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Cranberry Apple Crisp

Cranberry apple crisp combines tender sliced apples and tart cranberries beneath a buttery oat topping. Bake until the topping is golden brown and the fruit bubbles at the edges, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour
resting 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 apples medium, peeled, cored, and sliced 1/4 inch thick
  • 2 cups cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
For the topping
  • 1.5 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.5 tsp salt
  • 10 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, toss the apples and cranberries with the granulated sugar, cornstarch, lemon juice, and cinnamon.
  4. Transfer the fruit mixture to the prepared baking dish and spread it evenly.
Make the topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, and salt.
  2. Add the cold butter and work it into the oat mixture with your fingertips until it forms coarse crumbs with some pea-size pieces.
  3. Scatter the topping evenly over the fruit.
Bake the crisp
  1. Bake for 50 to 60 minutes, until the topping is golden brown, the fruit is bubbling at the edges, and a knife slides easily into the apples.
  2. Let the crisp rest for at least 20 minutes before serving.

Notes

For a crisp, golden topping, keep the butter cold and work it in until some pea-size pieces remain. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, use certified gluten-free oats and a 1:1 gluten-free flour blend.