Themes⚙
Cranberry Apple Oat Crumble Dessert
Bake a comforting cranberry apple crumble with a crisp oat topping for an easy holiday dessert everyone loves.
Cranberry Apple Crumble with Oat Topping is a seasonal baked dessert that layers sweet-tart apples and fresh or frozen cranberries beneath a lightly spiced oat-based streusel. The fruit filling is typically sweetened with brown or granulated sugar and brightened with a hint of citrus and warm spices such as cinnamon and nutmeg, while the crumble topping combines rolled oats, flour, butter, and additional sugar to achieve a crisp, golden finish. Popular during autumn and winter—particularly around holiday gatherings—this dish is often served warm as a comforting finale to family meals, potlucks, or festive celebrations, and pairs well with vanilla ice cream or lightly whipped cream.
Cranberry Apple Oat Crumble Dessert
Ready in one baking dish and about half the effort of a pie, this crumble leans on everyday pantry staples, so you can get dessert in the oven without a special shopping trip. The formula is flexible, too—sub in pears, swap butter for coconut oil, or use a gluten-free flour blend to fit your crowd’s dietary needs.
Prep Time
20 minutes
20 minutes
Cook Time
40 minutes
40 minutes
Total Time
60 minutes
60 minutes
Ingredients
Apples, peeled, cored and sliced – 2 medium
- Fresh or frozen whole cranberries – 1 ½ cups
- Granulated sugar – 2 tbsp
- Packed light brown sugar (for filling) – 2 tbsp
- Cornstarch (or all-purpose flour as thickener) – 1 tbsp
- Fresh orange juice (or water) – 1 tbsp
- Ground cinnamon (for filling) – ½ tsp
- Ground nutmeg – ⅛ tsp
- Fine sea salt (pinch) – about ¹⁄₁₆ tsp
- Old-fashioned rolled oats – ¾ cup
- All-purpose flour – ½ cup
- Packed light brown sugar (for topping) – ⅓ cup
- Cold unsalted butter, cut into small cubes – ¼ cup (4 tbsp)
- Ground cinnamon (for topping) – ¼ tsp
- Fine sea salt (pinch) – about ¹⁄₁₆ tsp
- Optional add-ins or serving suggestions: chopped pecans or walnuts – ¼ cup; finely grated orange zest – 1 tbsp; vanilla ice cream or lightly sweetened whipped cream for serving – as desired
Method
Preheat the oven to 375°F (190°C).
- Lightly grease an 8-inch square baking dish.
- Peel the apples.
- Core the apples.
- Dice the apples into ½-inch pieces.
- Rinse the cranberries under cool water.
- Drain the cranberries well.
- Place the diced apples in a large mixing bowl.
- Add the cranberries to the bowl.
- Sprinkle granulated sugar over the fruit.
- Sprinkle brown sugar over the fruit.
- Drizzle fresh lemon juice over the fruit.
- Dust ground cinnamon over the fruit.
- Sprinkle cornstarch over the fruit.
- Toss the fruit until every piece is evenly coated.
- Spread the coated fruit evenly in the prepared baking dish.
- Combine rolled oats and all-purpose flour in a clean bowl.
- Add packed brown sugar to the oat mixture.
- Add a pinch of salt to the oat mixture.
- Stir the dry crumble ingredients until well blended.
- Add cold unsalted butter cut into small cubes to the bowl.
- Work the butter into the dry ingredients with fingertips or a pastry cutter until coarse crumbs form.
- Sprinkle the crumble topping evenly over the fruit layer.
- Place the baking dish on the center rack of the preheated oven.
- Bake until the topping is golden and the filling bubbles around the edges, about 40 minutes.
- Remove the baking dish from the oven.
- Set the dish on a wire rack to cool for at least 10 minutes.
- Spoon the cranberry apple oat crumble into serving bowls.
- Serve the dessert warm, optionally topped with vanilla ice cream or whipped cream.
Nutrition (whole recipe)
Calories
1634 kcal Protein
19 g Fat
52 g Carbs
286 g Fiber
23 g Sugar
168 g
1634 kcal Protein
19 g Fat
52 g Carbs
286 g Fiber
23 g Sugar
168 g
Notes
Chef’s Note: For the crispiest texture, pop the oat topping in the freezer while you toss the fruit—cold butter meeting a hot oven creates bigger, crunchier crumbs. If your cranberries run extra tart, drizzle in a tablespoon of maple syrup instead of more sugar; it sweetens and adds a subtle caramel note without masking the fruit.
why this recipe
This cranberry apple crumble is the kind of comforting dessert that instantly fills the kitchen with the aroma of butter, cinnamon, and bubbling fruit, yet it comes together with the ease of everyday pantry staples. Juicy apples mingle with pops of tart cranberry for a perfectly balanced filling, while the golden oat topping delivers both wholesome texture and irresistible crunch. Whether you’re looking to spotlight seasonal produce, impress guests with minimal effort, or simply treat yourself to a cozy weeknight sweet, this recipe offers a harmonious blend of flavors that feels both nostalgic and fresh. Serve it warm with a scoop of ice cream and you’ll understand why it’s destined to become a repeat favorite.
FAQs
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Frequently Asked Questions
Can I make this cranberry apple crumble ahead of time, and how should I reheat it before serving?
Yes—bake the crumble completely, let it cool, then cover and refrigerate for up to 2 days (or freeze for 1 month). To serve, warm it uncovered in a 350 °F (175 °C) oven until the fruit is bubbling and the topping has re-crisped, about 15–20 minutes from chilled (25–30 minutes if frozen, loosely tented with foil for the first 10 minutes). If you prefer to assemble but not bake ahead, keep the fruit and frozen topping separate, then sprinkle on the topping and bake just before serving.
How can I adapt this crumble to be gluten-free or dairy-free without compromising flavor and texture?
For a gluten-free version, swap the ½ cup all-purpose flour in the topping and the 1 tbsp cornstarch/flour in the filling with an equal amount of a 1:1 gluten-free baking blend (or certified GF oat or almond flour); the oats should be labeled gluten-free as well. To go dairy-free, replace the butter with an equal amount of cold coconut oil or plant-based “butter” sticks—keep it chilled so it forms the same pea-sized crumbs and bakes up just as crisp and golden.
Which apple varieties work best for this crumble, and can I mix different kinds?
Choose firm, sweet-tart apples that hold their shape—Granny Smith, Honeycrisp, Braeburn, or Pink Lady are ideal. Feel free to combine two or more varieties; the blend of textures and acidity adds depth and keeps the filling from turning overly sweet or mushy.