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A plate with a serving of apple cranberry crisp, a scoop of vanilla ice cram, and a fork on the side.
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4.77 / 13 votes

Apple Cranberry Crisp

Apple cranberry crisp is a warm, comforting, and cozy autumn dessert. Perfect for dinner guests and leftovers make a terrific breakfast the next morning.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 397

Ingredients

For the topping

  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 stick (4 oz) unsalted butter, cold, cut into small pieces
  • 1/2 cup pecans or walnuts, chopped (optional)

For the filling

  • 1/3 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons cornstarch
  • 2 pounds baking apples, such as Honeycrisp or Granny Smith, peeled, cored, and sliced
  • 1 cup fresh or frozen cranberries
US - Metric

Instructions

Make the topping

  • Crank up the oven to 375°F (190°C).
  • Mix the oats, flour, brown sugar, cinnamon, ginger, and salt together in a large bowl.
  • Add the butter and use a pastry blender or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Stir in the nuts, if using.

Make the filling

  • Dump the sugar into a large bowl. Add the lemon zest and use your fingertips to rub the lemon zest into the sugar until fragrant. Whisk in the cornstarch.
  • Add the apples and cranberries to the sugar and stir to coat well. Scrap the fruit into a 2 1/2-quart baking dish. Scatter the topping evenly over the fruit, making sure that all of the apples and cranberries are covered.
  • Bake until the apples are tender when poked and the topping is golden brown, 50 to 60 minutes. Let the crisp cool on a wire rack for at least 15 minutes before serving.
  • Serve warm or at room temperature.

Notes

  1. Make individual crisps--To make individual apple cranberry crisps, divvy the filling and topping between six 8-ounce ramekins and reduce the baking time to about 40 minutes.
  2. Storage and reheating--Store the crisp, covered, at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature before reheating. Reheat in a 300°F oven until warmed through.

Nutrition

Serving: 1portion | Calories: 397kcal | Carbohydrates: 64g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 81mg | Fiber: 6g | Sugar: 40g