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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and a bubbling cranberry-apple filling. Baked at 375°F until thick and set around the edges for a warm, spoonable dessert.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cranberry apple filling
  • 5 large apples
  • 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

Method
 

Prep and fill
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Your oven should fully reach temperature before baking.
  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 sure the cornstarch is evenly distributed so the filling thickens.
Make crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Crumble the mixture so it’s even before adding butter.
  2. Cut the cold cubed butter into the dry mixture until chunky clumps form. Stop when you still see distinct oat-butter clusters, not a smooth paste.
  3. Scatter the crumble evenly over the filling. Cover the top fully so the edges caramelize as it bakes.
  4. Bake 40-45 minutes at 375°F until the topping is golden and the cranberry apple filling is bubbling and thick. Look for bubbling around the edges and a set center when you gently nudge the dish.
Rest and serve
  1. Rest the crisp 10 minutes before serving. The filling will continue to thicken as it cools slightly.

Notes

For thick, spoonable filling, ensure cornstarch is tossed with the fruit until no dry powder remains. Refrigerate leftovers covered for up to 4 days; reheat individual portions in the oven or microwave. Freezing is not recommended for best texture. For a lower-sugar option, use a 1:1 baking sugar substitute for the granulated sugar and keep the brown sugar for caramelized notes.