Imagine the aroma of fresh apples and cinnamon wafting through your kitchen, instantly transforming your space into a cozy haven. This cranberry-apple-almond crisp is more than just a dessert—it’s a celebration of warm, comforting flavors.
Whether you’re looking for a quick dish to impress guests or a fuss-free way to elevate your fall baking repertoire, this easy recipe will soon become a staple in your collection of go-to recipes.
Why This Simple Recipe Stands Out
There’s something magical about combining tart cranberries with sweet apples and the nutty crunch of almonds. This dessert strikes the perfect balance between tart and sweet, with a crumbly oat topping that adds texture and depth.
It’s versatile enough to serve at a holiday gathering or simply as a comforting treat on a chilly evening. Plus, it’s incredibly easy to make, so even beginners can tackle this with confidence.
Tips for Perfecting Your Crisp
To achieve the perfect balance of flavor and texture, here are a few tips:
- Use Granny Smith apples for their tartness, which complements the sweetness of the topping and the cranberries.
- Slice your apples evenly to ensure they bake uniformly. Investing in an apple slicer can save time and effort.
- If you prefer a sweeter dessert, opt for dried cranberries instead of fresh ones.
- Serve with a generous scoop of vanilla ice cream for the ultimate pairing.
This recipe is flexible, so feel free to tweak it to suit your taste preferences or dietary needs.
Substitutions & Variations
One of the best parts about this recipe is its adaptability. Here are some ways to make it your own:
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend to make this dish gluten-free without compromising flavor.
- Nut-Free Version: Omit the almonds if allergies are a concern and replace them with sunflower seeds or pumpkin seeds for a similar crunch.
- Lower Sugar Alternative: Reduce the sugar in the filling and topping, relying on the natural sweetness of the apples and cranberries.
This easy recipe is forgiving, so don’t hesitate to get creative with your substitutions and additions.
When to Serve Cranberry-Apple-Almond Crisp
This dessert is perfect for a variety of occasions:
- Holiday Gatherings: Its vibrant flavors and rustic appeal make it an excellent addition to Thanksgiving or Christmas spreads.
- Weeknight Treats: Thanks to its simplicity, you can whip this up in under an hour for a cozy family dessert.
- Potlucks and Parties: Transportable and crowd-pleasing, it’s guaranteed to be a hit at any event.
With its blend of flavors and textures, this crisp feels like a celebration in every bite.
Pro Tips for Success
Here are a few additional tricks to make your cranberry-apple-almond crisp the best it can be:
- Prep Ahead: Make the crumb topping in advance and store it in the fridge for up to three days.
- Even Browning: Rotate your dish halfway through baking to ensure the topping is evenly browned and crisp.
- Serving Suggestions: Pair with vanilla bean ice cream, caramel sauce, or even a dollop of whipped cream for an extra indulgent treat.
Why You’ll Keep Coming Back to This Recipe
This cranberry-apple-almond crisp embodies the perfect combination of flavor, ease, and versatility. The layers of tart fruit, crunchy topping, and warm spices make it irresistible.
It’s an easy recipe that doesn’t demand much time or effort, making it ideal for bakers of all skill levels. Once you’ve tried it, you’ll want to bookmark this one for every season.
No matter the occasion, this crisp will quickly become one of your favorite recipes to make and share.
Easy Cranberry-Apple-Almond Crisp Recipe
Ingredients
For the Crumb Topping:
- 1 cup (2 sticks) unsalted butter, diced, at room temperature, plus extra for greasing
- 1 ¾ cups all-purpose flour
- 1 cup rolled or quick-cooking oats
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup sliced or slivered almonds
For the Apple Crisp Filling:
- 11 to 12 medium Granny Smith apples about 4 pounds, peeled, cored, and sliced into ¼-inch-thick pieces
- 1 cup cranberries fresh or frozen (no need to thaw), or ½ cup dried cranberries
- 2 tablespoons freshly squeezed lemon juice
- 1 cup granulated sugar or to taste
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons ground cinnamon
Instructions
- Get Ready to Bake: Start by preheating your oven to 375°F. Butter a 9×13-inch casserole dish thoroughly and set it aside for later use.
- Prepare the Crumb Topping: In a large mixing bowl, combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter to the bowl and mix everything together using your hands until the mixture forms small clumps about the size of peas. Stir in the sliced or slivered almonds, then set the mixture aside.
- Slice and Prep the Apples: Peel, core, and cut the apples into thin slices, roughly ¼ inch thick, ensuring you have about 12 cups of sliced apples. Place the apples and cranberries in a large mixing bowl. Drizzle the lemon juice over the fruit and gently toss to evenly coat.
- Mix the Filling Ingredients: In another bowl, stir together the granulated sugar, flour, and cinnamon. Sprinkle this dry mixture evenly over the apples and cranberries. Toss everything lightly to ensure the fruit is coated. Once mixed, pour the fruit filling into the prepared casserole dish, spreading it out evenly.
- Add the Topping and Bake: Sprinkle the crumb topping evenly over the fruit mixture in the casserole dish. Place the dish in the oven and bake for 45 to 50 minutes, or until the topping is a rich golden brown and the fruit filling is bubbling around the edges. The center of the crisp should reach an internal temperature of 175°F.
- Cool and Serve: Allow the crisp to cool slightly before serving. For a decadent touch, add a scoop of vanilla ice cream on top and enjoy.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.