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5 from 11 votes

Apple Cranberry Crisp Recipe

This easy cranberry apple crisp with crumble topping is made with apples, tart cranberries, brown sugar, and cinnamon and comes together quickly and easily using just one mixing bowl!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 477kcal



  • 3 cups apples (about 3 large) peeled, cored, and cut in to ½” thick pieces
  • 1 cup cranberries fresh or frozen (no need to thaw)
  • 1 Tablespoon flour
  • 2 Tablespoons (25 g) granulated white sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon lemon juice


  • ¾ cup (90 g) all-purpose flour
  • ¾ cups (75 g) old-fashioned oats *see note
  • ½ cup (107 g) packed light brown sugar
  • ¼ cup plus 2 tablespoons (75 g) granulated white sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter melted


  • Prep oven and pan. Preheat the oven to 375°F. Lightly grease an 8x8” baking dish.
  • Make apple cranberry filling. In a large bowl combine the cranberries and apples with the all purpose flour, granulated sugar, cinnamon, and lemon juice in bowl until fruit is evenly coated. Spread into pan. Wipe out bowl.
  • Make the crumble topping. In the same large bowl combine together the flour, old fashioned oats, sugar, ground cinnamon, brown sugar, and salt in a large mixing bowl. Stir in the melted butter until mixture is thoroughly moistened and crumbly. Crumble topping over cranberry apple mixture evenly. 
  • Bake. Bake at 375oF for about 35-40  minutes until top is golden brown and fruit is tender and bubbling Cool slightly before enjoying. Serve warm whipped cream, ice cream, or just as is!


  • Make ahead/storage: You can make this crisp the day before. Simply assemble the crisp, then cover and refrigerate. Then bake as directed the next day.  Leftover crisp can be stored in the fridge, for up to 5 days, but just be aware that the crisp topping can begin to soften with each day.  You can warm the crisp back up in a preheated 350 degrees F oven, for 15 minutes
  • Freezing: Baked and cooled crisp can be frozen for up to 3 months. Then when ready to serve, thaw overnight in the fridge before serving. You can then warm the crisp back up in the oven before serving. You can also freeze the crisp unbaked. Simply assemble the crisp and then freeze for up to 3 months. Thaw overnight in the fridge overnight, and then bake as directed.
  • Cranberries: You can use fresh or frozen. If using frozen cranberries, there's no need to thaw.
  • Apples: I love baking with Granny Smith, Honeycrisp, Fuji, or Golden Delicious, and Cortland apples. I find Red delicious to be bland and mushy, and Macintosh make for too mushy of a filling that doesn’t stand up to baking. You can also combine a couple different apples for best texture and taste. One of my favorite combos is Granny Smith and Cortland for tart sweet, soft and crunchy!
  • Old fashioned oats: I prefer old-fashioned rolled oats because they are bigger and provide a better texture. But quick oats can also be used, but the topping may be a bit more powdery.
  • Gluten Free: Simply swap the flour for your favorite gluten free flour, and be sure to use gluten free oats.
  • Nuts: You can stir in 1 cup of chopped walnuts or pecan into the oat topping.
  • Doubling The Recipe: If you have a bigger crowd to feed, simply double the ingredients and then bake in a 9x13 baking dish. You may need to bake for an additional 5-10 minutes.


Calories: 477kcal | Carbohydrates: 82g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 408mg | Fiber: 8g | Sugar: 31g | Vitamin A: 485IU | Vitamin C: 48mg | Calcium: 63mg | Iron: 2mg