Ingredients
Units
Scale
Fruit Filling
- 5 Small-Medium Sized Granny Smith/ Cooking Apples, sliced into 1/2" pieces
- 2 cups Fresh or Frozen Cranberries, if using frozen do not thaw ahead of time
- 150 grams (3/4 Cup) Light Brown Sugar
- 3 Tablespoons Cornstarch
- Zest & Juice of One Large Orange
- 1/2 Teaspoon Ground Cinnamon
Crumble Topping
- 188 grams (1 1/2 Cups) All-Purpose Flour
- 150 grams (1 1/2 Cups) Cup Rolled Oats
- Pinch of Salt
- 150 grams (3/4 Cup) Light Brown Sugar
- 6oz (3/4 Cup) Cold Unsalted Butter
Instructions
- Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
- In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture. Place into the freezer while you prepare the filling.
- Peel and cut your apples into half-inch pieces. Place them in a large bowl with the cranberries, light brown sugar, cornstarch, orane zest and juice, and cinnamon. Mix until fully combined. Pour into baking dish.
- Sprinkle crumble mixture over apple mixture and bake for 40-50 minutes, or until the top is golden brown and the fruit is bubbling up the sides. If the top is browning too quickly before the filling is done I cover the top with some parchment paper or aluminum foil. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream. Store leftovers covered in an airtight container in the refrigerator for up to 5 days.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
