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Apple Orange Cranberry Crisp

Rebecca | Roses & Whiskers
This apple orange cranberry crisp would be the perfect addition to your Thanksgiving or other holiday dessert table. Packed with fruit, spicy cinnamon flavor, and a delightful texture, it’s sure to be a family favorite! Easily made gluten free.
Prep Time 1 hr
Cook Time 45 mins
Servings 12 servings


  • Microplane apple corer and peeler
  • Microplane zester
  • 9 x 13 baking dish
  • pastry blender


  • 5 large apples peeled, cored and chopped (use a variety, like Granny Smith, Golden Delicious, Pink Lady and Fuji)
  • zest of 2 oranges divided
  • 2 tsp fresh orange juice
  • 1 cup fresh cranberries
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon divided
  • 1/2 tsp nutmeg
  • 3/4 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full crisp
  • 3/4 cup gluten free old-fashioned oats or substitute gluten-full oats
  • 1 cup light brown sugar
  • 1/2 cup unsalted butter cold and diced into cubes
  • 1/4 tsp salt


  • Peel and core the apples, and chop them into small chunks. Place the apple chunks into a large bowl. Mix in the fresh orange juice, nutmeg, granulated sugar, cranberries, 1 tsp of cinnamon and the zest of one orange. Pour the apple mixture into a 9 x 13 baking dish.
  • Preheat the oven to 350° F (176°C).
  • In a separate bowl, combine the flour, oats, brown sugar, salt, the remaining cinnamon and the zest of another orange. Drop in the cubed butter, and then use a pastry blender or fork to cut the butter into the flour mixture. The butter will meld the dry ingredients together into a crumbly mixture. Spread evenly on top of the apple layer.
  • Bake for 40 to 50 minutes, until the top is golden brown and the juices are bubbling. Let cool slightly before serving.
  • Best enjoyed warm with a scoop of salted caramel or vanilla ice cream.