Apple Cranberry Crisp {Cranberry Crumble}

Easy apple cranberry crisp recipe, homemade with simple ingredients. Loaded with fresh cranberries, apples, crumble topping and a hint of orange flavor. Also called “cranberry crumble.”

Do you find yourself wondering, “What can I do with extra fresh cranberries?” during this time of year. This crumble is the perfect solution. Tart meets sweet in this Christmas or Fall treat. I love the bright red color and mix of textures- a dessert to satisfy all the senses. This Easy Apple Crumble Pie and Easy Apple Crisp {1 Hour} are great variations of this delicious recipe.

Spoonful of Cranberry Crumble in Glass Dish- Closeup Shot

How To Make Apple Cranberry Crisp Recipe From Scratch?

  1. Make cranberry apple mixture– Mix together apples, fresh cranberries, granulated sugar, orange juice, orange zest, vanilla extract, flour.
  2. Spread mixture- In a greased baking dish.
  3. Make crisp/ crumble topping– Mix together quick oats, old- fashioned oats, flour, walnuts, butter, brown sugar, vanilla extract.
  4. Spread topping- Over the cranberry apple mixture.
  5. Bake– Until top is golden brown.
  6. Enjoy– Serve warm with ice cream.

How To Make Cranberry Apple Crisp Topping?

Mix together the following ingredients until crumbly and then, spread them on top of the fruits.

  • 1 cup Quick oats
  • 1/2 cup Old- fashioned oats
  • 1/2 cup All-purpose flour
  • 1/4 cup Walnuts Or pecans, Chopped
  • 1/2 cup Butter Unsalted, Melted, Or use coconut oil
  • 1/2 cup Brown sugar
  • 1 tsp Vanilla extract

Do not add milk or water to thin it out. It’s supposed to be a rough mixture.

Closeup Shot of Black Spoon Filled With Apple Cranberry Crumble

Toppings for Cranberry Crumble Recipe

PuddingsVanilla Pudding, butterscotch, or caramel are all good choices.

Sauces Caramel Sauce, Dulce De Leche, butterscotch, maple syrup drizzle, white chocolate ganache will all taste great.

Whipped creamHomemade whipped cream is my favorite but you can also use store-bought whipped cream or Cool Whip.

Ice cream– Vanilla is the best flavor to compliment this dessert.


Refrigerate– In a sealed container for 2-3 days.

Freeze– I do not recommend freezing because the crisp on top will be soft and “mushy” when thawed and reheated.

Reheat– In the microwave or oven.

Homemade Apple Cranberry Crisp with Scoops of Vanilla Ice Cream in Blue Plate on Marble Background


Add other fruits or berries– Such as pears, cherries, blueberries, strawberries, raspberries, blackberries. I highly recommend fresh fruits over frozen fruits since they don’t release as much water/liquid during baking.

Homemade cranberry apple crisp without oats- Simply omit the oats and make more of a cake like topping with the flour and other listed ingredients.

Vegan/healthy crisp– Simply use vegan butter or coconut oil, and use coconut sugar in place of brown sugar for a healthier version.

Add other nuts- Such as toasted cashews, pistachios, almonds, pecans.

Add zests, spices and extracts– Such as all spice, ginger, apple pie spice, pumpkin pie spice, vanilla, orange, bourbon, almond, or amaretto extracts.

Make mini versions– Use mini round pans to make individual treats for everyone.

Tips And Techniques

How to keep cranberry apple crisp from getting soggy? Serve it immediately! When it comes out fresh from the oven, the topping is the crispiest. Let it cool at room temperature and don’t cover it with anything because that will make it soggy.

Why is my crisp/crumble dry? The ingredients were probably not measured properly. Not enough liquid/butter/ fresh fruits were added. Use measuring cups and measuring spoons. Another reason for dry crumble is over-baking. If it’s over-baked, all the moisture evaporates and dries up the dessert.

Fresh cranberries vs. Dried cranberries vs. Frozen cranberries- I highly recommend using fresh cranberries for this recipe. Frozen cranberries contain too much liquid and will make the dish soggy or runny. Dried cranberries don’t have any moisture and will make the dish dry and give it a weird chewy texture.

Do you need to soak fresh cranberries? No, you do not need to soak them for this recipe. Just wash them and pat them dry.

Make a thicker crisp topping- Simply double the ingredients and use that on top.

Use unsalted butter- Because this prevents the dish from becoming too salty.

Should my topping mix be dry and crumbly? Yes, do not add any liquid. The topping should be dry and crumbly when mixed properly. That’s what makes it so crispy and crunchy at the end.

How to Make Crisp- Step by Step Process Shot Collage

More Cranberry Desserts

Easy Apple Cranberry Crisp in Glass Dish on White Background
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Apple Cranberry Crisp

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Easy apple cranberry crisp recipe (cranberry crumble), homemade with simple ingredients. Loaded with fresh cranberries, apples, crumble topping with oats.
Yield: 8 People


  • 3 cups Apples, Peeled, Cored, Diced into 1.5 inch pieces, Any type of apples can be used
  • 2 cups Cranberries, Fresh
  • 3/4 cup Granulated sugar
  • 2 tbsp Orange juice, Preferably freshly squeezed
  • 1 tsp Orange zest
  • 1 tsp Vanilla extract
  • 3 tbsp All-purpose flour


  • 1 cup Quick oats
  • 1/2 cup Old- fashioned oats
  • 1/2 cup All-purpose flour
  • 1/4 cup Walnuts , Or pecans, Chopped
  • 1/2 cup Butter, Unsalted, Melted, Or use coconut oil
  • 1/2 cup Brown sugar
  • 1 tsp Vanilla extract


  • In a large mixing bowl, add apples, fresh cranberries, granulated sugar, orange juice, orange zest, vanilla extract, flour. Mix to combine everything.
  • Spread this mixture in a greased baking dish (11×7).
  • In a separate mixing bowl, mix together the topping ingredients: quick oats, old- fashioned oats, flour, walnuts, butter, brown sugar, vanilla extract until crumbly. Do not add milk or water to thin it out.
  • Spread this topping over the cranberry apple mixture.
  • Bake at 350 degrees F for about 50 minutes or until top is golden brown and fruit juices and sugar is bubbling.
  • Serve warm with vanilla ice cream. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 


Calories: 386kcal, Carbohydrates: 61g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 107mg, Potassium: 177mg, Fiber: 4g, Sugar: 39g, Vitamin A: 403IU, Vitamin C: 8mg, Calcium: 31mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 386
Author: Abeer Rizvi

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