cranberry apple crisp recipe
No Better Excuse for Turning on the Oven
Okay, so every fall—basically as soon as sweaters make their grand reappearance—I find myself making this cranberry apple crisp recipe (like, maybe too often?). It started out as a happy accident. I was trying to clear out my fridge before a holiday trip and tossed some leftover cranberries into my usual apple crisp. Now, my brother insists I bring this to every family get-together, although, let’s be honest, he’s usually hovering right by the oven before I even pull it out. And once, I even dropped the whole thing upside-down while carrying it to the table. Definitely recommend leaving the fancy plate out of it; goes straight from baking dish to bowl now. Ever notice how kitchens just get more crowded when dessert is involved? Happens every single time.
Why You’ll Love This (Or, Why My Family Does Anyway)
I make this whenever the apples on our counter start going a bit wrinkly (please tell me I’m not the only one with apple guilt?). My family goes a bit nuts for the tangy-sweet thing cranberries bring—plus, the topping is crunchy enough that even my pickiest niece polishes it off. It’s also forgiving, which is a lifesaver for someone like me who forgets timers sometimes. I’ve burned it, under-baked it, and once even made it with pears because I ran out of apples. It was, uh, fine—apples still win! And if you really want to pal up with your freezer, stashing cranberries means there’s always a reason for crisp. Just saying.
What You’ll Need (Plus Substitutes and Grandma’s Opinion)
- 5-ish medium apples (Granny Smith are my default, but Pink Ladies, Fuji, or whatever’s rolling around in the produce drawer seem to work. My grandma only ever used McIntosh, but she also thought microwaves were the devil, so…)
- 1 to 1.5 cups fresh or frozen cranberries (I’ve used dried in a pinch, just soak them in warm water for a bit. It’s not quite the same, but works!)
- 2/3 cup sugar (sometimes I swap in brown sugar for a bit of extra molasses flavor. No one ever seems to complain…)
- 1 tsp cinnamon; a shake of nutmeg if you’re feeling fancy
- Juice of half a lemon (or, honestly, just whatever’s left in that squeezy bottle if that’s what you’ve got – no judgement)
- 3/4 cup flour (all-purpose is fine, but I’ve done half whole wheat before. It’s a little denser, but still tasty)
- 1/2 cup rolled oats (instant oats in dire times – I’ve done it, it’s okay!)
- 1/2 cup cold butter, cut into cubes (once, disastrously, I tried margarine. Just…don’t)
- 1/4 tsp salt (I usually just eyeball a good pinch, to be honest)
- Walnuts or pecans, rough chopped (totally optional; my sister claims “nuts ruin everything,” which is…a strong opinion)
Let’s Make It! (And Please Don’t Panic)
- First, preheat your oven to 375°F (190°C). Honestly, I usually forget this until halfway through prepping, so don’t stress.
- Peel, core, and slice the apples. Thinner slices cook down softer—chunky ones give more bite. Whatever floats your boat. Dump them in a big bowl with cranberries.
- Add sugar, cinnamon, nutmeg, and lemon juice. Give it a good toss so everything’s all cozy. If you sneak a tart cranberry here, you’re in good company.
- Pour the fruit into a buttered baking dish (about 8 x 8 inch, but I’ve totally jammed it into a pie plate and nothing exploded).
- For the topping, stir together flour, oats, and salt. Then comes the fun/messy bit: Work in the cold butter with your fingers until you get some fat clumps and sandy bits. If you want to use a pastry blender, go for it, but honestly, I just use clean hands—washes right off.
- Sprinkle the topping all over the fruit. Try not to eat half before you bake it (I fail at this a lot).
- Bake about 40-45 minutes, until the fruit is bubbling and the top is golden. The crispy edges are the best part!
- Let it cool just a smidge so you don’t burn your mouth. Or, do, and join the club. You won’t be alone.
Notes from My Many Tries (and Fails, Ha)
- If you end up with more apples, just toss them in. More fruit, more fun. But seriously, maybe another sprinkle of sugar if you really load it up.
- I tried coconut oil once. The topping was…suspiciously chewy. Stick with butter if you can.
