There’s just something so comforting about this apple cranberry crisp. With its crumbly oat topping, deliciously warm cinnamon, and juicy peak-season fruits, it’s everything a rustic, cool weather dessert should be.
I’ll even dare to say that it’s a foolproof dessert, too. If pie making stresses you out, then consider fruit crisps your new best friend. There is absolutely no drama here with finicky pie dough or runny filling. Instead, we have a simple recipe that you’ll want to make (and eat) over and over again.
To make this apple cranberry crisp, start by preparing the oat-based topping in your food processor. It only takes a few pulses to mix it all together; do not over-process the ingredients. You still want to be able to see big oat flakes and whole pepitas, or pumpkin seeds, when you’re done. I chose to use pepitas to give the crisp an extra crunchy, salty component, all while keeping it free of tree nuts. I find it’s really important to have some nut-free dishes in my back pocket during the holidays, so I have something that everyone sitting at my table can enjoy.
Our favorite seasonal flavors
The filling highlights two of my favorite seasonal fruits: apples and fresh cranberries. The apples make up the bulk of the filling. There’s no need to peel them. Just chop them into bite-sized pieces and add them to a big bowl along with the cranberries, lemon juice, brown sugar, flour, cinnamon, and salt.
Toss everything together until the fruit is well coated with the dry ingredients. Then spread the filling out into your prepared baking dish and top it with the crisp topping. I like to use a deep 9-inch pie dish for this recipe. However, you can use almost any square or round 9-inch ovenproof dish you have at home.
The combination of the sweet apples with the tart cranberries is the perfect balance of flavors. And I love how the gorgeous color the cranberries add to the whole dish. It’s a festive, jewel-toned hue that is so pretty for the holidays. This apple crisp will surely make your table sparkle.
When it’s time to serve this crisp, it’s best still warm, and topped with a scoop of ice cream.
Apple Cranberry Crisp
For the Apple Cranberry Filling
- 6 cups Harry & David® Premium Apples (chopped, about 4 apples)
- 2 cups fresh cranberries (thawed and drained if frozen)
- ½ cup brown sugar (packed)
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice (fresh squeezed )
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (cubed and chilled)
- 1 cup old fashioned oats
- ½ cup roasted and salted pepitas
- Preheat oven to 375° F.
- Get out a 9-inch round or square baking dish and spray it lightly with non-stick spray. Set aside.
- To make the filling, add all the ingredients to a large bowl and toss until the apples and cranberries are well coated. Set aside.
- To make the crisp topping, add the flour, brown sugar, cinnamon, salt, and butter to the bowl of your food processor with the blade attachment.
- Pulse together until a loose crumb forms, about 6-8 times.
- Add the oats and pepitas and pulse 1-2 more times, or until the ingredients are just combined. Set aside.
- Transfer the filling to your prepared baking dish. Then spread the topping out evenly over the filling. The baking dish will be very full at this point. The fruit will shrink down slightly as it cooks.
- Transfer the baking dish to your oven, placing a piece of aluminum foil underneath it to catch any potential drips.
- Bake the crisp for 40 to 45 minutes. The topping should be browned and the filling should be bubbling on the sides.
- Remove the baking dish from your oven and place it on a wire rack to cool for at least 15 minutes before serving.