This Cranberry Apple Crisp recipe is more than just a dessert - it's a cherished recipe passed down from a dear friend whose memory lives with us forever. Every bite brings a mix of tart cranberries, sweet apples, and a buttery pecan crumble that feels like a comforting hug. It's a timeless dish that reminds you how food holds memories, love, and connection.
Whenever we bake this Cranberry Apple Crisp, our kitchen fills with the same sweet aroma that used to fill our catering kitchen. It is amazing how something so simple can carry so much meaning.
This recipe is easy to make, yet it is rich in comfort and love. That is how Lisa intended it to be, so whether you are making it for a holiday get together, a Sunday family dinner, or just because it is apple season!
We hope it brings some warmth to your home and just maybe sparks a memory or two of your own!
This recipe is a dessert meant to be shared, savored, and celebrated around the table!!
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Ingredients
to make your Cranberry Apple Crisp, You'll need:
- Apples - These will be peeled and chopped. We love using red apples because they are sweeter and less tart. The natural sugars in red apples also help bring this dish to a dessert level.
- Cranberries - Ocean Spray Cranberries are a go-to! Both fresh and thawed frozen cranberries will work. I don't suggest using them frozen though.. We typically thaw ours on paper towels to remove any excess water.
- All-purpose flour
- Sugar - Used for the main part of the dish. This will be mixed in with the apples and cranberries to form the bottom layer.
- Cinnamon and Spice Oatmeal OR Oats - If using oats, add 1 teaspoon of cinnamon to them. For an easy option, use Cinnamon and Spice Instant Oatmeal. 1 pack of Oatmeal = 1 Ounce of Oats. For this recipe, you'll use 3 oz of oats if not using instant oatmeal.
- Pecans - Can be subbed out for walnuts or other softer nuts (cashews, pine nuts, pistachios). Pecans are our favorite to use because they soak up flavors from the other topping ingredients.
- Brown Sugar - Used for a sweet topping to your dessert.
- Butter - This will be melted and combined with oats, pecans, some flour, and brown sugar for the topping of your cranberry apple crisp.
See recipe card for quantities.
A Taste of Lisa's Cranberry Apple Crisp🍎
Have you ever smelled or tasted something that instantly makes you remember a feeling or a memory? Or in this case, a person…that is exactly what this cranberry apple crisp does for me and my wife!
This recipe came from our dear friend Lisa. It was actually when she was working alongside us as a chef in the event industry. During the holidays, we would feature her cranberry apple crisp on our dessert menu, and it quickly became a guest favorite. The warm apples, the buttery oatmeal crumble, the cozy spices, it is everything you wanted in a comforting dessert.
But more than that, it reminds us of Lisa herself. Lisa lost her battle with cancer a few years back, but not without leaving a lasting mark on our hearts! Her friendship, her deep love for her family and for Jesus, and her extraordinary talent of making everyone feel seen will never be forgotten.
Lisa's passion was to serve families, making healthy, affordable meals that brought people together around the table. This Apple Crumble is a small way we keep her spirit alive in our kitchen, and we are honored to share it with you.
Step-by-Step Instructions
- Preheat oven to 350°F. Peel and chop apples into ½ inch cubes.
- In a mixing bowl, mix together apples, cranberries, and 2 tablespoon of flour. Toss with sugar and mix well. Place mixture in the bottom of a 2 Qt Baking Dish or 8.5 x 11 Baking Dish.
- In a mixing bowl, combine oats, chopped pecans, remaining ½ Cup of flour, brown sugar, and melted butter. Stir well.
- Top with oat mixture and bake uncovered for 45 minutes. Serve alone or alongside vanilla ice cream.
Made this recipe? Let me know!
Equipment and Supplies
- Flint and Flame Knives - These are the everyday knives that I love! Use code ChefTim40 for 40% off your set.
- 8.5 x 11 Baking Dish - These Staub dishes are all I use these days. They are oven safe to 570°F, clean easily, and are dishwasher safe. WIN!
Storing Leftovers
Keep in mind, this dish can be served cold or warm. It's based on your preference. We find it's best served warm, paired with ice cream or a side of whipped cream.
TO REFRIGERATE. Let the casserole cool. Cover the dish with plastic wrap (or aluminum foil) and place it in the fridge for 3-4 days.
TO FREEZE. Allow it to cool. Tightly wrap up your casserole or transfer portion sizes into airtight containers. Label with the date and freeze for up to 3 months. Reheat by baking covered with foil at 350°F for 30 minutes or until completely warmed throughout. Best if first thawed in the fridge overnight.
