Cranberry Apple Crisp

One of my favorite desserts to make, this Cranberry Apple Crisp is a definite winner in the Biegel household. The warm sugary, cinnamon aroma will fill your home with a cozy smell as quick as the crisp warms your belly. Throw some vanilla bean ice cream on top and your family will be asking you to make this over and over again!



- 6 apples (Honeycrisp & Granny Smith)

- 1 cup fresh Ocean Spray cranberries

- 1 cup dark brown sugar

- 1 tsp cinnamon

- 1/4 cup cornstartch

- 1 tsp pure vanilla extract

- 1 Tbsp melted butter


- 1 cup all purpose flour

- 1 1/2 cups old fashioned oats

- 1 cup coconut sugar

- 1 tsp cinnamon

- 10 Tbsp butter, cold and cut into cubes


Preheat oven to 350 degrees. Butter a 9 or 10 inch pie pan (I used a Lodge cast iron pan). For topping, whisk dry ingredients together. Work butter in with your fingers until mixture is crumbly. For filling, whisk together dry ingredients. Slice apples to 1/8 inch thick and add to mixture until all coated. Add vanilla, cranberries and melted butter until everything is combined. Pour filling into dish and sprinkle topping over evenly. Bake 45-50 minutes until crumble is golden brown and filling is bubbling on sides.

Cool on wire rack and serve with vanilla ice cream for an extra sweet treat.

Born and raised in Milwaukee, WI, Sarah attended the University of Wisconsin-Madison where she met and married her college sweetheart, Vince (5th generation cranberry grower). The two of them set out to pursue Vince’s NFL career in Florida where they currently reside. Due to their many adventures, Sarah has learned to appreciate the little things that go into making a home, a home. There’s nothing like finding an antique with a unique story or filling your home with a scent that reminds you of old memories. She enjoys baking recipes with her daughter that have been handed down to her from prior generations. Sarah loves coming back home and spending time on the cranberry marsh and hitting up the local ice cream shop.

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