Cranberry Apple Crumble
Cranberry apple crumble combines sweet apples and tart cranberries under a buttery, golden crumble topping. Serve it warm with vanilla bean ice cream for an easy fall dessert!
Equipment
- 1 10 inch round or 9 inch square baking pan
Ingredients
For the filling
- 6 cups apple ex. Honeycrisp
- 2 cups cranberries frozen or fresh
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 ½ teaspoons apple pie spice blend homemade or store bought
- 1 teaspoon vanilla
For the crumble topping
- ¾ cup flour
- ½ cup brown sugar
- 6 tablespoons salted butter melted
Instructions
Make the filling
- Preheat the oven to 350 ℉. Spray a 10 inch round or 9 inch square baking pan with cooking spray.
- Cut the apples iinto pieces about 1 inch in size.
- In a large bowl, toss the apples, cranberries, flour, brown sugar, apple pie spice blend and the vanilla together until the apples are evenly coated.
- Pour the apple and cranberry mixture into the prepared pan. Spread it out evenly and pat it down.
Make the crumble topping
- In a small bowl, combine the melted butter, flour and brown sugar. Stir until the mixture is crumbly.
- Sprinkle the crumble mixture evenly over the fruit, breaking up any large pieces with your fingers as you go.
- Bake for 45 to 55 minutes until the top is lightly browned, the filling is bubbling around the edges and the apples are tender. If the fruit is not yet done at 45 minutes, lightly tent the crumble with aluminum foil to prevent the top from getting too brown and then continue baking for about 10 more minutes.
Notes
- To make just enough apple pie spice blend for this recipe, use the following:
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
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