Introduction
Hey there, baking buddies! Do you ever crave a dessert that tastes like autumn in a bowl, something warm, comforting, and just a little bit fancy, but is secretly super simple? Well, you’ve come to the right place! This Apple Cranberry Oat Crumble is one of those recipes that I just can’t get enough of. It’s perfect for a cozy evening, a holiday gathering, or even just because you deserve a sweet treat. It’s bursting with those classic fall flavors, and the crumble topping? Oh my goodness, it’s pure crunchy, buttery perfection.
Why You’ll Love This Recipe
- Fast: Seriously, this comes together quicker than you can say “apple pie.”
- Easy: No fancy techniques here, just mixing and sprinkling!
- Giftable: Bake it in smaller dishes and tie a ribbon around it for a heartfelt homemade gift.
- Crowd-pleasing: Everyone adores the classic combo of apples and cranberries with that irresistible oat topping.
Ingredients
Let’s gather our goodies! You might already have most of these pantry staples on hand.
For the Dish
- 1 tablespoon unsalted butter, at room temperature (just to get things greased up!)
For the Topping
- 2 cups rolled oats (the old-fashioned kind are best for texture!)
- 1½ cups all-purpose flour, spooned into measuring cup and leveled (we want accuracy for that perfect crunch!)
- 1⅓ cups packed light brown sugar (for that deep, caramel-y sweetness)
- ½ teaspoon salt (this little bit of salt is the secret to balancing sweetness)
- 1½ sticks (12 tablespoons) unsalted butter, melted (the magic binder for our crumble!)
For the Fruit Filling
- 8 large baking apples, peeled, cored, and sliced ¼-inch thick (Honeycrisp, Gala, or Fuji are great choices!)
- 2 cups (8 ounces) fresh or frozen cranberries (these little gems add a delightful tartness)
- 1⅓ cups granulated sugar (to sweeten up those apples and cranberries just right)
- 2 tablespoons cornstarch (our thickening agent to keep things from getting too watery)
- 2 teaspoons ground cinnamon (the quintessential fall spice!)
How to Make It
Alright, let’s get this deliciousness baked! It’s so straightforward, you’ll be amazed.
- Preheat your oven: Get it nice and toasty at 375°F (190°C). This is the perfect temperature for getting that golden brown crumble and bubbly fruit.
- Prep your dish: Take that 1 tablespoon of butter and give your 9×13 inch baking dish a good grease. This prevents any sticking and makes for easy serving.
- Make the crumble topping: In a large bowl, dump in your rolled oats, flour, packed brown sugar, and salt. Give it a quick whisk to combine.
- Butter it up: Pour that lovely melted butter over the oat mixture. Stir it all together with a spoon or your hands until everything is nicely coated and starts to clump a bit. Set this aside – it’s going to be glorious!
- Mix the fruit filling: In a separate large bowl, combine your sliced apples, cranberries, granulated sugar, cornstarch, and cinnamon. Toss everything together gently but thoroughly so all those beautiful fruits are coated in the sweet, spiced mixture.
- Layer the magic: Pour that wonderful fruit filling into your prepared baking dish. Spread it out evenly so you get fruit in every bite.
- Crown your crumble: Now, sprinkle that buttery oat topping evenly all over the fruit. Make sure to get it to the edges for maximum crunch!
- Bake until golden: Pop it into your preheated oven and bake for 45-55 minutes. You’re looking for a beautifully golden brown topping and fruit that’s bubbling around the edges. It’s going to smell amazing!
- Cool and serve: Let it cool for just a few minutes before digging in. This is the hardest part, I know! It allows the filling to set up a bit.
Substitutions & Additions
Feeling creative? I love how adaptable this recipe is!
- Nuts: For extra crunch and flavor, toss a cup of chopped pecans or walnuts into the crumble topping before baking.
- Spices: Add a pinch of nutmeg or a dash of cardamom to the fruit filling for another layer of warmth.
- Citrus: A tablespoon of orange zest in the fruit filling brightens everything up beautifully.
- Sweetener: If you prefer, you can swap some of the brown sugar in the topping for granulated sugar, or use maple syrup for a different flavor profile (you might need to adjust flour slightly).
Tips for Success
A few little tricks can make this crumble even more spectacular!
- Apple Choice Matters: Use baking apples that hold their shape well. Overly soft apples can turn mushy.
- Don’t Overmix the Topping: You want some nice clumps of oats and flour, not a paste.
- Prep Ahead: You can prepare the fruit filling and the crumble topping separately and store them in the fridge (covered) for up to a day. Then, just assemble and bake when you’re ready!
- Check for Doneness: If your topping starts to brown too quickly but the fruit isn’t bubbly, you can loosely tent the dish with foil for the last 10-15 minutes of baking.
How to Store It
Leftovers (if you have any!) are a treasure. Once your crumble has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for about 3-4 days. To reheat, simply pop a serving in the microwave or oven until warmed through.
FAQs
Can I use different fruit?
Absolutely! Peaches, pears, or berries would all make delicious variations. You might need to adjust the sugar and cornstarch depending on the fruit’s sweetness and moisture content.
Do I have to peel the apples?
While you can leave the peels on for extra fiber and color, peeling them will give you a more tender texture, which is generally preferred for crumbles.
What’s the best way to serve this?
Oh, the options are endless! It’s fantastic on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce takes it to a whole new level of deliciousness.
Can I make this gluten-free?
Yes! You can easily make this gluten-free by substituting a gluten-free all-purpose flour blend for the all-purpose flour. Ensure your oats are certified gluten-free as well.
Apple Cranberry Oat Crumble
Equipment
- 9x13 inch baking dish
- Large bowl for topping
- Large bowl for fruit filling
- Measuring Cups
- Measuring spoons
- Whisk
- Spoon
- Oven
- Plastic wrap for storage
- Airtight container for storage
- Microwave for reheating
Ingredients
For the Dish
- 1 tablespoon unsalted butter at room temperature
For the Topping
- 2 cups rolled oats old-fashioned
- 1.5 cups all-purpose flour spooned into measuring cup and leveled
- 1.33 cups packed light brown sugar
- 0.5 teaspoon salt
- 12 tablespoons unsalted butter melted
For the Fruit Filling
- 8 large baking apples peeled, cored, and sliced ¼-inch thick
- 2 cups cranberries fresh or frozen
- 1.33 cups granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13 inch baking dish with 1 tablespoon of butter.1 tablespoon unsalted butter
- In a large bowl, combine rolled oats, all-purpose flour, packed light brown sugar, and salt for the crumble topping. Whisk to combine.1 tablespoon unsalted butter
- Pour melted butter over the oat mixture and stir until coated and starting to clump. Set aside.1 tablespoon unsalted butter
- In a separate large bowl, combine sliced apples, cranberries, granulated sugar, cornstarch, and cinnamon. Toss to coat the fruit.1 tablespoon unsalted butter
- Pour the fruit filling into the prepared baking dish and spread evenly.
- Sprinkle the oat topping evenly over the fruit filling.
- Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for a few minutes before serving.