Cranberry Apple Crisp

Cranberry Apple Crisp . . . two fall fruits pair beautifully in this old fashioned dessert. It is absolutely incredible served warm with a scoop of vanilla ice cream!

If you love fruit crisps like this one, don’t miss my Double Crumble Crumb Apple Crisp and my Caramel Apple Crisp recipes. They are both fantastic as well. 

I love apple pie, but it can be a hassle messing with a pie crust. We love apple crisp just as much, (maybe even more) and it takes less prep and less cleanup. Just toss some apples in a pan and top with an oatmeal crumble. So easy!

This cranberry apple crisp recipe has been a favorite for several years. I like it because it is a nice change of pace from regular apple crisp, but it isn’t any extra work. You use a can of whole berry cranberry sauce, so it couldn’t be easier! Even my kids that don’t like cranberries still love this tasty dessert.

Not only does the cranberry sauce add great tart flavor, it gives the apple crisp a pretty rosy color. It is fun to serve it up and see everyone’s reactions. Everyone loves it!

I served it at a teacher’s dinner one year and had to print off 8 copies of the recipe to bring the next day. So if you’re taking it to a potluck or gathering, you might want to have some recipes handy. 

HOW TO MAKE THE BEST CRANBERRY APPLE CRISP

(see detailed recipe at the bottom of the post)

Ingredients needed:

• can of whole berry cranberry sauce
• granulated sugar (regular white sugar)
• flour
• apples (I use Granny Smith)
• pecans (or walnuts if you prefer)
• oats (I like to use old fashioned, but quick oats will also work.)
• brown sugar
• cinnamon
• melted butter

Combine cranberry sauce, sugar, and flour in a large bowl. Add sliced apples and toss to coat. Pour into a casserole dish or 9×13″ baking dish. Mix together topping ingredients spread over the apple mixture. Bake at 375° for 35 – 40 minutes.

If you like apples and cranberries, you should definitely try this cranberry apple crisp recipe. Sometimes I live on the wild side and double the topping. Then it is really sinful. Don’t forget the vanilla ice cream!

WHAT KIND OF APPLES SHOULD I USE FOR APPLE CRISP?

-I usually use Granny Smith apples because I like the balance of tart and sweet. Jonathan, Braeburn, and Honeycrisp apples also work really well and hold their shape while baking. 

HOW TO STORE APPLE CRISP

-I will store mine at room temperature for a day or two, but any longer than that and I like to keep it in the refrigerator. In the refrigerator it will keep for 3-4 days covered with plastic wrap or a lid.

Here are a few more fall recipes you’ve gotta try!

Pumpkin Cinnamon Roll Cake
Magic Pumpkin Cobbler
Amazing Dutch Apple Pie
Best Ever Caramel Apples

Cranberry Apple Crisp Recipe

Yield: 8-10 servings

Cranberry Apple Crisp

Print

Mouthwatering apple crisp with cranberries and a buttery oat topping.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1 (14 oz) can whole berry cranberry sauce
• 1/2- 3/4 cup sugar (depending on how sweet you like it)
• 2 Tbsp flour
• 6-7 apples, peeled and sliced (I like Granny Smith apples)
• 1/3 cup chopped pecans
• 1 cup oats
• 1/3 cup brown sugar
• 1/3 cup flour
• 1 tsp cinnamon
• 1/4 cup melted butter

Instructions

1. Preheat oven to 375 degrees.
2. Combine cranberry sauce, sugar, and the 2 tablespoons of flour in a large bowl. Add apples and toss to coat. Pour fruit mixture into a casserole dish or 9x13" pan.
3. In a small bowl, mix nuts, oats, brown sugar, 1/3 cup flour, cinnamon, and melted butter till crumbly; spread over the fruit mixture.
4. Bake at 375° for 35-40 minutes or until topping is golden brown and fruit is tender.
5. Serve warm with vanilla ice cream.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 370 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 12mg Sodium: 54mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 7g Sugar: 55g Sugar Alcohols: 0g Protein: 4g