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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and thick, bubbling cranberry-apple filling. Baked at 375°F for 40–45 minutes, then rested 10 minutes for easy scooping and caramelized edges.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple filling
  • 5 large apples Peeled and sliced.
  • 2 cup cranberries Fresh or frozen.
  • 0.67 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 3 tbsp cornstarch
Oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish.
  2. Toss apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch, then spread the mixture in the prepared dish.
Make crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold cubed butter until chunky clumps form.
  2. Scatter the crumble evenly over the filling, then bake 40–45 minutes at 375°F until golden and the cranberry-apple filling is bubbling and thick.
Finish
  1. Rest the crisp 10 minutes before serving to let the filling set.

Notes

For the thickest filling, make sure the cornstarch is fully combined with the fruit before baking, and don’t skip the 10-minute rest. Store covered in the refrigerator up to 4 days; freeze baked crisp up to 2 months. For a lighter swap, use half the butter in the topping and add 1–2 tbsp extra oats for a still-crispy crumble.