This post may contain affiliate links. Please read our disclosure policy.

This cozy Apple Cranberry Crisp is baked right in a cast-iron skillet, giving the fruit a beautifully caramelized edge while the buttery oat and pecan topping turns golden and crunchy. Tender apples and tart cranberries bake together with cinnamon, vanilla, and brown sugar until bubbling and jammy. Serve it warm straight from the skillet with vanilla ice cream and a generous drizzle of caramel sauce.

Cranberry Apple Crisp in a bowl with ice cream

Whenever I need a quick and easy fruit dessert, I turn to crisps and crumbles. While I love mixed berry crisp and peach crisp year-round and pumpkin crisp in the fall, this apple cranberry crisp has become my go-to for the holidays and winter.

The filling is a combination of tender sliced apples and tart cranberries tossed with some spices and sugar. Fresh or frozen cranberries are both great, which keeps this accessible and easy to make anytime. The sweet crisp topping is made with the usual combination of oats and brown sugar but I also added some chopped pecans for a little extra crunch.

I opted to prepare this one in a cast-iron skillet, which is the perfect vessel for serving. It can easily go from oven to dinner table (just be sure to place it on a heat-safe surface, as cast iron stays HOT for a while). So easy!

Why We Love This Apple Cranberry Crisp Recipe

Crunchy, crisp topping. The combination of oats and pecans mixed with cold butter and brown sugar creates the most delightfully crispy and crunchy topping for this dessert. It’s the perfect contrast to the filling.
Sweet but tart filling. The filling is loaded with tart cranberries and your preference of tart or sweet apples, plus some sugar and spices. You can make it more or less sweet or tart with the apple variety you choose. I love that it’s not overly sweet and the tartness is a nice balance to the sweet topping.
Easy to make. This apple cranberry crisp is so quick and simple to assemble. It takes about 45 minutes to bake and needs to cool for about 10 minutes before serving, but the actual hands-on time is only 20 minutes. I like to pop it in the oven as we sit down to eat and it’s ready to enjoy warm for dessert.

Overhead view of ingredients needed to make apple cranberry crisp

Ingredient Notes

Here’s an overview of all the ingredients needed to make both parts of this easy dessert. Some ingredients appear in both the filling and the topping. Be sure to scroll down to the recipe card below for the exact measurements.

Fruit Filling

Apples – Choose apples that hold their shape when baked, such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn. I like to use a combination of sweet and tart apples to give the filling more depth. Be sure to cut them into similar-sized pieces.
Cranberries – Fresh or frozen cranberries both work great. Frozen cranberries do not need to be thawed, though you may want to add a minute or two to the bake time.
Sugar – I like to use a combination of granulated sugar and light brown sugar. The brown sugar adds that extra layer of flavor.
All-purpose flour – For thickening the filling.
Lemon juice – Brightens the filling and keeps the apples from browning.
Spices – Cinnamon and nutmeg add warmth to the filling. Salt helps to enhance the overall flavor.
Vanilla – Adds another layer of flavor to the filling.

Crisp Topping

Oats – For a crisp topping, use old-fashioned rolled oats. Quick and instant oats can result in a chewy topping.
All-purpose flour
Light brown sugar – Brown sugar adds part of the crumbly texture and warm flavor, while sweetening the topping.
Pecans – Chopped pecans add some extra crunch to the topping.
Cinnamon & salt – For added warmth and to balance the sweetness.
Butter – Be sure to keep the butter cold until you need to use it for a crunchier texture.

How To Make Apple Cranberry Crisp

This is one of the easiest fall and winter desserts to make. The printable instructions can be found in the recipe card below.

Apples and cranberries in a cast iron skillet

Prep. Preheat the oven to 350F. Lightly grease a cast-iron skillet with butter.
Make the filling. Add the sliced apples and cranberries to a bowl with the other filling ingredients. Toss until the fruit is coated and no flour is visible. Spread it in the skillet in an even layer.
Make the topping. Combine the topping ingredients, except for the butter, in a bowl. Cut the cold butter in with a fork until coarse crumbs form. Leave some larger pieces for extra crunch. Sprinkle it evenly over the fruit filling.

Apple cranberry crisp in a cast iron skillet

Bake. Place the skillet on the center rack. Bake for 40-45 minutes, until the fruit is bubbling around the edges and the topping is golden brown and crisp. If the topping browns too quickly, loosely cover it with foil.
Let rest. Place the skillet on a heat-safe surface. Let rest for 10-15 minutes so the fruit juices thicken.
Enjoy. Serve warm with vanilla ice cream and caramel sauce.

A spoon above a skillet of apple cranberry crisp

Recipe Tips & Tricks

Here are a few things to keep in mind when preparing this apple cranberry crisp recipe.

Use a cast-iron skillet. I highly recommend preparing this apple and cranberry crisp in a cast-iron skillet. Cast iron holds heat extremely well, helping the fruit cook evenly and encouraging the edges of the filling and topping to become beautifully caramelized. Use a well-seasoned skillet to prevent the fruit from sticking.
Ensure a crunchy topping. For a crunchy, crispy topping, be sure to use cold butter and do not overwork the topping. A mixture with some larger buttery crumbs will create a better texture.
Cool before serving. Let the cranberry apple crisp rest for at least 10 to 15 minutes before serving. It’ll still be warm but that gives the fruit filling a chance to thicken.
Be careful where you place the skillet. Set the skillet on a heat-safe surface after removing it from the oven because cast iron stays extremely hot for a long time.
Use another pan size. A 10-inch skillet works well for this amount of filling, but an 11- or 12-inch skillet can also be used. The crisp will simply be a little shallower and may finish baking slightly sooner.

Serving Suggestions

I like to serve this apple cranberry crisp directly from the skillet for a rustic presentation, with vanilla ice cream and warm caramel sauce. Homemade whipped cream works in place of the ice cream. Or try it with cinnamon whipped cream for even more flavor.

A spoon in a skillet of apple cranberry crisp

Make Ahead & Storage

Make ahead: Prepare the fruit filling and topping separately, refrigerate them, and assemble just before baking. This helps keep the topping from becoming soggy.
Fridge: Store apple cranberry crisp in the fridge for up to 4 days. Either cover the skillet tightly with plastic wrap or transfer leftovers to an airtight container.
Reheat: For the crispiest topping, reheat the uncovered crisp in the cast-iron skillet at 325F until warmed through. You can also reheat individual servings in the microwave, but the topping won’t be as crispy.

Apple Cranberry Crisp