Apple-Cranberry Crumble

In Breakfast, Make-ahead by Frances Largeman-Roth

Makes 9 servings | Prep Time: 15 mins 

Judging from all the videos of apple farms I’ve seen on Instagram, pretty much everyone went apple picking this fall. If you already made applesauce and a pie and you still have apples leftover, make this crumble! It’s so cozy and delicious and goes perfectly with vanilla ice cream or a dollop of skyr yogurt. And the addition of cranberries really makes it pop! 



  • 5 medium apples, peeled and cored
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh cranberries
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour or almond flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup roasted pecans or almonds, finely chopped
  • 3/4 stick butter, cut into small pieces


  1. Preheat over to 375°F.
  2. In a medium bowl, toss the apples with the lemon juice, zest, sugar, cinnamon and vanilla.
  3. In a separate mixing bowl, combine the flour, brown sugar, salt, cinnamon, nuts and butter. Use your clean hands to combine the crumb topping. 
  4. Use the butter wrapper to grease the bottom and sides of a 9×9-inch square baking dish. Add the fruit to the dish and top with the crumb topping. 
  5. Bake for 40-45 minutes, until bubbling and golden. Serve hot or at room temperature. Enjoy! Make up to 1 day before serving.