This Apple Cranberry Pecan Crumble is the ultimate fall dessert. With a mix of sweet Fuji and tart Granny Smith apples, fresh cranberries, and a buttery pecan streusel topping, it’s the perfect blend of sweet and tangy flavors with a warm, crunchy texture. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you have a dessert that’s sure to please!
Ingredients
For the Filling:
- 3 Fuji apples, peeled, cored, and diced
- 2 Granny Smith apples, peeled, cored, and diced
- 2 cups fresh cranberries (frozen can be used as well)
- 6 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
For the Topping:
- 1 1/2 cups all-purpose flour (or gluten-free flour for a GF version)
- 1 1/2 cups light brown sugar, packed
- 2/3 cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and diced into small cubes
- 1 cup pecans, chopped
Directions
Step 1: Prepare the Filling
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, combine the diced Fuji and Granny Smith apples with the cranberries.
- Add the granulated sugar, 1 teaspoon of cinnamon, lemon juice, and lemon zest to the fruit. Toss to coat the apples and cranberries evenly.
Step 2: Prepare the Topping
- In a medium mixing bowl (or in a food processor), combine the flour, brown sugar, oats, cinnamon, nutmeg, and salt.
- Add the cold, diced butter and mix until the mixture forms pea-sized crumbs. You can use a pastry cutter, fork, or your fingers to blend the butter in.
- Stir in the chopped pecans until they are evenly distributed throughout the topping mixture.
Step 3: Assemble the Crumble
- Add about 1/3 of the crumble mixture to the fruit mixture and stir to combine, which helps to thicken the filling.
- Sprinkle the remaining 2/3 of the crumble mixture evenly over the top of the fruit in the baking dish.
Step 4: Bake
- Place the baking dish on the center rack of the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
- Remove from the oven and let the crumble cool for about 20 minutes before serving.
Serving Suggestions
This Apple Cranberry Pecan Crumble is best served warm. Pair it with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for an extra indulgent treat. It’s perfect for cozy fall and winter gatherings or as a holiday dessert.
Storage Tips
- Refrigeration: Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the oven.
- Freezing: Freeze the baked crumble for up to 2 months in an airtight container. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Helpful Notes
- Oats Substitute: For a finer topping, substitute quick oats for old-fashioned oats.
- Apples and Cranberries: If cranberries are out of season, frozen cranberries work well; no need to thaw before using.
- Butter Consistency: Make sure the butter is cold when making the topping for a crumbly, crunchy texture.
Tips from Well-Known Chefs
- Chef Ina Garten: “A touch of lemon zest brightens fruit flavors, making them more vibrant in desserts.”
- Chef Yotam Ottolenghi: “Using a mix of sweet and tart apples creates a balanced filling with layers of flavor.”
- Chef Mary Berry: “Crumble toppings are best when the butter is cut in evenly, creating a deliciously crisp, golden crust.”
Frequently Asked Questions
1. Can I make this crumble gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure the oats are certified gluten-free.
2. Can I add other fruits?
Absolutely! Pears or blueberries make a nice addition to the apple-cranberry mixture.
3. Can I use a different type of nut?
Yes, walnuts or almonds work well if you prefer them over pecans.
4. How do I keep the topping crispy?
For a crispy topping, let the crumble cool slightly before covering and avoid storing it covered until it’s fully cooled.
5. Can I make this crumble ahead of time?
Yes, prepare the filling and topping separately and refrigerate them. Assemble and bake just before serving.
6. Can I reduce the sugar in the topping?
Yes, reduce the brown sugar to 1 cup if you prefer a less sweet crumble.
7. Should I thaw frozen cranberries before adding?
No need to thaw; simply add them frozen for best results.
8. What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispness.
9. Can I make individual servings?
Yes, bake the crumble in ramekins for individual portions; adjust baking time to about 25-30 minutes.
10. Can I use dairy-free butter?
Yes, substitute with a plant-based butter for a dairy-free version.
This warm Apple Cranberry Pecan Crumble is a seasonal favorite that brings together tart cranberries, sweet apples, and a buttery pecan-studded topping. It’s sure to be a crowd-pleaser!