsalted butter, cold, cut into cubes
For Serving (optional)
- vanilla ice cream
Instructions
- Preheat the oven to 375°F. Coat a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and orange juice; toss well to combine. Transfer to the prepared baking dish and set aside.
- For the topping – in the same bowl, combine the flour, both sugars, pecans and cinnamon. Cut in the butter with your hands until crumbly; sprinkle over apple and cranberry mixture.
- Bake until fruit is tender, topping is browned, and juices are thick and bubbling around edges, about 45 minutes. (If you notice the topping is browning too quickly, tent with foil the last 15 minutes of bake time.)
- Let cool for 10 minutes before serving.
- Top with a scoop of ice cream and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cranberry Crisp Step by Step
Get the oven going and prepare a baking dish: Preheat the oven to 375°F and coat a 9×13 baking dish with nonstick cooking spray.
Make the filling: In a large bowl, combine 4 apples, 12 oz. of cranberries, ½ cup sugar, 3 tbsp of flour, 1 tsp vanilla, and 1 tbsp of orange juice. Toss well and transfer to the prepared baking dish.
Make the topping: Mix ¼ cup all-purpose flour, ¼ cup brown sugar, 3 tbsp sugar, ½ cup chopped pecans, and 1 tsp cinnamon. Using your hands, cut in 2 tbsp of butter and sprinkle over the apples.
Bake: Place the dish in the oven and bake until the apples are tender, the cranberries have popped, and the crust is golden. If the topping is browning too quickly, tent with foil the last 15 minutes.
Serve: Enjoy warm or at room temperature with a scoop of vanilla ice cream!
How to Store
Any leftovers can sit on the counter, tightly covered, for a day. Longer than that, transfer to an airtight container (or cover the baking dish tightly) and store in the refrigerator for up to 4 days. Briefly reheat the crisp in the microwave, in a microwave-safe bowl, until warmed through.
What to Serve With Apple Cranberry Crisp
There’s nothing more scrumptious on top of this crisp than a scoop of vanilla ice cream, but I find Rocky Road also works. Sometimes, though, I’ll add a touch of whipped cream and a dollop of caramel sauce for the ultimate dessert.
I added 1/2 cup old fashioned oats in place of the pecans due to allergy. What an excellent recipe! Thank you!
OK. I just made this, and it was soooo good. Ice cream paired with it would have been even better. I used three different kinds of apples, so it wasn’t too sweet. It had just the right amount of tartness from the cranberries.
I made this last night in a 9 inch square dish. Apples and cranberries piled high…lots of crisp on top…so, so good. Oh, and vanilla ice cream. It was the perfect combo of sweet and tart. Thank you for bringing this recipe to my attention. My husband thanks you, too.
“nothing says ‘don’t buy this house’ like moldy, rotten fruit” – Too funny. I love apples. And cranberries. This is truly the ideal fall dessert.
Simply delicious and easy!
Absolutely fantastic. I usually make an apple pie (along with a pumpkin one) but wanted to give this a test run. Loved it. Adding this to the Thanksgiving menu, as well.
I think your readers are onto something here, Amy: fresh baked treats for prospective buyers.
If you start doing that, let me know. I’ll call my agent to arrange a showing. ;)
If you’re baking these babies before the “buyers” arrive, I think this will seal the deal. Cinnamon and sugar baking in the oven is a sure way to their hearts. These are irresistible! And with vanilla ice cream, oh my goodness… I can see these on my Thanksgiving table, too.
Love crisps and buckles. Yum!!
I baked them in single ramekins as suggested. Just fabulous.
Ame, you’re killing me. I will have to make this soon, especially since it looks pretty easy.
Dani – I couldn’t agree more!
I’m like you – I don’t like apples much in their natural state. But over pork or in a crumble like this, I’m fine. And as much as I’m not into the sweets, I really learned to love crumbles this summer. I should do one for Fall, and soon. :)
you should bake those 1/2 before you have a showing. i have a feeling the smell alone would make people want to buy your home.
This looks so good! Wish we had scratch and sniff (& taste) via computer!
Ahh, the inviting smells of baked apple crisp during an Open House. Nothing compares, except excellent staging. Amy, you’re set.
Chopper’s been making apple crumble since we picked several baskets from near my parents in northern Wisc. Every kind of apple imaginable, and we know the names of none of them. Those country apples may not look like the ones sold at Byerly’s, but man, they make a tasty dessert!
That looks delicious :)
Maybe offer them a huge batch of this crisp if they buy your house!
i ate four of them.