Cranberry apple crisp

    1 hour 15 min

    This recipe is a twist on the classic American autumn dessert. This particular recipe was adapted from the Ocean Spray company based in Massachusetts, where after a few attempts at getting the ratio of apples to cranberries, I think I may have nailed it. This recipe was a big hit with my work colleagues, so I hope you will try it and let me know what you think!

    Sussex, England, UK
    2 people made this

    Serves: 9 

    • 1kg tart cooking apples (about 7 medium apples)
    • 75g frozen or fresh cranberries
    • 75g caster sugar
    • For crisp topping
    • 75g plain flour
    • 75g porridge oats
    • 75g dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 112g butter or margarine, softened
    • 75g honey roasted almond slices (optional)

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a 23cm square baking cake pan.
    2. Peel, core and slice apples. Use hands to mix cranberries, apples and caster sugar together in a bowl. Press into greased pan.
    3. Create the crisp topping by mixing the flour, oats, brown sugar, and cinnamon together with a spoon or hand mixer. Work in butter until light and crumbly, then add almond slices, if used.
    4. Sprinkle the topping evenly over the apples and cranberries.
    5. Bake 45 minutes or until apples are tender and the top is golden brown.


    Best served warm with a dollop of vanilla ice cream, although it is an equally tempting treat cold. Can be stored covered in a refrigerator for up to 1 week.

    Serving suggestion

    For a treat that's twice as nice, the ingredients can simply be doubled, and the baking time does not change. I use a 32.5 x 23 cm pan to fit it all in there.

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