Apple Cranberry Crisp

A metal oval baking dish filled with apple cranberry crisp.

You can make an extra batch of this easy crisp topping and freeze it for up to several months. That way, you’re ready at a moment’s notice to bake up a great fruit dessert. In the summertime, swap in plums and blueberries or peaches and blackberries for the apples and cranberries. Originally published November 2, 2012.Karen Ansel and Charity Ferreira

LC Plentiful Pan Options Note

How poetic that a recipe whose ingredients make it a natural for a day that celebrates abundance would, itself, afford ample baking options. And by that we mean this recipe not only bestows upon you a crumb topping that, as the author mentions above, works really quite lovely with all manner of fruit fillings, but it turns out ridiculously irresistible whether you bake it in a 9-inch round pie plate, a 9-inch square baking pan, maybe an 11-by-7-inch oblong pan, even a whopping 10-inch cast-iron skillet. (We know, we sound awfully happy about this. But come turkey day, pans tend to be in rather short supply. You can thank us later.)

Apple and Cranberry Crisp

  • Quick Glance
  • (3)
  • 20 M
  • 1 H, 25 M
  • Serves 8
5/5 - 3 reviews
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  • For the topping
  • For the filling


Make the topping

Preheat the oven to 375°F (190°C).

In a large bowl, combine the oats, flour, brown sugar, cinnamon, and salt and mix well. Scatter in the butter and, using your fingertips, a pastry blender, or a stand mixer fitted with the paddle attachment on low speed, incorporate the butter into the dry ingredients until uniformly coarse crumbs form and the mixture begins to come together in a somewhat cohesive wad of dough. Stir in the walnuts. (You can stash the crumb topping in a resealable plastic bag and freeze it for up to several months, a course of action we highly, highly recommend in case of impromptu crisp cravings.)

Make the filling

In a large bowl, whisk together the granulated sugar and cornstarch. Add the apples and cranberries and toss to coat. Dump the fruit into a 9-inch square or round baking dish (or see LC Note above for other alternate options). Sprinkle the oat mixture evenly over the fruit.

Bake the crisp until the topping is golden brown and the apples are tender when pierced with a knife, 50 to 60 minutes. Transfer to a wire rack and let the crisp cool for at least 15 minutes before serving. Scoop it out while it’s warm or spoon it up at room temperature.

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Recipe Testers' Reviews

It’s not often that I make a recipe and don’t feel the need to make any changes. This apple and cranberry crisp is perfection. The topping tastes like the perfect oatmeal cookie and the cranberries temper the sweetness of the apples. Speaking of apples, I thickly sliced a few Granny Smiths because they keep their shape so nicely. When they’re around, I’ll throw in a few honeycrisp apples, but that’s the only thing I’d change.

I’m not a big fan of crisps but I loved this one. Maybe it’s just the right combination of sweet and tart. I used Braeburn apples and frozen cranberries and weighed out all my ingredients. The topping was easy to mix with my hands and everything came together in very little time. After 50 minutes of baking my knife slid into the apples with no resistance. As I scooped up the crisp to serve, you saw a very pretty red swirl from the cranberries mixed in with the clear juice from the apple. This would be even better with a scoop of vanilla ice cream. I can’t wait to try this with other fruit combinations.


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  1. This is now my go-to fall crisp with a couple of minor changes: I prefer pecans and use them in the topping + I use 2 pears instead of all apples. I make this vegan by using a plant-based butter sub and the whole thing is delicious. It’s a pretty perfect base recipe.

  2. Thank you for the recipes you provide but also for the “Jump to the recipe” button. I really really really appreciate that button. More sites need to offer the option.

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