Apple Cranberry Oat Crumble
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
Topping
- 2 cups rolled oats (7 oz.)
- 1 1⁄2 cups all-purpose flour (7 1/2 oz.)
- 1 1⁄3 cups packed brown sugar (10 oz.)
- 1⁄2 teaspoon fine sea salt
- 3⁄4 cup unsalted butter, melted (6 oz.)
-
Fruit Filling
- 8 large apples, peeled, cored, and sliced 1/4 inch thick (3 1/2 lb. prepped)
- 2 cups cranberries (fresh or frozen, 8 oz.)
- 1 1⁄3 cups sugar (9 1/4 oz.)
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
-
Other
- vanilla ice cream, for serving
directions
- Preheat the oven to 375°; butter a 3 quart baking dish.
- Make the topping--mix the oats, flour, brown sugar, and salt together in a bowl.
- Stir in the butter; then press the topping together with your hands to form small clumps.
- Put the topping in the freezer while you assemble the filling.
- Make the fruit filling: toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a big bowl.
- Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
- 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.
- 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.
- 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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