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Homemade Apple Cranberry Crisp

Homemade Apple Cranberry Crisp

Liz Harris | Dessert, Apples | American

This apple cranberry crisp combines a crumbly oat topping, warming cinnamon, and peak-season apples. It's all the best of fall in one delicious dessert!

Not only does this apple cranberry crisp taste amazing, it’s a foolproof recipe! With a fruit crisp like this, you don’t need to worry about a finicky pie dough or runny filling. Instead, you have a simple recipe that you’ll want to make (and eat!) over and over again!

You’ll start by preparing the oat-based topping in your food processor. It only takes a few pulses to bring all the ingredients together. Just be sure not to over-process the ingredients––you still want to be able to see big oat flakes and whole pepitas when you’re done. The pepitas add an extra crunchy, salty component to this recipe, all while keeping the dessert free of tree nuts.

The filling highlights two of the best seasonal fruits: Harry & David’s apples and fresh cranberries. The apples make up the bulk of the filling. You’ll chop them into approximately bite-sized pieces (no need to peel them!) and add them to a big bowl along with the fresh 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.

The combination of the sweet apples with the tart cranberries is the perfect balance of flavors. Once baked, the cranberries give the dish festive, jewel-toned hue that is so pretty for the holidays. Serve it slightly warm with a scoop of ice cream!

Homemade Apple Cranberry Crisp

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours |
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Ingredients

For the Crisp Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled
  • 1 cup old fashioned oats
  • 1/3 cup roasted and salted pepitas

For the Apple Cranberry Filling:

  • 6 cups chopped Harry & David Premium Apples (from about 4 apples)
  • 2 cups fresh cranberries, thawed and drained if frozen
  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

Instructions

  1. Pre-heat your oven to 375 degrees Fahrenheit. Get out a 9-inch round or square baking dish and spray it lightly with non-stick spray. Set aside.
  2. 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 times more, or until the ingredients are just combined. Set aside.
  3. To make the filling, add all the ingredients to a large bowl and toss until the apples and cranberries are well coated. 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.
  4. Transfer the baking dish to your pre-heated oven, placing a piece of aluminum foil underneath it to catch any potential drips. Bake the crisp for 40-45 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.
Makes: 1 crisp
Serves: 6-8 servings
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