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 am gluten free so was wondering if there was a substitute I could use in the crumble for flour apart from gluten free flour, which tends to be less than yum
Hi Gemma, I think almond flour would work well here as a gluten-free alternative to the flour. Hope that helps!
I’ll be serving this at a dinner party that includes friends who are vegan. Can you suggest a substitute for the unsalted butter? Thanks.
Hi Barbara, I think this would work with margarine or coconut oil in place of the butter. Please LMK how it turns out if you try it!
You might also consider ghee. (For butter substitution, Healthline has a helpful article (https://www.healthline.com/nutrition/best-butter-substitutes#other-substitutes). It examines which substitutes work best in different types of recipes.
Thanks Hillary!
Is it possible to make half of the recipe?
Sure. Just keep in mind that it may take slightly less time in the oven. Enjoy!
Yes, definitely! I wish I had read the comments before I made it, as I halved the recipe. 55min was too long. It’s a little overdone, unfortunately. I’ll let you know how it tasted.
Hi Jenn, if this is frozen after baking does it need to be completely thawed before reheating? Thanks so much—your recipes never disappoint!
Hi Sarah, I think you could go either way here, but I’d probably stick it in the fridge to begin thawing the night before you plan to reheat it. (And glad you like the recipes! 💓)
I substitute a can of cranberry sauce, not jellied, for the fresh cranberries, sugar and cornstarch. Mix with apples. Put topping on and bake. Probably not as good as this but do easy.
This recipe is perfect! It is easy, forgiving, adjusts to gluten free and most importantly always delicious! I have made this for so many occasions and have had wonderful compliments! Thank you for an amazing yet uncomplicated way to share something homemade with friends and family.
I made this gluten and dairy free due to my wife’s allergies. I also added a cup of Haskap berries. It turned out great, bubbly and jucy and oh so delicious!!
Hi Jenn, I truly feel like I am all over your blog demanding metric measures, that’s because I am all over your blog, printing off recipes in readiness for a 2 week visit from an old buddy. The metric measure here still comes up as cup measures, kindly adjust. Thank you. I have only had your cookbook for a short while but with that and this blog, all my other cookbooks are on ‘holiday’.
I just added them (and so glad to hear your other cookbooks are on holiday! ;))
I have an apple tree in my yard so this was a very nice change from the regular straight apple crumble or apple rhubarb crumble. I froze my apples in slices and so I used fresh cranberries so I would not have too much water when it baked. It was a very nice combination of flavours especially when I poured a bit of cream over it. Yum!
Hi Jen: Just wondering if I can used dried cranberries instead of fresh or frozen. If so, do I need to add less sugar? I love, love, love every one of your recipes!!!!
Hi Debbie, for the best results I would stick with the fresh or frozen cranberries here.
Delicious really worth making. I served mine as an alternative to Christmas pudding.