Cranberry Apple Crisp Recipe
Sweet Honeycrisp apples and tart fresh cranberries baked under a crunchy brown sugar oat topping. An easy, colorful dessert for Thanksgiving, Christmas, or any cozy fall night!
Servings: 6
Calories: 484kcal
Ingredients
For the filling
- 4 medium baking apples peeled, cored, and thinly sliced
- 1½ cups fresh cranberries
- ⅔ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Topping
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup butter melted
- ¼ cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the apples and cranberries with the sugar, flour, cinnamon, and salt until evenly coated.
- Spread the fruit in an even layer in a 2.5-quart baking dish. Set the dish on a rimmed baking sheet.
- In a separate bowl, stir together the oats, flour, brown sugar, pecans, and melted butter until clumpy.
- Scatter the topping evenly over the fruit.
- Bake for 40 to 45 minutes, until the apples are tender, the juices are bubbling, and the topping is golden brown. If the top browns too quickly, cover it loosely with foil.
- Let cool for 10 minutes before serving.
Notes
- Apples: Any firm baking apple works, such as Granny Smith, Golden Delicious, or Braeburn.
- Frozen cranberries: Use them without thawing and add 1 extra tablespoon of flour to the filling.
- Nuts: Swap the pecans for walnuts, or leave them out.
- Storage: Refrigerate in an airtight container for up to 4 days. Rewarm at 300°F for about 10 minutes.
- Make ahead: Toss the apples with about 1 tablespoon of lemon juice to prevent browning, then refrigerate the filling, covered in the baking dish, for up to 24 hours, and the topping, covered, for up to 2 days. Let the filling sit out for 30 minutes, add the topping, and bake as directed, adding a few minutes if needed.
Nutrition
Calories: 484kcal | Carbohydrates: 74g | Protein: 3g | Fat: 18g | Fiber: 7g | Sugar: 53g