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Cranberry Apple Crisp

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This cranberry apple crisp is loaded with tender, tart apples, sweet dried cranberries, and a golden, crunchy oat topping. It’s an easy, cozy dessert that brings all the fall flavours to the table, even when fresh cranberries aren’t in season!

One thing I have here in BC that I didn’t have in Toronto? A big ol’ apple tree right in my backyard. And let me tell you, that thing produces A LOT of apples! After giving bags away to friends and neighbours and making a batch of apple roses, I still had plenty left to use up. Not exactly a problem I’m complaining about!

So, naturally, apple crisp was calling my name. I had some dried cranberries hanging out in the pantry, a bag of oats, and plenty of cinnamon. A little mixing, a little baking, and BOOM! A warm, bubbly apple cranberry crisp that tastes like fall in every bite. Add a scoop of vanilla ice cream on top, and I’m one happy camper.

apple cranberry crisp on a plate with greek yogurt, oats, and dried cranberries, dish with more in the background next to 2 apples
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What You’ll Need to Make Cranberry Apple Crisp

ingredients for apple cranberry crisp - apples, dried cranberries, maple syrup, flour, salt, cornstarch, butter, orange juice, pecans, cinnamon, nutmeg, oats, vanilla extract

This cranberry apple crisp comes together with tart apples, pantry friendly dried cranberries, warm spices, and a crunchy oat topping. Nothing fancy, just a handful of ingredients that work REALLY well together! Here’s what you’ll need:

  • Tart Apples: Granny Smith apples are a great choice because they hold their shape while baking and balance the sweetness of the topping. Other firm, tart apples work well, too. Check out my guide to the different types of green apples if you want to explore more varieties.
  • Dried Cranberries: The secret to making this crisp any time of year! They add little bursts of sweet-tart flavour without needing fresh cranberries. Sweetened dried cranberries work well, but you may want to adjust the maple syrup depending on how sweet yours are.
  • Orange Juice: Used to soak the dried cranberries before baking, helping them plump up so they stay juicy in the filling. Apple cider works, too, and adds a lovely fall flavour.
  • Maple Syrup: Adds sweetness to both the apple filling and the oat topping. Honey works as an alternative, although it will give the crisp a slightly different flavour.
  • Vanilla Extract: Adds a little warmth and brings out the natural sweetness of the apples.
  • Cinnamon and Nutmeg: A cozy combination that pairs perfectly with apples and cranberries.
  • Cornstarch or Arrowroot Starch: Helps thicken the juices released by the apples as they bake, so the filling turns syrupy rather than watery.
  • Old-Fashioned Rolled Oats: Give the topping its classic hearty texture and golden crunch. Quick oats won’t produce quite the same result.
  • Whole Wheat Flour: Helps the oat topping hold together and gives it a slightly nutty flavour. It adds structure without taking away from that delicious crumbly texture.
  • Pecans or Walnuts: Optional, but delicious if you like a little extra crunch in your crisp topping. Try using toasted pecans for an even richer, nuttier flavour!
  • Butter or Coconut Oil: Adds richness and helps the oat topping turn golden as it bakes. Butter gives it a more classic flavour, while coconut oil is a dairy-free alternative.
  • Salt: Just a pinch balances the sweetness and brings all those cozy flavours together.

Find the full ingredient list and exact measurements in the recipe card below.

baked oat fruit crisp in a baking dish

How to Make the Best Cranberry Apple Crisp (Tips & Tricks)

You can find the full step-by-step instructions in the recipe card below, but these simple tips will help you get tender apples, juicy cranberries, and a perfectly golden, crunchy topping every time!

  • Don’t skip soaking the dried cranberries. Give them 10–15 minutes in hot orange juice or apple cider before baking. This helps plump them up so they stay juicy instead of absorbing moisture from the apples. Drain them well before adding them to the filling.
  • Choose firm, tart apples. Granny Smith apples are perfect for this recipe because they hold their shape and balance the sweetness of the dried cranberries. Avoid overly soft apples that can turn mushy in the oven.
  • Keep your apple slices even. Aim for slices about ¼-inch thick so they soften at the same rate. Nobody wants crunchy apples hiding underneath a perfectly golden topping!
  • Coat the fruit evenly. Toss the apples and cranberries thoroughly with the maple syrup, spices, and cornstarch or arrowroot starch. This helps the filling thicken evenly as it bakes.
  • Get the topping nice and crumbly. Mix the oats, whole wheat flour, nuts, maple syrup, and melted butter or coconut oil until everything is evenly coated and small clumps form. Sprinkle it loosely over the fruit rather than packing it down.
  • Look for bubbling fruit, not just a golden topping. The crisp is ready when the apples are tender and the filling is bubbling around the edges. If the topping starts browning too quickly, loosely cover the dish with foil.
  • Let it rest before digging in. Give your cranberry apple crisp 10–15 minutes to cool slightly after baking. The juices will thicken as it sits, making it easier to serve without a runny filling.
plate of apple cranberry crisp with oats and dried cranberries

FAQs

Absolutely! Dried cranberries work beautifully in apple crisp and make it easy to enjoy this dessert year-round. Just soak them in hot orange juice or apple cider for 10–15 minutes before baking, then drain well. This helps plump them up so they stay juicy in the filling. Keep in mind that sweetened dried cranberries will give you a sweeter, less tart crisp than fresh ones.

