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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and a thick, bubbling cranberry-apple filling. The fruit is coated with a cornstarch-thickened sugar-spice mixture, then baked until caramelized at the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For cranberry apple filling
  • 5 apples
  • 2 cup cranberries
  • 0.6666667 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 3 tbsp cornstarch
For oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and filling
  1. Preheat oven to 375F, then grease a 9x13 baking dish. Set aside so the fruit mixture can be spread right away.
  2. Toss apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch until evenly coated. Spread the mixture in the prepared dish in an even layer.
Oat crumble and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form. Keep the clumps visible so the topping browns with texture.
  2. Scatter the crumble over the filling in an even layer. Bake for 40-45 minutes at 375F until golden and the cranberry-apple filling is bubbling and thick around the edges.
Rest and serve
  1. Rest the crisp for 10 minutes before serving. The filling will thicken slightly as it cools.

Notes

For the best thick filling, make sure the cornstarch is fully mixed through the fruit before baking and watch for bubbling at the edges, not just set-looking apples. Store covered in the refrigerator for up to 4 days and reheat individual portions at 350F for 10-15 minutes. Freeze baked crisp (uncovered to cool, then tightly wrapped) for up to 2 months. For a lighter option, replace half the butter in the topping with cold coconut oil and use half as much sugar if your cranberries are very tart.