This Cranberry Apple Crisp with Orange Zest is one of those cozy, sweet-tart desserts that makes the house smell like a fall candle—in the best way.
It’s warm, a little tangy, a little citrusy, and super easy to make.
I’ve made this for family dinners, Friendsgiving, and even just random Tuesdays when I needed something comforting.
The mix of soft apples, tart cranberries, and that punch of orange zest under a buttery oat topping? Chef’s kiss.
What You’ll Need
- 4 cups peeled, cored, and sliced Granny Smith apples (about 4 medium apples)
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp orange zest (from about 1 orange)
- 2 tsp fresh orange juice
- 1 tbsp all-purpose flour
For the topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ¼ tsp salt
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
Why I Love This Recipe
This is the kind of dessert that makes you pause and take a slow bite. Every part of it plays a role—the tart berries, sweet apples, citrus zing, and that crisp topping. It’s quick to throw together and always impresses.
- Not overly sweet—perfect balance of tart and sweet
- That hit of orange zest brightens the whole dish
- Easy to prep ahead or bake fresh
- Smells like a bakery when it’s in the oven
- Works with frozen cranberries, so it’s year-round friendly
Serves: 6
Cook Time: 40 minutes
Prep Time: 15 minutes
Total Time: 55 minutes
Macros per serving (approximate):
Calories: 280
Carbs: 48g
Fat: 9g
Protein: 2g
Fiber: 4g
Sugar: 28g
Why This Recipe Works (Quick Science)
The acid in the cranberries and orange juice balances the sweetness from the apples and sugars. Orange zest brings aromatic oils that make the flavor pop. The flour in the filling helps thicken the juices as it bakes, and melted butter in the topping makes it golden and crisp without being greasy.
Common Mistakes
- Using too many sweet apples – You want tart ones like Granny Smith for balance.
- Skipping the zest – It really brings the dish to life.
- Not thickening the filling – A bit of flour keeps it from getting soupy.
- Overbaking – If the topping gets too dark, it’ll taste bitter.
What to Serve With
- Vanilla ice cream (classic and perfect)
- Whipped cream with a touch of cinnamon
- Hot apple cider or spiced tea
- Warm caramel drizzle
FAQ
Can I use canned cranberry sauce?
Nope, it’ll be too mushy. Stick with whole fresh or frozen cranberries.
Do I have to peel the apples?
Yes, peeling helps them cook down evenly and keeps the texture smooth.
Can I make this gluten-free?
Yes, just use gluten-free oats and a 1:1 gluten-free flour blend.
How long does it last?
Up to 4 days in the fridge. Reheat in the oven or microwave.
Tools You’ll Need
- Peeler
- Knife + cutting board
- Citrus zester
- Mixing bowls
- 9×9 ceramic or glass baking dish
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap apples for pears for a different twist
- Add chopped walnuts or pecans to the topping
- Use maple syrup instead of granulated sugar (reduce other liquids slightly)
- Add a dash of cardamom or ginger for spice lovers
Make-Ahead Tips
Assemble the fruit filling and topping separately and store in the fridge (covered) up to 1 day ahead. Combine and bake when ready. You can also freeze the unbaked assembled crisp for up to 1 month—bake straight from frozen, just add 10–15 more minutes.
Instructions
Step 1: Prep the fruit filling
In a large bowl, add 4 cups peeled, cored, and sliced Granny Smith apples, 1 ½ cups cranberries, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, 1 tbsp orange zest, 2 tsp fresh orange juice, and 1 tbsp all-purpose flour. Stir gently until everything is evenly coated.
Step 2: Make the crisp topping
In a separate bowl, combine ¾ cup rolled oats, ½ cup all-purpose flour, ⅓ cup packed light brown sugar, ¼ tsp salt, ½ tsp cinnamon, and 6 tbsp melted unsalted butter. Stir until crumbly and evenly mixed.
Step 3: Assemble the crisp
Pour the fruit mixture into a 9×9 white ceramic baking dish. Sprinkle the oat topping evenly over the top, covering the fruit completely.
Step 4: Bake the crisp
Place the dish in a preheated 350°F oven and bake for 40 minutes, or until the top is golden and the fruit is bubbly.
Step 5: Let it cool and serve
Let the crisp cool for at least 10 minutes before serving. The juices will thicken a bit as it rests.
Leftovers and Storage
Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or pop in the oven at 325°F for 10–15 minutes to get the topping crisp again. You can also freeze individual portions in airtight containers for up to 1 month.
Let’s Bake This!
Go ahead and make this—your kitchen will smell amazing and your taste buds will thank you. I’d love to hear how it went, so leave a comment if you tried it or have any questions!
