Ingredients:
- For the filling: 6 medium apples (about 6 cups sliced; 900–1,000 g) – mix of 3 Granny Smith and 3 Honeycrisp (or Braeburn, Fuji)
- For the filling: 10 oz fresh or frozen cranberries (280 g)
- For the filling: 1/2 cup granulated sugar (100 g)
- For the filling: 2 tbsp light brown sugar, packed (25 g)
- For the filling: 2 tbsp cornstarch (or 3 tbsp tapioca/arrowroot) (16–24 g)
- For the filling: 1 tbsp lemon juice (15 ml)
- For the filling: 1 tsp lemon zest (optional)
- For the filling: 1 tsp ground cinnamon
- For the filling: 1/8 tsp ground nutmeg (pinch)
- For the filling: Pinch of fine sea salt
- For the oat-pecan topping: 1 1/2 cups old-fashioned rolled oats (135 g)
- For the oat-pecan topping: 3/4 cup all-purpose flour (90 g) — for gluten-free, use 3/4 cup gluten-free 1:1 flour
- For the oat-pecan topping: 3/4 cup packed light brown sugar (150 g)
- For the oat-pecan topping: 1/2 tsp ground cinnamon
- For the oat-pecan topping: 1/4 tsp fine sea salt
- For the oat-pecan topping: 10 tbsp unsalted butter, cold and cut into cubes (140 g) — or 100 g solid coconut oil for vegan
- For the oat-pecan topping: 1/2 cup chopped pecans or walnuts (50 g), toasted if possible
- For the oat-pecan topping: 1 tsp vanilla extract (5 ml) (optional)
- Optional finishing: 1–2 tbsp turbinado sugar for sprinkling on top (optional)
Instructions:
- Preheat oven to 375°F (190°C). Place a rack in the center of the oven and lightly grease a 9x13-inch (23 x 33 cm) baking dish. Place a baking sheet on a lower rack to catch drips.
- Peel (optional), core, and slice the apples into 1/4-inch (6 mm) slices for even cooking.
- In a large bowl, combine sliced apples, cranberries, granulated sugar, brown sugar, cornstarch (or tapioca/arrowroot), lemon juice, lemon zest (if using), cinnamon, nutmeg, and a pinch of salt. Toss until fruit is evenly coated and cornstarch is distributed.
- Spread the fruit mixture evenly into the prepared baking dish, pressing down gently so the fruit forms a single, even layer.
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in chopped pecans. Cut cold butter into the dry ingredients using a pastry blender, two forks, or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in vanilla if using.
- Scatter the crumble evenly over the fruit layer, leaving a few gaps for steam to escape. Sprinkle with turbinado sugar if desired.
- Place the dish on the prepared baking sheet and bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from oven and let rest 15 minutes to allow the filling to set and thicken. Serve warm with vanilla ice cream, whipped cream, crème fraîche, or a slice of sharp cheddar if desired.