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 love fresh cranberries but my family usually finds them too tart or overly sweet depending on the recipe, or the cook! This combination of apples and cranberries is the perfect balance of sweet and tart. I used two apples varieties to enhance the texture, one to soften almost to apple sauce and the other to retain more of the firm apple slices. The cranberries cook together with the apples to create a beautiful natural looking deep pink and the flavors meld together for an amazing dessert. The crispy buttery oatmeal topping is easy to make and stayed on top of the fruit filling while baking. In the past I have tried using unpeeled red apples to get that slightly pink color, but this cranberry and apple dessert has much better color. My next adventure is to make applesauce with some cranberries just to get that beautiful color and balance of sweet and tart. Thanks Jenn!
This recipe has become my “go to” for holiday gatherings, and it’s always a hit with lots of people asking to take any leftovers. I finally figured out why – they are great for breakfast! I’ve been a bit concerned about halving the recipe and using a smaller pan, but after reading the other comments, I’m going to give it a go this weekend…
Hi Jenn,
Can the apple cranberry crumble be made with canned apples for a quick throw together?
Also, instead of buttering the dish can you use a cooking spray?
Thanks again for all your wonderful recipes!!!
Hi Cheryl, You can definitely use cooking spray but I probably wouldn’t recommend canned apples. Sorry!
Jenn,
We have group of friends called “I Wanna Be A Gourmet” and it was my turn to bring a dessert for 8. Your apple cranberry crumble was the dish of the evening! Thank you for making this intimidated cook look good!!
Cheryl
I made this with raspberries instead, halved the recipe for an 8×8 dish instead, really tasty, love crumbles and this version is so good, warming, flavourful and satisfying, had it with butter pecan ice cream.
I have made this recipe with fresh cranberries and loved it. I was only able to find frozen cranberries this time. Do I need to thaw the cranberries before using? Or any increase in baking time? Thanks so much!
Hi Kimberly, the cranberries don’t need to be thawed for this and shouldn’t require you to increase the baking time. Hope that helps!
Would quick one minute oats work for this recipe ? Thanks in advance.:)
Lisa
Yes, Lisa – the topping may have a little less crunch, quick oats should work here as well. I’d love to hear how it turns out if you try it!
Hi Jenn,
I have made this recipe several times and it’s one of my family’s favorites. However, to be more season appropriate, I was considering changing it up to be made with just blueberries for Easter brunch/lunch. How many cups would you add? I would cut back on the sugar, and would you recommend adding any lemon and/or zest? Any pointers you can offer would be greatly appreciated!
Hi Tiffany, So glad your family enjoys this! It’s a favorite at my house, too. 🙂 I wish I could be more helpful but, to be honest, I wouldn’t recommend using this recipe for blueberries because it’s hard to say exactly how much sugar, lemon, and cornstarch you’d need without testing it first. Instead, I’d go with a tried and true blueberry crisp recipe, like this one.
do you think i could freeze this before baking it and then follow the instructions as you laid out for regular baking? if i let it thaw?
Hi Taylor, I’ve never done that, but I suspect it should work. Please LMK how it turns out if you try it!
May frozen organic blueberries be substituted for cranberries ?
Hi Mike, I do think that would work. You may have adjust the sugar a bit though; I’m thinking you might not need quite as much.
Hello!
Was wondering if anyone made this crumble the night before serving? I know Jenn says its best to make and serve the day of, but I have a lot to cook and one less thing to do would be wonderful! Thanks in advance for your help!
It’ll be fine, Tisa. Enjoy!