Warm Apple Cranberry Crumble with Vanilla Olive Oil

Sweet, tart and full of comforting fall flavors, this warm apple cranberry crumble is a delicious alternative to traditional Thanksgiving pie. Olive Oil Divine Vanilla Infused Extra Virgin Olive Oil adds a delicate sweetness to the fruit filling, while Butter Flavored Extra Virgin Olive Oil creates a golden, crisp oat topping. Fresh apples, tart cranberries and warm cinnamon come together for a dessert that's especially delicious served with a scoop of vanilla ice cream.

Prep Time: 20 minutes Cook Time: 40–45 minutes Servings: 8

Featured Olive Oil Divine Products

• Vanilla Infused First Cold Pressed Extra Virgin Olive Oil
• Butter Flavored First Cold Pressed Extra Virgin Olive Oil
• Ceylon Cinnamon Powder
• Himalayan Pink Salt

Ingredients

For the Apple Cranberry Filling

• 5 medium apples, peeled, cored and sliced into ¼-inch pieces, about 5 cups
• 1½ cups fresh or frozen cranberries
• ⅓ cup packed light brown sugar
• 2 tablespoons Olive Oil Divine Vanilla Infused EVOO
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon Olive Oil Divine Ceylon Cinnamon Powder
• ¼ teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• Pinch of Olive Oil Divine Himalayan Pink Salt

For the Crumble Topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• ½ cup chopped pecans
• ⅓ cup Olive Oil Divine Butter Flavored EVOO
• ½ teaspoon Olive Oil Divine Ceylon Cinnamon Powder
• ¼ teaspoon Olive Oil Divine Himalayan Pink Salt

Optional for Serving

• Vanilla bean ice cream
• Fresh whipped cream
• Additional chopped pecans

Directions

1. Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with a small amount of Butter Flavored EVOO.
2. In a large mixing bowl, combine the sliced apples, cranberries, brown sugar, Vanilla EVOO, lemon juice, cornstarch, Ceylon Cinnamon, nutmeg, vanilla extract and Himalayan Pink Salt.
3. Toss gently until the fruit is evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
4. In a separate bowl, combine the rolled oats, flour, brown sugar, chopped pecans, Ceylon Cinnamon and Himalayan Pink Salt.
5. Drizzle the Butter Flavored EVOO over the dry ingredients. Stir with a fork until the mixture forms small, crumbly clusters. The topping should resemble coarse crumbs rather than a smooth dough.
6. Sprinkle the crumble topping evenly over the apple cranberry mixture, covering as much of the fruit as possible.
7. Place the baking dish on a rimmed baking sheet to catch any bubbling juices.
8. Bake for 40–45 minutes, or until the topping is golden brown, the fruit is tender and the filling is bubbling around the edges. If the topping begins to brown too quickly, loosely cover with aluminum foil.
9. Remove from the oven and allow the crumble to rest for 10–15 minutes. This helps the filling thicken slightly before serving.
10. Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream, if desired.

Recipe Note

Both the Vanilla Infused EVOO and Butter Flavored EVOO can be used in baking at 350°F. The Vanilla EVOO adds flavor and richness to the fruit filling, while the Butter Flavored EVOO replaces traditional melted butter in the crumble topping.

For the best flavor and texture, choose firm baking apples such as Honeycrisp, Granny Smith or Pink Lady. A combination of sweet and tart apples works especially well with the cranberries.

If using frozen cranberries, there's no need to thaw them before adding them to the filling. The crumble may need an additional 5 minutes in the oven.

Divine Tip

Make dessert ahead and enjoy more time with your guests!

Prepare the apple cranberry filling and crumble topping separately up to one day in advance. Refrigerate both in covered containers.

When you're ready to bake, transfer the filling to your baking dish, sprinkle the topping evenly over the fruit and bake as directed. Allow a few extra minutes if the filling is cold from the refrigerator.

For a beautiful Thanksgiving presentation, serve the crumble in individual bowls with vanilla ice cream and a light sprinkle of cinnamon.