Cranberry Apple Crumble with Oat Topping

A delightful dessert blending tart cranberries and sweet apples, topped with a crunchy oat crumble.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 270

Fruit Mixture

4 medium apples, peeled, cored, and sliced Choose a variety for complex flavors.
2 cups fresh cranberries, rinsed Can use thawed frozen cranberries.
1 tablespoon lemon juice
1 teaspoon ground cinnamon Consider adding nutmeg or ginger for extra flavor.

Crumble Topping

1 cup oats Can replace some oats with shredded coconut.
1 cup all-purpose flour Use gluten-free flour to make it gluten-free.
1/2 cup brown sugar, packed Increase for a sweeter crumble.
1/2 cup unsalted butter, softened Can be substituted with coconut oil or plant-based butter.

Preparation

Slice the apples and combine them with the fresh cranberries, lemon juice, and cinnamon in a mixing bowl. Toss gently to coat the fruit evenly.
In another bowl, prepare the crumble by mixing the oats, flour, brown sugar, and softened butter. Use your fingers or a pastry cutter to combine until you achieve a crumbly texture.

Baking

Spread the fruit mixture evenly in a baking dish, ensuring it’s well-distributed.
Sprinkle the oat crumble topping generously over the fruit.
Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until the filling bubbles and the topping turns golden brown.

Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.