Save This Cranberry Apple Crisp fills your kitchen with cozy scents of cinnamon and bubbling fruit. It is my answer when apples are piled high and a family gathering calls for a homey dessert. The bright burst of cranberries balances sweetness and lets the warm spice shine under the golden oat topping. Whether served at Thanksgiving or on a quiet weekend, it is the dessert my friends ask me to make again and again.
I threw this together for a last minute holiday dinner and everyone wanted seconds. It is the perfect blend of comforting and bright, and my kids now associate that spicy aroma with winter holidays.
Ingredients
- Apples: choose firm tart varieties like Granny Smith or Honeycrisp for the best texture and balanced flavor
- Fresh cranberries: these bring color and a tart pop use fresh if possible but frozen works almost as well
- Old fashioned rolled oats: these create a topping with structure and crunch
- All purpose flour: thickens the filling keeps the topping light and crisp
- Brown sugar: adds moisture depth and melt in your mouth hints of caramel
- Cinnamon and nutmeg: warm spices essential for that classic autumnal aroma and taste
- Unsalted butter: cold cubes gives the crisp its signature flakiness and golden top
- Lemon juice: adds brightness to the fruit filling and keeps apples from browning
- Vanilla extract: rounds out flavors in both filling and topping
- Salt: a pinch sharpens both sweet and tart notes
Instructions
- Prepare the Fruit:
- Peel and core six medium apples then slice into thin wedges about one quarter inch thick. Toss with fresh cranberries in a large bowl. Sprinkle with brown sugar lemon juice cinnamon a touch of nutmeg and vanilla extract. Mix thoroughly until fruit is evenly coated and juices just begin to glisten.
- Assemble the Topping:
- In a separate bowl combine old fashioned oats all purpose flour more brown sugar a generous pinch of salt and small cubes of cold unsalted butter. Use a pastry cutter or your fingertips to work the butter in until you have a mixture of pea sized clumps and loose sandy crumbs. The oats should remain mostly whole for the best crunch.
- Fill and Top the Baking Dish:
- Spoon the apple cranberry mixture into a greased baking dish spreading evenly. Scatter the oat topping over the fruit covering completely but do not pack it down. The topping should be nubby with some airy gaps to allow steam to escape and the crisp to brown.
- Bake Until Bubbly and Golden:
- Place the dish in a preheated oven at 350 degrees Fahrenheit. Bake on the center rack for about forty five to fifty minutes. The crisp is ready when the fruit bubbles through at the edges and the topping is a deep golden brown. Let cool for at least fifteen minutes before serving so the juices thicken slightly.
Save One of my favorite things about this dish is the way the cranberries keep their shape and add that surprise tartness in every bite. I remember the first time my mom served this at Thanksgiving and now it is the first thing gone from the dessert table. My kids love sneaking the brown sugar oat topping before it even makes it to the oven.
Storage Tips
Keep leftovers in a covered dish in the fridge and enjoy within four days for best texture. To reheat just scoop servings into a bowl and warm gently in the microwave or cover the entire dish and bake at 325 degrees Fahrenheit for fifteen minutes. The topping crisps up beautifully again especially with a quick run under the broiler.
Ingredient Substitutions
Pears can replace half the apples for a delicate twist. If you have no cranberries stir in frozen raspberries or even blueberries for a new take. I have even swapped in gluten free flour for the topping and it still comes out just right.
Serving Suggestions
Serve with a scoop of vanilla ice cream or softly whipped cream. For brunch try it alongside Greek yogurt and a drizzle of maple syrup. Warm leftovers taste amazing spooned over pancakes or waffles on a chilly morning.
Cultural and Seasonal Context
Fruit crisps are a classic American dessert born of thrift and abundance. Cranberries and apples are both indigenous to North America which makes this dish a true celebration of autumn harvests. Every time I bake it I feel connected to generations of home cooks who prized comfort and resourcefulness.
Save I learned not to skimp on the cranberries after my family fought over the last bits. Every time this comes out of the oven it disappears faster than any pie.
Recipe FAQ
- → Can I use frozen cranberries?
Yes, frozen cranberries work well and can be added directly without thawing.
- → Which apples are best for crisp?
Firm, tart varieties like Granny Smith or Honeycrisp hold shape and balance sweetness nicely.
- → How do I keep the topping crunchy?
Use cold butter and avoid over-mixing. Bake until the oat topping becomes golden and crisp.
- → What can I serve with crisp?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce complement the warm fruit flavors.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently before serving.