Ingredients
Equipment
Method
Preheat and prep the baking dish
- Preheat the oven to 375F, then grease a 9x13 baking dish with a thin coating of butter or nonstick spray for easy release.
Make the cranberry apple filling
- Toss the sliced apples and cranberries with granulated sugar, brown sugar, cinnamon, nutmeg, orange zest, orange juice, and cornstarch until the fruit is evenly coated and the cornstarch looks distributed.
- Spread the coated apples and cranberries into the greased baking dish in an even layer so the filling bubbles across the top edges while baking.
Assemble the oat crumble topping
- Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in the cold unsalted butter until chunky clumps form with visible oat-and-butter pieces.
- Scatter the crumble evenly over the filling so it covers most of the surface and helps create golden, caramelized edges.
Bake and finish
- Bake for 40-45 minutes at 375F until the crumble is golden and the cranberry apple filling is bubbling and thick at the edges.
- Rest the crisp for 10 minutes before serving so the filling sets and slices hold together.
Notes
Pro tip: Use packed brown sugar in the topping for deeper caramel flavor and larger clumps. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the oat topping may soften. For a gluten-free swap, replace the all-purpose flour with a 1:1 gluten-free flour blend.