Sweet, tangy, and with a hint of holiday-flavored spices, this easy, one-bowl cranberry apple crisp is just as perfect for an impromptu fall get-together as it is for a holiday dessert table.
This is it. This is my forever fall dessert crush. (Please don't tell the bourbon pecan pie or the pumpkin oatmeal cookies...)
Because when I tell you there's so much to love about this crisp, I mean it.
- This low-maintenance gal requires just one bowl
- She brings all the fall and holiday flavor with ginger, cinnamon, nutmeg, tart cranberries and sweet apples
- She requires just 10 minutes of your time (and then 40 minutes of baking patience)
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Ingredients
Below you'll find a few tips and recommendations for key ingredients. A full list of ingredients with measurements is available in the recipe card.
- Cranberries: You can use fresh or frozen for this recipe. Frozen berries should not be thawed.
- Apples: Firm apples that won't break down during the baking process work best. We prefer a sweeter apple like a Honeycrisp or Braeburn.
- Brown and granulated sugar: Adds sweetness to both the filling and topping. Brown sugar tastes slightly less sweet than granulated, so the filling uses both to counteract the tartness of the cranberries.
- Flour: Thickens the filling and helps hold the topping together.
- Butter: Gives the topping its signature crisp texture and adds moisture. To keep the butter from melting too quickly, make sure it's cold and right out of the fridge.
- Ginger, nutmeg and cinnamon: Give this dish its warm, holiday-infused flavor.
- Rolled oats: Add chew and flavor to the topping.
Working ahead
This crisp is easy to throw together, but if you want to work ahead, you have a couple of options:
- Bake and reheat: Store the baked crisp in the fridge (it'll keep for up to five days but I recommend doing it no more than a day or two in advance so it's fresh) and reheat in a 350F oven until heated through (about 15-25 minutes).
- Assemble the night before: Assemble the filling and topping in separate containers and refrigerate overnight. Bake as instructed.
How to make cranberry apple crisp
Peel and cube the apples.
Combine all of the filling ingredients and stir to coat. Pour into 9" round dish.
Combine the flour, sugar, spices and butter for the topping. Use a pastry cutter to combine.
Add the rolled oats to the topping and stir to coat.
Cover the filling with the topping.
Bake at 350F for 40-50 minutes or until the sides bubble with a thick syrup.
Expert tips
- Estimating apples: You'll need two to three medium size apples to create three cups of cubed apples.
- Pastry cutter substitute: If you don't have a pastry cutter on hand, you can cut the butter into the dry ingredients using a fork or by rubbing it together with your fingertips.
Troubleshooting
- Why is my crisp watery? Not enough thickener and not being baked long enough can leave your crisp watery. I tested this recipe four times with different amounts and kinds of thickener, and am confident the thickener shouldn't be a problem. Baking is what thickens the juices, so watch for a thick bubbling syrup along the sides to know when it's done. If you tilt the dish and liquid starts pooling along the sides, give it another 5 minutes before checking again.
- Why is my topping dry? Butter is the secret to getting a topping that's crunchy but not dry. The mixture should result in pea-sized chunks that hold the dry ingredients together. If you're left with a lot of flour or spices at the bottom of the bowl, keep working the butter with your pastry cutter.
- Why is my crisp dry? If your crisp dried out, it may be that it baked too long. While you can't un-bake an overbaked crisp, you can add some moisture back in by serving it with whipped cream, ice cream, or a sauce.
Other pan sizes
- Mini (2 servings): Make a smaller crisp for date night or just yourself by dividing the recipes by 2.6 and baking it in a 5" x 7" rectangular dish. Bake at 350F for 35-40 minutes.
- 8"x 8" square dish: If you don't have a 9" round tart pan, you can also use an 8" x 8" square pan. You do not need to scale the ingredients or change the baking time.
- 9" x 13": If you need crisp for a crowd, double the recipe and place it in a 9" x 13" dish. Bake at 350F for 45-55 minutes.
Storage
Once cooled, this cranberry apple crisp can be stored in the refrigerator for up to five days. To reheat, bake at 350F until heated through.
More cranberry and apple desserts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Cranberry Apple Crisp
This cranberry apple crisp features a tangy and sweet filling topped with a buttery oatmeal topping browned to golden crisp perfection.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
Ingredients
Filling:
- 2 cups (204g) cranberries, fresh or frozen
- 3 cups fresh apples, cubed (about 3 medium apples)
- ½ cup (100g) light brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoons ground nutmeg
- ½ cup (113g) unsalted butter, cold
- ⅔ cup (54g) rolled oats
Instructions
- Peel and cube your apples.
- Combine all of the ingredients for the filling in a bowl and stir to coat. If using frozen cranberries, do not thaw.
- Pour the filling into a 9" round tart pan.
- In the same bowl, combine all of the ingredients for the topping except the rolled oats.
- Using a pastry cutter, cut the cold butter into the dry ingredients until you're left with pea-size chunks. There should be no dry ingredients at the bottom of the bowl. If there are, gently use your fingers to rub it into the butter.
- Add the oats and stir to coat.
- Pour the topping over the filling.
- Bake at 350F for 40-50 minutes or until a thick syrup bubbles up around the edges.
Notes
-
- Estimating apples: You'll need two to three medium size apples to create three cups of cubed apples.
- Pastry cutter substitute: If you don't have a pastry cutter on hand, you can cut the butter into the dry ingredients using a fork or by rubbing it together with your fingertips.
- Storage: Refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 47.5g
- Sodium: 116mg
- Fat: 16.3g
- Saturated Fat: 9.9g
- Carbohydrates: 71.8g
- Fiber: 5.6g
- Protein: 3.3g
- Cholesterol: 41mg
Sophie says
Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this Cranberry Apple Crisp is a true treat for the senses.
Sue says
I love the sounds of this! When the heat wave ends, I need to try this...
Sue says
I love the sounds of this! When the heat wave ends, I need to try this... Also, thank you so much for ways to cut the recipe down for two or a different size pan. So helpful!!
Veronika says
This is a perfect dessert for the Fall season! So easy to make and so delicious. Going to make it again soon!
Tammy says
What a beautiful crisp...love the cranberry apple combo. A lovely dessert to welcome Autumn with soon...saving 😀
Kristina says
This looks so good- I can't wait to try it. Do you think I could divide it into individual servings, then freeze for a quick dessert/snack later on? Looking for ways to make it through the start of the school year!
Madelyn says
I am going to be making this this week but wanted to know, can I use brown coconut sugar in place of the white and brown sugars, or will that not work to counter the acidicness of the cranberry?
Erin says
I can't wait to give this crisp a try! It looks perfect for the apples we just picked. It's so pretty, too!
Enriqueta E Lemoine says
I love how easy to make this cranberry apple crip is. I can't wait to get cranberries and make it. I'm dreaming of this with a some Greek yogurt on top for breakfast!
Susan says
This is the perfect fall dessert! I start to crave all things apple and cranberry this time of year, so this is perfect timing!
Amy says
So so delish! I couldn’t wait until fall to make this yummy dessert. I loved that you added cranberries to the dish.
Hayley Dhanecha says
Apple and cranberries, a great combo! It looks utterly delicious, can't wait to make once again as we really enjoyed first time.