Apple Cranberry Crisp

This easy Apple Cranberry Crisp is full of tart apples and cranberries, topped with a brown sugar pecan topping. It is the perfect quick dessert to whip up for the holidays!

apple cranberry crisp in cast iron skillet with plaid dish towel on white surface

Originally posted in 2016. Edited & updated November 2020. 

When Michael and I were dating, I always wanted to make something to take to his parents house for Thanksgiving. My kitchen skills were pretty limited in those days, so my mom suggested this Apple Cranberry Crisp recipe. I have no idea where it came from, more than likely a church cookbook, but it is still one of my favorite holiday desserts! 

Not only is this apple cranberry crisp (eat the whole thing yourself) delicious, but it only takes three steps. Don’t let the ease fool you. While it is super simple and easy to make, it never fails to get compliments! 

If you’re a cranberry sauce fanatic like myself, you will love this recipe.

Let’s make it! 

apple cranberry crisp in cast iron skillet with plaid dish towel on white surface

Apple Cranberry Crisp Ingredients

To make this easy Apple Cranberry Crisp, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Apples – Tart and crisp apples work best in this recipe. Try Granny Smith or Honeycrisp!
  • Cranberries – Fresh or frozen. Both work, but I prefer fresh. 
  • Sugar – You’ll need both granulated sugar and brown sugar for this recipe.
  • Flour – All purpose flour 
  • Cinnamon & nutmeg – Hello fall!
  • Oats – We need quick cook oats for this recipe. You can use old fashioned if that is what you have on hand, but the texture of the crumble may be a little different.
  • Butter – You’ll want unsalted butter for this recipe. 
  • Pecans – As crushed as you can get them!

 

cranberries in black measuring cup skillet with plaid dish towel on white surface

How to Make This Apple Cranberry Crisp

To make this Apple Cranberry Crisp, simply:

  1. Make the filling: Peel and chop your apples. Combine chopped apples, cranberries, sugar, and 3 tablespoons of all-purpose flour in a large bowl and mix together until all of the apples and cranberries are covered. Pour into a greased baking dish or cast iron skillet.
  2. Make the topping: In the same bowl, mix the quick oats, flour, brown sugar, cinnamon, nutmeg, melted butter, and chopped pecans until the mixture is combined. Sprinkle over top of the fruit.
  3. Bake: Place in oven at 350° for 45-50 minutes. Serve warm and with vanilla ice cream if you’re really going for it! 

To store: Once fully cool, wrap in plastic wrap and store in the fridge for up to 3 days. 

apple cranberry crisp in cast iron skillet with plaid dish towel on white surface

Variations:

  • If you don’t like pecans you can switch them for your favorite nut such as walnuts or hazelnuts. Or remove the nuts all together. Trust me, you don’t want to skip the topping with or without nuts! 

apple cranberry crisp in cast iron skillet with plaid dish towel on white surface

More Fall Desserts You’ll Love!

 

apple cranberry crisp in cast iron skillet with plaid dish towel on white surface

Apple Cranberry Crisp

Yield: 9x13 pan or 3 minis
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This easy Apple Cranberry Crisp is full of tart apples and cranberries topped with a brown sugar pecan topping. It is the perfect quick dessert to whip up for the holidays!

Ingredients

  • FILLING:
  • 3 cups apples, chopped and peeled
  • 2 cups cranberries, fresh or frozen
  • 1 cup sugar
  • 3 tablespoon all-purpose flour
  • TOPPING:
  • 1 1/2 cups quick cook oats
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

    1. Make the filling: Peel and chop your apples. Combine chopped apples, cranberries, sugar, and 3 tablespoons of all-purpose flour in a large bowl and mix together until all of the apples and cranberries are covered. Pour into a greased baking dish or cast iron skillet.
    2. Make the topping: In the same bowl, mix the quick oats, flour, brown sugar, cinnamon, nutmeg, melted butter, and chopped pecans until the mixture is combined. Sprinkle over top of the fruit.
    3. Bake: Place in oven at 350° for 45-50 minutes. Serve warm and with vanilla ice cream if you're really going for it!

Notes

To store: Once fully cool, wrap in plastic wrap and store in the fridge for up to 3 days. 

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Did you make this recipe?

I can’t wait to hear what you think of this Apple Cranberry Crisp! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Apple Cranberry Crisp

This easy Apple Cranberry Crisp is full of tart apples and cranberries topped with a brown sugar pecan topping. Perfect for the holidays!

