Cranberries are for so much more than the sauce. This Apple Cranberry Crisp is an easy, cozy dessert featuring sweet apples and tart cranberries, brightened with orange zest and warm spices. Prep takes about 15 minutes and the result is simple and comforting.
This recipe was originally published in November 2018 and updated November 2022.
Add cranberries to a classic apple crisp for a festive twist. The tartness of cranberries lifts the sweetness of the apples, and a touch of orange and warming spices gives the crisp an unmistakable fall flavor.
If you love crumbly, buttery toppings, this dessert delivers. The oat topping becomes golden and crunchy while the fruit layer bakes into a warm, spiced filling—perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Why You Will Love This Apple Cranberry Crisp
- Quick and simple. The most time-consuming step is chopping apples. You can even skip peeling to save time.
- Make-ahead friendly. Prepare ahead and reheat in the oven to serve warm.
- Perfect flavor pairing. Apples and cranberries complement each other: sweet apples with a pop of tartness from the cranberries.
- Comforting dessert. Warm, spiced fruit under a buttery oat topping—like a cozy hug in a bowl.
Ingredients
- Apples: Use firm, baking-friendly varieties such as Honeycrisp, Granny Smith, Fuji, Braeburn, or Golden Delicious. Avoid Red Delicious and Gala for this recipe.
- Cranberries: Fresh are best; frozen work too but do not thaw before baking.
- Orange zest and juice: Adds brightness and pairs beautifully with cranberries.
- Sugars: The recipe uses a mix of brown and white sugar. White sugar helps balance cranberry tartness; add an extra 1/4 cup white sugar if you prefer a sweeter result.
- Thickener: Cornstarch is used to thicken the fruit filling. Flour or arrowroot can be substituted.
- Vanilla and spices: Vanilla, cinnamon, and nutmeg are included; optional spices like ginger, cloves, or allspice can be added for depth.
- Butter: Salted or unsalted; omit added topping salt if using salted butter.
- Oats: Rolled oats give the best texture; quick oats will work but change the texture slightly.
- Flour: All-purpose flour is used for the topping; for gluten-free, use a 1:1 gluten-free all-purpose flour and certified gluten-free oats.
- Sea salt: Just a pinch for balance if using unsalted butter.
Best Apples for This Recipe
Choose crisp, firm apples that hold their shape while baking. Honeycrisp and Granny Smith are excellent choices; Fuji, Golden Delicious, and Braeburn also work well. I often use Fuji when I have them on hand.
Step-by-Step Instructions
You can assemble part of this crisp right in the baking dish to save time.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch or similar-sized baking dish.
- In a medium bowl or directly in the baking dish, toss apples, cranberries, brown sugar, white sugar, orange zest and juice, cornstarch, cinnamon, nutmeg, and a splash of vanilla until evenly coated. Let the fruit sit for about 10 minutes if you have time.
- For the oat topping, combine flour, oats, cinnamon, sea salt, brown sugar, and vanilla in a bowl. Pour melted butter over the dry mixture and stir until moist and crumbly. It should form clumps but not be soggy.
- Spread the oat topping evenly over the fruit layer.
- Bake for 40–50 minutes, or until the topping is golden and the filling is bubbling.
- Let cool 5–10 minutes before serving. Serve warm with vanilla ice cream or whipped cream and a sprinkle of cinnamon.
Recipe Tips
- Adjust sweetness: If cranberries are too tart, add another 1/4 cup (or more) white sugar to the fruit mixture.
- Peel or not: Peeling apples is optional. Leaving the skin saves time and adds texture.
- Vegan option: Use plant-based butter and a vegan ice cream or whipped topping.
- Gluten-free option: Use certified gluten-free oats and a 1:1 gluten-free all-purpose flour substitute.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 4–5 days. To freeze, cool completely, cover tightly with plastic wrap and foil (or an airtight container), and freeze up to 3 months. Thaw in the fridge, then reheat in a 350°F oven for about 20 minutes.
Other Dessert Ideas
- Nutella Crumble Bars
- Easy Apple Dump Cake
- Strawberry Crumble
- Champagne Lemon Bundt Cake
- No-Bake Peppermint Oreo Cheesecake
- Mixed Berry Oat Bars
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Apple Cranberry Crisp
Ingredients
For the Fruit Layer:
- 6 cups apples (about 6–7 medium apples), peeled or unpeeled, sliced
- 2 cups fresh cranberries (frozen OK, do not thaw)
- 1/2 cup brown sugar
- 1/2 cup white sugar (add 1/4 cup more if you prefer sweeter)
- Zest of 1 orange
- 1 tablespoon cornstarch
- 1 tablespoon freshly squeezed orange juice
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
For the Oat Topping:
- 1 cup rolled oats
- 3/4 cup all-purpose flour (or 1:1 gluten-free flour to make gluten-free)
- 1 tsp cinnamon
- 2/3 cup brown sugar
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- 1/2 cup butter, melted (use plant-based butter for a vegan version)
Instructions
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish. Stir together the apple and cranberry filling ingredients and spread in the dish.
- In a separate bowl, combine the flour, oats, cinnamon, sea salt, brown sugar, and vanilla. Pour melted butter over the mixture and stir until crumbly and evenly moistened.
- Sprinkle the oat topping over the fruit layer and spread evenly.
- Bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
- Allow to cool 5–10 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
- If cranberries are too tart, add extra sugar to taste.
- Peeling apples is optional and based on preference.
- To make vegan, substitute plant-based butter and top with vegan ice cream.
- For gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour.
Nutrition
Calories: 421 kcal, Carbohydrates: 77 g, Protein: 3 g, Fat: 13 g, Saturated Fat: 7 g, Sugar: 55 g. Nutrition info is an approximation.