Apple Cranberry Crumble
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients
For the Filling
- 5 medium apples, peeled, cored, and sliced
- 1½ cups fresh or frozen cranberries
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For the Crumble Topping
- 1 cup (125 g) all-purpose flour
- 1 cup (90 g) old-fashioned rolled oats
- ¾ cup (150 g) brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish or a 2-quart baking dish.
- In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Toss until the fruit is evenly coated.
- Spread the fruit mixture evenly into the prepared baking dish.
- In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Let the crumble cool for 10–15 minutes before serving.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Top with freshly whipped cream.
- Drizzle with warm caramel sauce.
- Enjoy with a cup of coffee, tea, or hot cider.
Tips
- Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for the best flavor and texture.
- If using frozen cranberries, there’s no need to thaw them before mixing into the filling.
- Add ½ cup chopped pecans or walnuts to the crumble topping for extra crunch.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.