• Apple & Cranberry Crumble


Apple & Cranberry Crumble

By Andrew Zimmern

If you need a last-minute dessert this holiday season, make this easy apple-cranberry crumble. The beauty of a dessert like this is that you can take this concept and apply it to any type of fruit you have on hand. You want to use pears? Go ahead, there are no rules. As long as you use a thickening agent like cornstarch, and have the right amount of sweetness, you can’t go wrong.

Apple & Cranberry Crumble

Servings: 6 to 8



  • 5-6 Haralson apples, peeled cored and cut into chunks
  • 2 cups fresh cranberries
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch

Crumble Topping

  • 1  1/2 sticks butter, cut into pieces
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1  1/2 cup sliced almonds, toasted


Preheat the oven to 350 degrees F.

Place the apples and cranberries in a large mixing bowl. In a separate bowl, whisk together the sugar, cinnamon and lemon juice. Toss with the apples and cranberries. Add the cornstarch, tossing to evenly coat the fruit. Place in a buttered 2-quart baking dish.

Pulse the butter, flour, brown sugar and almonds in a food processor. Sprinkle on top of the apples and cranberries. Bake in 350-degree oven for 40 to 45 minutes. Serve on its own or with vanilla ice cream.

Photographs by Madeleine Hill. 

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