Why You’ll Love This Recipe
This crisp is a deliciously easy dessert that celebrates the best seasonal flavors. The apples and cranberries bring bright, natural sweetness and tang, while the almond topping adds a nutty, crunchy contrast. It comes together quickly, uses pantry staples, and can be made ahead of time. Plus, it’s naturally gluten-free (with certified oats) and easily adaptable to suit your taste or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
apples (peeled, cored, and sliced)
fresh or frozen cranberries
granulated sugar
brown sugar
lemon juice
ground cinnamon
ground nutmeg
all-purpose flour or cornstarch (for thickening)
For the almond crisp topping:
old-fashioned rolled oats
sliced or chopped almonds
all-purpose flour (or almond flour for gluten-free)
brown sugar
ground cinnamon
salt
unsalted butter (melted or cold and cubed)
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar.
- In a large mixing bowl, combine sliced apples, cranberries, sugars, lemon juice, cinnamon, nutmeg, and flour. Toss until fruit is evenly coated.
- Transfer the fruit mixture to the prepared baking dish and spread it into an even layer.
- In a separate bowl, mix oats, almonds, flour, brown sugar, cinnamon, and salt. Stir in melted butter (or cut in cubed butter) until crumbly.
- Sprinkle the almond topping evenly over the fruit filling.
- Bake for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown.
- Let cool for 10–15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream.
Servings and timing
Serves 6–8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Nut-free version: Omit almonds and add extra oats or pumpkin seeds for crunch.
- Pear twist: Replace half the apples with sliced pears for a fall fruit blend.
- Ginger spice: Add ground ginger or crystallized ginger for a zesty kick.
- Maple flavor: Use maple syrup in the filling or topping instead of some sugar.
- Vegan version: Use plant-based butter or coconut oil in the topping.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm in the oven at 325°F (160°C) for 10–15 minutes or microwave individual portions for 30–60 seconds.
This crisp can also be frozen after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
FAQs
Can I use frozen cranberries?
Yes, no need to thaw them—just toss them into the filling as-is.
What type of apples work best?
Firm, tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn are great for baking.
Can I make this crisp gluten-free?
Yes, use gluten-free oats and substitute almond flour or a 1:1 gluten-free baking flour.
Do I have to peel the apples?
Peeling is recommended for a softer texture, but you can leave the skins on for added fiber and a more rustic feel.
Can I prepare this ahead of time?
Yes. Assemble the filling and topping separately, then store in the fridge and combine just before baking.
Can I use canned or dried cranberries?
Fresh or frozen cranberries are best, but dried cranberries can be used—just reduce the sugar slightly and soak them in warm water beforehand to soften.
How do I make the topping extra crispy?
Use cold butter cut into the topping ingredients and bake until deeply golden. A quick broil at the end also helps crisp it up.
Can I reduce the sugar?
Yes, you can reduce the sugar in both the filling and topping to taste—just keep enough to balance the tart cranberries.
What if I don’t have almonds?
Walnuts, pecans, or hazelnuts can be used instead, or omit nuts altogether and use more oats.
What can I serve this with?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce are all delicious accompaniments.
Conclusion
Apple Cranberry Almond Crisp is a delightful dessert that’s both easy to make and bursting with warm, seasonal flavors. With its perfectly spiced fruit filling and crisp, nutty topping, it’s a dessert that brings comfort and joy to any occasion. Whether served at a holiday gathering or just because, this crisp is sure to become a cozy favorite.
PrintApple Cranberry Almond Crisp
Apple Cranberry Almond Crisp is a cozy, delicious dessert with a spiced apple and cranberry filling, topped with a crunchy almond-oat topping. It’s easy to make, naturally gluten-free, and perfect for fall or any time you crave a warm, comforting treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6–8
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the filling:
- 6–8 apples (peeled, cored, and sliced)
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour or cornstarch (for thickening)
- For the almond crisp topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup sliced or chopped almonds
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted or cold and cubed)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, combine sliced apples, cranberries, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Toss until fruit is evenly coated.
- Transfer the fruit mixture to the prepared baking dish and spread it into an even layer.
- In a separate bowl, mix oats, almonds, flour, brown sugar, cinnamon, and salt. Stir in melted butter (or cut in cubed butter) until crumbly.
- Sprinkle the almond topping evenly over the fruit filling.
- Bake for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown.
- Let cool for 10–15 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
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Nutrition
- Serving Size: 1 serving (1/8 of the crisp)
- Calories: 270
- Sugar: 28g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
