Rustic Applecranberry Crisp with Oat Pecan Topping

Q: Can I make this Apple-Cranberry Crisp gluten-free or vegan?

Yes — use certified gluten-free rolled oats and a 1:1 gluten-free flour blend to replace the all-purpose flour, and swap the cold butter for solid coconut oil (same weight) to make it vegan. Toast the nuts and chill the topping ingredients the same way; baking time is about the same, though you may need an extra few minutes if the filling is very wet from frozen fruit.

Q: Can I swap apples, sugars, or the thickener without ruining the dessert?

Absolutely — a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples gives the best balance and texture, and frozen cranberries work fine straight from the freezer. For thickeners, use 3 tbsp quick tapioca or 3 tbsp arrowroot if you don't have cornstarch, and if you swap brown sugar for maple syrup cut the liquid elsewhere slightly and reduce butter by a tablespoon to prevent sogginess.

My Rustic AppleCranberry Crisp with Oat Pecan Topping Cozy Fall Dessert

By Emma SterlingSeptember 15, 2025

4.17 (6 Ratings)

Table of Contents

Recipe Introduction

Apple Cranberry Crisp is my go-to fall comfort dessert. Ever smelled apples and cranberries roasting together?
Tart fruit, warm cinnamon, and crunchy topping wow.

This rustic version nods to New England apple crisp traditions. Difficulty is easy for cooks of all levels.
Total time is 1 hour 15 minutes .

Makes eight servings in a 9x13 dish.

Packed with fiber and real fruit vitamins. This Cranberry Desserts style treat feels wholesome.
Perfect for cozy dinners, potlucks, and holiday buffets.

Think fall fruit crisp that fills the house. The oat pecan crumble adds buttery pockets and texture.
It’s an Apple crisp with cranberries done right.

As my grandma said, 'Warm fruit fixes everything'.
I learned to keep the butter cold for clumpy crumbs.
Oh my gosh, that trick changed everything.

This Apple Cranberry Crisp Recipe adapts easily. Try a gluten-free apple cranberry crisp version too.
You can call it an easy Fruit Crisp Recipe.

Warm spices smell like holiday baking. Serve with vanilla ice cream or crème fraîche.
This echoes the New England apple crisp tradition.

Oat pecan crumble gives rustic, nutty crunch. Cold butter creates pea-sized clumps in topping. For a vegan twist use solid coconut oil.
For a gluten-free apple cranberry crisp, use GF flour.

Slice apples quarter inch thin for even cooking. Use three Granny Smith and three Honeycrisp apples.
Apple crisp with cranberries holds shape well.

Perfect for potlucks, Thanksgiving, or cozy nights. Pairs beautifully with spiced cider or black coffee.
Also lovely chilled on warm midday picnics.

Fruit supplies fiber and vitamin C naturally. Swap brown sugar for maple to lower refined sugar.
This keeps it a wholesome fruit crisp recipe.

When I first baked it, I burned the edges.
Lesson learned: tent with foil after thirty minutes .
That saved the crunchy topping every single time.

This Apple Cranberry Crisp Recipe became a family favorite. Kids ask for seconds almost every time.
Honestly, it feels like comfort food gold.

Try it as a classic Cranberry Crisp alternative. Or call it a simple Fruit Crisp Recipe.
Either way, friends will praise your baking.

Okay, ingredients next.
Grab measuring cups and a mixing bowl.

Ingredients & Equipment

Main Ingredients

For the filling:

6 medium apples (about 6 cups sliced; 900 1,000 g) — use 3 Granny Smith and 3 Honeycrisp for balance.
10 oz cranberries (280 g) fresh or frozen.
1/2 cup granulated sugar (100 g) .
2 tbsp light brown sugar (25 g) .
2 tbsp cornstarch (16 g) or 3 tbsp tapioca/arrowroot (24 g) .
1 tbsp lemon juice (15 ml) and 1 tsp lemon zest .
1 tsp ground cinnamon (2 g) , pinch nutmeg, pinch sea salt.

