If you’re ready for a seasonal treat, this Cran-Apple Crisp is worth making. Tart cranberries and sweet apples balance beautifully, and the topping bakes into a crunchy, honey-kissed crisp that I can’t get enough of. This dessert is especially good when cranberries are plentiful.
The highlight is the crisp topping: more oats and less flour than a traditional streusel, a touch of honey, and warm spices like cinnamon and allspice. Those flavors brighten the apples and cranberries and make the whole dish feel cozy and balanced.
I prefer a sweeter apple to complement the tart cranberries. This version uses Cameo apples, but Braeburn, Fuji, Gala or similar sweet varieties work well. Use what you like—just peel, core and thinly slice so they cook evenly. Make it soon and enjoy warm from the oven!
Cran-Apple Crisp
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Ingredients
Fruit Layer:
- 4 medium sweet apples, (Cameo, Braeburn, Fuji, Gala, etc. peeled, cored & thinly sliced — about 3 ½ to 4 cups)
- 2 cups fresh cranberries, rinsed (≈220 g)
- ¼ cup granulated sugar (≈50 g)
- 1 mandarin orange, zest & juice (or substitute a small lemon or half a regular orange)
Crisp Topping:
- 1 ¼ cups quick oats (≈100 g)
- ¼ cup all-purpose flour (≈30 g)
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup brown sugar, gently packed (≈100 g)
- 1 Tbsp honey
- 6 Tbsp butter, unsalted, room temperature (≈85 g)
- ⅛ tsp salt
Instructions
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Peel, core and thinly slice the apples and place them in a large bowl. Add the rinsed cranberries, granulated sugar, and the zest and juice of one mandarin orange. Toss to coat the fruit evenly and set aside.
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Make the crisp topping by combining the oats, flour, cinnamon, allspice, brown sugar, honey, butter and salt in a bowl. Use a fork or pastry blender to crumble the mixture into small chunks.
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Place the fruit and any accumulated juices into a greased 8×8″ square baking dish or into individual ramekins. Evenly sprinkle the crumble over the fruit. Bake at 350°F (175°C) for 35–40 minutes, until the filling is bubbling at the edges and the apples are fork-tender. Let the crisp rest for about 5 minutes so the juices are absorbed before serving. Optional: serve with sweetened whipped cream (1 cup heavy cream whipped with ¼ cup powdered sugar and a splash of vanilla) or vanilla ice cream.
Notes
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