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Fruit Dessert

Easy Apple Cranberry Crisp

8 servings
Vegetarian Diet, American Baking

This easy apple cranberry crisp is the perfect fall dessert! It features sweet apples and tart cranberries baked under a golden, crunchy crumble topping. Served warm with a scoop of vanilla ice cream, it's an irresistible treat.

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Cranberries always remind me of the holidays. While I love pumpkin pie, turkey with all the fixings, and other seasonal favorites, cranberries truly make fall and the holiday season come alive for me. I enjoy using fresh cranberries to make homemade cranberry sauce, chutneys, and desserts like this crisp.
The combination of apples and cranberries is a classic pairing, and the tartness of the cranberries perfectly balances the sweetness of the crumble topping. A warm crisp with cold ice cream melting on top is pure comfort food.
For this recipe, I prefer the bite of Granny Smith apples, but you can use your favorite variety. Macintosh or Fuji apples would also work well. If you're not an apple fan, try using pears instead.
I encourage you to make this recipe exactly as written the first time to get a feel for it. Then, feel free to experiment! This is one of those forgiving baking recipes that allows for some flexibility. You can easily swap out the apples for pears or add nuts to the crumble topping. For a gluten-free version, simply use a 1-to-1 gluten-free flour blend.

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ChefLynn ChefLynn Rising Start
October 30, 2024
  • 90 min.
  • 90 min.
  • 1/5
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Ingredients:

Filling:

Crumble Topping:

Optional Topping:

Directions:

1. Preparation:

  • Preheat the oven to 350°F.

2. For the Filling

  • Peel, core, and dice the apples – cut into about ½ inch dice.
  • Place apples and all other ingredients in a large mixing bowl and toss to combine.
  • Pour into a 9 X 13 baking dish or divide evenly into individual ramekins and set aside.

3. For the Crumble Topping

  • Place all the ingredients into the bowl of a stand mixer fitted with the paddle attachment.
  • Mix starting on low and moving gradually up to medium until well combined and the butter is about the size of peas.  If you don’t have a stand mixer, you can use a hand mixer or your hands to crumble everything together. Just work quickly so as not to melt the butter too much.
  • Sprinkle the topping over the cranberry-apple mixture evenly.
  • Bake at 350°F for 45 minutes to 1 hour.
  • Remove and allow to cool for 10 minutes before serving.

Notes

  • Optionally, add ½  cup of chopped walnut or pecans to the crumble for extra crunch.
  • If fresh cranberries are in season, you can use 1 ½ cups of fresh instead of the dried and canned – I usually prefer this; however, if I am making it early in the season, I will use the combination of dried and canned rinsed of the jelly.
About the Author:
ChefLynnRising Start
# 7
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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