Martha Stewart Apple-Cranberry Crumble

Martha Stewart Apple-Cranberry Crumble takes 50 minutes and a handful of apples, tart cranberries and pecans to make a bubbling fruit dessert with a crunchy oat topping. Try this easy fall dessert for Thanksgiving or Sunday dinner, since it bakes in one small dish and also works as a summer treat.

Work the cold butter into the topping with your fingertips until it forms pea-size chunks, because those pieces melt in the oven and make the crumble crisp. Skip that and the butter blends in completely, so the topping bakes up dense instead of crumbly.

Martha uses fresh or frozen cranberries instead of dried ones, since they release tart juice that cuts through the sweet apples. She also bakes the crumble at a high 425 degrees, so the topping browns while the filling bubbles up fast.

Martha Stewart Apple-Cranberry Crumble

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

380

kcal

Thin apple slices and chopped cranberries soften under a pecan and oat topping that bakes golden and crumbly. The filling turns juicy and bubbly while the top stays crisp, so every spoonful has both textures.

Ingredients

• 1 1/2 pounds apples (about 3 medium), peeled and cored
  

• 1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
  

• 1/4 cup granulated sugar
  

• 1/2 teaspoon ground cinnamon
  

• Coarse salt
  

• 4 tablespoons (½ stick) cold unsalted butter, cut into small pieces, plus more for dish
  

• 1/2 cup pecan halves (2 ounces), coarsely chopped
  

• 1/4 cup all-purpose flour
  

• 1/4 cup old-fashioned rolled oats (not quick-cooking)
  

• 3 tablespoons packed light-brown sugar
  

Directions

• Preheat and slice: Preheat the oven to 425 degrees, then quarter 1 1/2 pounds of peeled and cored apples lengthwise and slice them thinly. Toss them in a large bowl with the chopped cranberries until they are evenly coated.
• Season the filling: Add 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and a pinch of coarse salt to the apples and cranberries. Toss again so the sugar and spice coat every slice.
• Prepare the dish: Butter an 8-inch square glass or ceramic baking dish and set it aside. Buttering it well keeps the fruit juices from sticking as they bubble up.
• Mix the topping: Mix 1/2 cup chopped pecans, 1/4 cup flour, 1/4 cup old-fashioned rolled oats, 3 tablespoons packed light-brown sugar and a pinch of salt in a bowl. Work in 4 tablespoons of cold butter with your fingertips until the topping is crumbly with pea-size chunks.
• Assemble the crumble: Spread the apple mixture in the prepared dish, then sprinkle the topping evenly over the fruit. Leave the topping loose rather than pressing it down, so it stays crisp.
• Bake until golden: Bake for 25 to 30 minutes, until the filling is bubbling and the topping is golden brown. Let it cool slightly before serving, since the juices thicken as it sits.

Tools for this recipe

• USA Pan 8x8 square cake pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for apple-cranberry crumble?

Honeycrisp is the top choice because its firm texture holds up during baking. Macoun, Empire and Fuji also work well, so pick whichever you can find fresh. Avoid soft apples, which turn mushy in the oven.

Can I use dried cranberries instead of fresh?

I wouldn't, because the recipe specifically says not to substitute dried cranberries. Fresh or frozen ones add tart flavor and juice, which dried cranberries can't do. Frozen berries should go in unthawed, so they don't bleed into the apples early.

How do I chop the cranberries quickly?

A mini-chopper makes quick work of it, so pulse them a few times until coarsely chopped. Without one, use a sharp chef's knife on a cutting board. Chop them coarsely rather than fine, so you still get little pockets of tart fruit.

How do I store and reheat leftover crumble?

Cover the dish and keep it in the fridge for up to 3 days. Reheat it in a 350 degree oven for about 15 minutes so the topping crisps up again. The microwave will make the topping soft.

Can I make the topping ahead of time?

Yes, mix the topping and keep it in the fridge in a covered container for a day or two. Keeping the butter cold is what matters, so don't let it sit out. Sprinkle it over the fruit right before baking.