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Apple Cranberry Crisp

Scott Phillips

Servings: 6 to 8

A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.


For the topping

  • 5-3/4 oz. (1-1/4 cups) all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. table salt
  •  1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 3 oz. (3/4 cup) pecans, coarsely chopped

For the filling

  • 3 lb. apples (4 to 5 medium-large), such as Braeburn, Gala, Rome, or Honeycrisp
  • 1/2 tsp. ground cinnamon
  • 1/2 lb. (2-1/4 cups) fresh cranberries
  • 1 tsp. finely grated orange zest
  • 1 Tbs. unsalted butter
  • 3 Tbs. fresh orange juice
  • Pinch table salt
  • 1 cup granulated sugar

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 520
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 35
  • Sodium (mg): 120
  • Carbohydrates (g): 86
  • Fiber (g): 9
  • Protein (g): 3


Make the topping

  • Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture is clumpy but still a bit crumbly (it should hold together if you pinch it). Mix in the pecans. Refrigerate until ready to use.

Assemble and bake the crisp

  • Heat the oven to 375°F. Butter the sides only of a 9-inch-square baking pan.
  • Peel, quarter, and core the apples. Cut each apple quarter crosswise into 3/4-inch-thick slices. Put them in a large bowl, sprinkle on the cinnamon, and toss until evenly coated. Combine the cranberries and orange zest in a food processor and pulse until the cranberries are finely chopped, scraping down the sides with a rubber spatula as needed.
  • Add the cranberries to the apples and toss to combine. Put the butter, orange juice, and salt in a small microwaveable dish or a small pan. Heat in the microwave or over medium-low heat until the butter melts, about 1 minute. Swirl to blend and pour the mixture over the apples. Toss to coat. Add the sugar and toss to coat again. Pour the apple mixture into the prepared pan and spread it evenly. Sprinkle the topping evenly on top of the apples.
  • Line a heavy-duty rimmed baking sheet with foil. Set the pan on the sheet and bake until the juices are bubbling on the sides, the top is golden brown, crisp, and hard, and the apples in the center are tender when pierced with a fork, 60 to 70 minutes (rotate the pan for even browning, if necessary). If the top starts to get too brown after 45 minutes, cover it loosely with aluminum foil. Let cool on a rack for at least 30 minutes to let the juices thicken. Serve warm.


Rate or Review

Reviews (10 reviews)

  • 1newskibum | 11/23/2019

    Too much sugar! I used half the amount in the apple mixture and next time I’ll lessen the sugar in the topping. Otherwise, good combination with cranberries and apples.

  • DiyaKwasny | 05/15/2019

    This was a huge hit! Made it and froze it advance for Thanksgiving, but ended up not baking it because there were too many other desserts. Pulled it out of the freezer 4 months later when we had people over last minute, and baked it at 400 for longer than the recipe calls for. It was a lovely blend of sweetness from the apples and tartness from the cranberries. Very easy to pull together.

    Next time I would serve with a rich vanilla ice cream.

  • doggone00 | 11/18/2017

    I doubled the topping recipe and added nutmeg, oats, and left out the nuts since I have a nut allergy. I substituted brown sugar and granulated sugar with coconut sugar and xyla. It was delicious!

  • alisonberry | 10/27/2017

    Absolutely delicious. I used gala apples, because I like that they go quite soft when cooked. They turned a bright rosy colour thanks to the cranberries, which also added a welcome tart flavor. I served with whipped cream.

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