Apple Cranberry Crumble
60 Min

Apple Cranberry Crumble

Making a pie can be laborious and time consuming – I prefer crumbles and my favorite time to eat them is for breakfast with a cup of chai. This is a simple one using all-purpose flour but feel free to experiment using alternate flours. It is best baked in an 8-9 inch skillet.
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Cook Time

60 Minutes



Step 1
Preheat the oven to 350°F.
Step 2
In a skillet or small baking pan, spread the sliced apples on the bottom.
Step 3
Spread the cranberries, ginger purée then sprinkle sugar, salt, and cardamom on top.
Step 4
In a separate bowl, combine the flour, semolina, almonds, cinnamon, and salt and add the butter and mix it in by hand until mixed into smaller pieces.
Step 5
Add just enough cream to make the mixture crumbly. Spread over the apple mixture and bake for 30 to 40 minutes or until the topping is cooked through.
Step 6
Serve warm with heavy cream on the side.

1/2 cup heavy cream for serving

Fruit layer

3 apples, peeled, cored, and cut into thick slices

1/2 cup fresh cranberries

2 tablespoons ginger purée

1/4 cup (50 grams) cane sugar

Pinch of sea salt

1 teaspoon ground cardamom

Crumble layer

1 cup (135 grams) all-purpose flour

2 tablespoons semolina flour

1/4 cup sliced or chopped almonds 

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/2 stick (60 grams) unsalted butter, softened 

3 to 4 tablespoons heavy cream

Notes & Variations

  • The crumble only uses 3 to 4 tablespoons of heavy cream — the rest of it is for pouring over and serving with the finished dessert.
  • The most common apples to bake with are Honey Crisp or the Granny Smith variety.
  • Sugar can be replaced with jaggery, maple syrup, or agave.
60 Min

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Native to North America, cranberries usually signify the holiday season...but some of us enjoy them year round.