The original recipe is an adaptation of my mother’s dish. Dessert that is quick and simple, perfect for the fall when cranberries are in season and apples are at their best. I’ve prepared it with frozen cranberries instead of fresh and without apples. Around the time of Thanksgiving and Christmas, I like it as a dessert and a morning treat. plenty of antioxidants! I also created a version without wheat using nut flour. Serve either simple or with ice cream, whipped cream, or a heavy cream drizzle.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 9-inch crumble |
Ingredients
- 1 (12 ounce) package fresh cranberries
- 2 apples, or more to taste, cut into 1-inch pieces
- ½ cup raisins
- ¼ cup walnuts
- 1 ¼ cups white sugar, divided
- ground cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×9-inch glass baking pan.
- 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
| Calories | 262 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 149 mg |
| Sugars | 34 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Like others, I will ad more sugar to the cranberry and apple mixture in the future. I agree that the topping is more cakey than crumbly, but I didn’t mind that. In addition to the cinnamon that was mixed with the apple and cranberries, I also added cinnamon to the topping. I put it in the oven for the 50 minutes in the directions, but it was done at 40 minutes. Overall, I liked it and would make it again with some adjustments.
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.
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.
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.
Everyone loved it! Even better second day! I added a sprinkle of nutmeg.
I loved it and plan to make it at Thanksgiving.
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.
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.