The Best Cranberry Apple Crisp

Overhead shot of cranberry apple crisp in a baking dish topped with a scoop of vanilla ice cream

5 from 5 votes

Tart cranberries and Honeycrisp apples baked under a buttery brown sugar oat topping. No pie crust and no mixer, and you can assemble it ahead for Thanksgiving.

Prep Time10

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the topping

2/3 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup brown sugar packed
1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1/2 cup butter cold, cut into cubes

For the cranberry apple filling

3 large Honeycrisp apples peeled and chopped
1 1/2 cups cranberries fresh or frozen
1/2 cup brown sugar packed
3 tbsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F.
In a large bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and vanilla extract and work it in with a pastry cutter or clean hands until the mixture is crumbly and looks like small peas. Place the bowl in the fridge while you make the filling.
2/3 cup all-purpose flour, 3/4 cup old-fashioned oats, 2/3 cup brown sugar, 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup butter, 1 tsp vanilla extract
Peel and chop the apples. In a second large bowl, toss them with the cranberries, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Spread into a 9-inch pie plate or an 8x8-inch square pan.
3 large Honeycrisp apples, 1 1/2 cups cranberries, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, 3 tbsp cornstarch
Sprinkle the chilled topping evenly over the fruit. Set the dish on a baking sheet to catch any drips and bake uncovered for 55 minutes, until the topping is golden. If the top darkens too fast, tent it loosely with foil.
Let the cranberry apple crisp rest for 5 to 10 minutes to set before serving with vanilla ice cream or whipped cream.

Notes

Don't skip the cornstarch. It's what keeps the filling from going watery.
Apples: For a more balanced filling, use half Honeycrisp and half Granny Smith.
Make ahead: Assemble up to 3 days ahead and refrigerate, or freeze unbaked and bake from frozen, adding a few extra minutes.

Nutrition