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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Absolutely delicious! I’ve been making crisps and crumbles for years, but this is the first recipe I’ve ever encountered that calls for melted butter. Game changer! Made the recipe so much faster and easier! Also, the perfect ratio of crispy topping to delicious fruit. Thanks Jen, for another winner of a recipe😊
Hi Jenn, I’m not sure when this recipe was originally created, but I feel like apples are becoming bigger and bigger. Like the largest are 2 or 3 times what a regular apple size used to be. Do you have some suggestion for a way we could measure the amount of apples needed, like in cups or ounces/grams? Even a rough measure would be welcomed. Thanks!
Hi Rachel, Yes, apples seem to keep growing! I’d guesstimate you’d need the equivalent of about 8 to 10 cups of sliced apples (don’t worry too much about it as you don’t need to be really exacting when it comes to the apples in this recipe). Hope you enjoy!
I love this recipe so much and have been enjoying it for years (literally). It’s perfect for gatherings (I think sometimes that I get invited just so I’ll bring this dessert), freezes well and works with blueberries when cranberries are hard to find. Plus, leftovers are divine for breakfast. Yum!!!
This was a huge hit at Christmas, with adults and small kids alike (vanilla ice cream is a must!). I reheated before serving as suggested, 10-15 min at 300 and it was perfectly warmed. Modifications: reduced both brown and white sugars down to a scant cup each (just reduce your white sugar according to the sweetness of your apples – I used mostly very tart granny smith so didn’t want to reduce too much), reduced cinnamon to 1 heaping teaspoon and added 1/4 teaspoon of nutmeg, used dairy free Earth Balance unsalted butter bars for our dairy free family members, and added 1 cup of chopped walnuts to the crumble – soooo good! It was officially named “Gruffalo Crumble” (in reference to a children’s book) by the littles at the table and I know this recipe will become a yummy tradition. Not a single one of Jenn’s recipes that I have tried (and I’ve made a couple dozen) have failed to please everyone, don’t skip this one! And other commenters are right, when you come into the kitchen the next morning and lay eyes on this crumble, please sneak those bites with your coffee or tea – truly delicious. Thank you, Jenn, for your totally refined and approachable recipes for all parts of life :).
Awesome, crumble. I love to make fruit crumble as I have never been able to make a decent pie crust. Despite my southern Mother being a master at it. Served this at a dinner party and oddly the men were the ones that absolutely loved it. The cranberries add a nice touch to the apples. Loved it with ice cream. The peeling and chopping of the apples is the hardest longest part. Any suggestions on tools that make this easier? Thanks
So glad this was a hit! I know the peeling and slicing of the apples is a bit of an undertaking; I do it by hand, but I’m guessing there are tools out there that will make easier work of it — I’d Google it to see what you come across.
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 so easy.
If I were to peel the apples and assemble this 3 hours prior to baking it, would this work – the apples not turn brown, mushy and ugly?
Hi Bette, that should be fine (and the apples will be covered up anyway). Enjoy!
Loved!
I made this with frozen wild blueberries.. I exchanged the corn starch for a quarter cup of tapioca flour. I reduced the cinnamon by half and added 1/4 teaspoon of nutmeg and 1/8 teaspoon of cardamon.
Everyone commented at how excellent it was and how well the blueberries and apples went together. I am looking forward to making this again. I will make more of the topping, (1- 1/2 times) which I made with Almond flour.
Another home run from Jenn Segal. We love tart recipes and this one was nearly perfect in that respect. Agree with previous review that leftovers make a tasty breakfast. I Appreciate the suggestion on how to halve the recipe. Thanks, Jenn.
My house smells yummy. I used 6 very large Rome apples, fresh cranberries and whole wheat flour instead of white flour. Per reviews, I cut the sugar in the topping to 3/4 cup and in the filling, I cut the sugar to 1/2 cup. I took it out of the oven at 57 minutes but probably could have taken it out 5 minutes prior.
I would like to make this ahead of time and freeze. Do I thaw Apple Cranberry Oat crisp before reheating? Thanks.
Yes, I would thaw it before reheating. Enjoy!