Get ready to wow your family with the best-ever cranberry apple crisp recipe that’s equal parts cozy and irresistible! With tart cranberries, sweet apples and pears, and a buttery pecan-studded oat topping, this dessert is pure comfort in every bite.
Perfect for holiday gatherings or a simple treat on a chilly evening, it’s guaranteed to become a favorite in your recipe collection!
Why you’ll love this recipe
- Perfectly balanced flavors: The sweet apples and pears pair beautifully with the tart cranberries, while the hint of cinnamon ties everything together for a warm, comforting treat.
- Easy to make: With simple steps and no fancy equipment needed, this recipe is stress-free and comes together in no time – perfect for busy moms and grandmas!
- Irresistible topping: The buttery, pecan-studded oat crumble adds the perfect crunch and makes every bite absolutely unforgettable.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Apples and pears: Choose firm, slightly tart varieties like Granny Smith apples or Bartlett pears for the best texture and flavor. If you don’t have pears, you can use all apples instead – I like to include them for their sweetness, so you may want to increase the sugar by 1-2 tablespoons if you choose to skip them.
- Fresh cranberries: Large cranberries are ideal for their vibrant tartness, but if you can’t find fresh, frozen ones will work. Just halve them if they’re large, and no need to thaw before using.
- Brown sugar: The caramel flavor of light brown sugar is key for the topping, but you can swap in dark brown sugar for a deeper molasses taste.
- Rolled oats: Stick with old-fashioned oats for the perfect crumble texture – quick oats can make the topping too soft.
- Pecans: These add a delightful crunch, but walnuts or almonds can work if you prefer. You can also skip the nuts altogether for a nut-free version.
- Cold butter: Cutting in cold butter ensures a crumbly, golden topping.
- Granulated sugar in the filling: Adjust the sugar to taste depending on how sweet or tart your fruit is.
- Cinnamon: A must-have for that classic cozy flavor! Feel free to add a pinch of nutmeg or allspice for extra warmth.
How to make a cranberry apple crisp
Let’s make this cranberry apple crisp together – it’s going to be so good, you’ll want to eat it straight out of the baking dish (no judgment here!). Follow these easy steps, and we’ll have a warm, bubbling dessert ready in no time.
1. Prep your oven and dish: Start by heating your oven to 350°F. While it’s warming up, grab a 7×11-inch baking dish and lightly grease it with butter or a bit of cooking spray.
This keeps all the fruity goodness from sticking – because who wants to waste any of it?
2. Make the topping: In a medium-sized bowl, mix together the brown sugar, rolled oats, flour, chopped pecans, cinnamon, and a tiny pinch of salt.
Now, here’s the fun part: cut in the cold butter with your hands (yes, your hands!). Trust me, it works so much better than a pastry cutter, especially with those nutty bits in the mix.
Work it all together until you have lovely crumbs – like the kind you’d want to snack on. Pop the bowl in the fridge to keep it nice and cold while we get to the filling.
3. Prepare the filling: In a large mixing bowl, toss together your diced apples, pears, and fresh cranberries. Sprinkle on the granulated sugar, flour, and cinnamon, then give everything a good stir.
You want the fruit to be evenly coated so every bite is perfectly sweet and spiced.
4. Assemble the crisp: Pour the fruit filling into your prepared baking dish and spread it out evenly.
Now, grab your chilled topping from the fridge and sprinkle it all over the fruit. Make sure to cover every nook and cranny – more topping equals more deliciousness!
5. Bake to perfection: Slide your crisp into the preheated oven and bake for 35-40 minutes, or until the topping is a gorgeous golden brown and the fruit is bubbling away. Your kitchen will smell absolutely heavenly!
Once it’s done, let the crisp rest on the counter for 10-15 minutes. This gives it time to set up just enough so that every spoonful is pure magic.
That’s it! Serve it warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream on top. Whether it’s a cozy family dessert or the star of your holiday table, this cranberry apple crisp is bound to bring smiles all around.
