Best Apple Cranberry Crumble Recipes

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make crumble topping:
• Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
• Make fruit filling:
• Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
• Assemble pie:
• Preheat oven to 425°F with rack in lower third.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
• Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

APPLE-CRANBERRY CRISP WITH OATMEAL-COOKIE CRUMBLE

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
• Butter an 8-inch square glass or ceramic baking dish. Mixpecans, flour, oats, brown sugar, and a pinch of salt in a bowluntil combined. Work in butter with your fingertips untiltopping is crumbly, with pea-size chunks.
• Spread apple mixture in prepared dish; sprinkle with topping.Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.
• Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.
• Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.
• Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.

APPLE CRANBERRY CRUMBLE

Steps:

• Heat oven to 375°. Toss apples, cranberries, orange peel and granulated sugar in large bowl.
• Mix remaining ingredients in medium bowl until crumbly. Press 1 cup of the oat mixture in ungreased square baking dish, 8x8x2 inches. Spread apple mixture over top. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until golden brown and apple mixture is bubbly around edges. Cool 30 minutes. Serve warm.

TART APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.
• Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.
• Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.
• Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.

GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE

Steps:

• Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
• Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
• Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
• Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Steps:

• 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
• 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
• 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
• 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

CRANBERRY APPLE CRUMBLE MUFFINS

Steps:

• -------Topping--------.
• Combine all ingredients.
• Mix well and set aside.
• ------Muffins-------.
• Combine flour, brown sugar and baking soda in large bowl.
• Combine egg, yogurt and oil in a small bowl.
• Add to dry ingredients stirring just until moistened.
• Stir in apples and cranberries.
• Spray muffin pan, cups and top with veggie spray.
• Fill muffin cups with batter, sprinkle with topping.
• Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.

APPLE-CRANBERRY-CRUMBLE-MUFFINS

Steps:

• Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs.
• Make a mould in the middle of the flour mixture and add the milk mixture into it.
• Blend in diced apples and cranberries.
• Fill the dough into a lined muffin pan and pre-heat the oven to 190°C.
• For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed.
• Spread each muffin with 2 ts of the crumble-topping.
• Bake for 25 minutes.

APPLE CRANBERRY CRUMBLE PIE

Steps:

• Preheat the oven to 350° F.
• Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
• Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
• Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
• Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
• Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
• Transfer to a wire rack and cool for at least 15 minutes.
• Serve with vanilla ice cream.

APPLE CRANBERRY CRUMBLE MUFFINS

Steps:

• 1. In a small bowl mix together all the topping ingredient and mix well
• 2. For the muffins combine flour, brown sugar and baking soda in a large bowl. Combine eggs and sour cream and oil in a small bowl and mix well. Add to dry and stir till jut moistened. Stir in apples and cranberries.
• 3. Spray muffin pan with no stick cooking spray. Fill muffin cups full with batter. Sprinkle with the topping. Bake @ 375 for about 25 min, or til tops are firm to the touch
• 4. ~Enjoy~

APPLE CRANBERRY CURRANT CRUMBLE PIE

Steps:

• 1. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. 2. Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy. 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices). 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. 5. Set pie on rack, uncovered, to cool for 2 to 3 hours.

APPLE CRANBERRY CRUMBLE MUFFINS

Steps:

• Combine flour, brown sugar, baking soda and salt in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries. Spoon batter into prepared muffin tins (cups will be very full).
• Topping: Combine all ingredients. Mix well and sprinkle over muffins. bake for 25 to 30 minutes or until top springs back when lightly touched.
• For a variation you can replace the cranberries with blueberries and almonds with pecans.

APPLE CRANBERRY CURRANT CRUMBLE PIE

Steps:

• Peel and slicethe apples: Peel and slice the apples. Put the slices into a bowl and sprinkle them with lemon juice (or apple cider vinegar) as you work to make them a little more tart (it will intensify their flavor) and keep them from discoloring as you work. Add the cranberries to the bowl.
• Soak the currants in brandy:Placethe brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. While the currants are soaking in the brandy, peel and slice the apples.
• Make streusel topping:Mix together 1 cup of flour and 2/3 cup of brown sugar in a bowl. Add the butter, cutting it in either with your fingers or a pastry blender until the mixture forms small lumps.
• Preheat oven to 375°F.
• Toss apple slices with sugar, flour, zest, spices, brandy, currants: In a separate large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt.
• Add the apples and cranberries to the sugar mixture and toss to coat. Add the currants and brandy to the mixture.
• Put apple filling into pie shell, top with streusel topping: Heapfilling into unbaked pie pastry. Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.
• Bake:Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• Set pie on rack, uncovered, to cool for 2 to 3 hours.

APPLE CRANBERRY CRUMBLE MUFFIN

Steps:

• TOPPING: Combine all ingredients. Mix well.
• MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
• Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
• Bake at 375F for about 25 minutes or until tops are firm to touch.

APPLE CRANBERRY OAT CRUMBLE

Steps:

• see rustic fruit desserts cookbook

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar.
• In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.).
• Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly.
• Best served warm.