Cranberry Apple Crumble

This Cranberry Apple Crumble is the perfect blend of tart cranberries, sweet apples, and warm spices topped with a buttery crumble topping! Make this crumble to impress your guests or as a casual treat for yourself. Perfect for Thanksgiving, Christmas, or anytime you're craving a cozy dessert!

Course Dessert

Cuisine Crumble, Pies

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 278kcal

Author Amee

Equipment

Ingredients

Crumble Topping

1 cup flour (I used all-purpose)
⅓ cup brown sugar
⅓ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
pinch salt
6 Tablespoons unsalted butter, cold and diced

Fruit Filling

2 pounds apples, peeled and sliced thin (~6 medium apples. I used a mix of Gala and Granny Smith. Peeling is optional.)
1 Tablespoon lemon juice (from about ½ a lemon)
⅓ cup granulated sugar (or to taste)
3 Tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon vanilla bean paste (see note)
pinch salt
1 ½ cups cranberries (about 6 ounces; see note)

US Customary - Metric

Instructions

For Crumble Topping

Combine all topping ingredients except butter in a large bowl. Whisk to combine.
Add cold, diced butter and, using a pastry blender (see note) or fork, cut in the butter until crumbly. The pieces of butter should be pea-sized and smaller. Place the topping in the refrigerator as you make the fruit filling.

For Filling

Preheat your oven to 350° F. Grease a baking dish (I used a 9-inch square baking dish; see note) and set aside.
Peel apples (if desired) and slice thinly. Place the apples in a large bowl and toss with all remaining ingredients except the cranberries. Once combined, gently toss the cranberries with the rest of the mixture.
Pour the fruit mixture into the prepared baking dish and top with the cold crumble topping. If you're worried about drips into your oven, place the baking dish on a cookie sheet before putting it in the oven. (Hint: If you'd like to prepare the crumble in advance, both the topping and the fruit filling can be prepared a day ahead and stored in the refrigerator. Just sprinkle the topping over the fruit filling when you're ready to bake.)
Bake 50-55 minutes. You'll know that the crumble is done when the topping is golden and the filling is bubbling around the edges.
Serve warm or at room temperature. The crumble is fantastic served on its own, or with whipped cream or a scoop of ice cream.
Your crumble will keep, covered in the refrigerator, for up to three days. That said, the crumble topping will only have that delectable crunch on day one, so make sure to enjoy it!
For longer storage, you can freeze your apple crumble, either before or after baking. Check the recipe notes for more details!
Enjoy!

Notes

Note on pastry blender - I prefer to use a pastry blender to cut the butter in to the other topping ingredients, finding it faster and easier that way. That said, a fork will do the same job.

Note on baking dish - I used 9-inch square baking dish for this recipe. You want to use a glass or ceramic baking dish, as a metal pan may discolor the fruit and/or lend a metallic taste to your dessert! You can use whatever size baking dish you have, just keep in mind that using this recipe with a smaller dish will make the filling and topping thicker, requiring more oven time to bake through.

Note on vanilla bean paste - I just love the taste and the gorgeous black flecks left in the filling from the vanilla bean paste! If you'd prefer not to use paste, you can substitute with an equal measure of vanilla extract instead.

Note on cranberries- You can use fresh or frozen cranberries. If using frozen, there's no need to thaw them!

Notes on freezing -You can freeze your crumble, either before or after baking.

If unbaked: You can freeze the unbaked crumble, either fully assembled or with the fruit filling and topping frozen separately, in an airtight container(s) for up to four months. Just thaw in the refrigerator overnight, then bake as directed in the recipe.

If baked: Cool completely, then wrap well or place the baking dish directly into a larger airtight container and freeze for up to four months. Thaw in the refrigerator overnight, then bake! Because it was already baked through, it will take less time to bake up this time. Start checking your crumble after about 25 minutes to avoid overbaking.

Nutrition