A cranberry apple crisp recipe with a balance of sweet and tart

Cranberry Apple Crisp

Active time:20 mins

Total time:1 hour 20 mins


Active time:20 mins

Total time:1 hour 20 mins



You could easily serve this for dessert with vanilla ice cream, but this sweet crisp can also have a place on the main Thanksgiving or Christmas buffet of as a replacement for, or to be served alongside, a traditional cranberry sauce or relish.

The best apples for baking pies, cakes and more

Storage: Refrigerate leftovers up to 4 days.

Make ahead: Bake 1 day in advance; cover and refrigerate. Loosely cover with aluminum foil and reheat in a 325-degree oven for 20 to 25 minutes.

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  • 4 medium apples, peeled, cored and cut into 1/2-inch dice (about 4 cups total)
  • 2 1/2 cups (8 ounces) fresh or frozen cranberries, if using frozen, thawed
  • 3/4 cup granulated sugar
  • 1 1/3 cups quick-cooking oats (not instant)
  • 1/2 cup light brown sugar, packed
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup walnut pieces, coarsely chopped
  • Vanilla ice cream (optional)

Position a rack in the middle of the oven and preheat to 350 degrees.

In a 9-by-13-inch casserole combine the apples, cranberries and sugar and mix until the fruit is well-coated.

In a medium bowl, combine the oats, brown sugar, butter and walnuts to form a crumbly topping. Spread the topping evenly over the fruit mixture and bake for 1 hour, or until light brown and bubbly.

Let cool slightly before serving. Scoop into bowls and serve as is or with vanilla ice cream, if desired.

Calories: 362; Total Fat: 18 g; Saturated Fat: 8 g; Cholesterol: 31 mg; Sodium: 4 mg; Carbohydrates: 53 g; Dietary Fiber: 5 g; Sugar: 39 g; Protein: 3 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From former Food staff writer Jane Black.

Tested by Jane Black; email questions to [email protected].

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