Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 9-inch crumble
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.

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  • Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.

  • Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.

  • Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

Nutrition Facts

262 calories; protein 2.9g 6% DV; carbohydrates 48.8g 16% DV; fat 7.3g 11% DV; cholesterol 30.8mg 10% DV; sodium 148.6mg 6% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
10/15/2018
This sounded like the perfect crumble for Fall! It seemed like 1/4 cup of sugar when using an entire bag of fresh cranberries seemed like it would be a little too tart for our taste so I upped the sugar on the fruit to between 1/2-3/4 cup. I am glad I did because it was the perfect amount of sweetness for me. My husband still thought it was a little tart. I prepared the rest of the recipe as is. It wasn't a traditional crumble. Using an egg in the crumble made it more cakey against the fruit but I liked it that way. I did think the use of the white sugar in the crumble made the top too crunchy. I also think it could have used some extra cinnamon in the topping. With a few tweaks I think this would be a delicious crumble. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/15/2018
This sounded like the perfect crumble for Fall! It seemed like 1/4 cup of sugar when using an entire bag of fresh cranberries seemed like it would be a little too tart for our taste so I upped the sugar on the fruit to between 1/2-3/4 cup. I am glad I did because it was the perfect amount of sweetness for me. My husband still thought it was a little tart. I prepared the rest of the recipe as is. It wasn't a traditional crumble. Using an egg in the crumble made it more cakey against the fruit but I liked it that way. I did think the use of the white sugar in the crumble made the top too crunchy. I also think it could have used some extra cinnamon in the topping. With a few tweaks I think this would be a delicious crumble. Read More
(2)
Rating: 5 stars
11/16/2018
I loved it and plan to make it at Thanksgiving. Read More
(1)
Rating: 4 stars
11/13/2018
The topping was certainly not "crumbly" - it baked up and tasted like a crisp cookie. Not at all what I expected or wanted. Filling was good. Update 11/13/18 - Add a star! Was m-u-c-h better the next day chilled! The topping softened a bit and became really yummy. I'll now make this again and try some variations - pecans rather than walnuts maybe a touch of orange zest or oil. (King Arthur Flour has orange lemon and lime oils. Pricey but but worth it. Also try their Fiori di Sicilia - a blend of vanilla & citrus. My "secret ingredient" in many things.) Soak the raisins a little to plump them up. Definitely a thumbs up. Not 5 Stars because you have to wait a day to eat it. Read More
(1)
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Rating: 5 stars
11/26/2018
Everyone loved it! Even better second day! I added a sprinkle of nutmeg. Read More
Rating: 5 stars
01/28/2019
I thought this was delicious fresh out of the oven. I skipped the nuts and increased the 1/4 cup of sugar to 1/3 cup to help cut the tartness of the fresh cranberries. Read More
Rating: 4 stars
12/27/2018
Overall this was very good. It was a little tart and I will increase the sugar next time. Based on what others said about the crust being cakey I eliminated the egg and increased the butter to 1/2 c cutting it into the other ingredients cold rather than melted. It turned out sweet golden and crisp. Will definitely make again. Thanks for the recipe. Read More
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Rating: 4 stars
11/28/2018
I made this for thanksgiving as a different twist on cranberries. I will make it again but I definitely will add more sugar to the cranberry and apples. I didn't add raisins because we don't care for them otherwise I followed the recipe. too tart and the top was hard and crunchy not crumbly at all. I will adjust the topping next time too. Read More
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