An easy-to-make cranberry apple crisp with a brown sugar and oatmeal topping. Perfect for fall!
And now it really is fall! This morning Feynman and I headed out for a walk and the air was crisp, cool and so fall-like I wanted to go buy school supplies. I know I’ve been writing about it going on three weeks now, but today – today! – the season feels real. The weather has finally caught up with my autumn-loving heart.
The timing is perfect because today it’s all about a cranberry apple crisp. We’re knocking on the door of apple season right now and in the fall line-up of must-make recipes, apples top the list of ingredients. The scent of baked apples is hard to resist this time of year.
This crisp recipe has a tart apple-cranberry filling and a buttery oatmeal topping. It’s the dessert of choice for people who hate making pies. You get all the feel-good aroma and flavor of an apple pie, but there’s no fussy pie crust involved and the whole thing comes together with hardly any effort. Plus, you can make it ahead and pop it in the oven while dinner is served.
Cranberry Apple Filling
- Granny Smith apples
- Frozen cranberries
- Lemon juice
The filling is so, so easy. Just combine the chopped apples, cranberries, lemon, honey and cinnamon and pour it into a baking dish.
- Old Fashioned Oats
- All-Purpose Flour
- Brown sugar
- Cold, unsalted butter
Combine all of the ingredients in a bowl. Cut the butter into the mixture until it’s evenly distributed. Spread the topping in an even layer over the filling.
Bake the crisp for 40 to 45 minutes at 350°F or until the top is golden and the filling is bubbling hot.
What apples are best for apple crisp?
I like to use Granny Smith apples for this apple crisp because they are tart and hold their shape well. If you prefer sweeter apples you can try using Honeycrisp or do a combination of both. Golden Delicious apples will also work well in this apple crisp.
Can I use fresh cranberries?
Yes, you can substitute fresh cranberries in place of frozen ones for this cranberry apple crisp recipe. I like to use frozen cranberries because I also use them to make cranberry smoothies.
Enjoy this cranberry apple crisp as is or top each serving with a scoop of vanilla ice cream or dollop of whipped cream.
Happy fall baking 🍏
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An easy-to-make cranberry apple crisp with a brown sugar and oatmeal topping.
For the Filling
- Juice from 1/2 a lemon
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 2 granny smith apples, cubed
- 1 cup frozen cranberries
For the Topping
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup cold unsalted butter, cut into small cubes
- Preheat oven to 350°F.
- Make the filling: Combine the lemon juice, honey, and cinnamon in a medium-sized bowl. Add the fruit and toss it all together.
- Make the topping: In a separate bowl, mix the oats, flour, and sugar together. Add the butter and cut it into the dry ingredients.
- Pour the fruit into a 1 1/2 quart baking dish. Spread the oatmeal topping over the top in an even layer. Place the baking dish on a baking sheet lined with foil (this will protect your oven in case the juices bubble over). Bake the crisp for 40-45 minutes or until the top is golden and the filling is bubbling hot.
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 469
- Sugar: 28g
- Fat: 18.2g
- Carbohydrates: 71.7g
- Fiber: 7.8g
- Protein: 8.8g
Keywords: cranberry crisp, apple crisp, easy crisp recipe