This Apple Cranberry Crisp is the quintessential fall dessert. Your kitchen will smell so cozy while it’s baking you’ll be dying for it to come out of the oven! It’s perfect for your holiday dessert table too.
When apple picking season rolls around, an apple crisp is one of the first desserts I always make. I love the simplicity of it.
And when I see the bags of fresh cranberries on the produce shelves at the local market I know I’ve got to bake something good. I’ve always been a pushover for that apple cranberry combo.
Why You’ll Love this Recipe
A crisp is one of the easiest desserts to make. A few ingredients for the topping and just a few for the filling.
The apple cranberry combination is just so classic fall.
You’re going to count the minutes until it’s out of the oven because the smell wafting through your kitchen as the crisp is baking will be totally irresistible!
Ingredients You’ll Need
- all-purpose flour
- old fashioned oats
- light brown sugar
- salt
- ground cinnamon
- unsalted butter
- Granny Smith Apples
- fresh cranberries
- vanilla extract
- orange
Step-By-Step Instructions
The first step will be to make your topping. In a medium bowl you’ll whisk together your flour, oats, brown sugar, cinnamon and salt. Then you will pour in your melted butter and mix with a fork until everything is well combined and the mixture resembles chunky crumbs.
The second step is to make your filling. You will add all the filling ingredients to a large bowl and mix together with a rubber spatula until well combined.
The third step is to pour your filling into a deep dish pie plate or something similar in size that’s been lightly sprayed with nonstick baking spray.
The fourth step is to add your topping to the top of the filling. You’ll bake the crisp until it’s lightly browned on top and bubbly around the edges, about 40-45 minutes at 350 degrees.
I remove mine from the oven and let it cool for about 5 minutes before scooping it into individual bowls or plates. It’s decadent topped with a scoop of vanilla ice cream or fresh whipped cream or Cool Whip. You decide.
This is my go-to recipe for any kind of fruit crisp, whether I’m using apples and cranberries or summer berries or peaches. It’s so versatile.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Apple Cranberry Crisp
I like to use Granny Smith apples and fresh cranberries for my crisp. The apples hold their shape when they’re baked and the tartness of the apples balance out the sweetness of the topping and filling.
Apple Cranberry Crisp
Print Recipe Pin RecipeIngredients
Topping
- 1/2 cup all-purpose flour
- 1/3 cup old fashioned oats
- 2/3 cup light brown sugar, firmly packed
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 cup unsalted butter, melted
Filling
- 4 cups chopped, peeled Granny Smith apples
- 1 cup fresh cranberries
- 1/2 cup light brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 Tbsp. freshly squeezed orange juice
- 2 tsp. fresh orange zest
Instructions
- Place baking rack in middle of oven. Preheat oven to 350 degrees. Spray a deep dish pie plate or similar size baking dish with nonstick baking spray. Set aside.
Topping
- In a medium bowl, whisk together your flour, oats, brown sugar, cinnamon and salt. Pour in your melted butter and mix with a fork until everything is well combined and the mixture resembles chunky crumbs.
Filling
- Add all the filling ingredients to a large bowl and mix together with a rubber spatula until well combined. Pour your filling into your prepared dish. Add your topping to the top of the filling. You'll bake the crisp until it's lightly browned on top and bubbly around the edges, about 40-45 minutes at 350 degrees.I remove mine from the oven and let it cool for about 5 minutes before scooping it into individual bowls or plates. It's delicious topped with vanilla ice cream or fresh whipped cream or Cool Whip.
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