Recipe By Jessica Leslie
Published Jun 19th
Prep 15m Cook 50m Additional 5m Ready In 70m
Servings 1 9-inch crumble Calories 261.6

Original recipe is a twist on my Mom’s version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.

Recipe Ingredients

  • 1 (12 ounce) package fresh cranberries
  • 2 apples, or more to taste, cut into 1-inch pieces
  • ½ cup raisins
  • ¼ cup walnuts
  • 1 ¼ cups white sugar, divided
  • ground cinnamon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup butter, melted

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
  2. 2 Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
  3. 3 Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
  4. 4 Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

Nutrition Facts

  • Calories 261.6
  • Carbohydrate 48.8 g
  • Cholesterol 30.8 mg
  • Fat 7.3 g
  • Fiber 3 g
  • Protein 2.9 g
  • Saturated Fat 3.3 g
  • Sodium 148.6 mg
  • Sugar 33.6 g


  1. I thought this was delicious fresh out of the oven. I skipped the nuts and increased the 1/4 cup of sugar to 1/3 cup to help cut the tartness of the fresh cranberries.
  2. Overall this was very good. It was a little tart and I will increase the sugar next time. Based on what others said about the crust being cakey I eliminated the egg and increased the butter to 1/2 c cutting it into the other ingredients cold rather than melted. It turned out sweet golden and - Read more ...
  3. I made this for thanksgiving as a different twist on cranberries. I will make it again but I definitely will add more sugar to the cranberry and apples. I didn't add raisins because we don't care for them otherwise I followed the recipe. too tart and the top was hard and crunchy not crumbly at - Read more ...
  4. Everyone loved it! Even better second day! I added a sprinkle of nutmeg.
  5. I loved it and plan to make it at Thanksgiving.
  6. The topping was certainly not "crumbly" - it baked up and tasted like a crisp cookie. Not at all what I expected or wanted. Filling was good. Update 11/13/18 - Add a star! Was m-u-c-h better the next day chilled! The topping softened a bit and became really yummy. I'll now make this again and - Read more ...
  7. This sounded like the perfect crumble for Fall! It seemed like 1/4 cup of sugar when using an entire bag of fresh cranberries seemed like it would be a little too tart for our taste so I upped the sugar on the fruit to between 1/2-3/4 cup. I am glad I did because it was - Read more ...

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