Cinnamon Apple Cranberry Crumble

Warm cinnamon apples and tart cranberries under a crisp oat topping finish a winter celebration.

AI illustration: The recipe image was created with AI. The finished dish may look different.

Substitutions

Use firm pears for half the apples. A 1-to-1 gluten-free flour blend can replace all-purpose flour.

Practical tip

Slice apples evenly so they soften at the same rate; visible bubbling confirms the starch has thickened.

Storage and reheating

Refrigerate for up to 4 days. Reheat portions until hot; freeze baked crumble for up to 2 months.

Recipe card

Cinnamon Apple Cranberry Crumble

Warm cinnamon apples and tart cranberries under a crisp oat topping finish a winter celebration.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: Mediterranean

Calories: 297

Ingredients Method Notes

Ingredients

  

• 6 medium apples about 1.1 kg, peeled and sliced
• 2 cups 200 g fresh or frozen cranberries
• 1/2 cup 100 g granulated sugar
• 1 tbsp 15 ml lemon juice
• 1 tsp ground cinnamon
• 1 tbsp 8 g cornstarch
• 1 cup 90 g rolled oats
• 3/4 cup 95 g all-purpose flour
• 1/2 cup 100 g packed brown sugar
• 1/2 cup 113 g cold butter, cubed
• Pinch of fine salt

Method

 

1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
2. Toss apples and cranberries with granulated sugar, lemon juice, cinnamon, and cornstarch. Spread in the dish.
3. Mix oats, flour, brown sugar, and salt. Rub in cold butter until clumps form, then scatter over the fruit.
4. Bake for 40 to 45 minutes, until the top is golden and the filling bubbles in the center. Cool for 15 minutes before serving.

Notes

See the estimated nutrition and explanation below.