Recipe for Apple Cranberry Crisp | Almanac.com

Apple Cranberry Crisp

Photo Credit
Becky Luigart-Stayner
Makes 8 servings.
The Old Farmer's Almanac EATS
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You’ll enjoy the hint of cranberry tartness in this blushing fall fruit crisp. Find this recipe and many more delicious ideas in The Old Farmer’s Almanac EATS.


6 cups peeled, cored, and sliced baking apples
2 cups fresh cranberries
2⁄3 cup sugar
2 tablespoons all-purpose flour
2 teaspoons lemon juice
2 teaspoons grated orange zest

Preheat the oven to 350°F. Butter a 9x9-inch baking dish.

For filling:

Combine all of the filling ingredients in a bowl. Set aside for 10 minutes, stirring occasionally.


1-1⁄4 cups all-purpose flour
3⁄4 cup packed light-brown sugar
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into 1⁄4-inch pieces

For topping:

Combine the flour, brown sugar, cinnamon, and salt in a food processor and pulse briefly to mix. Scatter the pieces of butter over the dry mixture. Pulse several times, or until it has a sandlike consistency.

Transfer to a large bowl and rub the mixture between your fingers until it is uniform and clumpy.

Spread the fruit in the prepared pan. Sprinkle with the topping.

Bake on the center oven rack for 45 minutes, or until the apples are soft and the cranberries are bubbly.

Transfer to a cooling rack for at least 10 minutes before serving.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich