Ingredients:

  • 6 medium apples (such as Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced (approximately 3 lbs / 1.36 kg)
  • 1 ½ cups fresh cranberries (about 6 oz / 170g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon ground cinnamon (3g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon ground ginger (0.5g)
  • Pinch of salt
  • 1 cup all-purpose flour (120g)
  • ½ cup packed light brown sugar (100g)
  • ½ cup rolled oats (40g)
  • ½ cup chopped pecans (50g)
  • ½ teaspoon ground cinnamon (1.5g)
  • ¼ teaspoon salt (1.5g)
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes (113g)
  • 2 tablespoons maple syrup (30ml)

Instructions:

  1. Prepare the Apple & Cranberry Filling: In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, ginger, and salt. Toss well to ensure the fruit is evenly coated.
  2. Make the Maple Pecan Streusel: In a medium bowl, whisk together the flour, brown sugar, oats, pecans, cinnamon, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in the maple syrup.
  3. Assemble the Crumble: Pour the apple and cranberry filling into the baking dish, spreading it evenly. Sprinkle the maple pecan streusel evenly over the top of the filling.
  4. Bake the Crumble: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, tent it loosely with foil.
  5. Cool and Serve: Let the crumble cool for at least 15 minutes before serving. This allows the filling to thicken slightly.