Apple Cranberry Oat Crumble

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This old-fashioned apple crumble is composed of warm apples, scarlet cranberries, and a crunchy oat streusel topping. Don’t forget the vanilla ice cream!

apple cranberry oat crumble

This old-fashioned apple crumble of warm baked apples and tart 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. 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 old-fashioned apple crumble is composed of warm apples, scarlet cranberries, and a crunchy oat streusel topping. Don’t forget the vanilla ice cream!

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, or 9 x 13-inch, 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.
  6. Freezer-Friendly Instructions: After baking, the crumble can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

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Reviews & Comments

  • Everybody loved it! I decreased the sugar a little bit and it was sweet enough.

    • — Yolanda on October 23, 2020
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  • I am gluten free so was wondering if there was a substitute I could use in the crumble for flour apart from gluten free flour, which tends to be less than yum

    • — Gemma Saccasan on June 22, 2020
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    • Hi Gemma, I think almond flour would work well here as a gluten-free alternative to the flour. Hope that helps!

      • — Jenn on June 23, 2020
      • Reply
  • I’ll be serving this at a dinner party that includes friends who are vegan. Can you suggest a substitute for the unsalted butter? Thanks.

    • — Barbara on January 4, 2020
    • Reply
    • Hi Barbara, I think this would work with margarine or coconut oil in place of the butter. Please LMK how it turns out if you try it!

      • — Jenn on January 5, 2020
      • Reply
  • Is it possible to make half of the recipe?

    • — Ana on December 24, 2019
    • Reply
    • Sure. Just keep in mind that it may take slightly less time in the oven. Enjoy!

      • — Jenn on December 24, 2019
      • Reply
  • Hi Jenn, if this is frozen after baking does it need to be completely thawed before reheating? Thanks so much—your recipes never disappoint!

    • — Sarah on November 23, 2019
    • Reply
    • Hi Sarah, I think you could go either way here, but I’d probably stick it in the fridge to begin thawing the night before you plan to reheat it. (And glad you like the recipes! 💓)

      • — Jenn on November 23, 2019
      • Reply
  • This recipe is perfect! It is easy, forgiving, adjusts to gluten free and most importantly always delicious! I have made this for so many occasions and have had wonderful compliments! Thank you for an amazing yet uncomplicated way to share something homemade with friends and family.

    • — Constance Sorgen on November 19, 2019
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  • I made this gluten and dairy free due to my wife’s allergies. I also added a cup of Haskap berries. It turned out great, bubbly and jucy and oh so delicious!!

    • — Mike Ruck on November 14, 2019
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  • Hi Jenn, I truly feel like I am all over your blog demanding metric measures, that’s because I am all over your blog, printing off recipes in readiness for a 2 week visit from an old buddy. The metric measure here still comes up as cup measures, kindly adjust. Thank you. I have only had your cookbook for a short while but with that and this blog, all my other cookbooks are on ‘holiday’.

    • — Nenny on May 29, 2019
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    • I just added them (and so glad to hear your other cookbooks are on holiday! ;))

      • — Jenn on May 30, 2019
      • Reply
  • I have an apple tree in my yard so this was a very nice change from the regular straight apple crumble or apple rhubarb crumble. I froze my apples in slices and so I used fresh cranberries so I would not have too much water when it baked. It was a very nice combination of flavours especially when I poured a bit of cream over it. Yum!

    • — Norma Nay on April 11, 2019
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  • Hi Jen: Just wondering if I can used dried cranberries instead of fresh or frozen. If so, do I need to add less sugar? I love, love, love every one of your recipes!!!!

    • — Debbie Rodriguez on February 21, 2019
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    • Hi Debbie, for the best results I would stick with the fresh or frozen cranberries here.

      • — Jenn on February 25, 2019
      • Reply
  • Delicious really worth making. I served mine as an alternative to Christmas pudding.

