This Orange Cranberry and Apple Crisp is warm and inviting. It’s the perfect festive choice that will look great on any holiday table. This crisp has beautiful flavours of subtle citrus. The bright zing and tartness of cranberries that counters the sweetness of the apples. I’m big on shopping for in-season fruit and vegetables and this crisp includes all seasonal fruit. Top your dish with vanilla ice cream like a non-dairy/vegan Coconut Bliss Vanilla Island. Trust me on this one!
How Many People Does This Orange Cranberry and Apple Crisp
Serve?
One of the reasons that I prefer to create pies and crisps for holiday desserts is because they can be shared easily. This recipe will feed 8-10 people.
Can This Crisp Be Gluten-Free?
This recipe does not include any dairy or eggs and if you’re gluten-free, you can sub the oats for gluten-free oats and flour.
More Festive Recipes
Taste the holiday with more festive vegan recipes such as a Fruit Tea Tart, Soft Vegan Gingerbread Cake with Maple Cinnamon Glaze and Coconut Mixed Berry Panna Cotta.
I’d Love To Hear From You!
What type of desserts do you create for the holiday? Share your festive recipes below for everyone to see or tag me on social at @SusanCooksVegan for a chance to be featured!
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this Orange Cranberry and Apple Crisp in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintOrange Cranberry and Apple Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 people 1x
Ingredients
- 8 medium Granny Smith apples (or a combo of Granny Smith and Honeycrisps, or Golden Delicious will also work), peeled, cored, and cut into 1-inch chunks
- 2 cups fresh cranberries
- 1/3 cup of fresh squeezed orange juice
- 2/3 cup granulated sugar
- 2 tsp ground cinnamon
- 2tsp cornstarch
- 1 tsp pure vanilla extract
Toppings:
- 1½ cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp fine-grain sea salt
- 1/2 cup vegan butter
Vanilla ice cream (optional but highly recommended). My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
- To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the vegan butter and cut in with a pastry blender or fork. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
- Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
- Allow to cool for about 10 minutes, then serve – preferably alongside a generous scoop of vanilla ice cream.
