Apple and Cranberry Crisp

A serving spoon lifting a scoop of apple cranberry crisp from the corner of a white pan of it.

This apple and cranberry crisp with oatmeal gingersnap topping is a surprisingly easy twist to an old-fashioned favorite! Made with sweet apples, tart cranberries, cookie crumbles, and oats in just over 1 hour.

Course Dessert

Cuisine American, Christmas, holidays, seasonal, Thanksgiving

Diet Low Salt

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 82kcal

Author Jessy Freimann

Equipment

9 x 13 Pan
chefs knife
cutting board
Peeler
food processor or meat mallet or rolling pin
mixing bowl
Spatula
wooden spoon
Pastry cutter

Ingredients

Filling:

8 cups sliced apples cored and peeled (I used 20 oz. apples. Any baking-friendly apples will work.)
2 cups fresh cranberries
½ cup granulated sugar
1 teaspoon ground cinnamon
1 Tablespoon lemon juice
2 Tablespoons corn starch
1 pinch Kosher salt

Topping:

1 ¼ cups gingersnap cookie crumbs around 30 cookies ground up
¼ cup light brown sugar
½ cup old fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon Kosher salt
½ cup cold salted butter cut into small cubes (1 stick)

Instructions

Filling:

Preheat the oven to 350 degrees. In a large mixing bowl, combine sliced apples, cranberries, granulated sugar, cinnamon, lemon juice, corn starch and salt.
Mix well and pour into a 9x13 baking pan and set aside.

Topping:

In a medium mixing bowl, combine cookie crumbs, brown sugar, rolled oats, cinnamon and salt.
Cut in the butter until it has a gravelly texture and the butter is in pieces the size of peas.
Sprinkle this mixture evenly on top of the fruit filling.
Bake for 50 minutes to 1 hour or until its bubbling and the top is golden brown. Cool for at least an hour and enjoy.

Video

Notes

Prep all the ingredients before you get started. That means peel, core, and slice the apples, crumble the gingersnaps, and cut the butter into small cubes. This will make the whole process a lot smoother... and faster!

When you pour the filling into the baking pan, make sure to spread it evenly so that the bottom of the dish is covered. You'll help ensure that the apple and cranberry crisp bakes evenly and the apples come up perfectly tender.

Use a fork to cut in the butter. Or, if you want it to be a bit easier, a pastry cutter works wonders.

Check for doneness after around 50 minutes in the oven. You'll know the crisp is ready when the filling is nice and bubbly and the topping is golden brown. Over-baking will lead to dry results!

A food processor helps crumble the cookies, but you could also use a meat mallet or rolling pin.

Ingredients to prep ahead- As mentioned, you can clean the apples, crush cookies, and dice butter for easier cutting before you get started.

Leftovers and storage- Leftovers will keep for 3-4 days in an airtight container in the refrigerator. For the best texture, I recommend reheating covered in the oven at 350 degrees F for 5-10 minutes.

Nutrition