Becky Luigart-Stayner; Melanie J. Clarke
10 servings (serving size: 1/2 cup)

This delicious dessert not only tastes great, but is chock full of nutrient-rich fruit and whole grains as well. It's equally good warm or cold, and low-fat vanilla ice cream makes a nice topping.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine the first 3 ingredients in a medium bowl; spoon into an 8 x 8-inch baking dish coated with cooking spray. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, oats, sugar, and oil, stirring with a fork until crumbly. Sprinkle over the apple mixture. Bake at 350° for 40 minutes or until bubbly.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Jannashley's Review

November 07, 2012
Great delicious crisp. I did not have fresh cranberries so I soaked 1/3 cup of dried sweetened cranberries in boiling water. I also cut back on the sugar by 1/4 cup and added cinnamon and nutmeg.

VirginiaLaurie's Review

December 18, 2013
This is a delicious and easy dessert! Lots of fiber and vitamin C, so it is healthy, too! Reheats for breakfast the next day - if you have leftovers. I now make this for my family, even when there is no special occasion.

detailaddict's Review

December 07, 2013
This was really good; very easy to throw together and it received raves from the guests who ate it. I substituted melted butter in place of the oil for better flavor and used honey granules and sucanat in place of the refined sugars, but kept the proportions the same. Served it with homemade vanilla bean ice cream (from Jeni's Splendid Ice Creams recipe book) as after all one cannot serve crisp/crumble/cobbler without ice cream :). I don't typically make "fruit" desserts and am not crazy about the tart fruits, but I will keep this recipe in mind for future get-togethers.

sheronwheels's Review

November 21, 2013

agmcarter's Review

November 21, 2012
I have been making the recipe for years -- but made a modification early on. No flour, no sugar, no oil. I use Splenda instead of sugar. Love it with vanilla ice cream or yogurt. I usually make it throughout the winter season, freezing bags of cranberries to be sure I don't run out. Today is the day before Thanksgiving, and I am getting ready to make the first batch of the year.

inwinecountry's Review

January 01, 2011
I thought this was great. I cut back on the sugar added to the fruit and used diced gala, pink lady and fuji apple. I added cinnamon and nutmeg to the fruit and pulsed with 1/2 butter and 1/2 safflower oil in food processor. I served with a dab of lightly sweetened cognac whipped cream. I will definitely make this one again.

dynolaur's Review

December 07, 2009
I made this for Thanksgiving except I used melted light butter instead of canola oil. It got rave reviews from the family! I made a half recipe a few days later except with the canola oil and it was delicious. i love this recipe and will make it again.

Healthyhudson's Review

July 30, 2009
This is a great family friendly recipe. It's not too sweet and my daughter (age 7) was able to help me make it. There was very little she couldn't do. It's become a family staple when fresh cranberries are in season.

Jennifer3946's Review

November 24, 2008
This dessert is excellent. I followed the directions exactly and didn't change a thing. I would definitely make it again, especially for guests. It is very easy to prepare and is impressive for guests. Make it extra special with a scoop of vanilla ice cream (light of course)!