Cranberry apple crumble

    1 hour

    I devised this recipe when I was trying to use up leftover homemade cranberry sauce! You could probably also use jarred cranberry sauce for this recipe.

    61 people made this

    Serves: 8 

    • 4 Granny Smith or Cox’s apples - peeled, cored and sliced
    • 425g cranberry sauce
    • 100g wholemeal pastry flour
    • 75g porridge oats
    • 125g dark brown soft sugar
    • 2/3 teaspoon ground cinnamon
    • 125g butter, melted

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Place apple slices in an 20 or 23cm (8 or 9 in) square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, cinnamon and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
    3. Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.


    Substitute plain flour for the wholemeal flour if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (47)


    I've never given a one star review before...but this one gets my first ever, with no hesitation! I liked the combination of apples and cranberry, but the "crisp" topping was dry and tasted exactly like cardboard. Gross. I threw out all the leftovers...and there were a lot! It was a VERY dissappointing finale to an otherwise spectacular Thanksgiving meal. I could see all my guests were being polite and choking it down. I finally mumbled something about the topping being dry and tasteless, and no-one said anything..they all just stared politely into their bowls. I'll go back to may old tried and true crisp topping recipe. To all of you who want to try this recipe - pick a crisp topping from another recipe on this site. The one on the Maple Apple Crisp (by Crystal) is VERY good!  -  08 Oct 2007  (Review from Allrecipes US | Canada)


    This was delicious. I used Cranberry Sauce I from this website. I do recommend using Granny Smith apples, as the recipe calls for. I tossed in a couple of "unknown" apple varieties, along with a Granny Smith, but missed the firmness and tanginess of the GS. The topping was superb. Be sure to use whole wheat PASTRY flour, and not just plain ww flour! Thanks, Dishy!  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    I enjoyed this recipe but I pretty much like anything with cranberry sauce in it. Although I can't resist commenting on some of the former reivews. Doesn't it make sense to try out a recipe first before making it for holiday dinners, birthday parties, etc??? If you don't like a recipe fine, but don't make an untested recipe for a big dinner and then be embarrassed when no one, not even you, likes it.  -  03 Nov 2009  (Review from Allrecipes US | Canada)