Cranberry Apple Crisp
This cranberry apple crisp is the ultimate holiday dessert, bursting with sweet apples, tart cranberries, and a buttery pecan oat topping that’s impossible to resist! Easy to make and perfect for cozy gatherings, it’s guaranteed to be a crowd-pleaser every time.
Servings: 6 Servings
Calories: 392kcal
Ingredients
For the topping:
- ½ cup light brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup chopped pecan nuts
- ½ teaspoon cinnamon
- 1 pinch of salt
- ¼ cup cold butter diced
For the filling:
- 3 medium apples cored and diced
- 2 medium pears cored and diced OR more apples
- 1 cup fresh cranberries large ones halved
- ⅓ cup granulated sugar or more to taste
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Prep: Heat oven to 350°F. Lightly grease a deep 7x11 inch baking dish.
- Make topping: In a medium bowl, stir together ½ cup light brown sugar, ½ cup rolled oats, ½ cup all-purpose flour, ¼ cup chopped pecan nuts, ½ teaspoon cinnamon and 1 pinch of salt. Cut in ¼ cup cold butter (diced) until crumbs form (use clean hands, a pastry cutter doesn't work as well due to the nuts). Set aside in the fridge.
- Make filling: Combine 3 medium apples (peeled, cored and diced), 2 medium pears (peeled, cored and diced), 1 cup fresh cranberries, ⅓ cup granulated sugar, 2 tablespoons all-purpose flour and 1 teaspoon ground cinnamon in a large mixing bowl, stirring well to evenly distribute sugar and flour.
- Assemble: Place filling in the prepared baking dish. Evenly cover fruit filling with chilled topping.
- Bake: Bake crisp for 35-40 minutes in preheated oven, or until topping is golden and filling is bubbly. Loosely cover with foil if topping browns too much. Rest on a wire rack on counter for 10-15 minutes before serving.
Video
Notes
Ingredient notes
- Apples and pears: Use firm, slightly tart varieties for the best texture. Substitute all apples if preferred - increase sugar for filling by 1-2 tablespoons if using all apples.
- Cranberries: Fresh are best, but frozen work too (halve large ones).
- Oats: Use old-fashioned for a good crumble.
- Pecans: Walnuts or almonds work; omit for nut-free.
- Sugar in filling: Adjust sweetness based on fruit tartness.
- Cinnamon: Add nutmeg, cardamom, or ginger for extra spice.
Recipe tips
- Chill the topping: Keeps it crisp and crumbly.
- Taste the filling: Adjust sugar to balance the tartness of the cranberries.
- Evenly layer the topping: Press lightly for even baking.
- Watch bake time: Cover with foil if browning too quickly.
- Rest before serving: Helps the juices settle for easier serving.
Storage tips
- Make ahead: Prepare topping and filling separately; assemble and bake fresh.
- Leftovers: Refrigerate covered for up to 3 days; reheat in the oven or microwave.
- Freezer option: Freeze assembled but unbaked; bake from frozen at 350°F, adding 10-15 minutes to bake time.