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+ servings

Cranberry Apple Crumble

A warm dessert made with seasonal flavors and topped with crunchy brown sugar crumbles. The only thing that can make this dessert even better is a generous scoop of vanilla ice cream!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings

Ingredients

For the crumb topping:

  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter unsalted, melted
  • 1 cup + 2 tablespoons flour

For the filling:

  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon orange zest
  • 3 lbs granny smith apples cored, peeled, and sliced
  • 2 cups whole cranberries fresh or frozen
  • vanilla ice cream (optional, for serving)

Instructions

For crumble topping:

  • Preheat oven to 375 degrees. Grease a 9x13 baking dish (or equivalent capacity) with butter or cooking spray.
  • Mix sugars, cinnamon, nutmeg, and salt together in a medium bowl with a spoon or spatula. Add melted butter and combine. Add flour, 1/3 cup at a time until all combined. The mixture will resemble a paste. Don't worry, we will make it look like crumbs after it chills. Place in refrigerator to chill until you need it.

For the filling and assembly:

  • Add flour, sugars, cinnamon, nutmeg and orange zest to a large bowl. Stir or whisk so the mixture is combined. Add apples and cranberries. Toss with a large spoon so that they are evenly coated in the mixture. Place into greased baking dish.
  • Grab chilled crumb mixture from the refrigerator. Scoop a handful of the mixture from the bowl. Using both hands, crumble mixture evenly over the apple-cranberry mixture. Crumbs should be the size of peas but don't worry if they are some bigger and smaller than that. The topping actually looks better when the size of the crumbs are uneven. Repeat with the rest of the mixture.
  • Place crumble into a preheated oven and bake for 40-50 minutes. You'll know it's done when the apples and cranberries are bubbling through the crumbs and the topping is deep, golden brown.
  • Let mixture cool for 10 minutes. Scoop into dessert bowls or small plates and top with a scoop of vanilla ice cream (if desired). Store leftovers in refrigerator for up to 4 days.