Tips & tricks
- Use firm, fresh fruit: Opt for apples and pears that are firm and slightly tart – they hold their shape during baking and balance the sweetness beautifully. Avoid overly ripe fruit, as it can turn mushy.
- Chill the topping: Keeping the topping cold (and the butter solid) is key to achieving that irresistible, crumbly texture. Mix it first and pop it in the fridge while preparing the filling.
- Don’t skip halving large cranberries: Halving the cranberries ensures even cooking and prevents any surprise overly tart bites. If using frozen cranberries, you can toss them in whole if you’re in a pinch.
- Adjust sweetness to taste: Depending on how tart your fruit and cranberries are, you might want to add a little more granulated sugar to the filling. Taste your fruit mixture before assembling, so you get the perfect balance of sweet and tangy.
- Evenly distribute the topping: When sprinkling the topping over the fruit, aim for an even layer. Press down lightly if needed, so it bakes into a crispy, golden blanket of deliciousness.
- Watch the bake time: All ovens vary, so keep an eye on your crisp during the last few minutes of baking. The topping should be golden and the fruit bubbling at the edges – if it’s browning too quickly, loosely cover it with foil.
- Let it rest before serving: As tempting as it is to dive in immediately, giving the crisp 10-15 minutes to rest allows the juices to settle, making it easier to serve (and even tastier).
Helpful recipe hints
Recipe variations
- Cranberry-orange delight: Add 1-2 teaspoons of orange zest and a splash of fresh orange juice to the filling for a bright, festive flavor that complements the cranberries beautifully.
- Gingerbread spice twist: Swap the cinnamon in the topping and filling for a gingerbread spice blend, or add a pinch of ground ginger and cloves for a holiday-inspired warmth.
- Maple pecan crisp: Replace 4 tablespoons of sugar with maple syrup in the filling for a rich, seasonal sweetness. Toast the pecans lightly before adding them to bring out their nutty flavor.
- Caramel apple cranberry crisp: Drizzle a few spoonfuls of caramel sauce over the filling before adding the topping for an indulgent, holiday-ready twist.
- Add dried fruit: Toss a handful of dried cranberries, chopped dried apricots, or golden raisins into the filling for an extra layer of holiday cheer.
- Spiked filling: Add a splash of bourbon, spiced rum, or brandy to the fruit filling for a grown-up holiday dessert with a touch of festive spirit.
- Nut-free topping: Skip the pecans and add an extra ¼ cup of oats or sunflower seeds for crunch without the nuts.
Storage tips
- Make ahead: You can prep this up to a day ahead. Prepare the topping and filling separately. Store both the topping in a covered bowl and the filling covered in the baking dish in the refrigerator. Assemble and bake fresh when ready to serve.
- Storing leftovers: Cover the baked crisp tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in the oven at 325°F until heated through.
- Freezer-friendly option: Assemble the crisp in a freezer-safe baking dish and cover tightly with plastic wrap and foil before baking. Freeze for up to 3 months. When ready to enjoy, bake straight from frozen at 350°F, adding 10-25 minutes to the bake time (depending on your oven). Ensure the crisp is heated through and bubbly everywhere before serving.
Serving ideas
- Main course: Serve it after a cozy dinner of Crockpot Cranberry Turkey Breast and Mashed Potatoes for an easy family night meal.
- Brunch pairing: Make it the sweet centerpiece of a holiday brunch alongside a Sausage Breakfast Casserole.
- Cozy dinner: Enjoy it as the perfect dessert following a hearty bowl of Crockpot Beef Stew.
- Simple snack: Pair leftovers with a dollop of Greek yogurt for an afternoon treat or light dessert.
- Holiday feast: Add it to your Thanksgiving or Christmas dessert table alongside Pumpkin Pie for a festive spread.
More cranberry recipes
More fruit desserts
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Cranberry Apple Crisp
Recipe details
Ingredients
For the topping:
- ½ cup light brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup chopped pecan nuts
- ½ teaspoon cinnamon
- 1 pinch of salt
- ¼ cup cold butter diced
For the filling:
- 3 medium apples cored and diced
- 2 medium pears cored and diced OR more apples
- 1 cup fresh cranberries large ones halved
- ⅓ cup granulated sugar or more to taste
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Prep: Heat oven to 350°F. Lightly grease a deep 7×11 inch baking dish.
