Apple Cranberry Crisp combines two classic cool-weather fruits in a simple baked dessert with a buttery oat topping. Fruit crisps became especially popular in American home cooking during the 20th century because they offered the comforting flavors of pie without requiring pastry dough. This handwritten version adds whole cranberry sauce to thinly sliced apples, creating a filling that balances the apples' mellow sweetness with the bright, tart flavor of cranberries. Cornstarch thickens the bubbling fruit juices while a topping of rolled oats, brown sugar, flour, cinnamon, and melted butter bakes into a rustic golden crumble. Easy to prepare and designed for a 9-serving baking dish, it is especially inviting served warm with softly whipped cream.
Ingredients
Topping
- 1 ½ cups rolled oats
- ½ cup brown sugar (packed )
- ⅓ cup all-purpose flour
- ½ tsp ground cinnamon
- ⅓ cup butter (melted)
- 1 tbsp water
Filling
- 16 oz whole cranberry sauce (1 can)
- 2 tbsp cornstarch
- 5 cups apples (peeled, thinly sliced apples – about 5 medium apples)
For Serving
- whipped cream (optional)
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 375°F.
Step 2: Make the Crisp Topping
- Combine the rolled oats, brown sugar, flour, and cinnamon.
- Stir in the melted butter and water.
- Mix until crumbly, then set aside.
Step 3: Prepare the Cranberry Filling
- Combine the whole cranberry sauce and cornstarch in a large saucepan.
- Mix well.
Step 4: Cook the Cranberry Mixture
- Heat the cranberry mixture over medium-high heat for about 2 minutes, or until the sauce bubbles, stirring occasionally.
Step 5: Add the Apples
- Add the peeled, thinly sliced apples to the cranberry mixture.
- Toss until the apples are evenly coated.
Step 6: Assemble the Crisp
- Spread the apple-cranberry mixture evenly into an 8-inch glass baking dish.
- Crumble the oat topping evenly over the fruit.
Step 7: Bake
- Bake for 25 to 35 minutes, or until the apples are tender and the topping is lightly browned and crisp.
Step 8: Serve
- Serve warm.
- Top with whipped cream, if desired.
Tips
- Use firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady so the slices retain some texture.
- For a sweeter crisp, combine tart Granny Smith apples with a naturally sweeter apple variety.
- Slice the apples fairly thin and uniformly so they become tender within the card’s 25–35 minute baking time.
- Add a pinch of nutmeg or allspice to the topping for a warmer autumn spice flavor.
- For extra crunch, add 1/3 cup chopped pecans or walnuts to the oat topping.
- Place the baking dish on a sheet pan if you’re concerned about the fruit bubbling over during baking.
- Let the crisp rest for about 10 minutes after baking so the hot cranberry-apple filling can thicken slightly.
- Serve warm with whipped cream as written on the card, or pair it with vanilla ice cream.
- This dessert works especially well for Thanksgiving when both apples and cranberries are in season.
Nutrition
Calories: 290kcalCarbohydrates: 55gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 75mgPotassium: 190mgFiber: 4gSugar: 34gVitamin A: 260IUVitamin C: 5mgCalcium: 30mgIron: 1.2mg