For the oat pecan topping:

1 1/2 cups old-fashioned rolled oats (135 g) .
3/4 cup all-purpose flour (90 g) or gluten-free 1:1 flour.
3/4 cup packed light brown sugar (150 g) .
1/2 tsp ground cinnamon , 1/4 tsp salt .
10 tbsp cold unsalted butter (140 g) or 100 g solid coconut oil .
1/2 cup chopped pecans (50 g) , toasted if you can.
1 tsp vanilla (5 ml) optional.
Optional finish: 1 2 tbsp turbinado sugar .

Quality notes: choose crisp apples. Look for firm fruit. Use fresh cranberries in season. If frozen, do not thaw. Use old-fashioned oats. Cold butter equals crumbly topping. Toast nuts for depth.

I call this my cozy Apple Cranberry Crisp . Oh my gosh, the smell is addictive. Fun fact: cranberries are one of three fruits native to North America.

Seasoning Notes

Essential combo: cinnamon plus a pinch of nutmeg. Add a little lemon for brightness. For warm depth, add 1/4 tsp ground ginger . Aromatics like vanilla lift the topping. Salt balances sweetness.

Quick swaps: no cornstarch? Use 3 tbsp tapioca . Want vegan? Swap butter for 100 g coconut oil . Need gluten-free? Use GF flour and GF oats for a great gluten-free apple cranberry crisp .

Equipment Needed

9x13-inch (23 x 33 cm) baking dish or an 8 inch square for deeper crisp.
Large mixing bowl and medium mixing bowl.
Knife or bench scraper and peeler.
Measuring cups, spoons, or kitchen scale.
Pastry blender, two forks, or food processor.
Baking sheet to catch drips, spatula, oven mitts.

Common swaps: use a large skillet instead of a bowl for mixing. A fork works like a pastry blender. No scale? Measure cups are fine.

This setup keeps things simple. It’s a classic New England apple crisp vibe with an oat pecan crumble edge. Honestly, you’ll want seconds.

Cooking Method

Fun fact: the crisp showed up in cookbooks in the 1920s. I love that. It feels like cozy New England kitchens. This Apple Cranberry Crisp is one of those warm, easy wonders.

Prep Steps

Get your mise en place. Peel and slice six apples into 1/4 inch slices. Measure oats, flour, sugars, and pecans. Toss cranberries and apples in a big bowl.

Time saver: slice apples on a cutting board over the bowl. Fewer dishes. Freeze a dot of butter in the freezer for faster grating.

Safety: oven and juices get hot. Use oven mitts and keep kids away. Don’t lean over the bubbling dish.

step-by-step Process

Preheat oven to 375° F ( 190° C) . Grease a 9x13 dish.
Toss apples, cranberries, sugars, cornstarch, lemon, and spices. Spread into dish evenly.
Mix oats, flour, brown sugar, cinnamon, pecans. Cut in cold butter until pebble like.
Scatter the oat pecan crumble over fruit, leaving gaps for steam. Sprinkle turbinado if you want crunch.
Bake on a sheet pan for 40– 45 minutes . Watch for golden top and bubbling edges.
Rest 15 minutes before serving. Scoop warm with ice cream.

Visual cues: the topping should be deep golden. The filling must be bubbling at the edges. Apples should be fork tender.

Aim for the filling to reach about 200 205° F (93 96° C) if you use a thermometer.

Pro Tips

Keep butter cold. Cold butter makes big, crunchy crumbs. Use a mix of Granny Smith and Honeycrisp. Tart plus sweet is magic.

Common mistake: overmixing the crumble. Stop when you see pea-sized bits. Another mistake: serving too soon. The filling will be runny.

Wait the 15 minutes .
make-ahead: assemble the crisp, cover, and refrigerate up to 24 hours. Bake straight from cold; add 5 minutes to bake time.

Honestly, I once brought this to a potluck and everyone fought over the last spoon. Try it for a fall fruit crisp moment.

This is a classic Apple Cranberry Crisp Recipe that feels like home.

