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Cranberry apple crisp topped with a scoop of vanilla ice cream and served on a plate with a spoon. The baking dish of the fruit crisp is in the background.

Cranberry Apple Crisp

Chrysti Benner
This easy cranberry apple crisp combines fresh apples and cranberries with a simple Bisquick crumble topping, making a delicious dessert for fall and winter. It's the perfect mash-up of sweet and tart!
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 298 kcal

Equipment

Ingredients
  

For the Filling:

  • 2 large apples, peeled and thinly sliced (approx. 3-4 cups; I recommend Honeycrisp or Cosmic Crisp varieties)
  • 12 ounces fresh or frozen cranberries (approx. 3 cups)
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon fresh lemon juice (or apple cider vinegar)
  • 2 tablespoons cornstarch

For the Topping:

  • 3/4 cup Bisquick baking mix
  • 1/4 cup sugar
  • 1/4 cup oats
  • 1/4 cup chopped pecans
  • 5 tablespoons unsalted butter (melted)

Instructions
 

  • Preheat oven to 350F. Grease a 9x13" or 7x11" baking dish with butter or nonstick spray.
  • In a medium mixing bowl, prepare filling by combining apple slices, cranberries, sugar, cinnamon, lemon juice, and cornstarch. Toss to coat well, then transfer the fruit mixture to the prepared baking dish.
  • In a small mixing bowl, prepare topping by combining Bisquick, sugar, oats, pecans, and melted butter. Stir until dry ingredients are evenly moistened.
  • Sprinkle clumps of the topping mixture over the fruit mixture. I use my fingers for this.
  • Bake in preheated oven for about 35-40 minutes, until filling is bubbly and topping is golden-brown.
  • Remove from oven and let cool for at least 15-20 minutes before serving. This will allow the juices to thicken a bit.

Notes

  • This can be served warm or at room temperature, though I personally prefer it warm (with a scoop of ice cream or whipped cream on top!).
  • Leftovers should be covered and refrigerated.
  • Feel free to omit the pecans if you need a nut-free dessert. You can add 1/4 cup more oats if preferred.
  • If using frozen cranberries, you do not need to thaw them first.

Nutrition

Serving: 1gCalories: 298kcalCarbohydrates: 49gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 19mgSodium: 147mgPotassium: 142mgFiber: 4gSugar: 34gVitamin A: 278IUVitamin C: 9mgCalcium: 38mgIron: 1mg
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