Need a festive dessert that is incredibly easy to make? Look no further, this Cranberry Apple Crumble is just for you. Filled with sweet apples, tart cranberries, and topped with a crumbly oat crust. This crumble is vegan, dairy-free, and can be made gluten-free using certified oats and flour.
Growing up my Mom always made cinnamon apple crumble in the fall and winter. We would eat it just as is or pair it with ice cream. It seriously was one of my favorite festive desserts growing up and would have a hard time not eating the whole entire pan!
My love for crumbles inspired me to make this cranberry apple crumble. The sweet apples really balance out the tart cranberries making the perfect filling. I then decided to use coconut butter instead of dairy-free butter to make the oat topping this delicious crumbly crust.
Apples- I used honeycrisp apples for the filling. However, you can use any type of apples that you have in your refrigerator. Some other great baking apples that I recommend are, jonagold, pink lady, and braeburn.
Cranberries- I highly recommend that you use fresh cranberries for this recipe. Using dried cranberries for the filling will not be the same when it comes to the texture and taste.
Oats– For this recipe I used quick oats for the crumble. I like using quick oats for the texture. If you only have old fashioned oats that is also okay to use. You might have to bake it for a little longer. If you are gluten-free make sure to check that your oats are certified gluten-free. Some oats have traces of gluten in them.
Coconut Oil- To get that crumble topping the perfect texture you want to make sure the oil is not melted and stays that thick sticky texture. If you do not have coconut oil you can use dairy-free butter instead. Just like the coconut oil you want to make sure it is not melted.
Brown Sugar– I used brown sugar for the crumble. However, you can also use light brown or cane sugar instead. All 3 will still give the crumble that sweet taste.
Pecans- Adding pecans to the crumble not only elevated the texture in the crumble but also gives it that delicious nutty taste. I chopped the pecans into super small pieces. But you can also chop them into bigger pieces, giving you a more textured crumble.
When making the topping for your Cranberry Apple Crumble it is important that the coconut oil blended into the crumble really well. I aim for the coconut oil not to be bigger than a size of a pea.
I like to spread the crumble over all of the cranberries and apples so that you can barely see the fruit. However, if you rather have less crumble and more fruit I do not recommend adding all of the crumble.
I decided to use fruits that are in season for this crumble. If you are not using fresh apples and cranberries you can substitute them for any other type of fruit. You can use frozen fruit for the filling as well. Just make sure to add 1 tsp of cornstarch to the filling so that it doesn’t get too runny.
Some other fruits that I recommend
Eat this crumble as is or with a scoop of vanilla or cinnamon ice cream. I am not going to lie, I taste tested them both and love them equally!
These Cranberry Apple Crumble is:
Simple & Easy
If you make this Cranberry Apple Crumble I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Cranberry Apple Crumble
Filled with sweet apples, tart cranberries, and topped with a crumbly oat crust. This crumble is vegan, dairy-free, and can be made gluten-free using certified oats and flour.
- 1 1/2 cups fresh cranberries
- 3 cups apples, cut into small cubes
- 1/2 lemon, juiced
- 2 Tbsp flour, gluten- free or all-purpose
- ½ Tbsp cane sugar
- ½ tsp oil, spray oil or melted coconut oil, this is for the pan
- ½ cup quick oats, certified gluten-free
- ½ cup flour, gluten-free or all-purpose
- ½ tsp baking powder
- ½ cup coconut oil
- ¼ cup pecans, chopped into small pieces
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- Preheat the oven to 350 degrees fahrenheit (176 C). Spray a round cake pan with oil or spread with melted coconut oil.
- Add the apples, cranberries, lemon juice, sugar, flour, to the pan and mix.
- In a separate bowl combine the oats, flour, baking powder, chopped pecans, brown sugar, cinnamon, salt, and coconut oil. Using a fork blend the coconut oil with the dry ingredients until a crumble mixture is formed.
- Add the crumble on top of the fruit filling evenly. Bake for 40-45 minutes or until the crumble is slightly golden brown.
- Let cool and serve as is or with ice cream.
- Use a 8 inch by 8 inch square pan instead of a standard round cake pan. Don’t have either of those sizes? Use a larger pan, just make sure to double the recipe.
- Don’t have brown sugar? Use light brown sugar or cane sugar instead.
- Substitute coconut oil with softened dairy-free butter.
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