Go Back
+ servings
Overhead closeup view of a bowl of cranberry apple crisp with vanilla ice cream.

Cranberry Apple Crisp

Loaded with juicy cranberries and tart apples, this delicious crisp is an easy holiday dessert!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8


For the cranberry apple mixture:

  • 1 cup granulated white sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 ½ cups cranberries fresh or frozen
  • 3 cups cored, peeled and chopped Granny Smith apples

For the topping:

  • 1 ½ cups old fashioned oats
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup chopped pecans
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter melted


  • Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
  • Prepare the fruit mixture by whisking together granulated white sugar, flour, cinnamon and nutmeg in a large bowl. Add cranberries and apples and gently stir to coat well. Transfer to prepared baking dish.
  • Prepare the topping by stirring together oats, flour, brown sugar, pecans, cinnamon and nutmeg until combined. Add melted butter and stir again until incorporated.
  • Evenly sprinkle topping mixture over fruit mixture. Bake approximately 50 minutes, or until edges are bubbling and fruit is tender.


  • Fresh or frozen cranberries can be used.  No need to thaw if using frozen.
  • Golden Delicious or Honeycrisp apples can be substituted for Granny Smith (or use a mixture).
  • Quick cooking oats can be substituted for old fashioned oats.
  • Once cooled, store covered in the refrigerator for up to 3 days.
  • To reheat, remove from fridge and allow to come to room temperature.  Bake at 350 degrees F (uncovered) for 15 to 20 minutes, or until heated through.