Cranberry Apple Crisp with Warm Cinnamon Crumble

Everyone loves this Cranberry Apple Crisp recipe. Made with seasonal apples and cranberries, it’s perfect for holiday gatherings!

It’s that time of year again: fresh cranberries are in season. This cranberry apple crisp is a festive variation on classic apple crisp, combining tart cranberries with tender baked apples for a balanced, cozy dessert.

Fresh cranberries add bright, tart flavor and juicy texture—one of my favorite ingredients to bake with during fall and winter. Serve the crisp warm from the oven with a scoop of vanilla ice cream for a comforting finish.

How to make cranberry apple crisp

Step 1: Make the filling. In a bowl combine fresh cranberries, about 5 cups of diced apple chunks (roughly 5 medium apples), 1/3 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Stir until evenly coated and let sit for 5–10 minutes so the sugar and cornstarch begin to draw out juices and thicken.

Step 2: Prepare the crisp topping. In a separate bowl whisk together 3/4 cup brown sugar, 1/2 cup ground walnuts (walnut “flour”), 1/4 cup oat flour, 3/4 cup rolled oats, and 1/4 teaspoon salt. Pour 3 tablespoons melted coconut oil and 1/4 cup melted butter over the dry ingredients and stir until the mixture holds together in crumbly clumps.

The topping is simple to make and naturally gluten-free if you use certified gluten-free oat flour and oats. Walnut flour adds a lovely nutty note; swap pecans if you prefer.

Step 3: Stir the filling once more and transfer it to a baking dish or pie plate. Evenly distribute the crisp topping over the fruit so it covers the surface.

Step 4: Bake at 350°F (175°C) for 55–60 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Let it cool slightly, then serve warm with vanilla ice cream if desired.

This crisp captures the flavors of the season—cinnamon, tart cranberries, and sweet baked apples—without being overly sweet. It’s a crowd-pleaser and disappears quickly at holiday tables.

Cranberry Apple Crisp

By: Joy Shull

This cranberry apple crisp is a seasonal twist on the classic apple crisp—perfect for Thanksgiving or Christmas dessert tables.

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Servings: 10

Ingredients

For the Cranberry Apple Crisp Filling

• 1 1/2 cups fresh cranberries
• 5 medium apples, chopped into chunks (around 5 cups)
• 1/3 cup sugar
• 2 tablespoons corn starch
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

For the Crisp Topping

• 3/4 cup brown sugar
• 1/2 cup walnuts, ground into flour (or pecans)
• 1/4 cup oat flour
• 3/4 cup rolled oats
• 1/4 teaspoon salt
• 3 tablespoons coconut oil, melted
• 1/4 cup butter, melted

Instructions

1. Add cranberries, apple chunks, sugar, cornstarch, salt, and cinnamon to a bowl and stir to combine. Let sit 5–10 minutes.
2. In a separate bowl, whisk together brown sugar, ground walnuts, oat flour, rolled oats, and salt.
3. Pour melted coconut oil and melted butter into the dry topping and stir until combined into crumbly clusters.
4. Stir the fruit filling again, then transfer it to a baking dish or pie plate. Spread the topping evenly over the filling.
5. Bake at 350°F (175°C) for 55–60 minutes, until the top is browned and the filling is bubbly.
6. Serve warm with vanilla ice cream.

Nutrition

Calories: 298 kcal, Carbohydrates: 46 g, Protein: 3 g, Fat: 13 g, Saturated Fat: 7 g, Fiber: 4 g, Sugar: 33 g.

Like this recipe? Rate and comment below!