Apple-Cranberry Crisp

Jenna Helwig


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Makes 8 servings

½ cup rolled oats

⅓ cup whole wheat flour

½ teaspoon salt

½ teaspoon cinnamon, divided

¼ teaspoon nutmeg

pinch ground cloves

4 tablespoons unsalted butter, diced, plus more for greasing the pan

6 Gala apples (about 2½ pounds)

½ cup dried cranberries

1 tablespoon granulated sugar

½ teaspoon grated orange zest


A hint of orange livens up this homey crisp. Choose an apple variety like Gala that will hold its shape when baked. Serve with vanilla ice cream or frozen yogurt.


1. Preheat the oven to 375°F. Grease a 9-by-9-inch baking pan with butter.

2. In a medium-size bowl whisk the oats, brown sugar, wheat flour, salt, ¼ teaspoon cinnamon, nutmeg, and cloves. Add the butter cubes. Using two knives, a pastry cutter, or your fingers, blend the butter into the oat mixture until the mixture is crumbly and the butter chunks are the size of peas or smaller. Set aside.

3. Peel and core the apples. Cut them into 1-inch chunks and place in a large bowl. Add the cranberries, granulated sugar, orange zest, and remaining cinnamon.

4. Pour the apple mixture into the baking pan. Top with the oat mixture. Bake for 45-60 minutes, or until the apples are tender. If the topping is browning too quickly, cover loosely with recycled aluminum foil. Let cool for at least 30 minutes. Serve warm or at room temperature.

Per Serving:

Calories: 239

Carbohydrates: 47 g

Fat: 6 g

Protein: 2 g

Fiber: 5 g

Active Time: 25 minutes

Total Time: 75 minutes