Apple Cranberry Oat Crumble
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This rustic apple cranberry crumble boasts a buttery, crunchy crumb topping.
This old-fashioned apple cranberry crumble 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 rustic apple cranberry crumble boasts a buttery, crunchy crumb topping.
Ingredients
For the Dish
- 1 tablespoon unsalted butter, at room temperature
For the Topping
- 2 cups rolled oats
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1⅓ cups packed light brown sugar
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, melted
For the Fruit Filling
- 8 large baking apples, peeled, cored and sliced ¼-inch thick
- 2 cups (8 ounces) fresh or frozen cranberries
- 1⅓ cups granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F. Butter a 3-quart, or 9 x 13-inch, baking dish.
- 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.
- 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.
- 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.
- 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.
- Freezer-Friendly Instructions: After baking, the crumble can be frozen tightly covered for up to 3 months. When you're ready to serve it, defrost it in the refrigerator for 24 hours then reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Information
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- Per serving (12 servings)
- Calories: 441
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 80 g
- Sugar: 51 g
- Fiber: 6 g
- Protein: 4 g
- Sodium: 106 mg
- Cholesterol: 33 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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!
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…
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!!!
Hi Cheryl, You can definitely use cooking spray but I probably wouldn’t recommend canned apples. Sorry!
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
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.:)
Lisa
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?
Hi Taylor, I’ve never done that, but I suspect it should work. Please LMK how it turns out if you try it!
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.
Thanks for the suggestion for 1/3 c sugar. This was much too sweet and sticky, so next time I will also add less cornstarch. I will also use a little less butter in the crumble, and cut it in with a pastry cutter. And less sugar, and add some cinnamon into the crumble.
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!
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?
Thanks
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?
Thanks
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.
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
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!