Leftover Cranberry Sauce and Apple Crisp

from 6 votes

Make the most of Thanksgiving extras with a quick and easy recipe for Leftover Cranberry Sauce and Apple Crisp. Add a scoop of homemade vanilla ice cream for the ultimate post-holiday dessert indulgence!

Cranberry apple crisp topped with whipped cream in an oval ramekin.

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 slices 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.

Why It’s Amazing

  • Quick and easy. Leftover cranberry sauce and a few simple pantry staples are all you need to create this easy dessert.
  • Perfect balance between sweet and tart.
  • The best crisp topping. The crumbly topping is the star of the show, adding a layer of rich, buttery flavor and a satisfying texture to every bite.
  • It’s a delicious way to repurpose holiday leftovers.

Ingredients You’ll Need

Granny Smith apples next to a bowl containing cranberry sauce, a bowl with cubed butter, and a bowl containing oats, brown sugar, flour and spices.
  • Granny Smith apples: Just like my recipe for Caramel Apple Monkey Bread, I prefer the tartness of Granny Smith apples. These tart and crisp apples provide a refreshing contrast to the sweetness of the cranberry sauce when baked. However, you can use whatever apples you prefer.
  • Cranberry sauce: Adds a tangy component that pairs perfectly with the apples. Opt for whole-berry cranberry sauce, not canned.
  • All-purpose flour: It helps bind the other dry ingredients together and forms a crumbly, golden topping when baked.
  • Sugar: A small amount of sugar enhances the natural sweetness of the apples and balances the tartness of the cranberry sauce.
  • Light brown sugar: Adds a warm, caramel-like sweetness to the crisp topping.
  • Ground cinnamon: This spice infuses the topping with a warm and aromatic flavor.
  • Old fashioned oats: These oats add a hearty, chewy texture to the topping.
  • Unsalted butter: Cold butter is used to create a crumbly and buttery topping.
  • Ice cream or whipped cream: Optional, but highly recommended, these toppings add a creamy, cool contrast to the warm crisp.

See the recipe card for full information on ingredients and quantities.

How to Make Leftover Cranberry Sauce and Apple Crisp

  1. Preheat your oven and prepare your baking dish. Preheat oven to 350ºF. Grease an 8×8-inch baking dish with unsalted butter.
  2. Prepare the apples. Core and slice the apples into 1/4-inch thick slices.
  3. Add cranberry sauce. 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.
A baking dish containing apple slices and cranberry sauce.
  1. Make the crisp topping. 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. 
A square baking dish containing apple slices and cranberry sauce topped with oat crisp topping.
  1. Bake to perfection. 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.

Kelly’s Recipe Tips

  • Choose Whole-Berry Cranberry Sauce: This recipe works best with fresh, whole-berry cranberry sauce (not canned).
  • Uniform Apple Slices: Try to slice the apples uniformly to ensure even cooking. You can use a mandoline slicer or a sharp knife.
  • Don’t Overmix the Topping: When combining the crisp topping ingredients, avoid overmixing. It’s okay if it’s slightly lumpy; this adds to the texture.
  • Make It Your Own: Experiment with additional spices or nuts to customize the flavor of your crisp. Cinnamon, nutmeg, or chopped pecans are all excellent additions.
  • Topping Protection: If you notice the topping browning too quickly, you can cover it with foil during the last part of baking to prevent over-browning.

Frequently Asked Questions

What are the best apple varieties for apple crisp?

The best apple varieties for apple crisp include Granny Smith, Braeburn, Honeycrisp or any tart apple that holds its shape when baked.

Is it necessary to peel the apples for this recipe?

Peeling the apples is not necessary. Leaving the peel on adds texture and flavor, and it’s a matter of personal preference.

How do I know when the crisp is done baking?

The crisp is done when the topping turns golden brown, and the filling is bubbling. You can also insert a toothpick into the apples; it should go in with minimal resistance.

More Holiday Leftovers Recipes

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Dessert

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 6 votes
Cranberry apple crisp topped with whipped cream in an oval ramekin.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients 

  • 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

Instructions 

  • Preheat oven to 350ºF. Grease an 8×8-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.
  • When combining the crisp topping ingredients, avoid overmixing. It’s okay if it’s slightly lumpy; this adds to the texture.
  • If you notice the topping browning too quickly, you can cover it with foil during the last part of baking to prevent over-browning.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

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

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.


Feeling social?

Share this recipe!

Categories

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 6 votes (2 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  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!