Apple Cranberry Crisp

cuisine American
difficulty Simple
serving 4 to 6


2 cups fresh cranberries 3 Granny Smith apples, peeled, cored, and 1/4" sliced 2 Golden Delicious apples, peeled, cored, and 1/4" sliced 1 cup flour 1 1/3 cups sugar 1/2 cup plus 2 tablespoons extra thick rolled oats 2 teaspoons ground cinnamon 3/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, cold, cut into 1/4" cubes


  1. Preheat the oven to 350 degrees F. and grease an 8” BAKING DISH.
  2. Put the cranberries in the bowl of a food processor and pulse until the cranberries are finely chopped (not pureed). Stir in 1/4 cup of sugar.
  3. Place a layer of the apples in the baking dish. Sprinkle the apples evenly with cranberries. Add another layer of apples and gently press down. Repeat alternating apple and cranberry layers until all of the fruit has been added to the baking dish.
  4. Pulse the flour, 1 cup sugar, cinnamon, and salt in the bowl of a food processor fitted with a steel blade until combined. Sprinkle the butter around the bowl and process until the mixture resembles coarse meal. Stir in 1/2 cup of oats.
  5. Press the crumb mixture evenly over the fruit. Sprinkle 2 tablespoons oats over crumble. Be certain that the topping seals the edges of the dish.
  6. Bake until the topping is golden and the apples are tender, about an hour, rotating the baking dish to ensure even browning.
  7. Remove from the oven and let the juices cool and thicken for about 30 minutes.

Kitchen Notes

Using a combination of Granny Smith and Golden Delicious ensures a sweet tart balance. Experiment with your favorites. There are many good baking apples. Apples that hold their shape when baked include Granny Smith, Jonagold, Honecrisp, Braeburn, Crispin, Winesap, Fuji, and Golden Delicious. If the top of the crisp begins to get too brown after 45 minutes, cover the crisp loosely with aluminum foil. This recipe is easily doubled and lasts up to 4 days in the refrigerator.