Here’s a simple homemade dessert ideal for the holidays: apple cranberry crisp. Tart cranberries pair beautifully with sliced apples tossed in orange zest and warm cinnamon. A buttery, golden crumble topping finishes it — perfect with a scoop of vanilla ice cream.
Fresh cranberries make a seasonal appearance in stores every November, and while many reach for them to make sauce, they also bring a lively tartness to desserts. In this apple cranberry crisp the berries brighten the sweet apples and spice, creating a balanced bite. If you enjoy fruity crisps or bars, the tart-sweet contrast here is especially satisfying.
Why this recipe works
This recipe is forgiving: use a mix of baking apples such as Granny Smith, Honeycrisp, or Braeburn. Both fresh and frozen cranberries work—frozen ones can be used directly without thawing. Fresh orange zest and a splash of orange juice lift the fruit flavors and add brightness to the filling. The crisp also freezes well, so it’s a great make-ahead dessert for holiday gatherings.
Ingredient notes
- Apples: Choose firmer baking varieties (Granny Smith, Honeycrisp, Braeburn) so the slices hold up during baking.
- Cranberries: Fresh are ideal, but frozen berries can be used straight from the freezer—no need to thaw.
- Orange juice and zest: Freshly grated zest and fresh juice give the best flavor punch.
- Butter: Use cold butter for the topping so the crumbs bake up tender and slightly crisp.
- Pecans: Optional in the topping for crunch; omit for nut-free needs.
See the recipe card below for exact ingredient amounts and measurements.
How to make apple cranberry crisp
- Preheat the oven to 375°F and lightly grease an 8×8-inch (2-quart) baking dish.
- Make the crisp topping: Whisk flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt together. Add cold butter cut into small pieces and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare the filling: Peel, core, and slice apples about 1/4-inch thick. In a large bowl toss the apple slices with cranberries, orange juice, orange zest, sugar, cinnamon, and nutmeg until evenly coated.
- Assemble: Transfer the fruit filling to the prepared dish, then sprinkle the crisp topping evenly over the fruit. If using pecans, stir them into the topping or sprinkle them on top.
- Bake for 40–45 minutes, until the topping is golden and the filling is bubbling at the edges. Let rest 10 minutes before serving warm with vanilla ice cream.
Make ahead tips
Make ahead: Bake the crisp, let it cool completely, then cover and refrigerate for up to 3 days. Reheat before serving.
Freeze: Cool completely, then double-wrap the dish in foil to prevent freezer burn. Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat: Warm an uncovered crisp in a 350°F oven for 15–20 minutes or until heated through.
Frequently Asked Questions
Yes. Replace up to two apples with pears—Bosc or Anjou works well for baking.
Yes. A gluten-free flour blend and gluten-free oats can be substituted for the topping.
No. Steel-cut oats stay too firm and give the topping an undesirable texture; use old-fashioned rolled oats instead.
Dried cranberries will change the texture and flavor. If needed, substitute about 1/3 cup dried cranberries, but fresh or frozen are preferred.
Related recipes
If you enjoy fruit crisps or want to use fresh cranberries in your baking this season, try these next:
Cranberry Apple Pie
Best Pear Crisp with Oats
Easy Cranberry Orange Muffins
Nantucket Cranberry Pie
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Get the Recipe: Apple Cranberry Crisp
Equipment
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1 2-quart baking dish or 8×8 baking pan
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Kitchen scale (optional)
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Pastry cutter or your hands
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Apple peeler (optional)