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Apple-Cranberry Crumble

  • Prep:
  • Total Time:
  • Servings: 4
Apple-Cranberry Crumble

Source: Martha Stewart Living, October 2009


  • 1 1/2 pounds apples (about 3 medium), peeled and cored
  • 1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Coarse salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, plus more for dish
  • 1/2 cup pecan halves (2 ounces), coarsely chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats (not quick-cooking)
  • 3 tablespoons packed light-brown sugar


  1. Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.

  2. Butter an 8-inch square glass or ceramic baking dish. Mix
    pecans, flour, oats, brown sugar, and a pinch of salt in a bowl
    until combined. Work in butter with your fingertips until
    topping is crumbly, with pea-size chunks.

  3. Spread apple mixture in prepared dish; sprinkle with topping.
    Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.

Reviews (1)

  • EWjunk 23 Oct, 2009

    This was excellent. I will say I used 1 1/2 cups cranberries, 2/3 cup white sugar, and 1 tsp. cinnamon - we really like cranberries!

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