Print: Apple-Cranberry Crumble

This original apple-cranberry crumble recipe is a tweak on my Mom's version. It's a fast and easy dessert, great for the fall when apples are in season and cranberries come in. I have made it without apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanksgiving-Christmas season. It's loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve it plain or topped with ice cream, whipped cream, or a drizzle of heavy cream

Prep

17 min

Cook

24 min

Servings

Difficulty

Medium

Ingredients

2 apples , or more to taste, cut into 1-inch pieces
1 , 12 ounce
0.5 cups raisins
0.25 cups walnuts
1.25 cups white sugar , divided
ground cinnamon
1 cup all-purpose flour
0.25 cups butter , melted
1 large egg
1 teaspoon baking powder
0.25 teaspoons salt

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking dish.
2 Combine apples, cranberries, raisins, and walnuts in the prepared baking dish. Sprinkle with ¼ cup sugar and cinnamon.
3 Combine remaining 1 cup sugar, flour, butter, egg, baking powder, and salt in a bowl; mix until crumbly. Spread over apple mixture.
4 Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Cool 5 to 10 minutes.

Nutrition per serving

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