Apple Cranberry Crisp With Oat Topping

Apple Cranberry Crisp
Apple Cranberry Crisp. Photo: Diana Rattray
    55 min

I used a mixture of large golden delicious apples and Granny Smith apples, and 5 apples was more than enough. 

This delicious crisp is the perfect dessert for a crisp fall day. A little ground cinnamon spices the topping, and pecans add crunch.

What You'll Need

  • Filling
  • 6 tart apples, peeled, cored, and thinly sliced (5 if the apples are large)
  • 1 1/4 cups chopped cranberries (about 1 1/2 cups whole cranberries)
  • 2/3 cup granulated sugar
  • Topping
  • 3/4 cup rolled oats, quick or regular
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 6 tablespoons cold butter, cut in small pieces
  • 1/2 cup chopped pecans

How to Make It

Heat the oven to 375° F.

Combine the sliced apples, cranberries, and 2/3 cup of granulated sugar; turn into a lightly buttered 11x7x2-inch baking dish.

In a mixing bowl, combine oats, brown sugar, cinnamon, and flour. Cut in cold butter until coarse crumbs form. Stir in chopped pecans.

Sprinkle the crumb mixture evenly over fruit and press down lightly.

Bake for about 30 to 35 minutes, or until topping is browned and fruit is tender and bubbly.

Serve with a generous spoonful of whipped cream or a scoop of ice cream.

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