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Cranberry Apple Crisp

Cranberry Apple Crisp

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 8


  • 2 pounds granny smith apples peeled, cored, and thinly sliced
  • 12 ounces fresh cranberries washed and picked over
  • 1/2 cup demerara sugar
  • 3/4 cup white whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1/4 cup demerara sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup 8 Tablespoons unsalted butter, cold


  • Preheat oven to 375 degrees Fahrenheit. Grease a deep dish pie plate with butter or coconut oil and set aside.
  • In a large mixing bowl, toss the apple slices and cranberries with the 1/2 cup demerara sugar. Spread into the prepared dish.
  • In another large mixing bowl, stir the flour, oats, remaining sugar, cinnamon, and sea salt. Cut the butter up into chunks and cut it into the dry ingredients with a pastry blender or two knives, working the butter in until you have small chunks of it throughout.
  • Sprinkle the topping over the fruit and bake, uncovered, for 45-50 minutes, or until fruit is tender and the topping is crisp and lightly browned.
  • Cool for at least 10 minutes before serving.


Serve warm with a dollop of ice cream or sweetened whipped cream.