Apple cranberry crisp is an easy and delicious mix of apples and cranberries, topped with a crispy cinnamon streusel and a generous amount of vanilla ice cream!
I wanted to get this recipe out to you just in time for Thanksgiving because it’s the perfect dessert to serve after turkey! With so many other dishes to worry about, it’s nice to have something to serve that is quick and easy to make and will use ingredients you already have at home. Plus, it’s absolutely delicious and nothing beats a warm crisp with ice cream on top!
How to make Apple Cranberry Crisp
You won’t believe how easy it is to make my Apple Cranberry Crisp until you try it. There are just 2 simple layers – the sweetened apples and cranberries and the streusel topping. I know, it sounds too good to be true but I promise that’s it!
Apple Cranberry Layer
The first layer is simply sliced apples with cranberries, a little flour to thicken, and brown sugar with vanilla to sweeten. The contrast of the sweet apples with the tart cranberries is divine! And nothing says Thanksgiving dessert more than apples and cranberries…ok well besides pumpkin but you no pumpkin is always a 50/50, not everyone likes it, lol.
You can easily peel and slice the apples by hand, but I recommend an Apple Peeler, Corer, & Slicer. It will peel, core, and slice your apples all at once, which makes this recipe even quicker to prep. I was able to prepare all my apples in less than 5 minutes. When you need a lot of apples, like Momma’s Rustic Apple Pie, it saves a lot of time. Luckily, for this recipe you only need 4-6 apples.
What kind of apple to use
My three favorite apples are gala, fuji and honeycrisp but really, you can use any kind of apples. Keep in mind that the sweeter or more tart the apples are, the sweeter or more tart the crisp will be. Also, pro tip: the larger the apples are, the less you have to peel, core and slice! I like to do 4-5 large apples or 6-7 smaller apples. But it isn’t rocket science, if you’re short a little or you wanna add a few more, it will still be good!
The streusel layer is just as quick and easy to make as the apple layer. I love adding streusel to desserts because it’s a quick way to add a little something special on top. My Apple Cinnamon Coffee Cake uses it as well and it’s the perfect way to add texture and extra flavor.
To make the streusel, simply melt the butter, pour all the ingredients over it, and mix. You’re going to want to mix it until it forms pea sized chunks so that when you take a bite out of the crisp, you get those mini, sweet chunks that crunch in your mouth. Then you pour it over the apple mixture and let it bake.
This recipe makes kind of a lot of streusel if you bake it in a pie dish like I did but that’s how we like it! If you bake this in a larger pan, like a 9×13, the streusel amount works for that well.
Frequently Asked Questions
What other fruit can I use to make this crisp?
I really love the mix of sweet and tart, which is why apples and cranberries work so well together, but you can definitely switch up the fruits if you don’t have one or the other. You can even make it with only apples if you don’t have cranberries. The most important thing to keep in mind is some fruits produce more water as they bake than others, like strawberries. You might have to add a little more flour if using strawberries or cherries.
Can I use a different kind of sugar?
I prefer the taste of brown sugar, especially for the season, but feel free to use regular granulated sugar if that is all you have at home. You can also mix the sugars if you don’t have enough of one kind.
Can I bake this in a different size pan?
You can! I actually find that it bakes really well in a 9×13” aluminum cake pan or you can bake in a 10” cake pan. If you do the pie dish, like I did, make sure it’s a deep dish one.
How to store Apple Cranberry Crisp
To store my crisp in the refrigerator, cover it with plastic wrap or place it in an air-tight container for up to a week. Then microwave individual servings or rebake the whole thing for a few minutes, just until warmed. Don’t forget the ice cream!
The hardest part about my Apple Cranberry Crisp is waiting for it to bake, which is why I love it so much! It’s perfect to throw together right before everyone starts dinner so that it’s ready to eat when you’re done. No matter the occasion, it’s perfect to serve when hosting guests or when you just want an easy-to-make treat for yourself.
Thanks so much for reading today’s post, if you have any questions just comment down below- I’m happy to answer! If you make this Apple Cranberry Crisp I would love to see the results, so please make sure to tag me @baranbakery on instagram! As always, have a blessed day and happy baking!
- 4 large apples, peeled & sliced
- 1 1/2 cups (150g) fresh cranberries
- 2 Tbsp (15g) all-purpose flour, spooned and leveled
- 1/4 cup (50g) light or dark brown sugar, lightly packed
- 1 tsp vanilla extract
- 1/2 cup salted butter, melted
- 1 3/4 cups (210g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) light or dark brown sugar, lightly packed
- 1 tsp cinnamon
- vanilla ice cream
- Preheat the oven to 350F/177C convection (325F/163C conventional).
- For the filling, peel and slice the apples and place them in a deep 10" pan. Add the rest of the filling ingredients and combine, until evenly mixed.
- In a separate bowl, melt the butter and then add in all the other ingredients. Mix everything with a fork until the streusel forms pea sized chunks.
- Spread evenly on top of the apple mixture and bake for about 45 minutes, until the streusel has browned.
- Remove from the oven, let it rest for about 10 minutes and then serve with vanilla ice cream!
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Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 79mgCarbohydrates: 43gFiber: 3gSugar: 23gProtein: 3g
Nutrition information may not be fully accurate.