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Apple and Cranberry Crisp

A metal oval baking dish filled with apple cranberry crisp.
Apple and cranberry crisp is a warm, comforting, and cozy autumn dessert. Perfect for dinner guests and leftovers make a terrific breakfast the next morning.
Karen Ansel and Charity Ferreira

Prep 20 mins
Cook 1 hr 5 mins
Total 1 hr 25 mins
Dessert
American
8 servings
397 kcal

Ingredients 

For the topping

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

For the filling

  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3 pounds apples such as Gala, Granny Smith, Braeburn, or Harcourt, peeled, cored, and sliced
  • 1 cup fresh or frozen cranberries

Directions 

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. 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.