Crockpot Cranberry Apple Maple Crumble Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the apples into uniform slices so they cook evenly. If you prefer a thicker filling, you can toss the fruit with a tablespoon of cornstarch before adding the streusel.

Do not overmix the streusel—it should be clumpy, not smooth. If the topping is browning too quickly, place a piece of foil loosely over the top of the slow cooker.

To make this dessert even more festive, add a pinch of nutmeg or allspice to the streusel. If you like a more pronounced orange flavor, add a tablespoon of orange juice along with the zest.

For a dairy-free version, substitute coconut oil for the butter, but note that the texture will be slightly different. Serve with a drizzle of extra maple syrup for added sweetness.

Variations

• Pear and Cranberry Crumble: Replace half of the apples with sliced ripe pears (such as Bartlett or Anjou). Reduce the maple syrup to 1/3 cup, as pears are naturally sweeter. Add 1/2 teaspoon of ground ginger to the streusel for a warm, spicy note.
• Gluten-Free Crumble: Use certified gluten-free old-fashioned oats and a 1-to-1 gluten-free flour blend in place of the all-purpose flour. Ensure the oats are certified gluten-free if you have celiac disease or a severe sensitivity. The rest of the recipe remains the same.
• Dairy-Free Crumble: Substitute the unsalted butter with cold coconut oil or a plant-based butter alternative. Use dairy-free ice cream or whipped coconut cream for serving. The streusel will be slightly less crisp but still delicious.
• Spiced Apple Crumble: Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves to the streusel. For the filling, toss the apples with 1 tablespoon of apple cider vinegar to brighten the flavors. This variation is especially cozy for fall.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The texture will soften, but it will still be delicious.

Freezer

Not recommended for freezing, as the texture will become mushy.

Reheat

Reheat individual portions in the microwave in 30-second bursts, or in a 350°F oven for 10 minutes.

Store leftover crumble in an airtight container in the refrigerator for up to 4 days. The topping will soften slightly, but the flavor will remain.

To reheat, spoon individual portions into a microwave-safe bowl and heat in 30-second intervals until warm, or reheat in a 350°F oven for 10 minutes. Do not freeze the crumble, as the fruit and streusel will become mushy upon thawing.

The streusel can be prepared up to 2 days ahead and kept refrigerated in an airtight container. The fruit can also be sliced and tossed with maple syrup and orange zest a day in advance; store in the refrigerator.

When ready to cook, layer the fruit and streusel in the slow cooker and cook as directed. This makes the recipe perfect for busy holiday mornings.

Serving ideas

Serve the crumble warm, straight from the slow cooker, for the best texture and aroma. A scoop of vanilla bean ice cream is the classic accompaniment, but whipped cream or a dollop of crème fraîche also works well. Drizzle with extra maple syrup for a touch of sweetness. The crumble pairs beautifully with coffee or a glass of dessert wine.

For a pretty presentation, spoon the crumble into individual ramekins or bowls and top with a generous scoop of ice cream. Garnish with a few fresh cranberries and a sprig of mint for color. This dessert is hearty enough to stand alone, but it also works as a topping for pancakes or waffles the next morning—if there are any leftovers.

Frequently asked questions

Recipe card

Crockpot Cranberry Apple Maple Crumble

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 4 cups Honeycrisp apple slices
• 2 cups fresh cranberries
• 1/2 cup pure maple syrup
• 1 tbsp orange zest
• 1 cup chopped walnuts
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter, cut into small pieces

Instructions

1. Place the sliced Honeycrisp apples and fresh cranberries in the bottom of a 6-quart slow cooker. Drizzle with pure maple syrup and sprinkle with orange zest. Toss gently with a rubber spatula to coat the fruit evenly.
2. In a medium mixing bowl, combine the chopped walnuts, old-fashioned rolled oats, all-purpose flour, packed light brown sugar, ground cinnamon, and kosher salt. Stir with a fork until well blended. Add the cold butter pieces and cut in with a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter bits.
3. Sprinkle the streusel mixture evenly over the fruit in the slow cooker. Do not stir. Gently press the streusel down with your hands or a spatula to help it adhere to the fruit.
4. Cover the slow cooker with the lid and cook on HIGH for 2.5 hours. Do not open the lid during cooking, as this releases heat and extends the cooking time. The cranberries will pop and release their juices, and the apples will become tender.
5. After 2.5 hours, carefully remove the lid. The apples should be fork-tender and the cranberries soft and bursting. The streusel should be lightly browned and crisp on top. If the fruit is still firm, continue cooking in 15-minute increments until tender.
6. Spoon the warm cranberry apple crumble into serving bowls. Top each with a scoop of vanilla bean ice cream and a drizzle of maple syrup, if desired. Serve immediately.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

4 g

Carbohydrates

55 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.