We are excited to partner with Reynolds Wrap® for this sponsored recipe.
This Cranberry Apple Crisp have a sweet and tart fruit flavoring with a soft, buttery oat crumble on top for the perfect combination. This is a sweet and savory dessert that will be a family favorite during the holidays!
Reynolds Wrap® has helped me in the kitchen on a daily basis and this dessert is just what it needs when baking. Try this Easy Grilled Pizza, Grilled Citrus Salmon, with Pineapple Salsa or Garlic Ranch Chicken Skewers for a complete meal.
Apple Cranberry Crisp
You can’t go wrong with this cranberry apple crisp. The blend of two sweet fruits with a sweet and tart flavor that is the perfect combination among the oats. My favorite part is the subtle hint of pecans that are in the oats. It gives a nice, soft and crunchy topping. Add a scoop of vanilla ice cream overtop and your dessert is pure heaven!
The balance in this fruit crisp has all that you need to satisfy all your taste buds. From a warm fruit filling that is combined with sweet and tart, then a hint of crunch and a cold, creamy ice cream scoop on top to blend it all together. This is an easy dessert to make and with the help of Reynolds Wrap® an even easier one to clean up. This crisp is going to be a favorite during the holidays!
What is the Difference Between Crisp, Cobbler, and a Crumble?
Crisps are desserts made with a streusel topping. Whereas a crumble is baked with chopped fruit on the inside and topped with mixture of rolled oats and brown sugar. Cobbler is also a fruit dessert baked with a biscuit-style topping that fully covers the top of the dessert. It is known as a cobbler because of the top of the crust is not smooth and flat like a pie but “cobbled” and coarse.
How to Use Reynolds Wrap®
Using Reynolds Wrap has been so helpful and makes cleanup much easier for baking, cooking, or grilling your favorite meals.
- Measure: I like to pull out the Reynolds Wrap® as long as the pan and add a bit more to make sure the sides are covered as well.
- Cut: Simply hold down the Reynolds Wrap® box while pulling the non-stick wrap away from the box. Using the perforated box gently pulls it away leaving a nice straight line.
- Press Sides: Gently press in the sides and around the casserole dish or glass dish until the non-stick foil is flat and covering the pan.
Best Apple Cranberry Crisp Ingredients
Simple ingredients for a simple dessert! It is that easy to mix together and create a holiday favorite.
- Reynolds Wrap®Non-Stick Foil: You can find this at your local grocery store
- Cranberries: Fresh cranberries are best! These will be a little tart but the combination will be perfect!
- Apples: Granny Smith apples work well. Peel, slice and cut them into equal sizes.
- Sugar: This will help sweeten the crisp and give the fruit a balance.
- Flour: Helps with baking and thickens the sauce.
The favorite part of this topping is the pecans. If you need to leave them out that is fine, but if you can leave them in the crisp topping you will be surprised at the flavor and texture that they bring to the overall dessert.
- Old Fashioned Oats: These will bake up to be a soft, crunchy texture.
- Brown Sugar: Adds sweetness to the oats mixture.
- Cinnamon: Just a hint of spice and warmth.
- Flour: Helps separate the oats mixture when baking.
- Pecans: You are welcome to leave them out but they are a delicious add in!
- Butter: Keeps it all together and gives the oats a nice brown topping while baking.
Let’s Make the Fruit Filling!
Reynolds Wrap® makes this baked good an easy one with easy cleanup, it prevents over browning and locks in all the flavor. This is a MUST when baking!
- Prepare Pan: Preheat oven to 350 degrees Fahrenheit and line a 9×13 inch pan with Reynolds Wrap® Non Stick Foil.
- Mix Together: In a medium sized bowl add the cranberries, apples, sugar, and flour. Mix until coated.
- Fill the Pan: Spread evenly in the bottom of your 9×13 inch pan.
How to Make a Crisp Oat Topping
- Combine: In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter.
- Add Topping: Sprinkle topping evenly on top of the cranberry-apple mixture.
- Bake: Bake for 50-60 minutes or until golden brown and bubbly.
Tips for Making the Perfect Crisp Dessert
You can’t go wrong with this holiday dessert. It is simple to combine and will disappear even faster than you made it.
- What are the best apples for an apple crisp? It is best to bake with apples that have a firm flesh and won’t break down when baking. Granny Smith apples, Pink Lady, Honey Crisp or Jonagold are all great baking apples.
- White Sugar: You will want to keep the brown sugar for the topping. I do not recommend using white sugar for the topping since it is not as sweet and has the texture needed for the topping.
- How do you keep fruit crisp from going soggy? Adding the flour will help but also baking it using Reynolds Wrap® can help prevent any sogginess.
- Substitute Butter: Butter is also a MUST in this recipe. It melts down and keeps everything together perfectly.
How To Serve Cranberry Apple Crisp
This apple cranberry crisp can be served either cold, room temperature, or warm. Our family loves it right out of the oven. Let it cool for a few minutes, add a scoop of cold vanilla ice cream or a dollop of cool whip. This decedent dessert will be the ultimate
How to Store Apple Cranberry Crisp
- Can the crisp be made ahead? Yes! Make this dessert crisp ahead of time. Bake the crisp according to the recipe, allow it to completely cool then cover and refrigerate for 1 to 2 days ahead of time.
- Refrigerate: Any leftovers can be placed in an Reynolds Wrap® and refrigerated over night.
- Can Cranberry Apple Crisp be frozen? For Sure! It will freeze well. Simply bake it and let cool completely. Once cooled store in Reynolds Wrap® and place in the freezer. I like to use my freezer meals within a month but they will last about 3 months total in the freezer with no problems! When ready to warm up place in the oven at 350 degrees Fahrenheit and cook for 30 minutes or until it is warmed up.
- How long does crisp last? Keep it stored in an airtight container in the refrigerator for 2 to 3 days long. The fruit filling may begin to separate, become soggy and runny while in the refrigerator. Once it is warmed back up it will look and taste good as new!
- Warming Up: When ready to reheat the crisp, place in the oven at 350 degrees Fahrenheit for 15 to 20 minutes or until it is heated through.
More Crisp Dessert Ideas to Try!
Cranberry Apple Crisp
- Reynolds Wrap® Non Stick Foil
- 12 ounces fresh cranberries
- 3 cups Granny Smith apples peeled and chopped
- 1 cup sugar
- 3 Tablespoons flour
- 1 and 1/2 cups old fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup flour
- 1/4 cup pecans chopped
- 1/2 cup butter melted
- Preheat oven to 350 degrees and line a 9×13 inch pan with Reynolds Wrap® Non Stick Foil. In a medium sized bowl add the cranberries, apples, sugar, and flour. Mix until coated. Spread evenly in the bottom of your 9×13 inch pan.
To make the crisp topping:
- In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter. Sprinkle topping evenly on top of the cranberry apple mixture. Bake for 50-60 minutes or until golden brown and bubbly.