Cranberry Apple Crisp

Go Bold With Butter

Apple crisp is one of my family’s favorite fall desserts. Unassuming, yet unbelievably delicious, we were certain it couldn’t get any better – until we tried adding fresh cranberries. The touch of tart perfectly balances the sweetness of the apples, and adds a festive, ruby-red hue. Enjoy Cranberry Apple Crisp with a scoop of vanilla ice cream for a truly sensational seasonal dessert.

Cranberry Apple Crisp
Serves 6-8


3 Granny Smith apples, peeled and chopped
3 cups fresh or frozen-then-thawed cranberries
1/3 cup sugar
1 tablespoon flour
1/4 teaspoon cinnamon
1 tablespoon orange juice
1/2 cup brown sugar
1/2 cup old-fashioned oats
4 tablespoons butter, cut into cubes
1/4 cup flour


Preheat oven to 375°F. Combine apples, cranberries, sugar, flour, cinnamon and orange juice in a large bowl then pour into a buttered 8×8 baking dish.

In a separate bowl, combine brown sugar, oats, butter and flour. Mix with a pastry cutter or fingertips until butter is thoroughly incorporated. Pour on top of apples and cranberries then bake for 25-30 minutes, or until crisp is deep golden brown.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Marilyn McDaniel said:

    These look so good & easy.