Cranberry Apple Crisp

Cranberry apple crisp with a buttery oat crumble topping and a bubbling cranberry-apple filling. Bake until the topping is golden and the filling is thick, then rest for clean, scoopable slices.

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Prep Time 15

Cook Time 45

rest 10

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

For cranberry apple filling

5 large apples peeled and sliced
2 cup cranberries fresh or frozen
0.67 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

For 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

Method

Prep and preheat

Preheat oven to 375F and grease a 9x13 baking dish.

Make the cranberry apple filling

Toss apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch, then spread evenly in the greased dish.

Make the oat crumble topping

Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold butter until chunky clumps form.

Assemble and bake

Scatter the crumble over the filling.
Bake for 40-45 minutes at 375F until the top is golden and the cranberry apple filling is bubbling at the edges and thick.

Rest and serve

Rest 10 minutes before serving so the filling sets and slices hold together.

Notes

For crisp edges, use a deep, even layer of apples and spread the crumble to the corners of the dish. Refrigerate leftovers in a sealed container for up to 4 days; rewarm in a 350F oven until heated through. Freezing is not recommended because the oat topping can soften after thawing. For a dairy-free swap, use a 1:1 solid dairy-free butter substitute (cold) for the crumble.