Description
Tangy cranberries and sweet honeycrisp apples under a buttery oat-cinnamon crumb—simple, cozy, and perfect for holidays!
Ingredients
For the Topping
- ⅔ cup flour
- ¾ cup oats
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup butter (cold, cubed)
For the Cranberry Apple Filling
- 3 large honeycrisp apples, peeled & chopped
- 1 ½ cups cranberries (fresh or frozen)
- ½ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix apples, cranberries, brown sugar, cinnamon, cornstarch, nutmeg, and vanilla; transfer to a greased 9-inch pie dish or 8×8-inch pan.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter and vanilla; cut in until crumbly like small peas.
4. Sprinkle the topping evenly over the fruit. Set pan on a baking sheet in case it bubbles over.
5. Bake for 55 minutes until the topping is golden and the filling is bubbly.
6. Rest 5–10 minutes to set; serve warm (amazing with vanilla ice cream).
Notes
Make ahead: Assemble, cover, and refrigerate up to 24 hours; bake straight from the fridge, adding a few extra minutes.
Storage: Refrigerate leftovers 3–4 days; reheat in a 325°F oven to re-crisp.
Swap ideas: Sub pears for some apples or add chopped pecans to the topping for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 41g
- Sodium: 248mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 31mg