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The Best Cranberry Apple Crumble is perfect for the fall when apples are in season. If you liked our recipe for Easy Homemade Peach Crumble then you will love this one. Serve this recipe for dessert on Thanksgiving, Hanukkah, or Shabbat. This recipe is kosher, pareve, and dairy free. Keep reading to learn how to make the best homemade One Pan Cranberry Apple Crumble step by step.
Why This Recipe Works
Apples are one of our favorite ingredients to work with. They go with everything and can add a sweetness and texture that is unmatched. Also, there are so many varieties of delicious juicy apples to choose from and each can liven up a dish in its own way. Check out our description of some commonly found apples. Some of the reasons we like this apple cranberry crumble recipe is that it is:
- Easy to make. Put the fruit into a 9x13 baking dish, top with the crumble topping, bake. Done!
- Ready in under an hour. This fruity dessert or side dish goes from prep to on your table in less than 60 minutes. Guaranteed or it's free (not really).
- Goes with anything. Besides being kosher, this recipe is a pareve dessert that tastes great after almost any meal. Serve it cold or hot.
Making The Best Cranberry Apple Crumble step by step:
Step 1: Peel and slice the apples.
As much as I like leaving the peel on apples for recipes, not so much for this one. We tried leaving the peels on and it just gives the cobbler a weird texture. Peel the apples and slice them into ⅛ths. A good apple slicer will help you do this and remove the cores as well. Pour the cranberries and the sliced apples into your baking dish.
Step 2: Coat the apples and cranberries.
Coat the apples and cranberries with some of the flour, brown sugar, and cinnamon. Yum, I could stop right here and just eat that...except that raw cranberries are painfully tart.
Step 3: Prepare the crumb topping.
This is what gives the cranberry apple crumb pie its name. The crumbs are made by mixing the rest of the flour, baking powder, sugar, salt, and egg. Mix the dry ingredients together before adding the egg. Then, we like to incorporate the egg with our fingers to make it nice and crumbly.
Sprinkle the crumb topping over the cranberries and apples. Drizzle the oil over the top. It seems weird to do this if you have never tried it before but the oil is what makes the topping really crisp up during baking.
Step 4: Bake and serve.
Bake at 375ºF for 45 minutes baking time. Serve hot or cold. Check out our serving suggestions for fun options.
Recipe FAQ
If you served the cranberry apple crisp hot then let it cool before storing it. Cover with plastic wrap and refrigerate for up to one week. The longer it sits in the refrigerator the more it will start to break down and create a layer of syrup along the bottom. You can use this as a topping for ice cream or waffles.
This recipe freezes very well. We like to make a few in advance of any holiday or Yom Tov where we know we will have a lot of guests and freeze them. The best way to do this is to bake the cranberry apple cobbler in a disposable 9x13 aluminum baking dish and then cover it with plastic wrap after it has cooled. Then, wrap the top in aluminum foil before freezing. Defrost for 30-45 minutes before serving.
In the ashkenazi Jewish world, kugels are a sweet or savory dish usually made from noodles or potatoes and served on Shabbat. Kugels have slowly evolved over the years and have now become a sort of catchall for carb based dishes served alongside the meal rather than for dessert.
You can. Just substitute ½ cup of dried cranberries in for the whole cranberries.
Serving suggestions
- Oatmeal Cranberry Apple Cobbler. Add ¼ cup of dried oats to the crumb topping to add some fiber.
- Top with ice cream. After a dairy meal, serve hot topped with your favorite vanilla ice cream. There are plenty of good pareve ice creams as well so don't be afraid to do this after a meat meal as well.
- Serve any time. We serve this dish for Shabbat meals, Yom Tov meals, birthdays, parties, and it is always a hit.
- A great side dish. When October or November rolls around, serve as a cranberry apple kugel alongside your favorite comfort foods such as Herbed Whole Roast Chicken, Chicken Marsala or Marinated Chuck Eye Roast.
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📖 Recipe
The Best Cranberry Apple Crumble
Equipment
- bowl for mixing crumb topping
Ingredients
- 10 apples
- 1 cup cranberries fresh or frozen
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 ¼ cup flour divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar white
- 1 egg
- ½ cup oil vegetable oil
Instructions
- Preheat oven to 375ºF.
- Peel, core, and slice the apples.
- In a baking dish. toss apples and cranberries with brown sugar, cinnamon, and ¼ cup of the flour.
- In a separate bowl, mix the remaining flour, white sugar, baking powder, salt, and egg.
- Sprinkle the crumb topping over the fruit in the baking dish.
- Drizzle the oil over the top of the crumb topping.
- Bake for 45 minutes.
Notes
Serving suggestions
- Oatmeal Cranberry Apple Cobbler. Add ¼ cup of dried oats to the crumb topping to add some fiber.
- Top with ice cream. After a dairy meal, serve hot topped with your favorite vanilla ice cream. There are plenty of good pareve ice creams as well so don't be afraid to do this after a meat meal as well.
- Serve any time. We serve this dish for Shabbat meals, Yom Tov meals, birthdays, parties, and it is always a hit.
- A great side dish. When October or November rolls around, serve as a cranberry apple kugel alongside your favorite comfort foods such as Herbed Whole Roast Chicken, Chicken Marsala or Marinated Chuck Eye Roast.
