Apple Cranberry Crisp

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This Apple Cranberry Crisp is a festive twist on a classic fall dessert, combining tender apples and tart cranberries under a buttery oat topping. It’s baked until golden and bubbly, with warm spices and vanilla bringing cozy holiday flavor. Serve it warm with vanilla ice cream for a simple yet stunning alternative to traditional Thanksgiving pie.

Course Dessert

Cuisine American

Keyword apple, Christmas, cranberries, crisp, pie, Thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 309kcal

Author Laura

Equipment

Ingredients

Filling:

5 cups apples peeled and sliced thin
2 cups cranberries fresh or frozen (don't thaw if frozen)
½ cup sugar
3 Tbsp flour use 1/4 cup flour if using frozen cranberries
1 tsp cinnamon
3 Tbsp apple juice or orange juice
1 tsp vanilla

Topping:

⅔ cups flour
⅔ cups old fashioned oats
⅓ cup brown sugar
⅓ cup sugar
¼ tsp salt
½ tsp cinnamon
½ cup butter
For serving - vanilla ice cream

Instructions

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, combine the filling ingredients - apples, cranberries, juice, sugar, flour, cinnamon, and vanilla. Gently stir together until well incorporated. Pour the mixture into the prepared baking dish along with any accumulated juices. Spread out evenly.
In another bowl, make the topping. Add the flour, oats, brown sugar, sugar, salt, and cinnamon, and mix together. Then mix in the melted butter. Sprinkle the mixture over the fruit. You want it clumpy.
Spray a piece of foil with non-stick cooking spray. Bake the crisp at 350°F for 20 minutes. Uncover and cook for another 25-35 minutes until apples are soft when poked with a thin, sharp knife. Place on a wire rack and allow to cool for at least 15 minutes. I like to let it cook for an hour. Top each serving with a scoop of ice cream.
This can be made ahead of time and stored in the fridge for up to two days. To reheat, place in a 350°F (175°C) oven. Cover loosely with foil to prevent the topping from over-browning. If you want extra crispiness, remove the foil for the last 5–10 minutes. Bake for 15–20 minutes, or until warmed through. Serves 9.

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