Cranberry Apple Crisp

Torrey Moseley


This is a fabulous autumn's also great for breakfast. I usually make this at holidays and several times from September-Februrary...just because. And YES, it has butter in it (go figure). And you can use other fruits too. Substitute with equal amount of different berries or leave them out altogether and just have an apple crisp.


★★★★★ 3 votes

20 Min
25 Min


  • 5-7 medium
    apples (i like tart apples like granny smith)
  • 1 pkg
    fresh cranberries (or frozen)-- about 2 cups
  • 1 to 2 Tbsp
    cinnamon, ground
  • 3 Tbsp
  • 2/3 to 1 c
    sugar (can use splenda instead)
  • 1/2 tsp
  • 4 Tbsp
    butter, cold

  • 1 stick
    butter, cold
  • 3/4 c
    dark brown sugar (or light brown sugar with 1 tbs molasses added)
  • 1 1/2 c
    uncooked oats
  • 1/2 c
  • 2 tsp
    cinnamon, ground
  • 3/4 to 1 c
    chopped pecans
  • 1/4 tsp

How to Make Cranberry Apple Crisp


  1. Preheat oven to 375.
  2. Core apples. Cut into chunks. I leave the skins on, but you can peel them if you like. Rinse and drain cranberries.
  3. In large bowl, combine apples, cranberries, cinnamon, flour, sugar and salt. Toss until fruit is coated.
  4. Place in 9x13 GREASED glass baking dish.
  5. Cut cold butter into little pieces and dot all over surface.
  6. For Topping: In separate bowl, cut cold butter into flour and brown sugar until looks like coarse crumbs.
  7. Add oats, pecans and cinnamon, salt and mix until blended.
  8. Spread topping mixture over fruit.
  9. Bake at 375 degrees for 20-30 min until apples are soft but not mushy.
  10. Best served warm. Great drizzled with a bit of cream or with a scoop of ice cream.

Printable Recipe Card

About Cranberry Apple Crisp

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian

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