 

Apple Cranberry Crisp Ingredients

To make this easy Apple Cranberry Crisp, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Graham cracker crumbs – I love using cinnamon graham crackers and pulsing them in our Vitamix into a fine crumb myself. When I do this I don’t use the added cinnamon in the crust. 
  • Butter – You’ll want unsalted butter for this recipe. 
  • Brown sugar – Light or dark brown sugar will work for this recipe. If you have both on hand, I would go with dark brown. 
  • Cream cheese – Star of the show! We need 3 blocks for this recipe and be sure they are brought to room temperature so you get a silky smooth cheesecake. 
  • Sweetened condensed milk – Just one can will do.
  • Maple syrup – I love adding maple syrup to fall desserts. It adds both sweetness and complexity to the flavors!
  • Pumpkin puree – Make sure you get 100% pumpkin and NOT pumpkin pie filling. 
  • Eggs – For a beautifully tall cheesecake!
  • Salt – Just a bit.
  • Pumpkin pie spice – Store bought or your own!
  • Flour – Just a few tablespoons helps give the cheesecake a more cohesive texture and helps to avoid cracks! 
  • Heavy cream – For the topping.
  • Pecans – As crushed as you can get them!

 

How to Make Apple Cranberry Crisp

To make this Apple Cranberry Crisp, simply:

  1. Make the crust: Preheat oven to 350°. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. When well combined, press mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides of the springform pan. Smoothing out the crust along the sides of the pan so that it is even. Bake for 10 minutes or until no longer moist.
  2. Make the cheesecake mixture: Leave the oven at 350°. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Once fluffy, start to add in the sweetened condensed milk slowly until well combined. With mixer on low, beat in pumpkin, eggs, maple syrup, salt, pumpkin pie spice, and flour until well combined. When mixture is well combined, pour the onto the crust in the springform pan. Bake at 350° for 1 hour. Once baked, turn the oven off and prop oven door with a wooden spoon. Let the cheesecake sit in the warm oven for 1 hour. This allows the cheesecake to set in the warm oven and avoid cracking. Remove from oven and cool to room temperature. Once cooled chill in fridge for minimum of 4 hours or over night.
  3. Make the Maple Pecan Topping: Once the cheesecake has chilled, mix together maple syrup and heavy cream in a medium sauce pot and bring to boil. Boil this mixture rapidly for 14 minutes. Stirring occasionally. Take off heat and let mixture cool completely before stirring in chopped pecans. Pour the topping over the cheesecake and let fall down the sides. Chill in the fridge until ready to serve. 

Make ahead: This cheesecake can be made the day before. It needs to chill for quite some time before serving anyway so it is actually best to make it the day before. 

To store: Once fully cool, wrap in plastic wrap and store in the fridge for up to 3 days. 

To freeze: Cheesecakes freeze great! To freeze your cheesecake, allow it cool completely and then wrap it in plastic wrap followed by aluminum foil. This cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.

 

Variations:

  • If you don’t like pecans you can switch them for your favorite nut such as walnuts or hazelnuts. Or remove the nuts all together. Trust me, you don’t want to skip the topping with or without nuts! 

 

More Fall Desserts You’ll Love!

 

 

Did you make this recipe?

I can’t wait to hear what you think of this Apple Cranberry Crisp! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Print Recipe
Apple Cranberry Crisp
Tart apples and cranberries under oats and a brown sugar pecan topping.
apple cranberry crisp in cast iron skillet with plaid dish towel on white surface
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8
Ingredients
Fruit Mix
  • 3 cups tart apples chopped and peeled
  • 2 cups cranberries fresh or frozen
  • 1 cup Sugar
  • 3 tbsp all-purpose flour
  • 1/4 tsp nutmeg
Topping
  • 1 1/2 cups oats quick cook
  • 1/2 cup all-purpose flour
  • 1/2 cup Butter melted
  • 1/2 cup brown sugar packed
  • 1/4 cup chopped pecans
Prep Time 10 minutes
Cook Time 45 minutes
Servings
8
Ingredients
Fruit Mix
  • 3 cups tart apples chopped and peeled
  • 2 cups cranberries fresh or frozen
  • 1 cup Sugar
  • 3 tbsp all-purpose flour
  • 1/4 tsp nutmeg
Topping
  • 1 1/2 cups oats quick cook
  • 1/2 cup all-purpose flour
  • 1/2 cup Butter melted
  • 1/2 cup brown sugar packed
  • 1/4 cup chopped pecans
apple cranberry crisp in cast iron skillet with plaid dish towel on white surface
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel and chop your apples (I always use a tart apple like a Granny Smith).
  3. Combine chopped apples, cranberries, sugar, and 3 tablespoons of all-purpose flour in a large bowl and mix together until all of the apples and cranberries are covered.
  4. Pour that mixture into a greased baking dish.
  5. In the same bowl mix the quick oats, flour, brown sugar, melted butter, and chopped pecans until the mixture is crumbled.
  6. Sprinkle this mixture over top of the apple and cranberry.
  7. Bake at 350 degrees for 45-50 minutes.
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Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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