Apple Cranberry Crumble is a flavorful, holiday-ready dessert that’s easier and lighter than a traditional pie. It combines tart cranberries and sweet apples, finished with a crunchy oat-and-nut topping lightly sweetened with brown sugar and a touch of maple syrup for balance.
Apple Cranberry Crumble
This Apple Cranberry Crumble keeps things bright and simple by using less sugar and fat than many traditional recipes. Pure maple syrup in the filling adds a natural sweetness that complements the tart cranberries and the apples’ natural sugars. The topping uses oats and chopped nuts for texture, with a light sprinkling of brown sugar to caramelize as it bakes.
The crumble works beautifully as a warm dessert or as a comforting breakfast with yogurt or a spoonful of ricotta. It’s also easy to adapt for dietary needs: use gluten-free oats and flour to make it gluten-free, swap butter for a plant-based alternative to go dairy-free, or replace the brown sugar with a low-calorie sweetener if you prefer. The recipe scales well for larger gatherings—double the ingredients and bake in a 9 x 12-inch dish.
I originally lightened this classic at the request of a reader who wanted a healthier version to serve around the holidays. After testing both the original and the lighter version, the bright fruit flavors and crunchy topping proved just as satisfying, with significantly less added fat and refined sugar.
Variations and Tips
- Scale It Up: Double the ingredients and bake in a 9 x 12-inch pan to serve a crowd. The crumble reheats well: warm it in the oven or microwave before serving.
- Fruit Swaps: Swap apples for pears or use a mix of apples and pears. You can also add a cup of mixed berries in place of some cranberries for different flavor profiles.
- Lower Sugar: Omit the brown sugar in the topping and substitute a monk fruit or erythritol blend if you want fewer calories from added sugar.
- Gluten-Free: Use certified gluten-free oats and a gluten-free flour blend to replace the all-purpose flour.
- Dairy-Free: Use vegan butter or coconut oil in place of butter for a dairy-free crumble topping.
- Nut-Free Option: Omit the walnuts or pecans or substitute sunflower seeds for crunch if you need a nut-free version.
More Fruit Desserts You Will Love
- Mixed Berry Tartlet with Dark Chocolate
- Baked Pears with Walnuts and Honey
- Cherry Custard
- Autumn Apple and Grape Medley
- Triple Berry Crisp
Apple Cranberry Crumble — Recipe
Yield: 8 servings | Serving size: about 3/4 scant cup
Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins
Ingredients
For the filling:
- 3 cups sliced apples (about 4 medium Gala apples), peeled
- 1 cup fresh cranberries
- 1 tbsp all-purpose flour or cornstarch (use cornstarch for gluten-free)
- 1/2 tsp ground cinnamon
- 2/3 cup pure maple syrup
- Cooking spray or a light brushing of oil for the dish
For the topping:
- 3/4 cup dry quick-cooking oats (check labels for gluten-free)
- 1/4 cup packed light brown sugar
- 1 tbsp all-purpose flour or gluten-free flour mix
- 3 tbsp melted butter or dairy-free butter
- 1/4 cup chopped walnuts or pecans (or seeds for nut-free)
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C).
- Lightly grease a 9-inch square baking dish with cooking spray or oil.
- In a large bowl, combine the sliced apples, cranberries, flour or cornstarch, cinnamon, and maple syrup. Toss until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, mix the oats, brown sugar, flour, melted butter, chopped nuts, and salt until the mixture is crumbly and evenly moistened.
- Sprinkle the topping evenly over the apple and cranberry filling.
- Bake uncovered for 55–60 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, cover loosely with foil for the final 10–15 minutes.
- Remove from the oven and let cool slightly before serving warm. This crumble is delicious on its own or with a scoop of vanilla ice cream, a dollop of Greek yogurt, or a spoonful of ricotta.
Nutrition (per serving)
- Calories: 211 kcal
- Carbohydrates: 44.5 g
- Protein: 2 g
- Fat: 5.5 g
- Fiber: 3 g
- Sugar: 35.5 g
- Sodium: 187 mg (approx.)
Storage and Make-Ahead
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm a baking dish in a 350°F oven until heated through. You can assemble the crumble a day ahead and store it in the fridge, then bake just before serving for the freshest topping.
Final Notes
This apple and cranberry combination offers a classic balance of sweet and tart, while the oat-nut topping provides a satisfying crunch. It’s a flexible, crowd-pleasing dessert that adapts well to dietary needs and scales easily for larger gatherings.