Recipe: Cranberry Apple Crumble

Apple crumble of some form or another has been on the weekly rotation in my house for the past few weeks.  Apples are abundant this time of year, and nothing makes me feel more in the fall spirit than donning my favorite flannel and snuggling up to a warm piece of apple crumble.  This week, I decided to make my crumble extra festive by adding cranberries for that ultimate seasonal charm, and I’m excited to share the recipe here on the blog for future holiday dessert inspiration!

One of my favorite things about this crumble recipe is that it’s super customizable.  Want to change up the flavors? Add blackberries or rhubarb instead of cranberries, or go apples all the way!  Not a fan of almonds?  Go for pecans for a more Christmas-y crumble, or swap for pumpkin seeds or pepitas for a more autumnal vibe that’s perfect for Thanksgiving.  Your favorite nuts and seeds will work here – flax seeds, chia seeds, walnuts, pine nuts – all will be delightful!  Just don’t skip the oats, which to me are the perfect base for a crumble topping, and are not to be missed!

This recipe is perfect for a laid-back fall evening where you just need a sweet treat, and could even be an option to adorn your holiday dessert table.  It does take a few steps to come together and an hour in the oven, but what else do you have to do on chilly fall days when it’s dark by 5PM?  Dinner can be made while the crumble bakes up in the oven, so with a little time management, you can have dinner and dessert ready at the same time!  This can also be made a day or so ahead for holiday menu planning. Full of apple flavor with seasonal notes of orange and cinnamon, this is the perfect treat for any cozy fall day.

Recipe down below, along with photos!  This recipe makes enough for 4-6 servings of crumble.  Feel free to serve ala mode with ice cream if that’s your style, topped with freshly whipped cream if that’s your speed, or enjoy it purely as is for that maximum apple flavor!

Cranberry Apple Crumble


  • For the Filling:
    • 3 apples
    • 12 oz (about 1 ½ cups) fresh cranberries
    • Zest and juice of 1 orange
    • ½ cup sugar
    • ¼ cup flour
    • 1 tsp cinnamon
    • ¼ tsp salt
  • For the Topping:
    • 1 cup rolled oats
    • ½ cup almonds (or nut of choice)
    • 4 tbsp (½ stick) butter
    • ¼ cup sugar
    • ¼ tsp salt


  1. Start by making the crumble filling:
    • Wash and core the apples by cutting them into quarters (lengthwise) and removing the inner core with either a knife or an apple corer.  From there, chop the apple quarters in half (lengthwise) and chop the halves (cross-wise) into quarter inch slices.  Place the diced apples into a large baking dish.
    • Rinse the cranberries, and remove or discard any berries that are soft, moldy, or mushy.  Place all of the good berries into the baking dish with the apples.
    • Using a microplane grater, remove the zest from one orange, and add that to the bowl with the apples and cranberries.  Cut the orange in half, and squeeze the juice of both halves of the orange into the baking dish as well.
    • Add the sugar, flour, cinnamon, and salt to the baking dish with the fruit.  Stir until the apples are fully coated in sugar and cinnamon, and until the flour is incorporated into the fruit (no visible/powdery flour remaining).
    • Set the baking dish with the fruit aside while you make the crumble topping.
  2. Next, make the crumble topping:
    • In a mixing bowl, add the oats, sugar, almonds (chopped), and salt.
    • Cut the butter into large slices, and add the butter to the mixing bowl with the oats and nuts.
    • Using your hands, break the butter up into even smaller pieces, and begin working the butter into the oats, almonds, and sugar.  Continue working everything together by kneading the butter pieces into the oats, nuts, and sugar until it all comes together into one homogenous crumble topping.
    • Sprinkle the crumble topping on top of the baking dish with the fruit filling, forming a single layer of the crumble topping over the full surface of the baking pan.
  3. Bake the crumble at 350F for 1 hour (60 minutes).  Remove the crumble from the oven when the fruit is bubbling and hot, and the crumble topping is golden brown.
  4. Allow to cool for at least 15 minutes before serving, otherwise it will be too hot to eat and the filling will be less set (more liquid-y).  Enjoy warm out of the oven or allow to cool fully to room temperature before serving.
  5. Serve up a nice big bowl and enjoy!
After an hour of baking, your crumble should be golden brown and beautiful! Enjoy!


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