Apple Cranberry Crisp


apple crisp

It’s cranberry season! That means I get to buy bags and bags of cranberries and bake lots of desserts with some and freeze the others (you can keep them in the freezer for about a year – just throw the bag in the freezer and that’s it!).

Well, when I added too much sugar to an apple crumble recipe, I knew that adding the recently bought cranberries would be perfect to save the dessert from being too sweet. With that addition, it occurred to me that this is a great fall dessert!



The recipe is adapted (loosely) from Ina Garten’s Barefoot Contessa at Home. You can also find the original recipe here. Her recipe uses pears and dried cranberries, I used apples and fresh cranberries. I didn’t have any lemons or oranges, so I skipped the zest and juice and added some maple syrup to make it a little more interesting. The topping recipe was pretty much the same as Ina’s, though I halved the recipe, since I used way less fruit.

I made it pareve for a Friday night dessert. The only difference is the one stick of butter is replaced with soy garden.


apple cranberry crisp

For the filling:

  • 6 apples, assorted
  • Lemon juice
  • 1 cup fresh cranberries (or frozen)
  • 1/2 cup granulated sugar
  • 2 tablespoons maple sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

apple crisp topping

For the topping:

  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • Pinch of kosher salt
  • 1/2 cup rolled oats (not instant)
  • 1 stick (8 tablespoons) earth balance


1. Preheat the oven to 350 degrees.

2. Peel and chop the apples, put them into a large bowl with some lemon juice (freshly squeezed or bottled).

3. Add sugar, maple syrup, cranberries, flour, cinnamon, and nutmeg. Mix well. Pour into an 11×7 baking dish.

4. Combine all ingredients for topping either in a stand mixer with the paddle attachment or a large bowl. I used the same bowl as the apples,  since I didn’t want to do more dishes (I don’t have a dishwasher!), and used my hands to crumble it together. Sprinkle over fruit.

5. Bake for an hour – don’t forget to put a lined sheet pan underneath so the juice doesn’t drip onto your oven!


This dessert got rave reviews. It definitely wasn’t too sweet. It probably would have been delicious with more of the topping and some vanilla ice cream, too!