Cranberry-Apple Crumble

    (106)
    1 hour

    Use up your leftover cranberry sauce in this warming apple crumble recipe.


    105 people made this

    Ingredients
    Serves: 6 

    • 125g porridge oats
    • 75g dark brown soft sugar
    • 5 tablespoons plain flour
    • 1 teaspoon ground cinnamon
    • 75g butter, melted
    • 1 tablespoon water
    • 450g cranberry sauce
    • 2 tablespoons cornflour
    • 5 Granny Smith apples - peeled, cored and thinly sliced

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas mark 5.
    2. In a medium bowl, mix together the oats, brown sugar, flour and cinnamon. Stir in the melted butter and water to form a crumbly mixture.
    3. In a large saucepan, mix together the cranberry sauce and cornflour. Bring to the boil, and then remove from heat. Stir in the apples. Spread into a 20cm (8 in) glass baking dish. Sprinkle the oat mixture over the apples.
    4. Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm with custard, creme fraiche or ice cream.
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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (80)

    by
    103

    It really annoys me when people say a recipe is great but then go on to say how changed half the recipe. I want to read reviews of what the recipes is like as is not after people change a majority of the ingredients. Sorry, rant over. I enjoyed this recipe. I made it to take to work and even people who don't eat cranberries were eating it. Great recipe, and yes this is a 'as is' review.  -  03 Nov 2009  (Review from Allrecipes US | Canada)

    by
    49

    this recipe is fantastic! i double the oatmeal mixture and layer the bottom with it as well...  -  30 May 2005  (Review from Allrecipes US | Canada)

    by
    46

    this tasted really very good, not too sweet and not too tart. it might bee a good idea to (very) coursely chop the cranberries first, a whole cranberry can be very tart if you bite into too many in one mouthfull, but definitely a keeper!  -  28 Dec 2001  (Review from Allrecipes US | Canada)

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