This Apple Cranberry Crisp is the perfect dessert for holidays!! It takes only 15 minutes of prep time, and you can prep it ahead of time. It’s a delicious mix of sweet apples, tangy cranberries and tastes incredible 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!
For full measurements and instructions, please see the recipe card! There is important information here for the recipe here first.
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!
You can use regular all purpose flour if you’re not gluten free, it works the same.
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.
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.
You can use either! Just ensure they’re nice and plump, and not dried cranberries, which will not give you desired texture.
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.
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.
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.
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.
This will last you in your fridge for at least 4 days!
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!
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.
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