PAM® Presents: Apple-Cranberry Crisp

This easy-to-make dessert combines the tartness of cranberries with the sweet, comforting flavor of baked apples. It’s perfect for sharing with family and friends on a cozy evening.

Kitchen Tricks

Use fresh, firm apples for the best texture and flavor.
Toss the fruit with a little lemon juice to keep it from browning before baking.
Bake until the topping is golden brown and the fruit is bubbling to ensure it’s fully cooked.

Ingredients 0/7

PAM® No-Stick Cooking Spray 6 large Granny Smith or other tart cooking apples, peeled, cut into 1/4-inch-thick slices ½ cup dried cranberries ¾ cup firmly packed brown sugar ½ cup old-fashioned or quick-cooking rolled oats 1 teaspoon ground cinnamon ½ cup cold unsalted butter, cut up

Why This Recipe Is So Loved

This dessert combines the tartness of cranberries with the sweet, comforting flavor of baked apples. The crisp topping adds a delightful crunch, making every bite satisfying. It’s a perfect treat for cozy evenings or holiday gatherings.

Step 1

Warm your oven to 375°F. Lightly grease a 13x9-inch baking dish with cooking spray. Toss the apples and cranberries together in the dish and set it aside.

Step 2

In a food processor, combine the sugar, oats, flour, and cinnamon, then pulse until everything is mixed well. Add the butter and pulse again until the mixture looks like coarse crumbs.

Step 3

Sprinkle this crumbly topping evenly over the fruit. Pop the dish into the oven and bake for about 30 minutes, or until the topping turns golden brown and the fruit filling is bubbly and hot. Let it cool slightly before serving.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Present This Dish

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a drizzle of caramel sauce for extra richness. This dessert is great on its own or alongside a hot cup of tea or coffee.

How To Store For Later

Let the crisp cool completely before storing. Keep it covered in the refrigerator for up to 3 days. Reheat in the oven to restore the crunchy topping before serving again.

Frequently Asked Questions

Can I use a different type of apple for this dessert?

Yes, tart cooking apples like Granny Smith work best, but you can use other firm apples that hold their shape during baking.

Is it necessary to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer more fiber and a rustic feel.

Can I substitute fresh cranberries for dried?

Fresh cranberries can be used, but they may release more liquid and alter the texture; you might want to reduce other liquids or cook a bit longer.

What can I use instead of old-fashioned oats?

Quick-cooking oats can be used as a substitute, but avoid instant oats for better texture.

How do I know when the crisp is done baking?

The topping should be golden brown, and the fruit filling should be bubbly and hot around the edges.

Can I make this ahead of time and reheat it?

Yes, you can prepare it in advance, refrigerate, and bake just before serving, or reheat leftovers in the oven until warmed through.

What can I use if I don’t have a food processor?

You can mix the topping ingredients by hand using a fork or pastry cutter until crumbly.

Can I freeze this dessert?

Yes, assemble and freeze before baking; bake from frozen, adding extra baking time until bubbly and golden.