Cranberry-Apple Crumble

Pears would also be nice in this homey dessert. Prepare the crumble topping (including cutting in the butter), and freeze up to two months. Sprinkle it--still frozen--over the apple mixture just before you put it in the oven.

Yield: 8 servings (serving size: about 1/2 cup crumble and 1/2 cup ice cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 28%
  • Fat: 7.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 44.3g
  • Fiber: 1.9g
  • Cholesterol: 29mg
  • Iron: 0.9mg
  • Sodium: 157mg
  • Calcium: 126mg


  • Filling:
  • 1/4 cup sweetened dried cranberries
  • 1 tablespoon fresh lemon juice
  • 4 Braeburn apples, peeled, cored, and chopped (about 4 cups)
  • Cooking spray
  • Topping:
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 6 tablespoons brown sugar
  • 6 tablespoons regular oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons chilled butter, cut into small pieces
  • Remaining ingredient:
  • 4 cups vanilla light ice cream


  1. Preheat oven to 350°.
  2. To prepare filling, combine the first 3 ingredients, tossing well. Place apple mixture in an 11 x 7-inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour and the next 5 ingredients (through nutmeg), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over apple mixture. Bake at 350° for 30 minutes or until filling is bubbly and topping is golden. Serve with vanilla light ice cream.
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