With a mix of sweet apples and tangy cranberries, this Apple Cranberry Crisp is the perfect dessert for the holidays. Ready with just 15 minutes of prep!

Cranberry apple crisp in a pink bowl with ice cream.

You guys know that I am a lover of holidays, and this gets this crisp gets me in the holiday mood every time I make it! It works so perfectly for every single holiday – Thanksgiving, Christmas, and any and every time you need a perfect dessert for a crowd. I love that you can customise it to your liking! 

Why You’ll Love This Apple Cranberry Crisp Recipe

  • Quick and easy. It takes less than 15 minutes to prepare this cranberry apple crisp. No special tools required!
  • Perfect for the holidays. This cranberry apple crisp is always a hit at the holiday dessert table. The colors and flavors are festive and you can even make it in advance.
  • Can be gluten-free. You can easily make this apple cranberry crisp recipe gluten-free with a few simple swaps.

Looking for more apple desserts? Try my apple pie, apple pie bars, and baked apples too.

Close up of diced apples and cranberries.

Notes on Ingredients

Here’s an overview of what you’ll need for this cranberry apple crisp. Scroll down to the recipe card below for measurements.

  • Old fashioned oats – These give the topping a nice texture while also keeping it affordable. See expert tips on possible swaps.
  • Flour – You can use pretty much any flour – a gluten free flour mix, regular all purpose flour, or even spelt flour 
  • Sugar – Any granulated sugar works great here. I love using cane sugar!
  • Vegan butter –  Any brand of vegan butter could work. You can use salted or unsalted. If using unsalted, be sure to sprinkle some sea salt into the crisp topping too. You can also use margarine or shortening. You can also use coconut oil since it solidifies. Just ensure it’s cold! This helps it to create the right texture for the crisp topping.
  • Apples – Red Delicious, Gala and Cameo are my favourite kinds to use here. You can also use any kind of green apple, but if you do, you may want to increase the sugar a little bit since the cranberries are also tart. I do recommend peeling these because the skins will affect the texture of the filling otherwise.
  • Cranberries – Don’t use dried cranberries! Use fresh, or frozen then thawed cranberries 
  • Lime or lemon juice – You can also use white vinegar or apple cider vinegar 
  • Maple syrup – You can also use any liquid sweetener (such as Lakanto), or agave here
Cranberry and diced apples being mixed in a silver bowl.

How to Make Apple Cranberry Crisp

Here’s an overview of how to make this cranberry apple crisp. For more detailed instructions, scroll down to the recipe card.

  • Prepare the filling. Combine the apples, cranberries, and lime juice. Sprinkle with flour, cinnamon, coconut sugar, and maple syrup. Pour into a greased casserole dish.
  • Add the crumb topping. Combine all the crisp topping ingredients except for the butter. Add the butter and use your fingers to crumble it into the oat mixture. Sprinkle evenly over the fruits.
  • Bake. Bake for 45 minutes, until the crisp topping is golden brown. Cool for 5 to 10 minutes then enjoy!
Top down view of cranberry apple crisp in a baking dish.

Can I Make This In Advance?

You can use make crisp ahead of time! Make the filling and you can cover it and let it sit for up to 2 days. Before baking, mix together the crisp topping, sprinkle over, then bake and enjoy!

Expert Tips & FAQs

  • I don’t recommend swapping the oats. It thickens the topping and gives it that traditional texture. If you have an allergy however, you can for finely crushed nuts (such as walnuts or pecans) which will give it a similar crunch and hold. 
  • What apples are best for this recipe? For the best results, use fresh apples that are juicy, crunchy and bright in colour and flavour. You don’t want to use apples that are going bad. I love using Red Delicious, Gala and Cameo apples here. You can also use any green apple variety, but taste the filling slightly before baking to see if you might want to add a little bit more sugar since it will be two tart fruits.
  • Can I get the filling even thicker? While the filing is nice and thick and saucy, you can even stir in some cornstarch slurry to get it even thicker. Mix 1 tablespoon cornstarch with 1 tablespoon water vigorously until thin and there are no clumps, then stir into the filling before baking.
Two bowls of cranberry apple crisp.

Proper Storage

  • Fridge. Store leftover apple cranberry crisp covered or in an airtight container in the fridge for up to 4 days.
  • Freezer. You can also freeze your cranberry apple crisp for up to a month. Wrap it tightly in plastic and foil once it has cooled completely. Then reheat in the oven at 350F for 15 to 20 minutes, until hot and bubbly.

