Apple Cranberry Crisp


Apple cranberry crisp is a delicious and easy dessert that you can put together in about 30 minutes flat. For a long time, I didn’t see why apple crisp was so popular and so delightful to eat. But then I tried this recipe and now I’m a true believer. It’s sweet with a hint of tartness — and all the digestive properties of fresh apples? Yum.

Apple Cranberry Crisp

Apple and cranberry crisp is a warm, comforting, and cozy autumn dessert. Perfect for dinner guests and leftovers make a terrific breakfast the next morning.

A metal oval baking dish filled with apple cranberry crisp.

These two cool-weather fruits top the nutritional charts, and the oat-and-nut topping delivers even more antioxidant power. But even better than that, it’s a comforting and seriously tasty dessert when temperatures start to fall.–Karen Ansel and Charity Ferreira


Your best course of action with saving some fruit crisp for later is freezing–but only parts of it. A fully-baked fruit crisp can be frozen and kept for up to 3 months, but we have a better idea for you. Make an extra batch of this easy crisp topping and freeze it for up to several months–the frozen crumble topping alone will reheat a little better than the entire crumble. Use it whenever you have a surplus of lush fruits that you want to turn into a quick dessert. That way, you’re ready at a moment’s notice to bake up a great fruit dessert. In the summertime, swap in plums and blueberries or peaches and blackberries for the apples and cranberries.

Apple and Cranberry Crisp

Apple and cranberry crisp is a warm, comforting, and cozy autumn dessert. Perfect for dinner guests and leftovers make a terrific breakfast the next morning.

Prep 20 mins

Cook 1 hr 5 mins

Total 1 hr 25 mins



 8 servings

397 kcal

Ingredients USMETRIC

For the topping

  • ▢1 cup rolled oats
  • ▢3/4 cup all-purpose flour
  • ▢1/2 cup light brown sugar firmly packed
  • ▢3/4 teaspoon ground cinnamon
  • ▢1/4 teaspoon salt
  • ▢1 stick (4 oz) unsalted butter cold, cut into pieces
  • ▢1/3 cup walnuts chopped

For the filling

  • ▢1/3 cup granulated sugar
  • ▢1 tablespoon cornstarch
  • ▢3 pounds apples such as Gala, Granny Smith, Braeburn, or Harcourt, peeled, cored, and sliced
  • ▢1 cup fresh or frozen cranberries


Make the topping

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the oats, flour, brown sugar, cinnamon, and salt and mix well. Scatter in the butter and, using your fingertips, a pastry blender, or a stand mixer fitted with the paddle attachment on low speed, incorporate the butter into the dry ingredients until uniformly coarse crumbs form and the mixture begins to come together in a somewhat cohesive wad of dough. Stir in the walnuts. (You can stash the crumb topping in a resealable plastic bag and freeze it for up to several months, a course of action we highly, highly recommend in case of impromptu crisp cravings.)

Make the filling

  • In a large bowl, whisk together the granulated sugar and cornstarch. Add the apples and cranberries and toss to coat. Dump the fruit into a 9-inch square or round baking dish. Sprinkle the oat mixture evenly over the fruit.
  • Bake the crisp until the topping is golden brown and the apples are tender when pierced with a knife, 50 to 60 minutes. Transfer to a wire rack and let the crisp cool for at least 15 minutes before serving. Scoop it out while it’s warm or spoon it up at room temperature.

Show Nutrition

Serving: 1portionCalories: 397kcal (20%)Carbohydrates: 64g (21%)Protein: 4g (8%)Fat: 16g (25%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 30mg (10%)Sodium: 81mg (4%)Potassium: 286mg (8%)Fiber: 6g (25%)Sugar: 40g (44%)Vitamin A: 454IU (9%)Vitamin C: 10mg (12%)Calcium: 40mg (4%)Iron: 1mg (6%)


This vegan Apple-Cranberry Crisp recipe is made with fresh cranberries, with an oat crumble topping that’s naturally sweetened with pure maple syrup and spiced with cinnamon, and is so easy to make, healthy and delicious!

What better way to use a bag of fresh cranberries than making this Apple-Cranberry Crisp. The apples bake up tender, the cranberries soft and juicy, and the topping is crisp, crumbly and flavorful!

Adapted from my Healthy Rustic Apple & Pear Crisp, it has all the same wonderful flavors with a bit of color and tartness from the cranberries. It’s been my go-to vegan crisp and hasn’t failed me yet!

I might also add that this vegan Apple-Cranberry Crisp isn’t just for dessert and is healthy enough to start your morning, snack on during the day, or even have for a light lunch!

Apple-Cranberry Crisp Ingredients

Tips and suggestions:

  • Apples: I’ve used Fuji apples here because 1.) they are my favorite and 2.) I thought the sweetness of Fuji apples would be a good compliment to the tartness of the cranberries. Feel free to use your favorite apple, even tart green apples would be wonderful!
  • Cranberries: Fresh, beautiful cranberries are best, but frozen will work too!
  • Crumble Topping: Rolled and/or quick oats will be the base of the topping and mixed with pure maple syrup, flaxseed meal or almond meal, cinnamon, vanilla, and optional coconut oil. If using oil, the oil will yield a slightly less dry topping.

Adjusting For Dietary Restrictions

  • Gluten Free: To make this gluten-free, use certified gluten-free oat.
  • Low-Fat: There is an option for walnuts or pecans, I’ve included walnuts in the topping you see here. They add texture, but if you’re going for low-fat, omit them.
  • Oil-Free: I’ve also adapted this crisp to be optionally oil-free, the maple syrup in the oat topping is enough to crisp it up perfectly (topping shown here is oil-free)!

How to make Vegan Apple-Cranberry Fruit Crisp

  1. Put the fruit together: Wash, slice, core and dice the apples, into about 3/4 inch pieces. Combine apples, cranberries, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish, you can also use an oval shaped dish.
  2. Make the topping: In a mixing bowl (shown above), combine oats, flaxseed meal, walnuts/pecans, maple syrup, optional coconut oil (mine is oil-free), vanilla and salt, mix well. Please taste test as much as you like, the topping is delicious! Spread oat mixture evenly over the apple and cranberries (shown below), and sprinkle with a little more cinnamon of you like.
  3. Bake, in preheated oven at 350 degrees F., for 35 – 40 minutes or until apples and cranberries are fork tender. Towards the end of cooking, about 20 – 25 minutes in, keep an eye on the topping, if its getting to dark, cover loosely with foil (nothing worse than a burnt crisp). Once done, let cool 5 – 10 minutes before serving.

And that’s it, apple-cranberry crisp made simple and easy!

Serving Suggestions

Serve warm as is, with a scoop of non-diary vanilla ice cream or dollop of whipped coconut cream.

How To Store Leftovers

Store leftovers, covered, in the refrigerator for up to 5 days.

Can I make a fruit crisp ahead?

Yes! Simply prepare the crisp as directed, let cool completely, cover and store in the refrigerator until ready. To reheat, place in a preheated oven at 350 degrees F. for 15 – 20 minutes, be sure to cover loosely with foil so the crumble top doesn’t burn while reheating.

Apple Cranberry Crisp

Servings: 6 to 8

A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.


For the topping

  • 5-3/4 oz. (1-1/4 cups) all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. table salt
  •  1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 3 oz. (3/4 cup) pecans, coarsely chopped

For the filling

  • 3 lb. apples (4 to 5 medium-large), such as Braeburn, Gala, Rome, or Honeycrisp
  • 1/2 tsp. ground cinnamon
  • 1/2 lb. (2-1/4 cups) fresh cranberries
  • 1 tsp. finely grated orange zest
  • 1 Tbs. unsalted butter
  • 3 Tbs. fresh orange juice
  • Pinch table salt
  • 1 cup granulated sugar

Nutritional Information


Make the topping

  • Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture is clumpy but still a bit crumbly (it should hold together if you pinch it). Mix in the pecans. Refrigerate until ready to use.

Assemble and bake the crisp

  • Heat the oven to 375°F. Butter the sides only of a 9-inch-square baking pan.
  • Peel, quarter, and core the apples. Cut each apple quarter crosswise into 3/4-inch-thick slices. Put them in a large bowl, sprinkle on the cinnamon, and toss until evenly coated. Combine the cranberries and orange zest in a food processor and pulse until the cranberries are finely chopped, scraping down the sides with a rubber spatula as needed.
  • Add the cranberries to the apples and toss to combine. Put the butter, orange juice, and salt in a small microwaveable dish or a small pan. Heat in the microwave or over medium-low heat until the butter melts, about 1 minute. Swirl to blend and pour the mixture over the apples. Toss to coat. Add the sugar and toss to coat again. Pour the apple mixture into the prepared pan and spread it evenly. Sprinkle the topping evenly on top of the apples.
  • Line a heavy-duty rimmed baking sheet with foil. Set the pan on the sheet and bake until the juices are bubbling on the sides, the top is golden brown, crisp, and hard, and the apples in the center are tender when pierced with a fork, 60 to 70 minutes (rotate the pan for even browning, if necessary). If the top starts to get too brown after 45 minutes, cover it loosely with aluminum foil. Let cool on a rack for at least 30 minutes to let the juices thicken. Serve warm.

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