- Make topping: In a medium bowl, stir together ½ cup light brown sugar, ½ cup rolled oats, ½ cup all-purpose flour, ¼ cup chopped pecan nuts, ½ teaspoon cinnamon and 1 pinch of salt. Cut in ¼ cup cold butter (diced) until crumbs form (use clean hands, a pastry cutter doesn't work as well due to the nuts). Set aside in the fridge.
- Make filling: Combine 3 medium apples (peeled, cored and diced), 2 medium pears (peeled, cored and diced), 1 cup fresh cranberries, ⅓ cup granulated sugar, 2 tablespoons all-purpose flour and 1 teaspoon ground cinnamon in a large mixing bowl, stirring well to evenly distribute sugar and flour.
- Assemble: Place filling in the prepared baking dish. Evenly cover fruit filling with chilled topping.
- Bake: Bake crisp for 35-40 minutes in preheated oven, or until topping is golden and filling is bubbly. Loosely cover with foil if topping browns too much. Rest on a wire rack on counter for 10-15 minutes before serving.
Notes
Ingredient notes
- Apples and pears: Use firm, slightly tart varieties for the best texture. Substitute all apples if preferred – increase sugar for filling by 1-2 tablespoons if using all apples.
- Cranberries: Fresh are best, but frozen work too (halve large ones).
- Oats: Use old-fashioned for a good crumble.
- Pecans: Walnuts or almonds work; omit for nut-free.
- Sugar in filling: Adjust sweetness based on fruit tartness.
- Cinnamon: Add nutmeg, cardamom, or ginger for extra spice.
Recipe tips
- Chill the topping: Keeps it crisp and crumbly.
- Taste the filling: Adjust sugar to balance the tartness of the cranberries.
- Evenly layer the topping: Press lightly for even baking.
- Watch bake time: Cover with foil if browning too quickly.
- Rest before serving: Helps the juices settle for easier serving.
Storage tips
- Make ahead: Prepare topping and filling separately; assemble and bake fresh.
- Leftovers: Refrigerate covered for up to 3 days; reheat in the oven or microwave.
- Freezer option: Freeze assembled but unbaked; bake from frozen at 350°F, adding 10-15 minutes to bake time.
Nutrition
More recipe information
This recipe was actually one of the first ones I shared here on Savory Nothings on 11/07/2014. It got an update in 2019 where I improved the recipe and added new photos. It got another update on 12/14/2024 with new photos and improved text.
Gina says
So I added some orange zest to the top of the fruit before I added the topping – and it’s delish! I used 2 different kinds of apples and 2 different kinds of pears – it is beautiful and smells delish as well! Thanks for posting!
Jess @ Flying on Jess Fuel says
Yum, I love peach crisps in the summer but this is such a great way to carry it over to fall! I love the blend of fruits you used!!
Nora says
Thank you so much Jess!
Alessandra // the foodie teen says
Looks absolutely mouthwatering! You always have such amazing ideas, and I love that first photo!
Nora says
Thanks so much Alessandra!
Sarah@WholeandHeavenlyOven says
Any kind of fruit crisp is my ultimate weakness! I absolutely love how homey and festive this looks! The color is absolutely gorgeous, as are your photos, girl! Totally wishing I had a bowl in my hands right now. 🙂 Pinned!
Nora says
Awww you’re the sweetest Sarah! Thanks so much and thanks for pinning!
Cyndi @ My Kitchen Craze says
This fruit crisp looks out of this world and your pictures are gorgeous!! How cool that you and your hubby met in a cooking class. Love the lighten version of this too and that crumble on top…agh I want some right now. Yummy! 😉
Nora says
Thank you so much Cyndi! Haha yes, I like our story 🙂
Sarah @ Savoring Spoon says
This apple crisp looks delicious ~ so festive and healthy too! My parents are visiting this weekend and my mom is very into healthy food so I think she’ll love this. Pinned!
