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Cranberry Apple Crisp

Cranberry apple crisp with a golden oat crumble topping and a bubbling cranberry-apple filling thickened with cornstarch. Bake until the edges caramelize, then rest so the juices set for clean, scoopable servings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For cranberry apple filling
  • 5 large apples
  • 2 cup fresh or frozen cranberries
  • 0.6667 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 3 tbsp cornstarch
For oat crumble topping
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the cranberry apple filling
  1. Toss the sliced apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch, then spread the mixture in the dish.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold cubed butter until chunky clumps form.
Bake until bubbling and thick
  1. Scatter the crumble over the filling and bake for 40-45 minutes at 375F until golden and the cranberry apple filling is bubbling and thick.
Rest before serving
  1. Rest the crisp for 10 minutes before serving so the filling sets.

Notes

For the thickest filling, make sure the cornstarch is evenly distributed and bake until you see active bubbling around the edges. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is not recommended because the oat topping can soften after thawing. For a dairy swap, use vegan cold butter (cubed from solid) in the crumble to keep the clumpy texture.