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Apple Cranberry Crisp with Oat Streusel Topping

Apple cranberry crisp pairs tender apples and tart cranberries with a golden oat streusel topping. Bake it in a 9x13-inch dish until the fruit filling bubbles at the edges, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 nonstick cooking spray for the baking dish
  • 3 lb apples firm, peeled, cored, and sliced 1/4 inch thick
  • 12 oz cranberries fresh or frozen
  • 0.75 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the oat streusel topping
  • 1 cup oats old-fashioned rolled
  • 0.75 cup all-purpose flour
  • 0.67 cup brown sugar packed light
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 8 tbsp unsalted butter cold and cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 375°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, toss the apples and cranberries with the granulated sugar, cornstarch, lemon juice, cinnamon, and salt.
  4. Spread the fruit mixture evenly in the prepared dish.
Make the oat streusel topping
  1. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
  2. Work in the cold butter with your fingertips until clumps form.
Assemble and bake
  1. Scatter the streusel evenly over the fruit.
  2. Bake for 45 to 55 minutes, until the topping is golden brown and the filling is bubbling at the edges.
  3. Let the crisp rest for at least 15 minutes before serving.

Notes

For a crisp topping, keep the butter cold and work it in just until clumps form. Refrigerate leftovers for up to 4 days; freeze the baked crisp for up to 3 months. For a gluten-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend.