Apple Cranberry Crisp

Apple Cranberry Crisp is a fall favorite with tart and sweet sliced apples and cranberries all topped off in cinnamon with a brown sugar crumble topping.

Apple Crisp is a classic Dessert Recipe that is always a favorite in our house. The baked apples and warm crumbly topping come together for the perfect Autumn treat. This Cranberry version adds an extra holiday twist and is perfect to serve after Thanksgiving or Christmas Dinner.

Apple Cranberry Crisp in baking dish with spoon

APPLE CRANBERRY CRISP

There are always plenty of apple dishes around the holidays, from Mulled Apple Cider to Apple Pie. Something about tart apples and warm spices just screams festive. This delicious dessert is the perfect comfort food to indulge in throughout the holiday season.

Apple Cranberry Crisp apples and cranberries in baking dish

This apple cranberry mixture is the perfect combination of sweet and sour. The apple juice and tart cranberries bake down so the fruit base has a wonderfully gooey, sweet consistency. Then they’re topped off in warm spices and sweet sugar for the ultimate warm and delicious dessert.

For the perfect dessert, top the crisp off with Vanilla Ice Cream. You could also make a Whipped Cream addition, or even use whipped coconut cream. The cold toppings will melt into the warm dessert and make the perfect creamy combination.

Apple Cranberry Crisp in baking dish before baking

If you love this easy crisp recipe, there are plenty of others. For more crisp recipes be sure to try Peach Crisp, and Blueberry Crisp next. The great thing about these simple desserts is that you can experiment using different fruits for the fruit fillings and then top them off with the same brown sugar cinnamon crumble.

MORE FRUIT DESSERT RECIPES

TIPS FOR MAKING APPLE CRANBERRY CRISP

  • Prep: Start by preheating your oven to 375 degrees. To get the baking sheet ready, prep it with cooking spray or grease. Then slice the apples into some small pieces.
  • Fruit Mixture: Add the sliced apples, 2 cups cranberries, brown sugar, lemon, and cinnamon to a mixing bowl. Toss the ingredients well until the chopped apples and cranberries are coated in sugar and cinnamon. Transfer mixture from the bowl to the baking sheet. Use a wooden spoon to even out the fruit portion into an even layer. Then place fruit mixture to the side while you start the crumb topping.
  • Crumb toppings: Add the brown sugar, flour, cold butter, and salt to the food processor. Pulse until it is in coarse crumbs. If you don’t have a food processor you can just use a pastry cutter to make the crumb quantity. Sprinkle the crumb topping over the apple mixture.
  • Cook Time: Bake for 30-35 minutes until the crumb topping is golden brown and the apple slices are fork-tender. Remove from the oven and cool 10 minutes before serving up warm in small bowls.

Apple Cranberry Crisp in baking dish

VARIATIONS ON APPLE CRANBERRY CRISP

  • Fruit: The original recipe calls for fresh cranberries, but you can use fresh or frozen cranberries. If you use frozen cranberries be sure to let them thaw. If you want more sweet apples instead of the slightly sour Granny Smith try Harcourt, Honeycrisp, Gala Apples, or Golden Delicious. To add some citrus flavor toss in some fresh orange juice or orange zest. 2 tablespoons of orange juice will go nicely in the fruit mixture. You can also top it off with dried cranberries before serving.
  • Sweeteners: Instead of brown sugar, you can try using pure maple syrup. It will be an equal parts exchange from brown sugar to maple syrup. For some extra sweetness, you can also sprinkle coarse granulated sugar over the top, or use coconut sugar in place of regular granulated sugar.
  • Add-ins: For some extra flavoring add in vanilla extract, almond extract, or extra teaspoon cinnamon. You can also mix in some chopped pecans or chia seeds for a bit of crunch.
  • Oatmeal Crisp Topping: To make the topping ingredients into a more filling mixture, stir in some rolled oats for a delicious and sweet topping with plenty of crunch. You could also mix in some flaxseed meal.
  • Flour: To make your dish gluten-free use arrowroot powder, almond meal, or coconut flour in place of the all-purpose flour.

MORE DELICIOUS COMFORTING DESSERTS

HOW TO STORE APPLE CRANBERRY CRISP

  • Serve: You can keep this Apple Cranberry Fruit Crisp at room temperature for up to 2 days. Once it’s cooled, cover it tightly in plastic wrap and store it in a dry cool place.
  • Store: Kept in an airtight container in the fridge, you can keep the crisp for up to a week.
  • Freeze: To keep the wonderful recipe even longer put it in the freezer for up to 2 months.

Apple Cranberry Crisp in baking dish with spoon

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Apple Cranberry Crisp

Apple Cranberry Crisp is a fall favorite with tart and sweet sliced apples and cranberries all topped off in cinnamon with a brown sugar crumble topping.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 granny smith apples , peeled, cored, and sliced
  • 2 cups fresh cranberries , (or frozen ones thawed)
  • 1/4 cup brown sugar , packed
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon

Crisp Topping

  • 1/2 cup brown sugar , packed
  • 1/2 cup flour
  • 1/3 cup unsalted butter , frozen and cubed
  • 1 pinch salt

Instructions

  • Preheat oven to 375 degrees and spray an 8x8 baking dish with baking spray.
  • Add apples, cranberries, brown sugar, lemon, and cinnamon to a large bowl and toss well.
  • Pour the mixture into the baking dish.
  • In a small food processor add the brown sugar, flour, butter, and salt, and pulse until crumbly.
  • Sprinkle mixture over the apples and cranberries.
  • Bake for 30-35 minutes or until golden brown.

Nutrition

Calories: 234kcal | Carbohydrates: 42g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 13mg | Potassium: 154mg | Fiber: 4g | Sugar: 31g | Vitamin A: 301IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg
Keyword: Apple Cranberry Crisp

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. We used maple syrup to make the recipe, and it was completely delish! The perfect fall recipe or whenever you’re craving apples and cinnamon!