Apple Cranberry Oat Crumble
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This rustic apple cranberry crumble boasts a buttery, crunchy crumb topping.
This old-fashioned apple cranberry crumble with a crunchy oat streusel topping comes from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson, a small and unassuming little cookbook full of yummy treasures. If you’re at all intimidated by baking, or just think of it as one of those things that other people do, this recipe is for you. There’s no fussy pie dough—just fruit tossed with sugar and cinnamon and a simple crumb topping of oats, flour, brown sugar and butter. Serve the crumble warm out of the oven topped with vanilla ice cream or whipped cream. Leftovers are delicious plain, especially for breakfast.
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Apple Cranberry Oat Crumble
This rustic apple cranberry crumble boasts a buttery, crunchy crumb topping.
Ingredients
For the Dish
- 1 tablespoon unsalted butter, at room temperature
For the Topping
- 2 cups rolled oats
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1⅓ cups packed light brown sugar
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, melted
For the Fruit Filling
- 8 large baking apples, peeled, cored and sliced ¼-inch thick
- 2 cups (8 ounces) fresh or frozen cranberries
- 1⅓ cups granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F. Butter a 3-quart, or 9 x 13-inch, baking dish.
- To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
- To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
- Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.
- Note: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm.
- Freezer-Friendly Instructions: After baking, the crumble can be frozen tightly covered for up to 3 months. When you're ready to serve it, defrost it in the refrigerator for 24 hours then reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Information
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- Per serving (12 servings)
- Calories: 441
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 80 g
- Sugar: 51 g
- Fiber: 6 g
- Protein: 4 g
- Sodium: 106 mg
- Cholesterol: 33 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I don’t know if it’s because personally I don’t use sugar very much and my taste buds are not used to this much sugar but all I tasted was sugar. Sugar over-load, way too sweet and sugary for me.
Hi Mayra, Sorry you found it to be too sweet. Did you use fresh cranberries (not dried)? They are quite tart, and need a lot of sugar to balance them out.
This was delicious. It made a huge amount, a 9×12 and another smaller dish which we devoured immediately with custard. Possibly the crumble was a bit thick but we aren’t used to having a crumble so it may be perfect and I just don’t know it. This is the second recipe of Jenn’s that I have tried (pumpkin bread) and both are ones to make again.
Hello, what is light brown sugar? Light in colour or calories? I only have normal brown sugar and am thinking that it will be fine. Please tell me I am correct. Thanks, Susan
Hi Susan, Light brown sugar is the same as regular brown sugar, so you’re correct 🙂
I’ve made many, many Apple Cranberry Crumble recipes…by far this is the tastiest and simplest recipe. I enjoy it served hot, but it is also delicious room temperature or even cold from the fridge. You can use whatever apples you have on hand and I have often added a pear or two for extra sweetness. As usual, another winning recipe, Jenn!
I’ve been making this apple cranberry oat crumble since Jenn posted it. It’s super easy and insanely delicious. Everyone gobbles it up! I follow the recipe exactly as stated. I usually use tart, firm Granny Smith apples and fresh cranberries. Perfect degree of sweetness for my family.
About to make a half portion for a Rosh Hashanah dessert. Jenn: Should I cut the baking time or temp for a half portion? Thanks again for all the thought and love you put into your recipes!
PS-This recipe is FIVE STARS but no stars are showing up on my mobile phone to rate! Please add my rating if possible?!
Hi Sandy, So glad you’re enjoying this crumble — it is one of my favorite recipes from Rustic Fruit Desserts…such a wonderful cookbook! Temp should be the same; cook time might be a little shorter but not by much, just keep an eye on it.
Is it possible to make the topping gluten free or will it ruin the taste and texture?
Thanks
Hi Jill, I think it will work with gluten free flour.
Would you have a basic recipe for baked apples…and, preferably without butter or oil?
Sorry, I don’t, Gay…but I will add it to my list 🙂
This crumble is good any time of the year! It’s colorful and full of flavor, yet not too sweet. It’s great to bring to potluck, everyone loves it!
Made this for Thanksgiving and it got gobbled up quickly! There’s a half-recipe of this baking in my oven right now. My 13 yr old son enjoyed it so much at the holiday that he offered to prep the apples if I’d make it again! (I did reduce the amount of flour in the crumble by about half and increased the oats slightly; we also used a little more cranberries in the filling.) Thanks for the great recipe!
This was the perfect dessert following Christmas dinner. It’s a very nice combination of sweet and tart. It was incredibly simple to prepare and just delicious. We served it with homemade vanilla ice cream and it was a huge hit.