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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Hi Jenn – this looks so delicious and I’m going to try it this weekend. I received a ton of pears as an early Christmas gift. Can I make this recipe with a pear and apple combination? Or would the pears get too mushy? Thanks!
Hi Mary, I think a combination of apple and pear would work; I’d suggest D’Anjou pears as I think they’ll hold up best without getting mushy. I’d love to hear how it turns out!
Hi Jenn – I made this using two pears and six apples and it was delicious! I was a little nervous because the pears were quite ripe and soft, but it turned out great. The cranberries gave it just the right amount of tartness to balance the sweetness of the pears and the fresh whipped cream I made to accompany it. The dessert was a huge hit. Another terrific recipe – many thanks! -Mary
This dessert could not have been any better for our family’s Thanksgiving dinner. It received rave reviews from everyone! My father-in-law even went out of his way to tell me that he enjoyed it so much that he eagerly ate his left-overs for breakfast this morning with his coffee! I read some reviews claiming it was too sweet, but I did not feel that way at all. I used fresh cranberries with granny smith apples and felt the sweet-to-tart balance was perfect. I also made a modification in the crumble topping for gluten-free diners: 3/4 cup almond meal and 3/4 cup Bob’s Red Mill gluten free all purpose blend, and it was fantastic! I think I will just do that same blend in the future as it was so delicious. This should definitely be served “a la mode” with vanilla ice cream – as Olaf would say, “the hot and cold are both so intense, put them together – it just makes sense!” (yikes, is it obvious I have a toddler daughter?!) Anyway, I have a feeling this dessert will become a tradition for future Thanksgiving dinners; I am happy to make it for years to come, too, because it was SO easy!! Thank you, Jenn, for yet ANOTHER crowd-pleaser!
Every time that I make this everyone loves it. Thanks for the wonderful recipe. I did use dried cranberries.
What is a stick of butter,what weight?
It’s 113 grams.
I have made this twice, once for my family and once for my knitting group. I served it warm with whipped cream and the next time with ice cream. It was a hit both times. This recipe is a keeper!
I made this for Thanksgiving last year. It was perfect. We loved it. I made it again a week later just because my adult son loved it. He doesn’t live with us any longer but was willing to come home to pick some up to take back to his place.
Very tasty, but would have been way too sweet with the 1 1/3 cups sugar in the fruit. I used seven big apples, an entire bag of cranberries, and a generous 2/3 cup of sugar–just right! My standard Betty Crocker Apple Crisp has no added sugar to the fruit, so I added for the cranberries only. There is a very similar recipe, just halved, on the Williams Sonoma blog. It uses 1\3 cup of sugar.
Thanks for the suggestion for 1/3 c sugar. This was much too sweet and sticky, so next time I will also add less cornstarch. I will also use a little less butter in the crumble, and cut it in with a pastry cutter. And less sugar, and add some cinnamon into the crumble.
I made this with fresh cranberries for Thanksgiving, served with vanilla ice cream, and everyone enjoyed it. However, when we had leftovers for dessert after Sunday brunch, it was an even bigger hit– then it did not need to “compete” with the array of other, somewhat more sugary desserts.
This was incredible. The perfect amount of fruit versus crumble. I did increase the cranberries to a full 12 oz bag and reduced the apples. This was a huge hit on Thanksgiving and it was so easy to make. I will definitely be making this one again.
Just as promised, my company loved it! Ate every bite.