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Loads of apples studded with tart dried cranberries make this a standout apple cranberry crisp. A quick snickerdoodle cookie dough is mixed, chilled briefly, then crumbled over the fruit and finished with a cinnamon-sugar sprinkle. The aroma of baked apples and cinnamon will warm your home and delight everyone at the table.
Elevated apple crisp
A classic apple crisp is always comforting, but this version takes it up a notch. It does require a bit more prep—slicing apples and making snickerdoodle dough—but the results are worth the effort. The contrast of tender, tangy filling and cinnamon-kissed cookie topping makes it memorable.
What makes this apple cranberry crisp special:
- Dried cranberries: They add a bright tartness that balances the natural sweetness of the apples and brown sugar.
- Snickerdoodle crumble: Instead of a standard oat topping, a snickerdoodle-style crumble brings warm cinnamon flavor and a pleasing texture contrast—soft centers with crisp edges.
Best apples for baking
Choose apples that stay firm when baked and have a good balance of sweet and tart. Honeycrisp is my go-to for this recipe because it holds its shape and offers great flavor. Jonagold or Braeburn are also excellent alternatives.
Tips for making the apple crisp
These simple tips will help you get the best texture and flavor.
- Slice thinly: Aim for about 1/8-inch slices so the apples soften evenly while still maintaining some structure. You can peel or leave the skins on; I prefer peeling for a consistently tender bite.
- Macerate the fruit: Toss the apple slices with brown sugar and a little orange juice to draw out juices and start softening the fruit. This helps create a saucy filling once baked.
- Chill the dough: Refrigerate the snickerdoodle dough for 10–15 minutes after mixing; it’s easier to drop on top of the apples when slightly firm.
- Vary dough sizes: Dollop the chilled dough in different sizes—small spoonfuls and larger mounds. The smaller pieces will crisp up more while the larger ones stay soft inside, giving you pleasing textural variety.
How to serve
Serve warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. If reheating leftovers, warm individual portions in the microwave for 20–30 seconds so the filling becomes tender and the topping regains a bit of its crispness.
Storage
Store the crisp covered in the refrigerator for up to 4–5 days. Reheat servings briefly before serving for the best texture.
For more apple recipes, check out:
- Apple Cinnamon Babka
- Apple Cinnamon Rolls
- Apple Cake with Cinnamon Cream Cheese Frosting
- Apple Oatmeal Cookies
- Apple Crumb Muffins
Tag me on Instagram @themarblekitchenblog if you make this — I’d love to see your version. Leave a star rating and comment below. Enjoy!
Apple Cranberry Crisp with Snickerdoodle Crumble
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Ingredients
Apple Filling
- 8 large apples Honeycrisp, Braeburn, or similar, peeled and cut into ⅛” slices (about 3½–4 lbs)
- 1 cup dried cranberries
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon finely grated orange zest
- 2 tablespoons orange juice
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
Snickerdoodle Crumble
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
Topping
- 3 tablespoon granulated sugar
- 2 teaspoon cinnamon
Instructions
Apple Filling
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Preheat oven to 350°F (175°C).
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In a large bowl, combine sliced apples, dried cranberries, brown sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg. Stir until evenly coated and set aside to macerate briefly.
Snickerdoodle Crumble
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Whisk together flour, salt, baking soda, and cream of tartar in a medium bowl.
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In a stand mixer or with a hand mixer, beat butter and granulated sugar on medium-high until light and fluffy, about 4–5 minutes. Add the egg and vanilla and mix until combined.
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Fold the dry ingredients into the wet until just combined. Refrigerate the dough for about 15 minutes to firm up.
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In a small bowl, mix the remaining 3 tablespoons sugar with 2 teaspoons cinnamon and set aside for sprinkling.
Assembly
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Stir the macerated apples and transfer them to a 9 x 13-inch baking dish. Drop chilled snickerdoodle dough over the apples in varied sizes, leaving some larger mounds and some smaller pieces.
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Sprinkle the cinnamon-sugar over the top. Bake for 45–50 minutes, until the filling is bubbling and the topping is golden brown.
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Check at about 30 minutes and tent with foil if the topping is browning too quickly. Cool 10–15 minutes before serving.
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Serve warm with vanilla ice cream or whipped cream.