Recipe Notes

I always start by saying the Apple Cranberry Crisp is pure comfort. Make it warm. Make it a little messy. Fun fact: cranberries are native to North America.

They add that bright zip everyone loves.

Serving Suggestions

Serve scoops of vanilla ice cream. Add a spoon of crème fraîche for balance. For a cheeky New England twist, place thin slices of sharp cheddar on the side.

Plating? Spoon into shallow bowls. Sprinkle extra toasted pecans on top. This pairs well with hot coffee or spiced mulled cider.

For wine, a light Riesling works wonders.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container. Keeps well for 3 4 days . To freeze, scoop into freezer safe containers.

Freeze for up to 3 months . Thaw overnight in the fridge. Reheat in a 350° F oven until bubbly, about 15 20 minutes .

Microwave works for single portions. Heat gently to avoid soggy topping.

Variations

Want a gluten-free apple cranberry crisp? Use gluten-free oats and a 1:1 GF flour. Swap butter for solid coconut oil to make it vegan.

For seasonal swaps, replace half the apples with pears in autumn. Or add chopped dried apricots in winter. Try a maple pecan twist with maple syrup instead of some brown sugar.

Nutrition Basics

Per serving, expect roughly 480 calories. It has about 6 grams of fiber. The dish offers vitamin C from cranberries.

Oats add whole grain goodness and keep you fuller. Nuts provide healthy fats and crunch. Remember, it’s a dessert, so enjoy in moderation.

I made this Apple Cranberry Crisp Recipe for a potluck once. Neighbors fought over the last piece. Honestly, that little victory felt amazing.

If your topping gets gummy, you probably overworked the butter. Keep it pebbly.

This Cranberry Crisp is a simple fruit crisp recipe with serious charm. Try the oat pecan crumble on top. Make it your own.

Go on bake it, share it, and enjoy every warm bite.

Frequently Asked Questions

What's the best way to get a crunchy, clumpy topping on my Apple Cranberry Crisp?

Keep the butter cold and cut it into the dry mix until you have pea-sized crumbs so the topping bakes into little crunchy pockets rather than a paste. Scatter the topping with some gaps for steam to escape, sprinkle a little turbinado sugar if you like extra crunch, and bake on a sheet pan to catch any drips the topping should be golden and the filling bubbling around the edges when done.

Let it rest 10 20 minutes so the filling sets and the topping firms up.

Can I make this Apple Cranberry Crisp gluten-free or vegan?

Yes use certified gluten-free rolled oats and a 1:1 gluten-free flour blend to replace the all-purpose flour, and swap the cold butter for solid coconut oil (same weight) to make it vegan.

Toast the nuts and chill the topping ingredients the same way; baking time is about the same, though you may need an extra few minutes if the filling is very wet from frozen fruit.

How should I store leftovers and what's the best way to reheat them?

Cool the crisp to room temperature, then cover tightly and refrigerate for up to 3 4 days, or freeze portions for up to 3 months (wrap well and thaw overnight in the fridge).

Reheat single servings in the microwave for convenience, or revive the topping's crunch by reheating in a 325°F (160°C) oven for 10 15 minutes; a quick 1 2 minute blast under the broiler will crisp the top if needed.

Can I swap apples, sugars, or the thickener without ruining the dessert?

Absolutely a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples gives the best balance and texture, and frozen cranberries work fine straight from the freezer. For thickeners, use 3 tbsp quick tapioca or 3 tbsp arrowroot if you don't have cornstarch, and if you swap brown sugar for maple syrup cut the liquid elsewhere slightly and reduce butter by a tablespoon to prevent sogginess.

Is Apple Cranberry Crisp a healthy choice what should I know about calories and nutrition?

It's a comforting dessert with fruit and oats, but it is relatively rich: the recipe estimates about 480 kcal per generous serving, with ~22 g fat and ~42 g sugars. To lighten it, reduce the brown sugar by a third, use less butter or swap to coconut oil, increase the oat-to-butter ratio, or serve smaller portions alongside plain yogurt rather than ice cream to add protein and cut perceived sweetness.