Apple-Cranberry Crumble
A comforting dessert featuring tart cranberries and sweet apples under a buttery oat topping.
Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Filling
- 3 medium Apples, peeled, cored, and sliced Use firm varieties like Granny Smith or Honeycrisp.
- 1 cup Cranberries, fresh or frozen
- 1/4 cup Granulated sugar
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon All-purpose flour (for thickening)
Topping
- 3/4 cup All-purpose flour
- 1/2 cup Rolled oats
- 1/2 cup Brown sugar, packed
- 1/2 teaspoon Ground cinnamon (for topping)
- 1/4 teaspoon Ground ginger (optional)
- 1/2 cup Unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish (about 8×8 inches).
- In a large bowl, combine the sliced apples and cranberries. Sprinkle with granulated sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and 1 tablespoon flour. Toss until everything is well coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- For the topping, in another bowl, whisk together 3/4 cup flour, oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and ground ginger if using.
- Pour the melted butter over the dry ingredients, mixing with a fork until clumps form and the mixture is evenly coated.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly.
- Let it cool for 10 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes
Leftover Apple-Cranberry Crumble can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop a portion in the microwave for 30–45 seconds or warm the whole dish in a 350°F oven for about 15 minutes.