There’s a quiet elegance to a well-made fruit dessert, and this Cranberry Apple Crisp embodies that understated beauty with every fragrant, bubbling spoonful. Thinly sliced apples gently soften in the oven, releasing their natural sweetness as bright, jewel-toned cranberries burst around them, creating a harmonious balance of tart and tender. As the fruit simmers beneath a delicately spiced oat crumble, the kitchen fills with the inviting aroma of cinnamon, caramelized sugar, and warm winter fruit—a scent that feels both nostalgic and unmistakably sophisticated.

What makes this crisp truly special is the way it elevates such simple ingredients into something worthy of a holiday table. The crumble bakes into golden, buttery clusters that contrast beautifully with the soft, jammy fruit beneath, offering richness without heaviness. Served warm with a scoop of vanilla ice cream or a dollop of softly whipped cream, it becomes a dessert that feels comforting yet refined—an effortless showcase of seasonal flavors at their very best.

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Why You’ll Love This Recipe

A beautiful balance of sweet and tart
Tender apples meld with bright, ruby-red cranberries to create a filling that’s vibrant, nuanced, and perfectly seasonal.

Effortless, yet refined
This crisp requires minimal prep but bakes into a dessert that feels special enough for holiday gatherings or elegant dinner parties.

A crave-worthy crumble topping
The buttery oat topping turns golden and crisp in the oven, adding a delicate crunch that complements the soft, jammy fruit beneath.

Warm, fragrant spices in every bite
Cinnamon and nutmeg gently enhance the natural flavors of the fruit without overpowering them.

A versatile, crowd-pleasing dessert
Serve it warm with ice cream, whipped cream, or enjoy it exactly as it is—simple, comforting, and beautifully satisfying.

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Ingredient Notes

Apples:
Choose firm, sweet-tart apples such as Honeycrisp, Pink Lady, or Fuji. Their structure holds up beautifully in the oven and provides a naturally flavorful base. Peel and slice them about ¼ inch thick for even baking.

Fresh Cranberries:
Look for cranberries that are firm and brightly colored. Their tartness balances the sweetness of the apples and adds a stunning pop of color and flavor.

Sugars (Granulated & Light Brown):
A combination of the two adds both brightness and depth. Brown sugar brings a subtle molasses warmth that complements the spices and crumble topping.

Cornstarch:
Just enough to gently thicken the fruit juices as they bubble and reduce in the oven, creating a glossy, cohesive filling.

Lemon Juice:
A splash of acidity brightens the fruit and balances the sweetness, preventing the crisp from becoming overly heavy.

Cinnamon & Nutmeg:
Warm, aromatic spices that enhance the natural flavors of the fruit without overwhelming them.

Gluten-Free 1:1 Flour (for the topping):
Use your preferred gluten-free flour blend to help the crumble achieve structure and light crispness (I love Bob’s Redmill 1:1 Gluten-Free Flour).

Old Fashioned Rolled Oats:
Choose certified gluten-free oats if needed. Their hearty texture gives the topping its signature rustic crunch.

Unsalted Butter:
Cold, cubed butter is worked into the dry ingredients to create a crisp, buttery topping that bakes into golden clusters.

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How to Make Gluten-Free Cranberry Apple Crisp

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Peel and slice the apples to ¼ inch thickness.

Step 2: Place the apples and cranberries in a large mixing bowl.

Step 3: Add the granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss to combine and evenly coat the fruit.

Step 4: Pour the fruit into a lightly buttered ceramic baking dish.

Step 5: Next, prepare the oat crumble topping by whisking together the oats, gluten-free 1:1 flour, brown sugar, granulated sugar, cinnamon, and salt.

Step 6: Add the cubed butter and use your fingers or a pastry blender to work the butter into the dry mixture until the mixture becomes crumbly and the butter is well incorporated.

Step 7: Sprinkle the crumble topping over the fruit in the baking dish.

Step 8: Bake at 350°F for 45-55 minutes, tenting for the last 15 minutes if needed.  The topping should be golden brown and the fruit will be bubbling around the edges.  Cool on a wire rack for 20 minutes to allow the juices to thicken.

Step 9: Serve warm with a scoop of vanilla ice cream.  Enjoy!

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Recipe Tips

Slice the apples evenly
Aim for ¼-inch slices so the apples soften uniformly and the filling bakes into a cohesive, jammy texture.

Use cold butter for the crumble
Cold, cubed butter creates those delicate, crisp clusters that make a fruit crisp irresistible. If the butter softens while you work, pop the bowl into the fridge for a few minutes before baking.

Compact the fruit gently
After transferring the filling to the baking dish, press it down lightly. This helps the fruit settle, reduces air pockets, and ensures even bubbling as it bakes.

Watch the topping toward the end of baking
If the crumble begins to brown too quickly, tent the dish loosely with foil. This protects the topping while the fruit finishes cooking underneath.

Allow the crisp to rest before serving
A brief cooling period lets the juices thicken and the flavors deepen, ensuring every spoonful is beautifully balanced.

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Storage & Freezing Recommendations

Storage:
Once cooled, cover the crisp tightly and store it in the refrigerator for 3–4 days. To reheat, warm individual portions in the microwave, or refresh the entire dish in a 325°F oven until the topping is crisp again.

Freezing:
This crisp freezes exceptionally well. Wrap the cooled dessert tightly in plastic wrap followed by foil, or store it in an airtight container. Freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator, then warm in a 325°F oven until heated through and the topping has regained its texture.

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Photography by Creating Kaitlin

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