Healthier Apple Cranberry Crumble
Healthier Apple Cranberry Crumble is just sweet enough, filled with cranberries and thinly sliced apples & topped with an almond, oat crumble.
Servings: 8
Ingredients
For the fruit filling:
- 2¼ lbs Cortland apples peeled and sliced as thinly as possible, see notes
- ¾-1 cup cranberries
- 2 teaspoons clementine or orange zest
- 1 tablespoon clementine or orange juice
- 2 teaspoons vanilla extract
- 2 tablespoons raw sugar see notes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- 3 tablespoons all purpose flour
For the crumble topping:
- ¾ cup almond flour see notes
- ¾ cup all purpose flour
- ¼ cup + 2 tablespoons raw sugar see notes
- ¼ cup + 2 tablespoons dark brown sugar packed
- ½ teaspoon kosher salt
- 1 cup oats
- 2 teaspoons ground cinnamon
- pinch ground cloves
- 2 sticks cold butter, 226 grams cut into small pieces (you can use a butter alt., see notes.)
- ¼ cup sliced almond see notes
Instructions
- Preheat the oven to 350 degrees.
For the filling:
- In an 9.5 round OR a 10.5"x7.5" rectangle baking dish, add the thinly sliced apples and cranberries.
- Add the vanilla, zest and juice, vanilla, sugar, ground cinnamon, nutmeg, and cloves. Lightly toss the ingredients together until the apples are coated in the spices. If your apples are particularly tart, you can add a tablespoon more of sugar. Taste the apple mixture to determine.
- Add the flour to the fruit and stir gently to combine. Set aside.
For the crumble topping:
- In a medium sized bowl, add almond flour, all purpose flour, raw sugar, dark brown sugar, kosher salt, oats, and cinnamon. Stir well to combine.
- Add the butter. Using your fingertips in a snapping motion, flake the butter into mixture until the butter is the size of small peas/crumbs. You can also use a pastry cutter.
- Add the sliced almonds and mix to combine.
- Place the bowl with the crumble topping in the fridge and let the butter re-set. About five minutes.
To assemble and bake:
- Loosely sprinkle the crumble topping over the fruit. Make sure all of the fruit is evenly covered.
- Place the baking dish on a cookie sheet and place in the oven. Bake for 50-55 minutes until the crumble is browned and the fruit filling can be seen bubbling up slightly around the edges.
- Remove from the oven and let cool for five minutes. Serve with whipped cream, ice cream, or simply as is.
- Store leftovers (if any) in the fridge tightly wrapped in plastic wrap or aluminum foil.
Notes
Raw Sugar: For my recipes, I call for raw sugar (turbinado sugar) because of it's deeper flavor. If you don't have any, regular white sugar will do).
Almond Flour: If you have nut allergies, replace the amount of almond flour called for with all purpose flour.
Sliced Almonds: If you have nut allergies, you can omit the slices almonds.
Sweetness level: If your apples are tart, add 1-2 more tablespoons of sugar to the fruit filling.
Apple type: I find that Cortland apples are the best apples for baking because they have the right sweetness level and create just the right amount of "sauce." I firmly do not recommend Granny Smith.
Butter: This recipe is written with butter. However, you can use a butter alternative if you are dairy free.