Also what a cute story of how you met your husband! 🙂
Nora says
Thank you so much Sarah! Fruit crisps are great for people who are into eating healthier 🙂
Justine | Cooking and Beer says
I love this story, Nora! …and this fruit crisp is so festive! Pinned!
Nora says
Thank you so much Justine and thanks for pinning 🙂
Crystal | Apples & Sparkle says
Amazing Nora! Any treat that looks this good as well as being a little on the healthier side is a huge bonus! : )
Nora says
Thanks so much Crystal 🙂
Cheyanne says
This looks divine! I love that it doesn’t look “skinny”. I must try this! Gorgeous photos too, by the way ♡
Nora says
Thank you Cheyanne!!
Tori@Gringalicious.com says
So, um, this is like healthy? So I can eat all of it right? It looks completely delicious!
Nora says
YES! Eat all of it and then make another batch 😀 Thanks Tori!
Sarah | Broma Bakery says
It looks fantastic! Definitely a fan of lighter desserts on Christmas. Pinned 🙂
Nora says
Thanks SO much Sarah and thanks for pinning 🙂
WholeYum says
I bet this smelled amazing!! Looks delicious 🙂
Nora says
Thank you so much 🙂
Ashley | Spoonful of Flavor says
Fruit crisp is one of my favorite desserts to make around the holidays. It is full of fruit and spices but isn’t overly sweet. I’ll take a big bowl, please!
Nora says
–> passes a huge bowl of fruit crisp. Thanks for stopping by Ashley 🙂
Amanda @ Cookie Named Desire says
What a cute story and the crisp looks and soundS amazing. I’m sure it tastes great even if it’s left in the oven a little longer than intended!
Nora says
Thanks Amanda! Yes it was still edible, I was lucky it didn’t burn too much, ha! 🙂
Denise | Sweet Peas & Saffron says
That is so cute that you met your husband in a cooking class! I wish I had such a cute story for how I met mine…in line for the beer tent at a music festival :/ This fruit crisp looks amazing, it’s funny I always think of crisp as summery but this one is so wintery and delicious looking!
Nora says
Haha Denise, that’s a great story too! I don’t think many people who meet in line for a beer tent anywhere stick together 🙂
Shinee says
Such a cute story of you guys! This crisp sounds great. Can’t wait to get home tomorrow and bake it. I should have all the fruits already, unless hubs ate them all. 🙂
Nora says
Thanks Shinee! Hope your husband left some fruit for you 😀
katie says
I’n so impressed that you are still thinking of healthy things to eat this time a year! I’m going down in flames right now! I need more fruit crips in my life. This looks way to tasty to be skinny 🙂
Nora says
Haha, trust me, this is not like me AT ALL! But I’m seriously jealous of my non-maternity pants hanging in my closet 😀 Thanks for stopping by Katie 🙂
Gayle @ Pumpkin ‘N Spice says
What a great story, Nora! And I’m loving this fruit crisp! Such a nice change from the heavy ones. Looks delicious, too!
Nora says
Thank you so much Gayle!
Helen @ Scrummy Lane says
Mmmm … I so love that you have cinnamon and ginger in here! And, of course … cranberries! It’s wonderful too that every time you make and eat this you are reminded of getting together with hubs. Can’t imagine food can get any better!
Nora says
Yes, it’s a nice little reminder indeed 🙂 Thanks for stopping by Helen!
Christina @ Bake with Christina says
How sweet and perfect that you met your husband in a cooking class! And I’m in LOVE with this fruit crisp! It looks SO tasty, and I can’t believe it’s “skinny”! So I can have the whole pan, right? 🙂
Nora says
It’s a great story to tell 😀 And YES to the whole pan, that’s what I like to do 😀
Natalie @ Tastes Lovely says
Such a sweet story! I love that you and your husband met in a cooking class! So meant to be : ) This crisp looks delicious! I love that crumbly topping.
Nora says
Haha, yes 🙂 Thanks for stopping by 🙂