    • — Amanda on December 25, 2018
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  • I love fresh cranberries but my family usually finds them too tart or overly sweet depending on the recipe, or the cook! This combination of apples and cranberries is the perfect balance of sweet and tart. I used two apples varieties to enhance the texture, one to soften almost to apple sauce and the other to retain more of the firm apple slices. The cranberries cook together with the apples to create a beautiful natural looking deep pink and the flavors meld together for an amazing dessert. The crispy buttery oatmeal topping is easy to make and stayed on top of the fruit filling while baking. In the past I have tried using unpeeled red apples to get that slightly pink color, but this cranberry and apple dessert has much better color. My next adventure is to make applesauce with some cranberries just to get that beautiful color and balance of sweet and tart. Thanks Jenn!

    • — Judy Valpiani on December 20, 2018
    • Reply
  • This recipe has become my “go to” for holiday gatherings, and it’s always a hit with lots of people asking to take any leftovers. I finally figured out why – they are great for breakfast! I’ve been a bit concerned about halving the recipe and using a smaller pan, but after reading the other comments, I’m going to give it a go this weekend…

    • — Michelle on December 20, 2018
    • Reply
  • Hi Jenn,
    Can the apple cranberry crumble be made with canned apples for a quick throw together?
    Also, instead of buttering the dish can you use a cooking spray?
    Thanks again for all your wonderful recipes!!!

    • — Cheryl on November 16, 2018
    • Reply
    • Hi Cheryl, You can definitely use cooking spray but I probably wouldn’t recommend canned apples. Sorry!

      • — Jenn on November 18, 2018
      • Reply
  • Jenn,
    We have group of friends called “I Wanna Be A Gourmet” and it was my turn to bring a dessert for 8. Your apple cranberry crumble was the dish of the evening! Thank you for making this intimidated cook look good!!

    • — Cheryl on November 8, 2018
    • Reply
  • I made this with raspberries instead, halved the recipe for an 8×8 dish instead, really tasty, love crumbles and this version is so good, warming, flavourful and satisfying, had it with butter pecan ice cream.

  • I have made this recipe with fresh cranberries and loved it. I was only able to find frozen cranberries this time. Do I need to thaw the cranberries before using? Or any increase in baking time? Thanks so much!

    • Hi Kimberly, the cranberries don’t need to be thawed for this and shouldn’t require you to increase the baking time. Hope that helps!

  • Would quick one minute oats work for this recipe ? Thanks in advance.:)

    • Yes, Lisa – the topping may have a little less crunch, quick oats should work here as well. I’d love to hear how it turns out if you try it!

  • Hi Jenn,

    I have made this recipe several times and it’s one of my family’s favorites. However, to be more season appropriate, I was considering changing it up to be made with just blueberries for Easter brunch/lunch. How many cups would you add? I would cut back on the sugar, and would you recommend adding any lemon and/or zest? Any pointers you can offer would be greatly appreciated!

    • Hi Tiffany, So glad your family enjoys this! It’s a favorite at my house, too. 🙂 I wish I could be more helpful but, to be honest, I wouldn’t recommend using this recipe for blueberries because it’s hard to say exactly how much sugar, lemon, and cornstarch you’d need without testing it first. Instead, I’d go with a tried and true blueberry crisp recipe, like this one.

    • do you think i could freeze this before baking it and then follow the instructions as you laid out for regular baking? if i let it thaw?

      • — taylor on November 1, 2019
      • Reply
      • Hi Taylor, I’ve never done that, but I suspect it should work. Please LMK how it turns out if you try it!

        • — Jenn on November 2, 2019
        • Reply
  • May frozen organic blueberries be substituted for cranberries ?

    • Hi Mike, I do think that would work. You may have adjust the sugar a bit though; I’m thinking you might not need quite as much.

  • Hello!
    Was wondering if anyone made this crumble the night before serving? I know Jenn says its best to make and serve the day of, but I have a lot to cook and one less thing to do would be wonderful! Thanks in advance for your help!

