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Photo: Kate Sears Photo by: Photo: Kate Sears

Fall Fruit Crumble

All You NOVEMBER 2011

  • Yield: Serves 8
  • Prep time:20 Minutes
  • Bake:1 Hour
  • Total:1 Hour, 20 Minutes
  • Cost Per Serving:$1.78


  • Topping:
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup packed light brown sugar
  • 8 tablespoons chilled unsalted butter, diced
  • 3/4 cup old-fashioned oats
  • 1/2 cup sliced almonds
  • Filling:
  • 12 ounces fresh cranberries
  • 1 1/2 cups sugar
  • Grated zest of 1 orange
  • 1/4 cup orange juice
  • 3 pears, quartered, cored, peeled, sliced 1/4-inch thick
  • 3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
  • 1 cup dried cranberries
  • 1 tablespoon cornstarch


1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.

2. Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.

3. Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.

Nutritional Information

Amount per serving
  • Calories: 536
  • Fat: 16g
  • Saturated fat: 8g
  • Protein: 4g
  • Carbohydrate: 101g
  • Fiber: 7g
  • Cholesterol: 31mg
  • Sodium: 77mg

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Fall Fruit Crumble recipe