Apple-Cranberry Crumble

Prep Time:
5 mins
Total Time:
50 mins

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.


  • 1 ½ pounds apples (about 3 medium), peeled and cored

  • ½ cup fresh or frozen (unthawed) cranberries, coarsely chopped

  • ¼ cup granulated sugar

  • ½ teaspoon ground cinnamon

  • Coarse salt

  • 4 tablespoons (½ stick) cold unsalted butter, cut into small pieces, plus more for dish

  • ½ cup pecan halves (2 ounces), coarsely chopped

  • ¼ cup all-purpose flour

  • ¼ 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. 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.

  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.

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