Cranberry Apple Crisp: A Cozy Fruit Dessert Full of Flavor

Cranberry Apple Crisp brings together sweet, tender apples and tart cranberries under a buttery, crunchy oat topping. It’s simple, comforting, and just fancy enough for a holiday table. The best part?

You don’t need special equipment or advanced baking skills. If you can slice fruit and stir a bowl, you can make this. Serve it warm with vanilla ice cream and watch it disappear.

What Makes This Recipe So Good

Balanced flavor: Sweet apples and tart cranberries keep each bite lively, not cloying.
Great texture: A crisp, toasty oat topping pairs perfectly with soft, jammy fruit.
Easy prep: No pie crust, no rolling, just toss and bake.
Make-ahead friendly: Assemble the fruit and topping ahead, then bake when you’re ready.
Flexible: Swap sweeteners, add nuts, or go gluten-free without fuss.

Shopping List

Apples: 6 medium (about 2 pounds), firm and tart-sweet, like Honeycrisp, Pink Lady, or Granny Smith
Fresh or frozen cranberries: 2 cups (no need to thaw frozen)
Granulated sugar: 1/2 cup, for the fruit
Brown sugar: 1/2 cup, for the topping (light or dark)
All-purpose flour: 3/4 cup, divided (1/4 cup for fruit, 1/2 cup for topping)
Old-fashioned rolled oats: 1 cup
Unsalted butter: 1/2 cup (1 stick), cold and cubed
Ground cinnamon: 1 1/2 teaspoons
Ground nutmeg: 1/4 teaspoon
Salt: 1/4 teaspoon for topping, plus a pinch for the fruit
Vanilla extract: 1 teaspoon
Lemon juice: 1 tablespoon, freshly squeezed
Optional add-ins: 1/2 cup chopped pecans or walnuts; orange zest; 1–2 tablespoons maple syrup

How to Make It

Preheat and prep: Heat the oven to 350°F (175°C).
Lightly butter a 9×13-inch baking dish or a 10-inch cast-iron skillet.
Mix the fruit: Peel, core, and slice the apples into 1/4-inch wedges. In a large bowl, toss apples and cranberries with granulated sugar, 1/4 cup flour, cinnamon (1 teaspoon), nutmeg, lemon juice, vanilla, and a small pinch of salt. The mixture should look glossy and slightly thick.
Make the topping: In a separate bowl, combine rolled oats, 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you see pea-sized clumps and sandy bits. Stir in nuts if using.
Assemble: Spread the fruit evenly in the baking dish.
Crumble the topping across the surface, leaving a few small gaps so steam can escape.
Bake: Place on a middle rack and bake 40–50 minutes, until the topping is deeply golden and the fruit is bubbling around the edges. If the topping browns too fast, tent loosely with foil for the final 10 minutes.
Rest: Let the crisp cool for 15–20 minutes. This helps the juices thicken so each scoop holds together.
Serve: Spoon warm crisp into bowls.
Finish with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Keeping It Fresh

Room temperature: Once cooled, cover and keep at room temp for up to 1 day.
Refrigerator: Store covered for 4–5 days. Reheat single portions in the microwave for 30–60 seconds, or re-crisp in a 350°F oven for 10–12 minutes.
Freezer: Freeze baked crisp, well wrapped, for up to 2 months. Thaw overnight in the fridge and warm in the oven until bubbly.
Make-ahead: Assemble fruit and topping separately and refrigerate up to 24 hours.
Combine and bake when ready. Or assemble fully, cover, and refrigerate unbaked for up to 12 hours.

Health Benefits

Fiber-rich fruit: Apples and cranberries provide dietary fiber that supports digestion and helps you feel satisfied.
Antioxidants: Cranberries are loaded with polyphenols and vitamin C. Apples contribute quercetin and other protective compounds.
Better-than-pie option: Compared to traditional pie with a double crust, a crisp typically uses less butter and flour, trimming saturated fat and refined carbs.
Customizable sweetness: You control the sugar.
If your apples are naturally sweet, reduce the added sugar without sacrificing flavor.

Pitfalls to Watch Out For

Watery filling: Skipping the flour or not letting the crisp rest can lead to soupy fruit. Keep the 15–20 minute cooling window.
Underbaked topping: Pale topping equals soft, not crisp. Bake until it’s a deep golden brown and feels firm to the touch.
Wrong apples: Very soft apples break down too much.
Choose firm, baking-friendly varieties for texture and flavor.
Overly tart result: Cranberries are sharp. Don’t skimp on sugar unless your apples are very sweet, or add a touch of maple syrup to round it out.
Soggy leftovers: Refrigeration softens the topping. Reheat in the oven to bring back crunch.

Recipe Variations

Orange-kissed: Add 1 teaspoon orange zest and swap lemon juice for orange juice.
Lovely with vanilla ice cream.
Maple walnut: Replace half the brown sugar in the topping with maple syrup and stir in 1/2 cup chopped walnuts.
Ginger spice: Add 1 teaspoon finely grated fresh ginger to the fruit and 1/4 teaspoon ground ginger to the topping.
Gluten-free: Use certified gluten-free oats and swap flour with a 1:1 gluten-free baking blend or almond flour for the topping. For the fruit thickener, use cornstarch (1 1/2 tablespoons) instead of flour.
Lower sugar: Reduce both sugars by 2–3 tablespoons each. If needed, sweeten the baked crisp at the table with a drizzle of honey.
Pecan streusel: Mix 1/2 cup chopped pecans into the topping and sprinkle a pinch of flaky salt over the baked crisp.

FAQ

Can I use all apples and skip the cranberries?

Yes.

Increase apples to about 8 medium and keep all other amounts the same. You’ll have a classic apple crisp with warm spice and plenty of texture.

Do I have to peel the apples?

No, but peeling gives a softer, more traditional texture. If you like a little chew and extra fiber, leave the peels on and slice thinly.

Can I use frozen cranberries?

Absolutely.

Use them straight from the freezer. There’s no need to thaw, and they’ll bake up beautifully.

What if my topping looks dry?

Pinch it between your fingers. If it doesn’t clump at all, add 1–2 teaspoons melted butter.

It should hold small crumbles that scatter easily.

How do I prevent the topping from getting soggy?

Bake until the topping is well browned, let the crisp rest before serving, and reheat leftovers in the oven, not just the microwave.

Can I make this dairy-free?

Yes. Swap the butter for solid coconut oil or a plant-based butter stick. Choose one that’s firm and unsalted for the best texture.

What pan size works best?

A 9×13-inch pan gives a good fruit-to-topping ratio.

A deep 9-inch square pan or 10-inch skillet also works; just keep an eye on bake time.

Wrapping Up

Cranberry Apple Crisp is the kind of dessert that feels special without being complicated. It’s bright, cozy, and easy to tailor to your pantry and your taste. Keep the basics in mind—firm apples, enough sugar to balance cranberries, and a well-browned topping—and you’ll get a perfect pan every time.

Serve it warm, share it generously, and enjoy the mix of tart, sweet, and buttery crunch in every spoonful.