Cranberry and Apple Crumble
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A cranberry and apple crumble recipe featuring a warm fruit filling.and spiced crumble topping. Serve this cranberry crumble for breakfast or brunch, or pair with a big scoop of vanilla ice cream for a rustic dessert.
Why Do I Love This Cranberry and Apple Crumble?
Cranberries always seem to multiply in my fridge and freezer around Christmastime, so in the weeks afterward I’m forever looking for ways to use up the extras, like turning them into muffins, curds, and compotes. This cranberry and apple crumble is another one of my favorite ways to repurpose an excess cranberries into an easy January dessert.
A crumble is the British cousin of the American crisp, and one of the first recipes I learned to make after moving to the UK. Both crisps and crumbles feature fruit baked under a streusel-like topping, but a crisp typically includes oats or nuts for extra texture. This version features a traditional flour-and-butter crumble topping, dusted with Demerara sugar for extra sweetness and crunch. I love this crumble warm from the oven for dessert, ideally with a scoop of my homemade vanilla ice cream on top. And the leftovers taste great for breakfast the next morning, too!
Key Ingredients
- Apples – I recommend Granny Smith apples because they pair nicely with the tart cranberries, and also hold their shape after baking. If you’re in the UK, cooking apples are also a good choice. Before preparing the fruit filling, take time to peel, core, and dice each apple into 1/2-inch cubes.
- Cranberries – Fresh or frozen cranberries work equally well. Like my cranberry parfait, cranberry compote, and cranberry apple hand pies, this crumble offers an easy way to repurpose all of those berries left in the fridge or freezer at the end of the holiday season. Do not use dried cranberries in this recipe, you need the moisture from fresh or frozen berries to make the thick, juicy fruit filling.
- Sugars – You’ll need granulated sugar (or caster sugar, measured by weight) for the filling, plus Demerara sugar to make and garnish the crumble topping. If you can’t find Demerara sugar, you can substitute Turbinado Sugar or Sugar in the Raw. Sanding sugar will also work. Don’t use a fine sugar (like caster) for the topping; it will melt and dissolve into the other ingredients, so you won’t get that satisfying crunch.
- Butter – Use unsalted butter, and keep it cold. You’ll work it into the dry ingredients with your hands, using the rubbing-in method typically used for other British classics like scones and shortbread.
Recipe Variations and Tips
- Pack your patience. Cooking the filling will take about 10-15 minutes. Keep going until the apples turn fork-tender and the berries break down and release their juices. You’ll know the filling is ready to go when it reaches a soft, spoonable consistency and turns a vibrant shade of cranberry red.
- Experiment with mix-ins. You can play with the flavor of the filling by adding chopped fresh ginger (or bits of candied ginger) or 1/3 cup of chopped walnuts or pecans. You can also adjust the ground spices, adding ground ginger, ground cardamom, or ground nutmeg to taste.
Cranberry and Apple Crumble
- Total Time1 hour 10 minutes
- Yield4-6 servings 1x
A cranberry and apple crumble featuring with a warm fruit filling and spiced crumble topping.
Ingredients
Cranberry Apple Filling:
4 Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces (about 700 grams, or 6 cups diced apples)
175 grams fresh or frozen cranberries (1 1/2 cups)
80 grams granulated sugar (1/3 cup)
1 teaspoon homemade or store-bought mixed spice
1 teaspoon ground cinnamon
Pinch ground cloves
Crumble Topping:
128 grams all purpose flour (1 cup)
1 teaspoon ground cinnamon
105 grams unsalted butter, cold and cubed (7 tablespoons)
50 grams Demerara sugar (1/4 cup), plus more for sprinkling
Instructions
Preheat oven to 375° F / 190° C. Lightly butter an 8- or 9-inch round oven-safe baking dish or pie plate. Set aside.
In a large, heavy-bottomed stock pot, stir together apples, cranberries, granlated sugar, and spices.
Cook over medium heat, stirring occasionally, for 10-15 minutes or until apples are fork-tender, berries break down, and mixture turns vibrant red in color. Remove from heat and set aside to cool briefly while you prepare the crumble topping.
In a medium bowl, whisk together all purpose flour and ground cinnamon.
Add cubed butter. Use your hands to combine, rubbing the mixture between your fingertips until it resembles coarse breadcrumbs. Aim to break up all large cubes of butter, but allow some pea-sized chunks and pieces to remain.
Stir in the Demerara sugar.
Scoop cranberry filling into prepared baking dish.
Scatter crumble topping over the fruit. Sprinkle with more Demerara sugar.
Bake in preheated oven for 40-45 minutes, or until bubbly and golden brown.
Serve warm, accompanied by whipped cream, custard, homemade vanilla ice cream, or homemade brandy butter.
Store leftovers in the refrigerator for up to three days. Eat cold, or rewarm in the oven or microwave until just heated through.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cobblers and Crumbles
- Method: Oven
Serving and Enjoying Cranberry Apple Crumble
For dessert: Serve crumble warm from the oven, accompanied by whipped cream, homemade vanilla ice cream, double cream, brandy butter, or custard left over after making homemade lemon custard cream biscuits. You can also keep things simple and dust each portion with powdered sugar, or sprinkle with extra Demerara sugar just before serving.
For breakfast or brunch: Serve warm, at room temperature, or cold. Enjoy plain or pair with a spoonful of Greek yogurt or a few slices of Granny Smith apple, plus a strong cup of black tea or coffee.
Other Crisp and Crumble Recipes You Might Enjoy
Strawberry Rhubarb Crisp
Mixed Berry Crisp
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
