Canada / Desserts

Apple cranberry crisp

Name: Apple cranberry crisp
Prep time: 15 min
Cook time: 45 min
Yield: 4 portions
Cuisine: Canada
Ingredients: 450 g apples, peeled and sliced; 100 g fresh or frozen cranberries; 60 g sugar; 80 g rolled oats; 60 g plain flour; 60 g butter; 40 g brown sugar

Apple cranberry crisp for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook45 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C / 355°F. Toss apples, cranberries and white sugar in a small baking dish.
Rub butter into flour, then stir in oats and brown sugar.
Spread topping evenly over fruit, keeping it loose.
Bake 35–45 minutes until golden and apples are tender. Stand ten minutes so the hot fruit cools slightly.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Wheat, oats, milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 405 kcal
Protein: 5.6 g
Carbs: 67.7 g
Fat: 14.0 g
Fibre: 5.7 g
Total sugar: 38.4 g
Sodium: 4 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it