Cranberry Apple Crisp takes the best of sweet apple crisp and adds a tart cranberry twist! The fruit is topped with a delicious brown sugar oatmeal topping for a deliciously comforting dessert.
Every fall I look forward to apples, pumpkins, and cranberries. One of my favorite muffin recipes even uses all three together!
This cranberry apple crisp recipe takes old-fashioned apple crisp and adds a tart twist. The cranberries and orange zest brighten up the filling and add a lovely contrasting zip.
I love the cranberry apple crisp as-is, but my husband swears that it’s best served with a scoop of vanilla ice cream. Either way, this crisp is a super comforting dessert.
How to make cranberry apple crisp
Step 1: Preheat oven to 350 F. Lightly grease an 8×11-inch baking dish (or 7×11).
Step 2: In a large bowl, toss apples, cranberries, sugar, flour, and orange zest together.
Step 3: Pour the cranberry apple mixture into the prepared baking dish. Set aside.
Step 4: In a medium bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. You can press crumbles together and drop over apples or just sprinkle.
Step 5: Bake for 45-55 minutes, or until fruit is bubbly and topping is lightly browned.
Recipe FAQs
No, you don’t have to use the orange zest. I find that it adds a brightness to the fruit filling, but feel free to leave it out if you prefer.
You can! You can substitute an equal amount of frozen cranberries for the fresh cranberries.
You can. You can use a different type of baking apple if you prefer. If you use a sweeter baking apple, you may find that you want to reduce the amount of sugar in the filling.
Recipe Tips!
- Topping: If you like a clumpier topping, feel free to press the topping into crumbles before sprinkling over the top of the fruit.
- Baking: If you find that your topping is browning too quickly, tent with aluminum foil.
Storage
Store any leftover cranberry apple crisp, loosely covered, at room temperature for 1-2 days. If you would like to store the crisp for longer, store in the refrigerator.
More fruit crisp recipes!
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Cranberry Apple Crisp
Ingredients
Filling
- 3 cups peeled and sliced tart baking apples like Granny Smith
- 2 cups fresh cranberries¹
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh orange zest optional
Topping
- 2 cups old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup butter melted²
Instructions
- Preheat oven to 350 F. Lightly grease an 8×11-inch baking dish (or 7×11).
- In a large bowl, toss apples, cranberries, sugar, flour, and orange zest together.
- Pour into a prepared baking dish. Set aside.
- In a medium bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. You can press crumbles together and drop over apples or just sprinkle.
- Bake for 45-55 minutes, or until fruit is bubbly and topping is lightly browned.
Notes
- You can substitute an equal amount of frozen cranberries.
- The butter should be just melted but not hot.
- Want to try this in the slow cooker? Check out my slow cooker cranberry apple crisp recipe.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Barb says
Excellent recipe!! Easy to make. My husband and my friends couldn’t get enough.
Kate says
Yay! I’m so glad that it was a hit!
LaKisha says
This is one of my go to desserts! I am curious if I can prepare it, freeze it, and then cook it on Thanksgiving day, 5 days from today.
Kate says
I’m so glad! I have frozen the filling and then have made the topping up just before baking. Happy Thanksgiving!
Pamela Emmett says
I do not have the baking dish sizes suggested for 8. How can I modify this for my 9 x 11 baking dishes? I am thinking of making this for a crowd.
Kate says
Hi! You can make it a 9×11. The crisp will be a little thinner, and it will bake it a little faster. So, you’ll need to check it a bit faster.
Deborah says
I made this tonight.. it was wonderful. Just changed it out by adding some cinnamon to bothe filling and the topping.. thanks for the recipe.. the orange zest was great…
Kate says
Thank you! So glad you liked it!
Debra says
I make this recipe a lot during the holidays. It’s great for brunch, lunch or dessert. I also add pecans to mine.
Kate says
Thank you! The nuts sound like a great addition.
Shelby says
I popped a raw cranberry in my mouth as I was peeling my apples and got nervous, haha! But the outcome was delicious!!! The orange zest added such a bright flavor! I made this vegan with the new Country Crock plant blends, and can’t wait to debut it tomorrow for my family. Thanks for such a simple but awesome recipe!
Kate says
I bet! Raw cranberries are so tart. =) I’m so glad that you liked it! Hope that it was a hit! Thanks for commenting!
Artis says
Awesome recipe, family asks for it quite often…
Kate says
Thank you! I love to hear that! Thanks for commenting.
Kaylee says
Any advice for making this ahead of time and the proper way to reheat it?
Kate says
Hi! I would recommend reheating it in the oven to keep the topping crisp. I would also cook it about 10 minutes less to keep the topping from overbrowning when you reheat it. Hope that helps!
Nicole says
This recipe is great, but it’s missing cinnamon. Totally needs a bit in either the filling or the topping.
Kate says
Thanks! Glad to hear that you enjoyed it. =)
:D LEMom says
Delicious!!! We all went back for seconds.
Kate says
Thank you! I’m so happy to hear that! =)
Sarah Anvekar says
Hi. Can I use sunflower oil instead of vegetable oil
Kate says
Yes, sunflower oil should work fine.
Libby says
Love this sweet, tart combination! Apple crisp is a fall staple in our house and this is a great change to our usual recipe.
Kate says
Thank you! It’s a staple at my house, too. =) Thanks for commenting!