Yes, fresh or frozen cranberries can work in apple crisp, but they aren’t a direct substitute for dried cranberries. They’re much more tart and release more moisture as they bake, so you’ll likely need to adjust the sweetener and thickener. This recipe was developed using dried cranberries, so I recommend sticking with those for the best results.

Nope! There’s no need to cook the apples beforehand. As long as you slice them evenly and use a firm variety like Granny Smith, they’ll soften as the crisp bakes without turning to mush.

That’s entirely up to you! Peeling the apples gives the filling a softer, more tender texture, while leaving the skins on adds a little chew. I prefer peeling mine for this recipe, especially if the skins are thick or tough.

Toss the fruit with cornstarch or arrowroot starch to help thicken the juices, and bake the crisp uncovered until the filling is bubbling and the topping is golden. Let it rest for 10–15 minutes before serving. Avoid covering it tightly while it’s still hot, since trapped steam can soften that lovely crunchy topping.

Yes. Once cooled, cover the crisp and store it in the refrigerator for up to 4 days. For the best texture, reheat individual portions in a 350°F oven until warmed through. The microwave works when you’re in a hurry, but the topping won’t stay quite as crunchy.

Cloche with heart.

more cozy apple and cranberry recipes to try

Still craving something sweet and fruity? From warm cinnamon-spiced apples to delicious cranberry treats, here are a few more recipes to try next!

Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).

apple cranberry crisp on a plate with greek yogurt, oats, and dried cranberries, dish with more in the background next to 2 apples

Cranberry Apple Crisp with Dried Cranberries

This easy cranberry apple crisp is packed with tender, tart apples, sweet dried cranberries, and a golden, crunchy oat topping. A cozy, comforting dessert you can make any time of year, especially with a scoop of vanilla ice cream on top!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings

Ingredients
  

Fruit Filling

  • 6 cups tart apples (about 5–6 medium apples) (peeled, cored, and sliced ¼-inch thick)
  • 1 cup dried cranberries
  • ½ cup orange juice or apple cider (for soaking cranberries)
  • 2 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp arrowroot starch or cornstarch

Crisp Topping

  • 1 cup old-fashioned rolled oats
  • ½ cup whole wheat flour
  • ⅓ cup chopped pecans or walnuts (optional)
  • ¼ cup pure maple syrup or honey
  • ¼ cup unsalted butter or coconut oil (melted)
  • ½ tsp ground cinnamon
  • pinch of sea salt

Instructions
 

  1. Preheat your oven to 350°F (175°C). Set aside a 9×9-inch baking dish.
  2. Place the dried cranberries in a small bowl and pour the hot orange juice or apple cider over them. Let soak for 10–15 minutes, then drain well.
    dried cranberries soaking in orange juice in a small glass bowl.
  3. In a large mixing bowl, combine the sliced apples, soaked cranberries, maple syrup, vanilla, cinnamon, nutmeg, and cornstarch. Toss until the fruit is evenly coated.
    large glass bowl of seasoned apples mixed with dried cranberries.
  4. In a separate bowl, combine the oats, whole wheat flour, chopped nuts (if using), maple syrup, melted butter or coconut oil, cinnamon, and salt. Stir until evenly combined and crumbly.
    oat topping for cranberry apple crisp in a bowl.
  5. Spread the apple cranberry filling evenly in the baking dish.
    seasoned sliced apples and dried cranberries in a square baking dish.
  6. Sprinkle the oat topping over the fruit, leaving it loose rather than pressing it down.
    baked cranberry apple crisp with oat topping in a white square baking dish.
  7. Bake uncovered for 35–40 minutes, or until the apples are tender, the filling is bubbling around the edges, and the topping is golden brown. If the topping browns too quickly, loosely cover with foil.
    baked apple cranberry crisp with oat topping in a white square baking dish.
  8. Let the crisp cool for 10–15 minutes so the filling can thicken slightly. Serve warm, preferably with a scoop of vanilla ice cream!
    plate of apple cranberry crisp with oats and dried cranberries topped with a dallop of Greek yogurt.

Notes

Use firm, tart apples. Granny Smith works beautifully. Avoid soft, mealy apples that can turn mushy during baking.
Sweetened vs. unsweetened cranberries: Most dried cranberries are already sweetened, so adjust the maple syrup if needed to avoid an overly sweet filling.
Drain the cranberries well. After soaking, discard the liquid so you don’t introduce extra moisture into the filling.
Check the apples, not just the topping: A golden topping doesn’t always mean the crisp is done. The apples should be fork tender and the filling bubbling around the edges.
Let it cool slightly: Give the crisp 10–15 minutes to rest before serving so the fruit juices have time to thicken.
Store leftovers properly: Cover and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) to help crisp up the topping again.

Nutrition

Serving: 1Serving | Calories: 296kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 5mg | Potassium: 263mg | Fiber: 5g | Sugar: 31g | Vitamin A: 262IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.
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