- Sometimes I make double crisp topping and freeze the extra. Works a treat for last-minute desserts (or snacking, whatever, I’m not the food police).
- If you’ve only got green apples and they’re super tart, add a bit more sugar. Learned that form experience, trust me.
Variations That Actually Work (and One That Didn’t)
- Swap in blueberries for cranberries if you like things a little sweeter.
- Add orange zest to the fruit for a citrusy kick. Took me ages to get around to trying this—regret waiting!
- Pears instead of apples. It’s fine, just mushier. Kids ate it, but didn’t ask for seconds…
- I once threw in some ginger because I got cocky after reading Smitten Kitchen. Honestly, not my favorite—maybe for fancier folks?
Don’t Sweat the Equipment
If you don’t have a pastry blender, no stress. Two forks (or even your hands, which I already said, but, really, it works) do the job fine. No fancy baking dish? A casserole or even a big oven-safe skillet will get you there. If you’re looking for tips on kitchen gear, Bon Appétit has a good rundown, but honestly, just use what you’ve got.
Where to Put It (aka Storage, Though Ours Vanishes Fast)
Technically, you can keep extras covered in the fridge for 3 days. Honestly, it never, ever lasts that long here—sometimes I hide a bit at the back if I want it for breakfast (oats make it count as breakfast, right?). If you do manage leftovers, a quick blast in the oven at 350°F wakes up the topping again—a microwave works too, but you lose a bit of crunch. Not the end of the world, but you’ll see what I mean.
How I Like to Serve It (and What My Family Thinks)
Vanilla ice cream on top is practically law in our house: melty rivers meeting warm fruit, you get the idea. My cousin swears by whipped cream; my aunt likes it with nothing at all (probably because she’s always dieting, but she still has seconds). Sometimes I’ll do a sprinkle of extra cinnamon on mine. Rarely, I’ve tossed in a little caramel sauce if I have some lying around but honestly…it’s gilding the lily.
What I’ve Learned the Hard Way (Pro Tips)
- Don’t skip cooling time. I once tried serving straight from the oven and, well, let’s just say there were complaints (and possibly mild scalding).
- Actually, I find it works better if I don’t pack the topping down too much; it bakes up crisper and you get more nooks for melted ice cream.
- I used to always overmix the topping. Now I stop as soon as the butter is scraggly, and it’s crispier.
- If you halve the recipe but keep a big dish, watch the bake time—things dry out easier than you might think.
Real Questions I’ve Been Asked (And My Not-Always-Perfect Answers)
- Can I make this ahead?
- Yep! I often prep the fruit and topping separately, then just assemble and bake when I’m ready. The topping gets a little more rustic looking, but no big deal. You can even bake it, cool it, and reheat—some claim it tastes better the next day; sometimes I agree, depending on apples I use.
- Can I use gluten-free flour?
- Sure thing! I’ve swapped in a decent GF blend and it was barely noticeable. Rice flour’s kind of a last resort; mix with a little almond meal if you try it.
- Frozen fruit okay?
- Oh, absolutely! Just don’t thaw first—unless you want a pool of juice—just toss right in. Might need an extra 5 min of bake time, but it’s very forgiving.
- Will kids eat the cranberries?
- Yours might. One of my kids would, but my little nephew always tries to pick them out, then eats them anyway when he’s not looking.
- My topping is soggy, help?
- Yeesh, been there! Probably too much liquid—maybe your apples are extra watery (mine were once, thanks to summer ones). Next time add a scoop more oats or just bake a little longer.
Whew, I think that’s about it on my absolute favorite cranberry apple crisp recipe. If you give it a go, let me know how yours turns out! Or, if you have any creative swaps, I’m always up for a new excuse to bake another one…
Ingredients
- 3 cups peeled, sliced apples (about 3 medium apples)
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/3 cup unsalted butter, melted
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
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2In a large bowl, toss sliced apples and cranberries with granulated sugar, flour, and cinnamon. Spread evenly in the prepared baking dish.
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3In a separate bowl, combine oats, brown sugar, and melted butter. Mix until crumbly.
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4Sprinkle oat mixture evenly over the fruit.
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5Bake for 40 minutes, or until the topping is golden brown and the fruit is bubbly.
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6Let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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