Apple Cranberry Crisp

Simplicity is what makes this classic Ontario dessert so great. It’s easy to prepare and makes a comforting, delicious ending to any meal. If you like, serve with healthier frozen vanilla yogurt or ice cream or lightly whipped cream. For ginger lovers, add the full amount.

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Servings: 8-10

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8 Ontario Apples (about 3 lb/1.5 kg)
1 cup (250 mL) Ontario Cranberries, fresh or frozen
1/2 cup (125 mL) all-purpose flour or 1/4 cup (50 mL) each of all-purpose and whole wheat flour
1/2 cup (125 mL) large-flake rolled oats
1/2 cup (125 mL) packed brown sugar
2 to 4 tbsp (25 to 50 mL) finely minced candied ginger (optional)
1/2 tsp (2 mL) each of ground cardamom and cinnamon
1/3 cup (75 mL) butter, cut into chunks


Peel and core apples; slice into thin wedges. In large bowl, stir together apples and cranberries. Turn into 11- x 9-inch (2.5 L) baking dish.

In bowl, stir together flour, rolled oats, sugar, ginger (if using), cardamom and cinnamon. Using fingers, work in butter until pea-size crumbs form. Sprinkle over fruit.

Bake in 350°F (180°C) oven until bubbling around edges, topping is set and deep golden brown, about 1 hour. Check crisp after 45 minutes, if topping is becoming too dark, cover loosely with foil. Let stand for about 10 minutes before serving.

Nutritional information

1 Serving (when recipe serves 10):
Protein: 2 grams
Fat: 6 grams
Carbohydrate: 36 grams
Calories: 200
Source of fibre