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“In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson”
2hrs 10mins

Ingredients Nutrition


  1. Preheat the oven to 375°; butter a 3 quart baking dish.
  2. Make the topping--mix the oats, flour, brown sugar, and salt together in a bowl.
  3. Stir in the butter; then press the topping together with your hands to form small clumps.
  4. Put the topping in the freezer while you assemble the filling.
  5. Make the fruit filling: toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a big bowl.
  6. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
  7. Press the oat crumble evenly over the fruit; bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.
  8. Cool for 20 minutes so to temper the heat before serving, the top with a scoop of vanilla bean ice cream or a small dollop of Chantilly cream.
  9. Storage: best served the day it is made, but leftovers can be wrapped in plastic wrap and kept at room temperature for 2-3 days; reheat in a 300° oven for 10-15 minutes, until warm.

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