Apple Cranberry Crisp is a little tart, a little sweet, and pairs especially well alongside a scoop of ice cream!
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As soon as apple season arrives, this Apple Cranberry Crisp moves to the top of my dessert recipe menu.
While apple pie is definitely everyone’s favorite around here, this crisp moved right into the spotlight after I made it the for the very first time. There is just something about tart apples and cranberries combined with the sweetness of brown sugar. Once you throw that crispy, crunchy topping with oats and chopped pecans on there, you’ve got yourself the perfect Fall dessert recipe!
Actually, on Thanksgiving, I have to make both Apple Pie and Apple Cranberry Crisp now. No one can make up their minds as to which they prefer more!
So where did I get the idea for this recipe? To be honest, as a child, the dessert was always my favorite part of T.V. dinners! And my favorite T.V. dinner desserts were the brownie and this cranberry apple gel like stuff over some kind of soggy crust that I suppose you could call Apple Cranberry Crisp, but there was nothing crispy about it. Still, it was delicious.
Side note – does anyone even call frozen meals T.V. dinners anymore?
To improve on the whole T.V. dinner “crisp” I flipped the recipe over like you’d except from a traditional crisp recipe. Using fresh cranberries is the best option and adds a little more juiciness and color to the recipe. Dried cranberries can be used if fresh aren’t available (which is often the case for me, unfortunately). I’ve made it both ways and they are both super delicious!
I also add chopped pecans to the crisp topping for even more crunchy goodness! Cinnamon and nutmeg bring all that warm spiciness you’d expect in a fall dessert like this!
Apple Cranberry Crisp Recipe
Preheat your oven to 350°F. Grease a 2 quart baking dish with butter.
Peel and dice the apples into bite-size pieces and roughly chop the pecans.
In a large bowl, mix together the apples, cranberries, sugar, cinnamon, and nutmeg. Pour evenly into the prepared baking dish.
In the same bowl, mix the oats, flour, brown sugar and pecans. Using a fork, pastry cutter, or your fingers, mix in the butter into the dry ingredients until it forms crumbles.
Sprinkle the crumbles evenly over the apple cranberry mixture.
Bake in your pre-heated oven for 45 minutes or until the topping is golden brown and the apple mixture is bubbly.
Gluten Free Modifications
This Apple Cranberry Crisp recipe can also easily be made gluten-free without the flavor or texture changing at all. I’ve done a lot of gluten-free baking and this is one recipe where I can’t tell any difference what-so-ever. My goal when baking gluten free is to get the end result to be so good that no one can tell the difference.
See the notes in the recipe card below for a couple of simple changes if a gluten-free version is needed. Basically, all you need to do is ensure that both the old fashioned rolled oats and flour that you use are gluten free!
- 4 Granny Smith apples peeled and diced into 1/2 inch cubes
- 1 cup cranberries
- 1/4 cup sugar
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup oats *use gluten free oats to make recipe gluten free
- 1/3 cup flour *use gluten free flour to make recipe gluten free
- 1/2 cup brown sugar packed
- 1/2 cup pecans chopped
- 1/4 cup butter cut into pieces
Preheat oven to 350°F. Grease a 2-quart baking dish with butter.
Peel and dice the apples into bite size pieces. Roughly chop the pecans.
In a large bowl, mix together the apples, cranberries, sugar, cinnamon, and nutmeg. Pour evenly into the baking dish.
In the same bowl, mix the oats, flour, brown sugar and pecans. Using a fork, mix in the butter until crumbly. Sprinkle evenly over the apple mixture.
Bake in pre-heated oven for 45 minutes or until topping is golden brown and apple cranberry mixture is bubbly.
Serve warm or cold.
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.