    • It’ll be fine, Tisa. Enjoy!

  • Hi Jenn – this looks so delicious and I’m going to try it this weekend. I received a ton of pears as an early Christmas gift. Can I make this recipe with a pear and apple combination? Or would the pears get too mushy? Thanks!

    • Hi Mary, I think a combination of apple and pear would work; I’d suggest D’Anjou pears as I think they’ll hold up best without getting mushy. I’d love to hear how it turns out!

      • Hi Jenn – I made this using two pears and six apples and it was delicious! I was a little nervous because the pears were quite ripe and soft, but it turned out great. The cranberries gave it just the right amount of tartness to balance the sweetness of the pears and the fresh whipped cream I made to accompany it. The dessert was a huge hit. Another terrific recipe – many thanks! -Mary

  • This dessert could not have been any better for our family’s Thanksgiving dinner. It received rave reviews from everyone! My father-in-law even went out of his way to tell me that he enjoyed it so much that he eagerly ate his left-overs for breakfast this morning with his coffee! I read some reviews claiming it was too sweet, but I did not feel that way at all. I used fresh cranberries with granny smith apples and felt the sweet-to-tart balance was perfect. I also made a modification in the crumble topping for gluten-free diners: 3/4 cup almond meal and 3/4 cup Bob’s Red Mill gluten free all purpose blend, and it was fantastic! I think I will just do that same blend in the future as it was so delicious. This should definitely be served “a la mode” with vanilla ice cream – as Olaf would say, “the hot and cold are both so intense, put them together – it just makes sense!” (yikes, is it obvious I have a toddler daughter?!) Anyway, I have a feeling this dessert will become a tradition for future Thanksgiving dinners; I am happy to make it for years to come, too, because it was SO easy!! Thank you, Jenn, for yet ANOTHER crowd-pleaser!

  • Every time that I make this everyone loves it. Thanks for the wonderful recipe. I did use dried cranberries.

  • What is a stick of butter,what weight?

    • It’s 113 grams.

  • I have made this twice, once for my family and once for my knitting group. I served it warm with whipped cream and the next time with ice cream. It was a hit both times. This recipe is a keeper!

  • I made this for Thanksgiving last year. It was perfect. We loved it. I made it again a week later just because my adult son loved it. He doesn’t live with us any longer but was willing to come home to pick some up to take back to his place.

  • Very tasty, but would have been way too sweet with the 1 1/3 cups sugar in the fruit. I used seven big apples, an entire bag of cranberries, and a generous 2/3 cup of sugar–just right! My standard Betty Crocker Apple Crisp has no added sugar to the fruit, so I added for the cranberries only. There is a very similar recipe, just halved, on the Williams Sonoma blog. It uses 1\3 cup of sugar.

  • I made this with fresh cranberries for Thanksgiving, served with vanilla ice cream, and everyone enjoyed it. However, when we had leftovers for dessert after Sunday brunch, it was an even bigger hit– then it did not need to “compete” with the array of other, somewhat more sugary desserts.

  • This was incredible. The perfect amount of fruit versus crumble. I did increase the cranberries to a full 12 oz bag and reduced the apples. This was a huge hit on Thanksgiving and it was so easy to make. I will definitely be making this one again.

  • Just as promised, my company loved it! Ate every bite.

  • I don’t know if it’s because personally I don’t use sugar very much and my taste buds are not used to this much sugar but all I tasted was sugar. Sugar over-load, way too sweet and sugary for me.

    • Hi Mayra, Sorry you found it to be too sweet. Did you use fresh cranberries (not dried)? They are quite tart, and need a lot of sugar to balance them out.

  • This was delicious. It made a huge amount, a 9×12 and another smaller dish which we devoured immediately with custard. Possibly the crumble was a bit thick but we aren’t used to having a crumble so it may be perfect and I just don’t know it. This is the second recipe of Jenn’s that I have tried (pumpkin bread) and both are ones to make again.

