When you want a fall dessert that comes together in one skillet, this apple cranberry crisp is the answer. The tart cranberries balance the sweet apples perfectly, while the golden oat topping gets crispy in all the right spots. It’s rustic enough for a weeknight but impressive enough for your Thanksgiving table.
This Apple Cranberry Crisp is my family’s favorite fall dessert, combining sweet apples with tart cranberries for a fabulous balance of flavors. While traditional apple crisp is delicious, adding cranberries takes it to a whole new level, and gives it a gorgeous ruby-red color that looks stunning.
Cooking this dessert in a cast-iron skillet allows the apples and cranberries to caramelize slightly on the bottom, while the topping gets perfectly golden on top. Plus, there’s something so homey and rustic about bringing a cast-iron skillet straight from the oven to the table!
This recipe uses fresh or frozen cranberries, so there is no need to hunt down those hard-to-find fresh ones if they’re not in season! This crisp works whether you’re looking for an easy Thanksgiving dessert or want to use up those apples from your fall apple-picking adventure. Serve it with vanilla ice cream if you’re feeling fancy, or eat it straight from the skillet with a spoon (like I do when no one’s watching).
Let me guide you through the simple steps to create this easy fall dessert. It’s the kind of dessert that doesn’t ask for fuss, just a generous scoop of vanilla ice cream.
Reader Review
Great taste; great fall smell to my home. aroma to die for.
— Joyce
Ingredient Notes
For exact amounts needed see the recipe card below
- Apples: I love using Honeycrisp apples in this recipe because they’re naturally sweet and hold their shape well during baking. If you prefer a more tart dessert, Granny Smith apples are an excellent alternative.
- Cranberries: Fresh or frozen cranberries work equally well here.
- Oats: Make sure to use old-fashioned rolled oats, not quick oats.
- Flour
- Butter
- Brown sugar
- Cornstarch
- Cinnamon
- Lemon juice
Looking for more easy fall dessert ideas? Try my recipes for Cherry Cola Brownies, Chocolate Peanut Butter Skillet Cake, or Slow Cooker S’mores Cake.
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How to Make Apple Cranberry Crisp
- Preheat your oven to 350 degrees F.
- Make the crumb topping first. In a medium bowl, combine the rolled oats, flour, and cinnamon. Pour in the melted butter and stir until you’ve got a crumbly mixture. Set this aside while you work on the filling.
- If you’re using a well-seasoned cast-iron skillet, you’re all set. If not, lightly coat your skillet with vegetable oil.
- Add the peeled and diced apples and cranberries to the skillet. I like to make my apple chunks about 1-inch pieces so they cook evenly.
- Sprinkle the brown sugar, cornstarch, and cinnamon over the fruit. Add a splash of lemon juice to brighten the flavors and stir to combine.
- Top it all with your oat mixture, spreading it evenly over the fruit.
- Bake it in your preheated oven for 35-40 minutes. You’ll know it’s done when the topping is golden brown and the fruit is bubbling around the edges.
Serving Ideas
What makes this cozy skillet dessert even better? A big scoop of vanilla ice cream melting into all those warm, cinnamon-spiced apples and tart cranberries. It’s pure comfort food magic!
Here are some other ways to serve this apple cranberry crisp:
- Topped with freshly whipped cream
- Drizzled with caramel sauce
- Plain and warm right out of the skillet (sometimes simple is best!)
Let the crisp cool for about 10 minutes before serving. This little rest allows the fruit juices to thicken up and all the flavors to blend perfectly.
Try this Apple Butter Bread Pudding for another delicious old-fashioned apple treat.
How to Store
Got leftovers? Store leftover crisp to an airtight container in the fridge for up to 4 days. To reheat, place it in the microwave at 50% power for 1-2 minutes, or until it’s warm and bubbly again.
It also freezes beautifully! Place the cooled crisp in a freezer-safe container and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips & Tricks
Be sure to check out the step by step instructions
- I love using my trusty cast-iron skillet for this recipe. It creates the most amazing crispy edges! Don’t have a cast-iron skillet? A 9×9-inch baking dish works great, too. Remember to grease it first.
- My go-to apple for this recipe is the Honeycrisp, as they hold their shape well while baking and offers the perfect balance of sweet and tart. If you prefer a more tart dessert, try Granny Smith apples instead.
- The crisp topping is all about texture! When mixing the melted butter with the dry ingredients, aim for a consistency that is just crumbly enough to sprinkle over the fruit.
- Want to take this dessert up a notch? Add a splash of Kentucky bourbon to the fruit mixture. The alcohol cooks off, leaving behind an incredible depth of flavor.
- If you’re watching your sugar intake, you can reduce the brown sugar by up to half. Just keep in mind that the sweetness helps balance the tartness of the cranberries.
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Skillet Cranberry Apple Crisp Recipe
Ingredients
For the Crisp Topping
- 1 ½ cups rolled oats
- ½ cup flour
- ½ teaspoon ground cinnamon
- ¾ cup butter melted
For the Apple Cranberry Filling:
- 4 large apples 2 pounds, peeled and diced
- 1 cup cranberries fresh or frozen
- ½ cup brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, stir together the rolled oats, flour, cinnamon, and melted butter until well combined. The mixture will be crumbly when you are done. Set aside.1 ½ cups rolled oats, ½ cup flour, ½ teaspoon ground cinnamon, ¾ cup butter
- Place the diced apples and cranberries into a 12-inch skillet.4 large apples, 1 cup cranberries
- Sprinkle the brown sugar, cornstarch, cinnamon, and lemon juice over the fruit. Stir the fruit in the pan to thoroughly coat the fruit in the sugar and cornstarch.½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, 2 tablespoons lemon juice
- Spoon the topping evenly over the fruit.
- Bake in your preheated oven for 35-40 minutes. Cool for 10 minutes before serving warm.
Notes
- You’ll want to use a well-seasoned cast-iron pan for this recipe. If your cast-iron pan is not well-seasoned, consider using a small amount of vegetable oil to lightly grease the pan.
- I used Honeycrisp apples for this recipe. Honeycrisp apples are on the sweeter side. If you prefer a more tart dessert, try using Granny Smith apples for this recipe.
- Be sure to let the pan rest for 10 minutes before serving. This allows the fruit to thicken slightly and for the juices to blend.
- For added depth to this recipe, consider adding a splash of Kentucky bourbon to the fruit mixture. Don’t worry, the alcohol burns off in the oven.
- You don’t have to make this in a skillet. You can also use a 9×9-inch baking dish. Be sure to grease the pan if you are going this route.
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Nutrition Information
Nutrition facts are estimates.
great taste; great fall smell to my home . aroma to die for.