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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble and a thick, bubbling cranberry-apple filling. Toss apples and cranberries with cornstarch for a set filling, then bake until the topping is caramelized and crisp.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For 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
For 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 fill
  1. Preheat the oven to 375F and 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 dish.
Make crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold butter until chunky clumps form.
  2. Scatter the crumble over the filling and bake for 40-45 minutes at 375F, until the topping is golden and the cranberry-apple filling is bubbling at the edges and thick.
Rest and serve
  1. Rest the crisp for 10 minutes before serving so the filling thickens.

Notes

For the thickest filling, make sure the cornstarch is fully mixed through the fruit before it goes into the baking dish, and don’t rush the bake time—look for bubbling at the edges. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325F oven until warmed through. Freeze the baked crisp for up to 2 months. For a lighter option, use reduced-fat butter in the crumble (texture stays clumpy, though slightly softer).