Save This spiced cranberry apple crisp brings together the perfect balance of sweet apples and tart cranberries under a buttery, cinnamon-scented oat topping. The warming spices make it an ideal dessert for fall evenings, holiday gatherings, or anytime you crave something comforting and homey.
I first created this recipe when looking for ways to use up extra cranberries after Thanksgiving. What started as kitchen improvisation has become our family's most requested fall dessert, appearing at everything from Sunday dinners to Christmas Eve celebrations.
Ingredients
- For the Fruit Filling: Fresh apples choose firm varieties like Honeycrisp, Granny Smith, or Braeburn that hold their shape when baked
- Fresh or frozen cranberries: adds a perfect tartness that balances the sweetness
- Granulated sugar: sweetens and helps create a jammy texture with the fruit
- All purpose flour: helps thicken the fruit juices as they release during baking
- Ground cinnamon: provides warmth and that classic apple pie flavor
- Ground ginger: adds a subtle spicy note that complements both fruits
- Ground nutmeg: contributes an aromatic quality that enhances the other spices
- Orange zest and juice: brightens the filling and adds complexity
- For the Crisp Topping: All purpose flour creates structure in the topping
- Rolled oats: provides a hearty texture and nutty flavor when toasted
- Light brown sugar: adds caramel notes and helps create those irresistible crispy edges
- Ground cinnamon: echoes the warming spices in the filling
- Salt: enhances all the flavors and balances the sweetness
- Cold unsalted butter: creates those perfect crumbly pockets in the topping
- Chopped nuts: optional but adds wonderful texture and flavor
Instructions
- Prepare the baking dish:
- Preheat your oven to 350°F and lightly grease a 9 inch baking dish. Using a glass or ceramic dish allows you to see the bubbling fruit at the edges which helps determine when the crisp is perfectly done. Make sure to grease all corners to prevent sticking.
- Mix the fruit filling:
- In a large bowl combine your peeled and sliced apples with fresh cranberries. The contrast of textures and flavors is what makes this dessert special. Add the granulated sugar coating all the fruit evenly this helps draw out juices. Sprinkle in the flour and spices making sure everything is thoroughly combined. The orange zest and juice brighten the filling while helping to macerate the fruit slightly. Transfer this colorful mixture to your prepared baking dish spreading it out evenly.
- Create the perfect topping:
- In a separate bowl whisk together the dry ingredients for the topping flour oats brown sugar cinnamon and salt. Add the cold butter cubes working them into the dry ingredients using your fingers or a pastry cutter. The key is to work quickly so the butter stays cold creating a texture resembling coarse crumbs with some pea sized pieces remaining. This variation in butter size creates those perfect crispy bits. Gently fold in the nuts if using.
- Assemble and bake:
- Sprinkle the topping generously over the fruit mixture ensuring complete coverage. Resist the urge to press it down allowing for air circulation that creates the perfect crisp texture. Place the dish on a baking sheet to catch any potential overflow. Bake in the preheated oven for 40 minutes watching for a golden brown topping and bubbling fruit edges.
- Rest and serve:
- Allow the crisp to rest for at least 15 minutes after baking. This cooling period allows the filling to set slightly and the flavors to meld together. Serve while still warm with a scoop of vanilla ice cream or dollop of whipped cream if desired.
Save The first time I served this crisp at a holiday gathering my brother in law who claims to hate fruit desserts had three servings. The secret is in the balance of sweet and tart plus the textural contrast between the tender fruit and crunchy topping. Now I always make two when he visits one for dessert and another for his breakfast the next morning.
Make Ahead and Storage Tips
This crisp is wonderfully versatile when it comes to preparation and storage. You can assemble the entire dish up to 24 hours before baking just cover tightly with plastic wrap and refrigerate. When ready to bake simply remove from the refrigerator while the oven preheats. The baked crisp keeps well at room temperature covered loosely with a kitchen towel for up to 2 days making it perfect for holiday preparations. For longer storage refrigerate for up to 5 days and reheat individual portions in the microwave for about 30 seconds or until warmed through.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Pears make an excellent substitute for apples offering a more delicate texture and honey like sweetness. No cranberries Try raspberries blackberries or even chopped rhubarb for that tart counterpoint. The topping can be made gluten free by using certified gluten free oats and a one to one gluten free flour blend. For a dairy free version substitute solid coconut oil or a plant based butter alternative. The nuts are completely optional but add wonderful texture try walnuts pecans or even pistachios for interesting variations.
Serving Suggestions
While delicious on its own this crisp reaches new heights with thoughtful accompaniments. A scoop of vanilla ice cream creates the perfect hot and cold contrast as it melts into the warm fruit. For a lighter option try Greek yogurt drizzled with honey. During the holidays add a splash of bourbon to freshly whipped cream for sophisticated flavor. This dessert transitions beautifully from casual weeknight treat to holiday table centerpiece. I love serving it in individual ramekins for dinner parties garnished with a sprig of mint and a light dusting of powdered sugar.
Seasonal Adaptations
Fall and winter Enhance the warming spices with a pinch of cardamom or cloves
Spring Substitute strawberries or rhubarb for cranberries and add lemon zest instead of orange
Summer Use peaches nectarines or plums with a handful of blueberries and a touch of vanilla
Save I love how this recipe evolves through the seasons, keeping the comforting essence while highlighting the best fruits available. My personal favorite adaptation comes in late summer when I mix in blackberries from our garden with the last of the season's peaches. The vibrant purple juices create a stunning visual that always impresses guests.
Recipe FAQ
- → Can frozen cranberries be used?
Yes, both fresh and frozen cranberries work well. No need to thaw frozen cranberries before adding them to the fruit mixture.
- → How do I make it gluten-free?
Substitute certified gluten-free flour and oats for the standard versions to create a gluten-free variation without altering flavor or texture.
- → What apples are best for this dessert?
Tart, firm apples such as Granny Smith retain structure during baking and balance the cranberries' sharpness.
- → Can the nuts be left out?
Absolutely. Simply omit the chopped nuts for a nut-free option, or replace them with seeds if desired.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to 3 days. Reheat briefly in the oven or microwave before serving for best texture.
- → Can I substitute fruits?
Yes, pears can replace apples for a unique twist. Adjust spices to complement different fruits as needed.