Apple-Cranberry Crumble

112 Ratings
  • 5 27
  • 4 41
  • 3 31
  • 2 11
  • 1 2

Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries.

Martha Stewart Living, October 2009

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Recipe Summary

prep:
5 mins
total:
50 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • Butter an 8-inch square glass or ceramic baking dish. Mixpecans, flour, oats, brown sugar, and a pinch of salt in a bowluntil combined. Work in butter with your fingertips untiltopping is crumbly, with pea-size chunks.

  • 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.

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Reviews (5)

112 Ratings
  • 5 27
  • 4 41
  • 3 31
  • 2 11
  • 1 2
Martha Stewart Member
08/07/2016
Wish you would list nutritional information
Martha Stewart Member
08/07/2016
why do you not have a "print" option so that it can be copies on a smaller scale?
Martha Stewart Member
01/14/2016
This makes a beautiful and delicious dish. People ask for the recipe. Vervain
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Martha Stewart Member
11/26/2015
This is the second year I tried this and it was much better. I left the skins on the apples (because I am lazy), and I topped the crumble with whipped cream. It was one of the best desserts I have ever made. Thank you!
Martha Stewart Member
10/23/2009
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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