Cranberry Apple Crumble

(2 votes)
3 minutes
October 3, 2022
Carole JonesJump to Recipe

If pie isn’t your Thanksgiving obsession, this Cranberry Apple Crumble will hook you up for dessert success! It is the perfect blend of sweet apples with the tartness of fresh cranberries….and who can resist that perfect oatmeal crumble on top. Plus, you can make this a day or two ahead of time, then warm it before serving with a scoop of vanilla ice cream.

Cranberry Apple Crumble

Much of my life, I was convinced I hated cranberries. But like most experiences with food, I just hadn’t had them in a way that highlighted their beauty. I had only ever tasted them in the jelled version in a can…not their ideal way to shine 🙂

As I have learned how to use cranberries properly, they are my favorite addition to any fall recipe. If you’ve been with me since 2008, you are well aware with my obsession with Cranberry Marshmallow Fluff Salad and White Chocolate Cranberry Bliss Bars. It is safe to say I have grown to love all things cranberry….including this Cranberry Apple Crumble!

Cranberry Apple Crumble

Can I use frozen cranberries instead of fresh?

As the author of a best-selling frozen food cookbook, I have to say yes but with the understanding that your finished dessert will be a bit more watery unless you increase the flour in your filling just a bit. I would add an additional 1-2 teaspoons of flour to your filling.

When fall rolls around, every grocery store has bags of fresh cranberries in their produce section so I do suggest that you try those first.

apple cranberry crisp

What apples are best to use in a cranberry apple crumble?

Normally when making an apple pie or crumble, I suggest using a tart apple, such as a granny smith but since the tartness for this dessert is already being supplied by the cranberries, you should go for a firm, sweet apple instead. Any of the following apples would work perfectly in this recipe:

  • Honeycrisp
  • Jazz
  • Fuji
  • Pink Lady
  • Baeburn
two spoons in a thanksgiving dessert

Can I make this cranberry apple crisp ahead of time?

If you are making this for the big Thanksgiving feast, you can easily make this on Tuesday or Wednesday before Thanksgiving then warm it up before serving it with a scoop of vanilla ice cream on top.

If you do this, be sure to cover the cooled dessert with plastic wrap so it stays fresh…and to keep impatient fingers out of it 🙂 To reheat it, simply remove the plastic wrap and place it in a preheated 350 degree oven for 5-10 minutes. Yes, you can also reheat it in the microwave but then you lose out on the crispiness of the topping.

dish of apples, cranberries, and oat crumble baked in a white dish with two spoons

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Cranberry Apple Crumble

Cranberry Apple Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Perfect fall dessert recipe for Thanksgiving dinner or any night you want a delicious treat!

  • Total Time: 1 hour
  • Yield: 12 servings 1x




3 cups sweet apples, peeled & chopped into bite sized pieces

2 cups fresh cranberries

1 cup sugar

3 tablespoons flour

1/4 teaspoon kosher salt

1 teaspoon cinnamon


1 cup oats

3/4 cup flour

3/4 cup brown sugar

1/4 teaspoon kosher salt

6 tablespoons butter, melted


  1. Preheat oven to 350 degrees. Grease an 11×7 in. baking dish with nonstick spray.
  2. In a bowl, combine the apples, cranberries, sugar, flour, salt, and cinnamon. Pour into baking dish.
  3. In a clean bowl, mix together the oats, flour, brown sugar, salt, and butter until crumbly. Sprinkle over the apple mixture and bake for 45-50 minutes until fruit is tender and the juices are bubbly around the edges. Serve warm with ice cream, if desired.


*You can add 1/3 cup of chopped pecans, walnuts, or almonds to the topping if desired.

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1/12
  • Calories: 395
  • Sugar: 42 g
  • Sodium: 122 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 66 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 31 mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


2 years ago

I’ll be honest. I didn’t think I would like this because of the cranberries but I made it because my Grandma loves anything with cranberries. It was amazing! I am converted 🙂

2 years ago

The things we do for our Grandmas! I’m so glad you loved it Shelly and I hope you try out a few more cranberry recipes I have on here.

1 year ago

I love cranberries–their tartness helps cut through holiday seasons of rich, heavy desserts. This wasn’t too sweet, was super simple to prepare, and was a lovely balance between the apples and cranberries. I’ll be making this again!

Carole Jones
1 year ago

Glad to hear it Lina!

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