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Apple Cranberry Crisp in a white bowl with a white towel, a white cup, and apples in it in the background
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5 from 9 votes

Apple Cranberry Crisp

Apple Cranberry Crisp is a really easy recipe to make. Sweet with little bursts of tart from the cranberries, it’s really delicious all on its own. It also pairs perfectly alongside a scoop of creamy, vanilla ice cream.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Gluten Free
Servings: 6 people
Calories: 321kcal


  • 4 apples * peeled and diced into 1/2 inch cubes
  • 1 cup fresh cranberries * see notes
  • 1/4 cup granulated sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup rolled oats * use gluten free oats, if needed
  • 1/3 cup all purpose flour * use gluten free flour, if needed
  • 1/2 cup brown sugar * packed
  • 1/2 cup pecans or walnuts * chopped, optional
  • 1/4 cup butter cut into pieces


  • Preheat oven to 350°F. Grease a 2-quart baking dish with butter. 
  • 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 or walnuts, if using.
  • Using a fork, mix in the butter until crumbly. Sprinkle evenly over the apple mixture.
  • Bake for 45 minutes or until topping is golden brown and apple cranberry mixture is bubbly.
  • Serve warm or cold.



How to Make Gluten Free Apple Cranberry Crisp

This recipe for Apple Cranberry Crisp recipe can easily be made gluten-free without the flavor or texture changing at all.
Simply use gluten free old fashioned rolled oats and a all purpose gluten free flour in the same amounts as called for in the recipe card.

Tips and Techniques

  • Frozen cranberries can be substituted cup-for-cup for the fresh cranberries in this recipe. Add the to the mix frozen – do not defrost them first.
  • You can substitute 1/2 cup of dried cranberries in place of the fresh cranberries in the recipe, if needed.
  • Store leftover crisp covered at room temperature for 2-3 daysor up to a week in the refrigerator.


Serving: 1serving | Calories: 321kcal | Carbohydrates: 61g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 225mg | Fiber: 6g | Sugar: 40g | Vitamin A: 312IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg