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If you’re like me and don’t like bog fruit cranberries, you probably scour for ways to dress them up. It’s just like having a unique spin on a favorite casserole or the best way to make gravy. Well, I have an answer. I promise this cranberry apple crisp is not for dessert – it’s the best Thanksgiving side ever!

Cranberry Apple Crisp

Yields approximately 8 servings


  • 3 medium honey crisp apples
  • 1/2 cup cranberries, chopped
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • coarse salt to taste
  • 4 tbsp cold unsalted butter, cut into pieces
  • 1/2 cup pecan halves, coarsely chopped
  • 1/4 cup flour
  • 1/4 cup old-fashioned rolled oats (not instant)
  • 3 tbsp light brown sugar


  1. Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
  2. Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
  3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes
  4. Let cool slightly before serving. Enjoy!
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