Apple-Cranberry Crisp Recipe -
Apple-Cranberry Crisp Recipe
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Apple-Cranberry Crisp

Recipe by  

"A wonderful combination of apples and fresh cranberries with a crisp, pecan topping."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
  2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
  3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
  4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2004

This is delicious. At first I thought there was too much cinammon, but after it baked and was all bubbly and the apple and cranberry juices mixed with the cinammon, it was wonderful!The topping was perfect--I was out of nuts, so omitted them--and it was still good. I wouldn't change a thing. By the way, the recipe doesn't specify whether or not to chop up the cranberries, don't---they would almost disappear if you did---they sort of "explode" as they bake, and make wonderful juice--and still contribute to the texture of the dish. Delicious!!!!

Most Helpful Critical Review
Dec 26, 2004

Wasn't my favorite, but it's good. I think the recipe needs alittle tweaking -- The topping was on the dry side and the cinnamon was a little heavy. Next time, I'll add pats of butter on top before baking. I'll also cut the cinnamon back to 2 tsps instead of 3.

Dec 27, 2005

I made this for a Christmas dinner. It won many compliments, however it really was at its finest when it was cold. Delicious! I should've served it cold instead of reheating it before serving. I changed the amount of crisp, quadrupled it actually! Gotta love the crisp! I even baked it in a 9x13 dish since wanted more crisp than filling and, honestly, was out of dishes. This turned out to be a bit of a wrong turn. My insanity resulted in the filling just being a thin little layer at the bottom. I will definitely make this again, but next time I will bake it in a 9x9 or similar dish. Will I quadruple the crisp again? Heck yeah! I might even add more cranberries. They were great and just so few! Oh, and I threw in a handful of orange craisins, the kind you buy in a bag in the raisin area of the grocery store for a little bit of orange zesty juiciness. This recipe is a dream with vanilla ice cream. Thanks for the recipe. I'm hungry for some right now, but all leftovers were gone by the next day.

Oct 15, 2006

Great! As per other reviewers, I made extra crisp for the top (maybe an extra half recipe) and I probably could have made it as per the recipe. FYI - I used 4 apples, as many people weren't sure how many apples was 2 lbs.

Apr 28, 2008

What a hit! I used three large Granny Smith apples and twice the amount of cranberries. Another reviewer said that she thought that the recipe called for too much cinnamon...but once she baked it she realized it was perfect. I agree, as I was adding the cinnamon it seemed like a lot...but in the baking it adds a terrific flavor! I also doubled the amount of the topping which was perfect. One thing that I may do next time is add more quick make the topping crunchier! A+ This one is a winner!!

Nov 10, 2006

Delicious! I split up the mixture among four ramekins and baked at 375º for about 25 minutes. The taste and texture were both phenomenal.

Nov 09, 2009

This was heavenly! I loved the rich, tangy sauce that formed underneath, and the cranberries made it so pretty. Many reviewers have suggested making more of the topping, but I disagree; the fruit is the main event here, and I thought the proportions were just right.

Dec 25, 2004

The basis of this recipe is great however I modified a few things just as a matter of convenience. I used two cans of canned apples and one bag of cranberries (same area you would find raisins in at grocery store). instead of fresh. Due to the sugar already in the canned apples I omitted the white sugar from the recipe. I also used sliced almonds instead of pecans. This was a wonderful quick dessert that everyone loved. I served with cool whip. Would absolutely make again.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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