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Easy Cranberry Apple Crisp Recipe

Easy Cranberry Apple Crisp

Tart apples and fresh cranberries bake beneath a buttery oat, brown sugar, and pecan topping until bubbling and golden. This cozy fruit crisp serves 8 and is especially delicious warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 4 medium, about 1½ pounds Tart apples, peeled, cored, and thinly sliced
  • 2 cups Fresh cranberries
  • ½ cup Granulated sugar
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon Lemon juice
  • 1 teaspoon, optional Vanilla extract
Crisp Topping
  • 1 cup Old-fashioned rolled oats
  • ¾ cup All-purpose flour
  • ¾ cup Packed light brown sugar
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter, cold and cubed
  • ½ cup, optional Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Lightly butter an 8-inch or 9-inch square baking dish.
  2. Combine the sliced apples, cranberries, granulated sugar, 2 tablespoons flour, cinnamon, lemon juice, and optional vanilla in a large bowl. Toss until the fruit is evenly coated, then transfer it to the prepared dish.
  3. In a separate bowl, stir together the oats, ¾ cup flour, brown sugar, cinnamon, salt, and optional chopped nuts. Add the cold cubed butter and cut it in with a pastry blender or your fingertips until coarse, crumbly clumps form.
  4. Scatter the topping evenly over the fruit, reaching all the way to the edges. Bake for 40–45 minutes, until the topping is golden brown and the fruit juices bubble around the edges.
  5. Let the crisp cool for at least 10 minutes before serving. Spoon it into bowls while warm and add vanilla ice cream or whipped cream if desired.

Notes

Use firm tart apples such as Granny Smith, Braeburn, or Honeycrisp. Frozen cranberries can be added without thawing. The flour in the filling helps thicken the fruit juices, while cold butter gives the topping a crumbly texture. For a less tart dessert, increase the filling sugar to ⅔ cup.