Apple Cranberry Crisp
Warm, bubbling apples and tart cranberries topped with a buttery, golden oat streusel. This cozy fall dessert comes together in minutes and fills the house with the scent of cinnamon and brown sugar while it bakes.
For 6 servings
- prep
Preheat the oven and prepare the dish.
Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
- mix
Toss the fruit filling.
1.In a large bowl, combine sliced apples, cranberries, sugar, lemon juice, and cinnamon powder.2.Toss well until the fruit is evenly coated.3.Spread the fruit mixture evenly into the prepared baking dish.TIPTart apples like Granny Smith hold their shape best. If using sweeter apples, reduce the sugar slightly. - mix
Make the crisp topping.
1.In a medium bowl, whisk together flour, rolled oats, brown sugar, and salt.2.Add cold butter cubes and work them in with your fingertips or a pastry cutter.3.Rub until the mixture resembles coarse crumbs with some pea-sized butter pieces.TIPCold butter is essential — it creates steam pockets that make the topping crisp. Don't let it warm up. - bake · ~42 min
Assemble and bake the crisp.
1.Sprinkle the crumb topping evenly over the fruit, covering it completely.2.Place the dish on the middle rack of the oven.3.Bake for 38 to 42 minutes, until the top is golden brown and the fruit juices are bubbling thickly around the edges.TIPPlace a sheet of foil on the rack below to catch any bubbling fruit drips. - rest · ~10 min
Cool the crisp before serving.
Let the crisp cool on a wire rack for at least 10 minutes. This allows the juices to thicken slightly.
TIPServing too soon will make the filling runny. Patience pays off with the perfect slice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold butter straight from the fridge for a flakier, crisper topping.
- 2Toss the apple slices with lemon juice immediately to prevent browning.
- 3If using frozen cranberries, add them straight from the freezer; no need to thaw.
- 4Let the crisp rest a full 10 minutes after baking so the juices set up.
- 5For extra crunch, swap half the flour with chopped pecans or walnuts.
- 6Place a foil-lined baking sheet on the rack below to catch drips and prevent smoking.
Adapt it for your goals.
Gluten-Free
Substitute all-purpose flour with a gluten-free all-purpose blend (or almond flour for extra nuttiness) and use certified gluten-free rolled oats. Perfect for celiac or gluten-sensitive guests.
VeganVegan
Replace the butter with an equal amount of cold coconut oil or a vegan buttery stick. The crisp topping will still brown and crisp beautifully.
Lower SugarLower Sugar
Reduce the brown sugar in the topping to ¼ cup and the sugar in the filling to 1½ tablespoons. The natural sweetness of Honeycrisp apples and the tart cranberries shine through.
Pear CranberryPear-Cranberry
Replace half the apples with firm, ripe Bosc pears. Their honeyed flavor pairs wonderfully with cranberries and cinnamon.
Why this is on our healthy list.
Rich in Antioxidants
Cranberries are packed with proanthocyanidins and vitamin C, which help support immune health and urinary tract function.
Good Source of Fiber
Rolled oats and apples both provide soluble fiber, aiding digestion and helping you feel full longer.
Heart-Healthy Whole Grains
Oats contain beta-glucan, a type of soluble fiber known to help maintain healthy cholesterol levels.
Natural Energy from Fruit
The fruit base offers natural sugars and complex carbohydrates for a steady energy release without heavy refined ingredients.
Frequently asked questions
Yes. Assemble the dish (fruit + topping) and refrigerate unbaked for up to 24 hours. Add 5 minutes to the baking time if starting from cold.