More Apple Recipes

Enjoy friends! If you make these Vegan Apple Cranberry Crisp, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Bowl of apple cranberry crisp with a spoon scooping some out.

Apple Cranberry Crisp

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
With a mix of sweet apples and tangy cranberries, this Apple Cranberry Crisp is the perfect dessert for the holidays. Ready with just 15 minutes of prep!
5 (from 3 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

Apple Cranberry Filling 

  • 6 apples, peeled, cored and chopped
  • 2 cups cranberries
  • 2 tablespoons lime juice, or lemon juice
  • 3 tablespoons all-purpose flour, or gluten-free flour mix
  • 2 teaspoons ground cinnamon
  • 3 tablespoons sugar, coconut, cane or brown sugar works
  • 3 tablespoons maple syrup

Crisp Topping

  • ¾ cup old fashioned oats
  • ¾ cup all purpose flour, or gluten free flour mix
  • ½ teaspoon sea salt
  • 3 tablespoons sugar, coconut, cane or brown sugar works
  • 6 tablespoons salted vegan butter, cold, cut into chunks

Instructions 

  • Preheat the oven to 350°F/177°C.
  • In a bowl, mix the apples and cranberries and lime juice in a bowl to combine. Sprinkle the flour, cinnamon, coconut sugar and the maple syrup over them and mix to combine. Pour into a greased casserole dish (I use a 2 QT. dish) and spread or shake to lay evenly. 
  • In another bowl, mix all the crisp topping ingredients except the vegan butter. Add the vegan butter chunks in and use your fingers (or fork, or masher) to crumble it into the flour oats mixture until everything is moist and the butter is evenly distributed. It should look crumbly. Sprinkle the topping over the fruits. 
  • Bake for 45 minutes on the middle rack until the crisp is golden brown and the fruit is bubbling and smells delicious. 
  • Allow to cool slightly, then scoop out and serve immediately with some ice cream and sauce from the crisp. Enjoy!! 

Notes

FAQ and Expert Tips to make this the perfect recipe

Can you make this ahead of time?
You can use make crisp ahead of time! Make the filling and you can cover it and let it sit for up to 2 days. Before baking, mix together the crisp topping, sprinkle over, then bake and enjoy!
Can you use regular flour?
You can use regular all purpose flour if you’re not gluten free, it works the same.
Can I leave out the oats?
The oats thicken the topping, so while you can swap it, I don’t recommend swapping it for something that won’t do the same. You can swap it for flour, for crushed nuts (like almond flour, or even finely ground down pecans) – anything that absorbs well and will hold the crisp topping together. 
What kind of apples should I use?
For the best results, use fresh apples that are juicy, crunchy and bright in colour and flavour. You don’t want to use apples that are going bad. I love using Red Delicious, Gala and Cameo apples here. You can also use any green apple variety, but taste the filling slightly before baking to see if you might want to add a little bit more sugar since it will be two tart fruits.
Should I use fresh or frozen cranberries? 
You can use either! Just ensure they’re nice and plump, and not dried cranberries, which will not give you desired texture.
Can I get the filling even thicker?
While the filing is nice and thick and saucy, you can even stir in some cornstarch slurry to get it even thicker. Mix 1 tablespoon cornstarch with 1 tablespoon water vigorously until thin and there are no clumps, then stir into the filling before baking.
How do I store this Apple Cranberry Crisp?
You can store this in the original casserole dish with a slip on covered in the fridge, or cut it up and store in glass Tupperware containers, or even in foil.
Can I freeze this?
Yes you can freeze this crisp! Thaw overnight, then reheat by toasting in your oven at 350F for about 15 minutes to 20 minutes until hot and bubbly again. You can freeze this up to one month.
How do I reheat this?
 Reheat the same way you would when thawing from freezing; by toasting in your oven at 350F for about 15 minutes to 20 minutes until hot and bubbly again. You can even turn on the “broil” setting on low for about 3 to 5 minutes to get the top crispy again.
How long does this Apple Cranberry Crisp last in the fridge?
This will last you in your fridge for at least 4 days!
You can also double or triple this recipe!
Calories: 290kcal, Carbohydrates: 71g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Sodium: 198mg, Potassium: 299mg, Fiber: 8g, Sugar: 39g, Vitamin A: 118IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton