Cranberry and Apple Crumble

This sweet-tart crumble is best served warm, topped with whipped cream or vanilla ice cream. Kathy Farrell-Kingsley's cookbook Chocolate Therapy

Cranberry and Apple Crumble

Photo by Carolanne

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup flour

  • ¼

    cup plus 2 TBSP sugar

  • ¼

    cup packed brown sugar

  • ¼

    cup chilled butter, cut into small pieces

  • 6

    cups peeled and sliced (about ½ inch thick) apples

  • 1

    cup fresh or frozen cranberries

  • cup fresh orange juice

  • 1

    TBSP cornstarch


Heat oven to 375 F. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Use a pastry cutter to mix. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 TBSP of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes.


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