The Best Cranberry Apple Crisp – An Easy, Tart-and-Sweet Dessert

This Cranberry Apple Crisp will be a great dessert for Christmas! Nothing smells more comforting than warm apples and cranberries bubbling under a buttery oat topping. This crisp balances sweet and tart perfectly, and it’s simple enough for a weeknight yet special enough for the holidays. No pie crust to fuss with, just toss, sprinkle, and bake.

Serve it warm with ice cream or yogurt, and you’ve got a crowd-pleaser that tastes like fall. Even better, the leftovers make an excellent breakfast.

What Makes This Cranberry Apple Crisp Recipe So Good

This cranberry apple crisp brings a bright pop of flavor thanks to fresh cranberries, which cut through the sweetness of apples. The topping has a crunchy, golden texture with oats, brown sugar, and butter—it’s like a cookie meets granola.

You don’t need special equipment or complicated steps, just a baking dish and a bowl. It bakes beautifully, travels well, and reheats like a dream. Bonus: it’s an easy make-ahead dessert that looks rustic yet feels festive.

Shopping List for Cranberry Apple Crisp

• Apples: 6 cups, peeled and sliced (Honeycrisp, Granny Smith, or a mix)
• Fresh or frozen cranberries: 2 cups (no need to thaw if frozen)
• Granulated sugar: 1/3 cup (for the fruit)
• Brown sugar: 1/2 cup, packed (for the topping)
• All-purpose flour: 1/2 cup (plus 1 tablespoon for the fruit)
• Old-fashioned rolled oats: 3/4 cup
• Unsalted butter: 1/2 cup (1 stick), cold and cut into cubes
• Cinnamon: 1 1/2 teaspoons
• Nutmeg: 1/4 teaspoon
• Salt: 1/4 teaspoon
• Vanilla extract: 1 teaspoon
• Lemon juice: 1 tablespoon (fresh if possible)
• Optional add-ins: 1/2 cup chopped pecans or walnuts; orange zest from 1 orange
• Optional for serving: Vanilla ice cream, whipped cream, or Greek yogurt

Step-by-Step Instructions for Cranberry Apple Crisp

1. Preheat the oven: Set to 350°F (175°C).Lightly butter a 9×9-inch baking dish or similar.
2. Prep the fruit: In a large bowl, combine sliced apples, cranberries, granulated sugar, 1 tablespoon flour, cinnamon (1 teaspoon), nutmeg, lemon juice, and vanilla. Toss to coat evenly. The flour helps thicken the juices.
3. Make the crisp topping: In another bowl, mix 1/2 cup flour, oats, brown sugar, remaining 1/2 teaspoon cinnamon, and salt.Add the cold butter cubes and use your fingers or a pastry cutter to work it into a coarse, crumbly mixture. If using nuts, fold them in now.
4. Assemble: Spread the fruit mixture evenly in the baking dish. Sprinkle the oat topping over the fruit, covering it from edge to edge without packing it down.
5. Bake: Place on the middle rack and bake for 40–50 minutes, until the top is deep golden and crisp and the fruit is bubbling around the edges.If the top browns too quickly, tent loosely with foil for the last 10 minutes.
6. Rest: Let it cool for at least 15 minutes before serving. This helps the juices thicken slightly.
7. Serve: Spoon warm crisp into bowls and top with vanilla ice cream or a dollop of whipped cream. For a lighter option, try Greek yogurt.

Keeping Cranberry Apple Crisp Fresh

Let the crisp cool to room temperature, then cover and store in the fridge for up to 4 days.

Reheat portions in the microwave, or warm the whole dish in a 325°F oven for 10–15 minutes to revive the crunchy topping. For longer storage, freeze the baked crisp tightly wrapped for up to 2 months. Reheat from frozen at 350°F, covered for 20 minutes, then uncovered for 10–15 minutes to crisp it back up.

You can also assemble the crisp unbaked and freeze it; add 10–15 minutes to the baking time.

Health Benefits of Cranberry Apple Crisp

Apples and cranberries bring fiber and antioxidants to the table. Cranberries are known for supporting urinary tract health and adding vitamin C, while apples offer pectin, which helps digestion. Using oats in the topping adds whole grains and beta-glucan, which can support heart health.

You can also lighten the recipe by reducing sugar slightly or swapping part of the butter with coconut oil, though butter gives the best texture.

What Not to Do

• Don’t skip the flour in the fruit. Without it, the juices can turn runny instead of saucy.
• Don’t use instant oats. They get mushy. Old-fashioned rolled oats give the best crunch.
• Don’t slice apples too thin. Paper-thin slices can overcook and break down. Aim for about 1/4-inch thick.
• Don’t overpack the topping. It should sit loosely so steam can escape and the oats can crisp up.
• Don’t forget the salt. A pinch of salt makes the flavors pop and balances sweetness.

Variations You Can Try

• Orange Twist: Add the zest of one orange and swap lemon juice for orange juice for a citrusy lift.
• Ginger Snap: Mix 1 tablespoon finely chopped crystallized ginger into the fruit, or add 1/2 teaspoon ground ginger to the topping.
• Nutty Crunch: Stir in chopped pecans or walnuts to the topping for extra texture.
• Maple Version: Replace granulated sugar with 1/4 cup maple syrup in the fruit and reduce lemon juice slightly.
• Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats.The rest stays the same.
• Dairy-Free: Swap butter for coconut oil or a quality vegan butter. Chill it before mixing to keep the crumbly texture.
• Pear Cranberry: Substitute half the apples with firm pears for a delicate, floral note.

FAQ

Which apples work best for cranberry apple crisp?

Use a mix of sweet and tart apples for balance. Honeycrisp, Pink Lady, and Fuji hold their shape well, while Granny Smith adds tartness.

Mixing varieties gives the best flavor and texture.

Can I use frozen cranberries?

Yes. Use them straight from the freezer; no need to thaw. You may need to add 5 extra minutes to the baking time if the fruit starts very cold.

How do I keep the topping crisp when reheating?

Warm it in the oven instead of the microwave.

Reheat at 325–350°F until hot, and uncover for the last few minutes so the topping crisps back up.

Is it okay to make this ahead?

Absolutely. Assemble the fruit and topping separately and refrigerate for up to 24 hours. Sprinkle the topping on just before baking to prevent it from absorbing too much moisture.

How sweet is this recipe?

It’s balanced, leaning slightly tart due to cranberries.

If you prefer sweeter, add 1–2 extra tablespoons of sugar to the fruit or serve with a sweet topping like ice cream.

Do I need to peel the apples?

Peeled apples give a softer, classic texture, but leaving the skins on adds fiber and a rustic look. If you keep the skins, slice the apples a bit thinner.

What size pan should I use?

A 9×9-inch square dish works well, or use an 8×10-inch or a deep pie dish. If using a larger pan, reduce baking time slightly and keep an eye on the topping.

Wrapping Up

This cranberry apple crisp is the kind of dessert that brings people to the kitchen before it’s even out of the oven.

It’s simple, reliable, and full of cozy flavor. With a few pantry staples and fresh fruit, you’ll have a dessert that looks beautiful and tastes even better. Keep it classic or try a variation—either way, you’ll want to make it again and again.