Cranberry Apple Crisp


Every fall when I go apple picking, I come home with way too many apples. John and I went to the orchard well over a month ago and I finally finished the last of them with this  crisp. I still have a quart of apple cider left, though, which means a recipe for apple cider donuts is in the near future!

As much as I love apples, I feel like they outshine other fruits that are in season during fall, like pears and cranberries. I love incorporating cranberries into literally everything at this time of year. I find that they go well in desserts because the tartness of the berries balances the sweetness of the other components. One of my favorite examples is throwing a handful into a pecan pie, or, in this case, an apple crisp! I hope you enjoy this dessert as much as my naughty cat did while my back was turned!



  1. Any baking apples will work for this crisp, but I would recommend using a sweeter apple, such as Honeycrisp or Golden Delicious, rather than a tart apple like Granny Smith. Because the cranberries are already tart, you want to balance that with sweetness from the apples.

Cranberry Apple Crisp

Yield: 1 9″ crisp

Time: 50 minutes


  • 3 large baking apples
  • 1/2 cup cranberries
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt


  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 3/4 cup old fashioned oats
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6 tbsp butter, melted


  1. Peel, core, and dice the apples. Combine with cranberries.
  2. Mix together sugar, cornstarch, cinnamon, nutmeg, and salt.
  3. Toss the fruit into the dry ingredients. Place into a 9″ round pan or an 8 x 8″ square pan.
  4. Combine all of the topping ingredients until crumbly. Sprinkle over the fruit.
  5. Bake at 375°F for 30-45 minutes, or until the apples are tender. Enjoy!





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