  • Hello, what is light brown sugar? Light in colour or calories? I only have normal brown sugar and am thinking that it will be fine. Please tell me I am correct. Thanks, Susan

    • Hi Susan, Light brown sugar is the same as regular brown sugar, so you’re correct 🙂

  • I’ve made many, many Apple Cranberry Crumble recipes…by far this is the tastiest and simplest recipe. I enjoy it served hot, but it is also delicious room temperature or even cold from the fridge. You can use whatever apples you have on hand and I have often added a pear or two for extra sweetness. As usual, another winning recipe, Jenn!

    • — Gay Lee Freedman
    • Reply
  • I’ve been making this apple cranberry oat crumble since Jenn posted it. It’s super easy and insanely delicious. Everyone gobbles it up! I follow the recipe exactly as stated. I usually use tart, firm Granny Smith apples and fresh cranberries. Perfect degree of sweetness for my family.

    About to make a half portion for a Rosh Hashanah dessert. Jenn: Should I cut the baking time or temp for a half portion? Thanks again for all the thought and love you put into your recipes!

    PS-This recipe is FIVE STARS but no stars are showing up on my mobile phone to rate! Please add my rating if possible?!

    • Hi Sandy, So glad you’re enjoying this crumble — it is one of my favorite recipes from Rustic Fruit Desserts…such a wonderful cookbook! Temp should be the same; cook time might be a little shorter but not by much, just keep an eye on it.

  • Is it possible to make the topping gluten free or will it ruin the taste and texture?

    • Hi Jill, I think it will work with gluten free flour.

  • Would you have a basic recipe for baked apples…and, preferably without butter or oil?

    • Sorry, I don’t, Gay…but I will add it to my list 🙂

  • This crumble is good any time of the year! It’s colorful and full of flavor, yet not too sweet. It’s great to bring to potluck, everyone loves it!

  • Made this for Thanksgiving and it got gobbled up quickly! There’s a half-recipe of this baking in my oven right now. My 13 yr old son enjoyed it so much at the holiday that he offered to prep the apples if I’d make it again! (I did reduce the amount of flour in the crumble by about half and increased the oats slightly; we also used a little more cranberries in the filling.) Thanks for the great recipe!

  • This was the perfect dessert following Christmas dinner. It’s a very nice combination of sweet and tart. It was incredibly simple to prepare and just delicious. We served it with homemade vanilla ice cream and it was a huge hit.

  • can you freeze this recipe?

    • Hi Donna, Yes, I think it would freeze well.

  • What could I substitute cranberries with? I live in India where we only get strawberries that too during our winter months. Fresh blueberries and cranberries are not available… At least in my city. Any suggestions??

    • Hi Vanita, I think strawberries would work; you might just cut back on the sugar a bit as strawberries aren’t as tart as fresh cranberries.

      • Cut back on sugar in only the fruit filling or in the topping as well? Thanks for responding so quick. I will try this over the weekend!

        • Hi Vanita, I’d say just in the filling 🙂

          • This turned out fabulous with strawberries instead of cranberries… And as suggested I did cut back on the sugar in the filling… I would only have liked a bit more crumble with every bite so the next time I would make 1.5 times the recipe of the crumble. The proportions of ingredients are perfect though n I would definitely make it again.

            • — Vanita
  • I was wondering if anything could be substituted for the butter in this recipe, since my son has a severe dairy allergy? Thank you

    • Hi Deanna, I think a dairy free margarine would work.

  • This yummy dessert had made its appearance at several family functions, and gotten rave reviews! The apples and cranberries are a perfect combination! 😀

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

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

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

  • 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.

  • 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.

  • one of my favorite combinations – apple and rhubarb.

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

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

  • 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?

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

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

  • Very nice. I am going to save this 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

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

  • tummy grumbling…. must have a bite

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

  • We don’t want to wait til Thanksgiving! We want to make this asap…for breakfast…YUM!

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