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Ultra close-up macro of warm bubbling apple cranberry crisp topped with crunchy oat pecan streusel and melting vanilla ice cream

Warm Apple Cranberry Crisp with Oat Pecan Streusel

Sweet spiced Honeycrisp apples and tart ruby-red fresh cranberries baked until bubbling hot beneath a mountain of golden, buttery brown sugar oat and pecan streusel crumble. The ultimate cozy holiday dessert served with melting vanilla ice cream!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings (approx. 1 generous bowl each)
Course: Autumn Desserts, Baking, Dessert, Holiday Entertaining
Cuisine: American Comfort, Farmhouse Classics
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Apple & Cranberry Filling
  • 5 large Honeycrisp or Granny Smith apples peeled, cored, and sliced ¼-inch thick (about 6 cups)
  • 2 cups fresh or frozen cranberries whole, washed and sorted
  • ⅓ cup granulated white sugar to balance cranberry tartness
  • 2 tablespoon pure maple syrup
  • 2 tablespoon cornstarch or all-purpose flour to thicken bubbling fruit juices
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg freshly grated
  • 1 tablespoon fresh orange juice plus 1 teaspoon fresh orange zest
  • 1 teaspoon pure vanilla extract
Crunchy Oat & Toasted Pecan Streusel
  • 1 cup old-fashioned rolled oats not instant oats
  • ¾ cup all-purpose flour
  • ⅔ cup dark brown sugar packed
  • ½ cup pecans roughly chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter cold and cut into ½-inch cubes

Method
 

Prep & Toss Fruit Filling
  1. Preheat oven to 350°F (175°C). Butter a 9x13-inch or 2.5-quart deep ceramic baking dish.
  2. In a large mixing bowl, toss together the sliced apples, whole cranberries, granulated sugar, maple syrup, cornstarch, ground cinnamon, nutmeg, orange juice, orange zest, and vanilla extract until fruit is evenly coated.
  3. Transfer fruit mixture into the prepared baking dish, spreading it out into an even layer.
Make Crunchy Pecan Streusel
  1. In a separate medium bowl, combine rolled oats, flour, brown sugar, chopped pecans, cinnamon, and salt.
  2. Add cold cubed butter. Use a pastry cutter or clean fingertips to rub and pinch the butter into the dry mixture until crumbly pea-sized clusters form.
  3. Scatter the streusel topping generously and evenly over the fruit layer, making sure to cover right to the baking dish edges.
Bake to Bubbling Perfection
  1. Bake at 350°F for 38 to 45 minutes until the streusel is deeply golden brown, fragrant, and crunchy, and the ruby fruit juices are bubbling vigorously along the sides of the dish.
  2. Remove from oven and let rest on a cooling rack for 10 to 15 minutes before serving (this allows the fruit juices to thicken into glossy sauce).
Serve & Garnish
  1. Spoon generous warm helpings into individual bowls. Top immediately with a large scoop of premium vanilla bean ice cream or warm vanilla custard, and serve!

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 25mgSodium: 110mgPotassium: 260mgFiber: 5gSugar: 32gVitamin A: 380IUVitamin C: 14mgCalcium: 48mgIron: 1.6mg

Notes

Baker's Secret for Perfect Crisp Texture: Keep your streusel butter ice-cold! Cutting cold butter cubes into the oats and flour ensures the fat melts inside the oven during baking, creating crunchy, caramelized streusel clusters instead of a greasy, soggy paste. Fresh orange zest brings out the natural floral sweetness of the cranberries!

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