Name: Cranberry Apple Crisp
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups fresh cranberries; 2 small baking apples, peeled and diced into 1/2 inch pieces (about 2 cups); 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Pinch of kosher salt; Crisp Topping:; 1/4 cup packed brown sugar; 1/4 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup chopped pecans; 1/2 teaspoon ground cinnamon; Pinch of kosher salt; 2 tablespoons cold unsalted butter, cut into 2 pieces

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Warm, sweet, and just a little tart, this Cranberry Apple Crisp is a cozy dessert that brings together the flavors of fall in every spoonful. Perfect for using up leftover cranberries, this easy recipe combines juicy apples and cranberries with a crunchy pecan oat topping. Serve it warm for a comforting finish to any meal, or enjoy it with a scoop of vanilla ice cream for the ultimate treat.

Cranberry Apple Crisp

Why You’ll Love This Recipe

Great use for leftover cranberries: Ideal after the holidays or whenever you have extras on hand.
Sweet and tart combo: Apples and cranberries balance each other beautifully.
Crunchy pecan topping: The streusel is buttery and crisp, with just the right amount of texture.
No fancy tools needed: Simple ingredients and easy prep make this great for beginner bakers.
Versatile serving options: Delicious warm, at room temperature, or with whipped cream or ice cream.
Comfort food classic: A rustic, homemade dessert everyone will love.
Customizable: Easily adapted with different fruits or nuts.
Make-ahead friendly: Assemble in advance and bake when ready.
Perfectly portioned: Serves 4, great for small gatherings or weeknight dessert.
Naturally festive: Cranberries make it a wonderful addition to holiday menus.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fruit Filling:

2 cups fresh cranberries
2 small baking apples, peeled and diced into ½-inch pieces (about 2 cups; use Gala, Jonagold, or Golden Delicious)
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of kosher salt

Crisp Topping:

¼ cup packed brown sugar
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup chopped pecans
½ teaspoon ground cinnamon
Pinch of kosher salt
2 tablespoons cold unsalted butter, cut into 2 pieces

Directions

Preheat your oven to 350°F (175°C). Prepare a 1-quart casserole dish, 8×8-inch baking pan, or 9-inch pie plate.
In a large mixing bowl, combine cranberries, diced apples, granulated sugar, cornstarch, vanilla, and salt. Mix well and transfer to your prepared baking dish.
In a separate bowl, make the topping by stirring together the brown sugar, flour, oats, pecans, cinnamon, and salt.
Cut in the cold butter using a pastry blender or two forks until the mixture forms coarse crumbs.
Sprinkle the topping evenly over the fruit filling.
Bake for 50–60 minutes, or until the fruit is bubbly and the topping is golden brown.
Let cool for about 15 minutes before serving. Serve warm or at room temperature.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

Nut-free: Omit pecans or replace them with sunflower seeds or more oats.
Different fruits: Swap in pears, blueberries, or raspberries for a twist on the filling.
Add citrus: Mix in a bit of orange zest for a bright, fresh note.
Gluten-free: Use gluten-free flour and certified gluten-free oats.
Spiced up: Add nutmeg, cloves, or ginger for extra warmth in the topping.
Top it off: Serve with a scoop of vanilla ice cream, whipped cream, or Greek yogurt.

Storage/Reheating

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual servings in the microwave for 30–45 seconds or warm the entire dish in a 300°F oven for about 15–20 minutes.

Freezing: This crisp can be frozen before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and bake or reheat as needed.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. No need to thaw—just add a few extra minutes to the baking time if needed.

What apples are best for this recipe?

Gala, Jonagold, and Golden Delicious apples are great choices. They hold their shape and balance the tartness of cranberries.

Can I make this ahead of time?

Yes, assemble the crisp and refrigerate it unbaked for up to 24 hours. Bake just before serving for the best texture.

How do I know when the crisp is done?

The fruit should be bubbling, and the topping should be golden brown and crisp. Check at the 50-minute mark.

Can I double this recipe?

Absolutely. Use a 9×13-inch pan and double all ingredients for a larger batch.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the skins on for more fiber and rustic feel.

Can I use quick oats instead of rolled oats?

Yes, though the texture will be softer. Rolled oats give a better crunch.

What if I don’t have cornstarch?

You can substitute with flour or arrowroot starch to thicken the fruit filling.

Can I add more sugar?

You can adjust the sweetness by adding a couple extra tablespoons of sugar, especially if your cranberries are particularly tart.

Is this crisp served hot or cold?

It can be enjoyed both ways, but it’s especially comforting when served warm right out of the oven.

Conclusion

Cranberry Apple Crisp is the perfect blend of tart, sweet, and crunchy, making it a comforting dessert for fall and winter. Whether you’re using up leftover cranberries or just craving a warm, fruit-forward treat, this crisp delivers big flavor with minimal effort. Simple to make and satisfying to eat, it’s sure to become a seasonal staple in your kitchen.