Cranberry and Apple Crumble

A simple mixture of flour, bread crumbs, margarine (during the war there was a shortage of real butter) and sugar created a pastry lid over stewed fruit.

Recipe by Regula Ysewijn on April 5, 2013

Prep time: PT10M

Cook time: PT40M

Total time: PT1H10M

Rating

4 stars ( reviews)

Keywords

cranberry, apple, crumble

Ingredients

650 g cranberries
2 Bramley or any other cooking apple diced
100 g soft raw cane sugar
100 g wholemeal spelt flour
50 g raw cane sugar
60 g rolled oats (I sometimes use muesli)
100 g cold unsalted butter
0,5 cup (120 ml) of shaved almonds

Cuisine

British

Steps

Braise the fruit in a pan, with sugar over medium heat.
Leave the fruit whole, it should not me reduced to jam
For the crumble
- Mix flour, sugar and oats.
- Rub the butter into the mixture, I like to use a knife to do this at first, this way the butters stays cold.
- Add the shaved almonds.
- Now use your fingers to bring the dough together leaving it rough and crumbly.
- Put the mixture into the fridge for about an hour.
- Preheat the oven to 160° celsius
- Place the fruit in the baking tray
- Arrange the crumble on top, divide evenly
- Put in the top side of the oven and bake for 30 to 40 minutes
- Serve with Clotted cream or vanilla ice cream.
- Enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 570 calories

Reviews

Adam Brown on 2026-08-24 (4 stars):
Needed a good bit more sugar than the 100g with that many cranberries, otherwise a proper autumn pudding.