Make-Ahead Cobbler
Assemble the cobbler. Bake and then refrigerate. Serve cold or room temperature the next day. The cranberry apple crisp (cobbler) firms up nicely and becomes more of a tart. Gently reheat if you enjoy it warm and serve with ice cream or whipped cream.
Dessert Recipes
- Grilled S'mores
- Key Lime Bars
- Chocolate and White Chocolate Brownies
- Chocolate Peanut Butter Rice Crispy Treats
How to Serve Cranberry Apple Crisp
COZY GATHERINGS. Serve warm from the oven with a tub of vanilla ice cream on the side, letting guests scoop as much as they'd like while enjoying time with loved ones. Looking to jazz it up? Sprinkle orange zest or powdered sugar over the top for a pretty finish.
POTLUCKS. Place the baking dish on the counter with a large spoon next to small ramekins, along with a container of whipped cream, a dish of crushed pecans, and a bottle of caramel for drizzling.
PAIRINGS AND TOPPINGS. Top with fresh cranberries, mint leaves, or twists of orange peels. Sweet desserts like this cranberry apple cobbler pair great with sweet wines like a Moscato or apple cider.
Frequently Asked Questions
Simple! Use a gluten-free all-purpose flour blend like Bob's Red Mill 1 to 1 or make your own blend. Make your own blend by mixing ½ cup rice flour, ¼ cup tapioca starch, ¼ cup potato starch, and ¼ teaspoon of xanthan gum (if you need a hold-together ingredient).
*Make sure your oats are gluten-free if using the instant oatmeal packages*
You don't want the pecans completely crushed. Rough chop or place them in a food processor and pulse 3-4 times.
Video of Recipe
Recipe
Cranberry Apple Crisp
Equipment
- 8.5 x 11 Baking Dish or 2 qt dish
Ingredients
- 3 Red Apples peeled and cubed
- 2 Cups Cranberries fresh
- 2 ½ Cups All-Purpose Flour Divided
- 1 Cup Sugar
- ½ Cup Brown Sugar
- ½ Cup Butter melted
- 1 Cup Pecans chopped
- 3 Oz Cinnamon and Spice Instant Oatmeal or Oats with 1 teaspoon of Cinnamon
Instructions
- Prepare the apples. Preheat your oven to 350°F. Peel the apples and chop them into approximately ½ inch cubes. 3 Red Apples
- Make the fruit filling. Add the apples, cranberries, and 2 tablespoons of flour to a large mixing bowl. Add the granulated sugar and toss everything together until the fruit is evenly coated. 2 Cups Cranberries 2 ½ Cups All-Purpose Flour 1 Cup Sugar
- Add the fruit to the baking dish. Spread the apple-and-cranberry mixture evenly into a 2-quart or 8.5 x 11-inch baking dish.
- Make the crisp topping. In a separate bowl, combine the oats, chopped pecans, remaining ½ cup of flour, brown sugar, and melted butter. Stir until everything is well combined. ½ Cup Brown Sugar ½ Cup Butter 1 Cup Pecans 3 Oz Cinnamon and Spice Instant Oatmeal
- Top the fruit. Sprinkle the oat-and-pecan mixture evenly over the apples and cranberries.
- Bake. Bake uncovered for about 45 minutes, or until the fruit is tender and the topping is golden brown.
- Serve. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert. Preheat oven to 350°F.
Notes
- Use Instant Oatmeal for Easy Flavor. I used Cinnamon and Spice Instant Oatmeal packets. If you prefer to use regular oats, use 3 ounces of oats and add 1 teaspoon of cinnamon to the mixture.
- Don't skip the flour in the fruit mixture. The apples and cranberries release plenty of juice as they bake. The flour helps turn those juices into a delicious sauce instead of a watery filling.
- Roughly chop the pecans. You want some texture in the topping, so don't pulverize the pecans. A rough chop gives you the best crunch.
- Let it rest. Give the crisp a few minutes to cool after coming out of the oven. This allows the filling to thicken slightly and makes it easier to serve.
Storage
Refrigerator: Allow the crisp to cool, then cover tightly and refrigerate for up to 3-4 days. Freezer: Allow the crisp to cool completely before wrapping tightly or transferring to a freezer-safe container. Freeze for up to 3 months. Reheat: Thaw overnight in the refrigerator and warm, covered with foil, in a 350°F oven until heated through. For individual servings, you can also reheat in the microwave.
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