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Cranberry Apple Crisp

Cranberry apple crisp with a chunky oat crumble and a bubbling, thick cranberry-apple filling. Baked at 375F until the topping turns golden with 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: 350
Ingredients Equipment Method Notes

Ingredients
  

cranberry apple filling
  • 5 large apples
  • 2 cup fresh or frozen cranberries
  • 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 cold unsalted butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Toss the apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch, then spread the mixture in the dish.
  3. In a bowl, combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt.
  4. Cut in the cold cubed butter until chunky clumps form.
  5. Scatter the crumble evenly over the filling.
  6. Bake for 40-45 minutes at 375F until the topping is golden and the cranberry apple filling is bubbling and thick.
  7. Rest for 10 minutes before serving so the filling sets up.

Notes

For the best chunky topping, keep the butter cold and work it in until you see clumps, not a sandy mix. Store covered in the refrigerator for up to 4 days; reheat individual portions at 350F until warm. Freeze the baked crisp for up to 2 months, thaw overnight in the fridge, then rewarm at 350F. For a lighter option, replace half the all-purpose flour in the crumble with oat flour while keeping the oat-butter clumps intact.