Go Back

Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and a thick, bubbling cranberry-apple filling. Baked at 375°F until the edges caramelize and the center sets, then rested for clean, scoopable servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

cranberry apple filling
  • 5 apples large, peeled and sliced
  • 2 cup cranberries fresh or frozen
  • 0.6667 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 3 tbsp cornstarch
oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish for easy release.
  2. Grease the baking dish thoroughly so the crisp filling can bubble without sticking.
Make the cranberry apple filling
  1. Toss apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch until evenly coated.
  2. Spread the coated fruit mixture in the prepared dish in an even layer.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl.
  2. Cut cold cubed unsalted butter into the dry mixture until chunky clumps form and no large dry pockets remain.
Bake and rest
  1. Scatter the oat crumble evenly over the filling, covering it as completely as possible.
  2. Bake for 40–45 minutes at 375°F until the topping is golden and the cranberry apple filling is bubbling at the edges and thick in the center.
  3. Rest the crisp for 10 minutes before serving so the filling sets and thickens.

Notes

For best texture, use cold butter for the crumble and aim for chunky clumps rather than fine crumbs—this creates crisp caramelized edges. Store covered in the refrigerator up to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best oat topping crunch. For a lighter option, swap half the all-purpose flour with whole-wheat flour for a fiber boost while keeping the same baking time.