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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

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Rate this recipe 4.5/5 (11 Votes)


  • 1/2 cup flour
  • 1/4 cup plus 2 TBSP sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 6 cups peeled and sliced (about 1/2 inch thick) apples
  • 1 cup fresh or frozen cranberries
  • 1/3 cup fresh orange juice
  • 1 TBSP cornstarch


Servings 6


Step 1

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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