This Cranberry Apple Crisp offers a delicious blend of sweet and tart flavors with juicy apples and tangy cranberries under a cinnamon-infused oat topping. Every bite provides a cozy mix of textures and tastes, creating a delightful holiday treat that captures the spirit of the season.
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Why You'll Love this Delicious Apple Cranberry Crisp
Did you grow up drinking Ocean spray Cran-Apple juice? We used to have it during the holiday season with breakfast and it was a special treat. Put it in a wine glass and you’re really living large;)
This Apple Cranberry Crisp keeps that nostalgic flavor combination in mind, but in dessert form. Think of all the goodness you get with an amazing apple crisp, but make it even more flavorful with fresh tart cranberries in the mix. In the oven, the berries get all bubbly and their juices seep out. The result is an amazing, festive holiday dessert with warm fruit and warm spices. Versatile recipe for Thanksgiving AND Christmas and even Valentine’s Day!
I am a sucker for straight up apple pie (my Mom’s Apple Pie is DELISH), but ever since I tried a two-fruit fruit crisp with this Strawberry Apple Crisp recipe, one fruit just doesn’t feel like enough. Or if you want a handheld treat, try these Starbucks White Chocolate Cranberry Bars.
Apple-Cranberry Crisp Inspiration
I absolutely love my Healthy Peach Crisp during the summertime and with a fresh bag of cranberries leftover from Thanksgiving, I decided to put a spin on the recipe. This Sweet Apples and Cranberry Crisp is incredibly tasty, perfect parts tart and sweet.
For anyone who thinks making a pie is too complicated, make this recipe instead. It’s fool-proof. It’s a holiday dish that everyone can make (and enjoy)!
- Apples - You want a crisper apple for this recipe. Something like HoneyCrisp (my personal favorite) or pink lady, or granny smith apples if you prefer something more tart.
- Cranberries - Fresh cranberries are in season in late fall and you can find them in the produce section of most grocery stores around the holidays. If needed, you can definitely use frozen cranberries. Don’t thaw them at all, though. This will release extra moisture and mess with the texture of your crisp.
- Tapioca Flour (or sub cornstarch) - To thicken up the fruit filling.
- White Sugar - Extra sweetness to contrast the tart fruit.
- Orange Extract - I suggest this over orange juice or lemon juice (classic addition to an old fashioned apple crisp), as it gives more flavor with less liquid.
- Orange Zest - Brightens up the flavors and cuts some of the tartness of the cranberries.
- Rolled Oats - I advise against quick oats, they will become too mushy.
- Coconut oil - You can substitute melted butter here, too.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- To make gluten-free, simply use gluten-free old fashioned oats and gluten-free all purpose flour. I’ve not tested it, but almond flour should work fine, too!
- Instead of orange, try using lemon zest or lemon extract. I love the pairing of cranberry and orange (Especially in my Thanksgiving Sangria), but lemon as a more classic crisp flavor, would be delicious here too!
- Add nuts like chopped up pecans, walnuts, or almonds to the crumble topping. It will pair nicely with the fruit base.
How to Make This Recipe
1. Preheat the oven to 350F. Start by coring the apples and slicing them in small slices. Place sliced apples in a large bowl.
2. Add the cranberries, corn starch, orange extract, and orange zest to the mixing bowl. Toss together until the cornstarch and sugar are absorbed.
3. Pour the cranberry and apple mixture into the pie/casserole baking dish. No need to wash the bowl, we will use the same mixing bowl to make the crumble.
4. Add all of the crumble ingredients together and cut/fold. The mixture should absorb all of the melted coconut oil. If it is too crumbly, add more coconut oil. If it’s too wet, add more flour in increments of 1 tablespoon.
5. Place the oat mixture on top of the fruit mixture. Cover with tinfoil and bake for 25 minutes. Remove the tinfoil halfway through baking and bake for another 20-25 minutes (or until cranberries have split and the oat streusel is golden brown.
6. Serve warm with vanilla ice cream or cool whip. Enjoy!
Layer half of the apples and cranberries into the pie dish, sprinkle the crumble pieces, and then add the remaining fruit and additional crumble pieces. You’ll get the goodness in every bite. OR layer all of the apples on the bottom of the dish, then the cranberries, then crumble. You’re guaranteed goodness in every bite!
Keep the apple cranberry crisp covered with plastic wrap or in an airtight container in the refrigerator. It will keep for 2-4 days. If you want to reheat, you can put the entire pan back in the oven at 300°F for ~8-10 minutes, or reheat individual servings in the microwave.
A Crumble typically doesn’t contain oats, whereas a crisp does have oats (like in this Apple Cranberry Crisp recipe). A crumble has softer topping similar to a biscuit texture, and it is basically made up of just butter, sugar, and flour.
Absolutely! This is a great dessert to prepare a day in advance. Complete all steps up to baking, then add tin foil or plastic wrap over top and store in the fridge overnight. When you’re ready to enjoy just pop it in the oven and you’ll have fresh Apple Cranberry Crisp in no time.
Serve this cozy dessert with a scoop of vanilla ice cream, caramel sauce, or cool whip for topping! This crisp can be served at room temperature or warm, whichever you prefer. I love this dessert alongside this Apple Pie Martini as the ultimate night cap.
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Apple Cranberry Crisp
- 9" pie dish or casserole equivalent
- Cutting Board
- Measuring cups and spoons
- Mixing Bowl
- rubber spatuala
- 3-4 honey crisp apples
- 2 ½ cups cranberries, fresh
- 2 tbsp tapioca flour, or cornstarch
- 1 tsp orange extract
- 1 tbsp orange zest
- ½ cup +2 tbsp brown sugar
- 1 cup old fashioned oats
- 1 cup all purpose flour
- ¾ cup melted coconut oil
- 1 tsp ground cinnamon
- pinch of salt
- Preheat the oven to 350°F. Start by coring the apples and slicing them in small slices. Place sliced apples in a large bowl.
- Add the cranberries, corn starch, orange extract, and orange zest to the mixing bowl. Toss together until the cornstarch and sugar are absorbed.
- Pour the cranberry and apple mixture into the pie/casserole baking dish. No need to wash the bowl, we will use the same mixing bowl to make the crumble.
- Add all of the crumble ingredients together and cut/fold. The mixture should absorb all of the melted coconut oil. If it is too crumbly, add more coconut oil. If it’s too wet, add more flour in increments of 1 tablespoon.
- Place the oat mixture on top of the fruit mixture. Cover with tinfoil and bake for 25 minutes. Remove the tinfoil halfway through baking and bake for another 20-25 minutes (or until cranberries have split and the oat streusel is golden brown.
- Serve warm with vanilla ice cream or cool whip. Enjoy!
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