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how to make cranberry apple crisp
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Cranberry Apple Crisp Recipe

This Cranberry Apple Crisp combines tart cranberries and juicy apples with buttery oat crumble seasoned with holiday spices. It’s the perfect holiday dessert, whether you are serving a crowd or just a few close friends and family.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 250kcal
Author: The Carefree Kitchen

Ingredients

Cranberry Apple Mixture

  • 6 cups diced apples cut into 1/2" pieces
  • 2 tablespoons all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 cup cranberries fresh or frozen

Oat Topping

  • 8 tablespoons butter cold and cubed
  • 1/2 cup all-purpose flour
  • 2/3 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup old-fashioned rolled oats
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F.

Preparing the Apple Cranberry Mixture

  • Prepare the apples by peeling, coring and dicing the apples into 1/2" chunks. Place in a bowl and set aside.
  • In a small bowl, combine the flour, sugar, and cinnamon. Sprinkle the cinnamon mixture over the apples and toss until the apples are well coated. Add the cranberries, then place the mixture into a 8-9" square baking dish.

Oat Topping

  • In a large bowl, combine the cold cubed butter, flour, brown sugar, cinnamon, nutmeg, salt, and oats. Mix, using your hands or a spatula, until well combined and it has formed approximately 1/2" crumbles. Sprinkle the oat topping over the apple and cranberry mixture.

Bake

  • Bake in your preheated oven for 35-45 minutes, or until the top is golden.
  • Remove from the oven and cool slightly. Serve with a scoop of vanilla ice cream or whipped cream on top. Enjoy!

Notes

Storing leftovers: cover any leftover apple crisp with aluminum foil and store at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, store the oat topping and the apple mixture separately in airtight containers for up to 2 months in the freezer. To thaw, transfer to the fridge overnight and then bake as directed.
Reheating: to reheat, either microwave a small portion or reheat in a 350 degree oven for about 15 minutes,

Nutrition

Calories: 250kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 194mg | Potassium: 142mg | Fiber: 3g | Sugar: 27g | Vitamin A: 327IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg