April 21, 2022

Apple Cranberry Crumble

Recipe: Lidia Bastianich

Try this easy Apple Cranberry Crumble from the new cookbook: A Pot, A Pan, And A Bowl.

The trick to making a crisp, clumpy topping is to squeeze the clumps a little.



  • 2 tbsp unsalted butter, cold, cut into pieces, plus 1 tbsp, softened, for skillet
  • 3 lbs. cooking apples, such as Golden Delicious, peeled and cut into chunks
  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 2 tbsp all-purpose flour
  • Kosher salt
  • 1 tbsp freshly squeezed lemon juice


  • 3/4 cup all-purpose flour
  • 3/4 cup chopped almonds
  • 3/4 cup rolled oats (old-fashioned, not instant)
  • 3/4 cup packed light-brown sugar
  • 1/2  tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • Kosher salt
  • 1 stick unsalted butter, slightly softened



Prepare Filling

  1. Preheat oven to 350 F and butter large cast-iron skillet.
  2. Combine apples, cranberries, sugar, flour, 1/4 tsp of salt and lemon juice in large bowl, and toss well. Transfer to skillet. Dot top with cold butter pieces.

Make Topping

  1. Wipe out bowl and make topping. Add flour, almonds, oats, brown sugar, ginger, nutmeg and 1/4 tsp of salt to bowl. Toss to combine.
  2. Cut butter into 5 or 6 pieces. Work butter in with your fingers until topping is evenly moistened.
  3. Squeeze clumps of topping in your palm, a few tbsp at a time, and scatter them over fruit.

Assemble And Bake

  1. Bake until crumble topping is golden and crisp and fruit juices are bubbly, 40 to 50 minutes.
  2. Cool on rack, and serve warm or at room temperature.

Armando Rafael


House & Home April 2022. Excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright ©2021 Tutti a Tavola. Photography by Armando Rafael. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved