Cranberry Apple Crumble

Rooted in New England autumn harvests, cranberry apple crumble pairs tart native berries with tender apples under a buttery oat streusel. Whole cranberries burst in the oven, releasing bright ruby juices that mingle with cinnamon and ginger.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups fresh cranberries
• 3 medium tart apples
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp pinch of salt
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 350°F and lightly butter an 8-inch square baking dish so the fruit juices will not stick.
2. 2Wash the fresh cranberries and pick out any soft ones; leave them whole so they burst and release bright tart juice while baking.
3. 3Peel, core, and slice the apples into thin wedges, then toss them in a large bowl with the cranberries, granulated sugar, cinnamon, ginger, lemon juice, and vanilla until everything is evenly coated and glossy.
4. 4Spread the fruit mixture into the prepared dish in an even layer; the cranberries should peek through the apples for color.
5. 5In a separate bowl combine the flour, oats, brown sugar, and salt.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until it forms pea-sized clumps that hold together when squeezed.
7. 7Scatter the crumble topping evenly over the fruit, covering most of the surface but leaving a few gaps so steam can escape and the cranberries can bubble up.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden brown and the fruit juices are thick and bubbling vigorously the edges.
9. 9Remove from the oven and let the crumble rest for at least 15 minutes so the juices set slightly and the topping stays crisp.
10. 10Scoop into bowls while still warm and top with a scoop of vanilla ice cream if desired; the cold cream melts into the tart cranberry-apple filling.