Ingredients:

  • 4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and chopped (approximately 600g/21 oz)
  • 1 ½ cups fresh or frozen cranberries (150g/5.3oz)
  • ⅓ cup granulated sugar (65g/2.3oz)
  • 2 tablespoons all-purpose flour (15g/0.5oz)
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 tablespoons unsalted butter, cut into small pieces (30g/1oz)
  • 1 cup all-purpose flour (120g/4.2oz)
  • ½ cup rolled oats (not instant) (50g/1.7oz)
  • ½ cup packed light brown sugar (100g/3.5oz)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes (113g/4oz or 1 stick)
  • 2 tablespoons pure maple syrup

Instructions:

  1. In a large bowl, combine chopped apples, cranberries, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and ginger. Toss to coat evenly.
  2. Transfer the apple and cranberry mixture to a medium saucepan. Cook over medium heat, stirring occasionally, until the fruit begins to soften and release its juices, about 5-7 minutes. Remove from heat and dot with butter pieces.
  3. In the same large bowl, combine flour, oats, brown sugar, cinnamon, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Stir in the maple syrup until the crumble begins to clump together.
  6. Chill the crumble topping mixture for 10 mins
  7. Pour the apple and cranberry filling into the prepared pie dish or baking dish.
  8. Sprinkle the crumble topping evenly over the fruit filling.
  9. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the crumble cool for at least 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.