There’s something magical about the way cranberries and apples come together in a warm, bubbling crumble. The tart cranberries provide a perfect counterpoint to the sweet, tender apples, while the buttery oat topping adds a satisfying crunch that makes each bite a perfect balance of flavors and textures.
This Cranberry Apple Crumble is the epitome of fall comfort food, but delicious any time you can get your hands on fresh or frozen cranberries. It’s simple enough for a weeknight treat yet impressive enough to serve at holiday gatherings when you want something a little less fussy than pie but equally delicious.
Why You’ll Love This
- Perfect balance of sweet and tart flavors that wake up your taste buds
- Easier and faster than making a pie—no crust skills required!
- Uses simple ingredients you likely have on hand (except maybe the cranberries)
- Can be made ahead and reheated when you’re ready to serve
- Versatile enough to enjoy as dessert with ice cream or as breakfast with yogurt
Ingredients
- 4 cups diced apples (about 3 medium)
- 1 cup fresh cranberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
- Toss apples, cranberries, sugar, lemon juice, spices, and cornstarch. Spread in dish.
- Mix oats, flour, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over fruit.
- 35-40 mins until golden and bubbly. Cool 10 mins before serving.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- Add 1/2 cup chopped nuts (walnuts, pecans, or almonds) to the crumble topping for extra crunch.
- If cranberries are too tart for your taste, increase the sugar by 1/4 cup or substitute half the cranberries with sweeter berries like blueberries.
- For a deeper flavor, add 1 teaspoon of vanilla extract to the fruit mixture.
- Use firm apple varieties that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn.
- For a holiday twist, add 1/4 teaspoon of ground cloves and a pinch of ginger to the spice mix.
Serving Suggestions
Serve this crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert. The cold creaminess against the warm, spiced fruit creates a delightful temperature contrast that elevates the whole experience.
For breakfast or brunch, try serving it with a spoonful of Greek yogurt and a drizzle of honey. The tanginess of the yogurt complements the sweet-tart flavor profile of the crumble beautifully.
Notes
- The crumble can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- You’ll know the crumble is done when the topping is golden brown and you can see the fruit filling bubbling around the edges.
- If the topping starts to brown too quickly, cover loosely with aluminum foil for the remainder of the baking time.
- This recipe doubles easily for larger gatherings—just use a 9×13-inch baking dish and add about 5-10 minutes to the baking time.
FAQs
Can I use frozen cranberries?
Yes! You can use frozen cranberries straight from the freezer—no need to thaw them first. The baking time might increase slightly by 2-3 minutes.
Can I make this ahead of time?
Absolutely! You can prepare the crumble up to a day in advance, keep it refrigerated, and bake when ready. Alternatively, bake it ahead and reheat in a 300°F oven for about 15 minutes before serving.
What’s the best way to reheat leftovers?
Individual portions can be reheated in the microwave for 30-45 seconds. For a crispier topping, reheat in a 325°F oven for about 10 minutes.
Can I freeze this crumble?
Yes, you can freeze it either before or after baking. If freezing unbaked, add a few extra minutes to the baking time. If freezing after baking, thaw overnight in the refrigerator and reheat as directed above.
[recipe_card]
