Cranberry Apple Crisp Recipe
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Cranberry Apple Crisp is a rustic, tart dessert, perfect for fall and winter months. With fresh cranberries, apples, nutty oatmeal and pecans, this crisp is delicious on its own, but even better topped with ice cream or fresh whipped cream.
There’s something so satisfying about using fresh cranberries as the weather gets cold. Plenty of other fruits and desserts may scream summer, but nothing can compete with cranberries come winter. Cranberries are not only vibrant addition to a dish, but they’re tart, punchy and refreshing, especially combined with fresh Granny Smith apples in this Cranberry Apple Crisp recipe. And as far as holiday baking goes, what could be better than a crisp? They’re always a rustic crowd-pleaser and easy to pull together, especially this one with a bright, festive pop of cranberry red.
Ingredients For Cranberry Apple Crisp
- salted butter
- Granny Smith apples
- fresh cranberries
- brown sugar
- all-purpose flour
- ground ginger
- ground cinnamon
- oats (I prefer rolled, old fashioned)
- chopped pecans
- brown sugar
How to Make Cranberry Apple Crisp
- Begin by preheating the oven to 375-degrees F.
- Next, butter a 10-inch cast iron skillet, or a 9×13 baking dish. (I recommend this Lodge cast iron skillet.)
- In a large mixing bowl, combine the sliced apples, cranberries, brown sugar, flour, ginger and cinnamon.
- Spread the cranberry apple mixture evenly in the buttered baking dish.
- In a bowl, mix together the oats, pecans, flour, brown sugar, ginger, cinnamon and melted butter. Mix until thoroughly combined and crumbly.
- Crumble the topping evenly over the cranberry apple mixture.
- Cover with a lid or aluminum foil and bake for 20 minutes. After 20 minutes, remove the cover and bake for another 20-25 minutes, until the apples are tender and the topping is golden brown.
- Serve warm, and enjoy!
How to Serve Cranberry Apple Crisp
This simple, rustic Cranberry Apple Crisp dessert is great for easy winter entertaining. It’s absolutely fabulous served with a dollop of ice cream or homemade whipped cream. The creamy sweetness compliments the tartness of the fruit perfectly. Maybe even try cinnamon ice cream, for an extra seasonal flair.
If you’d like to make the recipe ahead of time, prepare per the instructions, allow to cool, cover, and refrigerate. When you’re ready to serve, reheat by baking uncovered at 350F for 15-20 minutes, or until warmed through.
I hope you enjoy this recipe for Cranberry Apple Crisp, please let me know how you share and enjoy it!
Other Warm Fruit Dessert Recipes You’ll Enjoy
Balsamic Roasted Fruit Cobbler Recipe
Cranberry Apple Crisp Recipe
Ingredients
- 1 tablespoon softened butter for buttering dish
- Cranberry Apple Filling:
- 3 cups fresh cranberries, rinsed
- 5 Granny Smith apples, peeled, cored and thinly sliced
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Oatmeal Pecan Topping:
- 1 cups oats (I prefer rolled, old fashioned)
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup salted butter, melted
Instructions
- Preheat oven to 375d-degrees F. Butter a 9x13-inch baking dish or 10 inch cast iron skillet.
- In a large bowl mix together cranberries, sliced apples, brown sugar, flour, ginger and cinnamon until cranberries and apples are coated well. Spread evenly in prepared buttered baking dish or skillet.
- Mix oatmeal pecan topping ingredients together in a bowl until thoroughly combined and crumbly. Crumble evenly over cranberry apple mixture.
- Cover with lid or foil and bake at 375-degrees F for 20 minutes. Uncover and bake for another 20-25 minutes, until apples are tender and topping is golden brown.*
- Serve warm.
Notes
* If you’d like to make the recipe ahead of time, prepare per the recipe instructions, allow to cool, cover, and refrigerate. When ready to serve, reheat by baking uncovered at 350-degrees F for 15-20 minutes, or until warmed through.
Originally published November 14, 2025.
