Apple Cranberry Oat Crumble

Cranberry apple crumble 4

This old-fashioned dessert of warm baked apples and tart scarlet cranberries 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.

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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. Unlike pie, it’s essentially foolproof (and I don’t know about you, but I’d take a crunchy crumble over flaky pie crust any day).

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Just be sure to buy apples that are suitable for baking, otherwise you’ll end up with applesauce. I used a blend of Granny Smith and Golden Delicious but there are endless other options; try Jonathan, Jonagold, Fuji or Suncrisp, and feel free to mix it up for a more nuanced flavor.

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As for the cranberries, you can use fresh or frozen.

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For dessert, serve this crumble warm out of the oven topped with vanilla ice cream or whipped cream. It’s also delicious on its own for breakfast with a hot cup of coffee.

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I promise you, this one’s a sure crowd-pleaser. Bookmark it for the holidays!

Apple Cranberry Oat Crumble

Print Recipe
Servings: 8-12


For the Dish

  • 1 tablespoon unsalted butter, at room temperature

For the Topping

  • 2 cups rolled oats
  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1-1/3 cups packed light brown sugar
  • 1/2 teaspoon salt
  • 1-1/2 sticks (12 tablespoons) unsalted butter, melted

For the Fruit Filling

  • 8 large baking apples, peeled, cored and sliced 1/4-inch thick
  • 2 cups (8 ounces) fresh or frozen cranberries
  • 1-1/3 cups granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 375°F. Butter a 3-quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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  • We don’t want to wait til Thanksgiving! We want to make this asap…for breakfast…YUM!

  • I agree with Blue-Eyed Bakers, I could definitely eat this for breakfast!

  • tummy grumbling…. must have a bite

  • Debbie

    I made a delicious apple crisp last week and can’t wait to try it with the cranberries. Thanks for sharing the recipe!

  • What a great apple treat. I have so many apples from my trees this year and I’m having trouble figuring out how to use as many of them as I can. THis looks like a great recipe.
    *kisses* HH

  • Very nice. I am going to save this recipe.

  • Ruth

    Brought this into the office last week and everyone gobbled it up. A definite keeper!

  • cca

    holy cow! this has my mouth watering! i love your blog!

  • Vid

    If you were to make this as an apple cranberry pie, would you make any changes to the fruit filling? I was thinking of using both granulated sugar and light packed brown sugar (but keep the 1 1/3 measurement). Are there other changes you’d recommend?

  • Anne

    This looks really good and not too hard to make. Thanks!

  • Paula Laberge

    My Mom always makes her apple pie with cranberries, it’s good. Nothing beats apple crisp

  • jacquie

    one of my favorite combinations – apple and rhubarb.

  • @nola727

    This comes a close second to the Apple Pecan Crisp. I’d love to see more of the fruit crisp recipes–maybe something with berries.

  • Julie

    Oh this is so delicious. I made it once around the holidays last year and plan to make it again this fall. Can’t wait! Thumbs up from everyone.

  • Ponyo

    I’m looking forward to making this – I’ve added cranberries to my Whole Foods shopping list!

  • Karen Pearson

    Have cinnamon allergy….what can be substituted for it?

    • Jenn

      Hi Karen, You could add a bit of nutmeg and cloves (just a pinch) just leave it out…won’t make a big difference.

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