This apple cranberry crisp comes from Liz Harris of Floating Kitchen. Combining a crumbly oat topping, warm cinnamon, and peak-season Harry & David apples, it combines all the best of fall into one delicious dessert. 

There’s just something so comforting about this apple cranberry crisp. With its crumbly oat topping, warming cinnamon, and juicy peak-season fruits, it’s everything a rustic, cool weather dessert should be.

apple cranberry crisp ingredients

I’ll even dare to say that it’s a foolproof dessert! If pie making tends to stress you out, then you should definitely consider making fruit crisps your new best friend. There is absolutely no drama here with a finicky pie dough or runny filling. Instead, we’ve got a simple recipe that you’ll want to make (and eat!) over and over again!

To make this apple cranberry crisp, start by preparing the oat-based topping in your food processor. It only takes a few pulses to bring all the ingredients together. Just be sure not to over-process the ingredients––you still want to be able to see big oat flakes and whole pepitas when you’re done. I chose to use pepitas in this crisp topping recipe to give it an extra crunchy, salty component, all while keeping it free of tree nuts. I find it’s really important to have some nut-free dishes in my back pocket during the holidays, so I’m confident I have something that everyone sitting around my table can enjoy eating!

Our Favorite Seasonal Flavors

The filling highlights two of my favorite seasonal fruits: Harry & David’s apples and fresh cranberries. The apples make up the bulk of the filling. Just chop them into approximately bite-sized pieces (no need to peel them!) and add them to a big bowl along with the fresh cranberries, lemon juice, brown sugar, flour, cinnamon, and salt. That’s it! Toss everything together until the fruit is well coated with the dry ingredients, then spread the filling out into your prepared baking dish and top it with the crisp topping. I like to use a deep 9-inch pie dish for this recipe. However, you can use almost any square or round 9-inch ovenproof dish you have at home. 

The combination of the sweet apples with the tart cranberries is the perfect balance of flavors. Once baked, I love how gorgeous of a color the cranberries make the whole dish. It’s a festive, jewel-toned hue that is so pretty for the holidays. This apple crisp will surely make your table sparkle!

What’s the best way to serve this crisp? Slightly warm with a scoop of ice cream, of course! 

Apple Cranberry Crisp

No ratings yet
Servings 8 8
Seasonal Cooking brings you delicious home-cooked recipes with the freshest ingredients of the season. From big warm bowls of comfort food in the winter to light, fruity dishes in the summer, discover easy-to-make meals your whole family will enjoy.


For the Crisp Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar (packed)
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • ½ cup 8 tablespoons unsalted butter, cubed and chilled
  • 1 cup old fashioned oats
  • cup roasted and salted pepitas

For the Apple Cranberry Filling:

  • 6 cups chopped Harry & David Premium Apples (from about 4 apples)
  • 2 cups fresh cranberries (thawed and drained if frozen)
  • ½ cup brown sugar (packed)
  • ¼ cup all-purpose flour
  • 1 tablespoon fresh squeezed lemon juice
  • ½ tsp. ground cinnamon
  • ½ tsp. salt


  • Pre-heat your oven to 375 degrees Fahrenheit.
  • Get out a 9-inch round or square baking dish and spray it lightly with non-stick spray. Set aside.
  • To make the crisp topping, add the flour, brown sugar, cinnamon, salt, and butter to the bowl of your food processor with the blade attachment.
  • Pulse together until a loose crumb forms, about 6-8 times.
  • Add the oats and pepitas and pulse 1-2 times more, or until the ingredients are just combined. Set aside.
  • To make the filling, add all the ingredients to a large bowl and toss until the apples and cranberries are well coated.
  • Transfer the filling to your prepared baking dish. Then spread the topping out evenly over the filling. The baking dish will be very full at this point. The fruit will shrink down slightly as it cooks.
  • Transfer the baking dish to your pre-heated oven, placing a piece of aluminum foil underneath it to catch any potential drips.
  • Bake the crisp for 40-45 minutes. The topping should be browned and the filling should be bubbling on the sides.
  • Remove the baking dish from your oven and place it on a wire rack to cool for at least 15 minutes before serving.

Liz is the creator and owner of Floating Kitchen, a recipe and photography website where she shares both sweet and savory dishes. She loves to create recipes based on seasonal inspiration from the fruits and vegetables that grow at her family's produce farm. When she's not in her kitchen, she loves walking the nearby beaches and going out for ice cream!

Write A Comment

Recipe Rating