Leftover Cranberry Sauce and Apple Crisp

from 4 votes

Leftover Cranberry Sauce and Apple Crisp Recipe from justataste.com

The Thanksgiving Leftovers Extravaganza continues this week as we count down the final days until the big feast. So far we’ve reworked leftover mashed potatoes into Cheesy Leftover Mashed Potato Muffins and Cheesy Leftover Mashed Potato Pancakes, and we’ve breathed new life into stuffing with Leftover Stuffing Waffles. Leftover cranberry sauce, you’re up next.

Transform a side dish into a dessert? You better believe it! This quick and easy recipe stars a simple crisp topping crumbled over green apple splices tossed with leftover cranberry sauce. Add a scoop of ice cream to the warm and bubbly finished product and this recipe for Leftover Cranberry Sauce and Apple Crisp just graduated from your Day 2 leftovers spread to your Turkey Day dessert table.

Leftover Cranberry Sauce and Apple Crisp Recipe from justataste.com

Leftover Cranberry Sauce and Apple Crisp Recipe from justataste.com

Leftover Cranberry Sauce and Apple Crisp Recipe from justataste.com

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Leftover Cranberry Sauce and Apple Crisp

Transform a side dish into a dessert? You better believe it! This quick and easy recipe stars a simple crisp topping crumbled over green apple splices tossed with leftover cranberry sauce. 
Author: Kelly Senyei
5 from 4 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 3 Granny Smith apples
  • 1 1/4 cups leftover cranberry sauce (See Kelly’s Notes)
  • 1/3 cup all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup uncooked Old Fashioned oats
  • 4 Tablespoons cold unsalted butter, plus more for greasing dish
  • Ice cream or whipped cream, for serving


  • Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
  • Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
  • In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
  • Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.

Kelly's Notes:

  • This recipe works best with fresh, whole berry cranberry sauce (not canned).
  • I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 351kcal, Carbohydrates: 69g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 24mg, Potassium: 181mg, Fiber: 4g, Sugar: 53g, Vitamin A: 305IU, Vitamin C: 5.4mg, Calcium: 31mg, Iron: 1.1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Thank You! I used what I had on hand – Gala apples & canned jellied cranberry sauce. It worked nicely! Even added walnuts on top and thought I read 1/2 t salt. Oh well ❤️

  2. I cook for the food insecure on the weekends and I received a case of canned cranberry sauce. Do you think it would work if I added some dried cranberries to the mix. Do you have any other recipes that work with the canned stuff?

  3. 5 stars
    This was delicious! I broke a rule and took this to someone’s home for a meal the very first time I made it. I was so happy it was so good. Everyone really liked it. I only had 1 cup of leftover cranberry sauce and it definitely was enough. I didn’t peel the Granny Smith apples, but I will the next time. Thanks for a new favorite recipe. I can’t wait to make this again.

  4. 5 stars
    I just made this. It tastes amazing! The flavor combination of apple and cranberry is better than either one alone. It took about 15-20 minutes longer to cook the apples. I used my leftover cold cranberry-orange relish and my cooked cranberry sauce. This was such a great recipe. I also added about half a cup of chopped walnuts to the topping.

  5. 5 stars
    I’ve been a little obsessed with cranberries this year so decided to try this recipe, and so glad I did! Tart yet sweet, and easy to whip up. Thank you!

  6. Recipe perfection – easy to follow, accessible ingredients, and delicious – thank you, Kelly! I used leftover boozy-spiced-cranberry-blueberry sauce which complemented the tartness of the (unpeeled) apples beautifully. Other than adding a couple of tablespoons of chopped almonds and a generous sprinkle of flax seeds to the crumble mix, I followed the directions exactly. The dessert was a big hit. There’s just enough left to eat for breakfast tomorrow with big dollops of Greek yogurt on top. Your recipe is a keeper and definitely will grace my post-Thanksgiving table again next year (if I can wait that long).

    1. I found this looking for a recipe for the topping to use with a can of apple pie filling I bought by mistake and almost a full can of leftover OS whole cranberry sauce from Christmas dinner. The topping was perfect, and the fillings tasted great with it. Just curious (once it’s baked) how you would suggest storing it- covered, but at room temp or in frig?

      1. Hi Lori! I recommend storing any leftovers at room temperature for up to a day or in the refrigerator for up to 3 days.

  7. This is great! I love fresh cranberry sauce (trying to convert my husband!), but always have a lot left over!

  8. Absolutely love apple and cranberry together. Pinning this and making it after Thanksgiving!