Cranberry Apple Cobbler with Oat Crumble

Cranberry apple cobbler is the dessert November was made for: tart ruby cranberries and tender baked apples bubbling under a golden, buttery oat crumble that stays crisp at the edges.

The cranberries bring the drama here — they soften and burst as they bake, turning the apple juices a gorgeous deep red. The oat crumble on top is the crunch that makes every spoonful worth going back for.

I make this every year as soon as fresh cranberries appear in the shops, and it never lasts long. Serve it warm from the oven with a scoop of vanilla ice cream melting into the fruit.

Ingredients

For the filling

• 4 medium apples (about 600 g), peeled, cored and sliced
• 200 g (2 cups) fresh cranberries
• 100 g (1/2 cup) granulated sugar
• 2 tbsp cornflour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the oat crumble

• 100 g (1 cup) rolled oats
• 80 g (2/3 cup) plain flour
• 90 g (1/2 cup) light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 100 g (7 tbsp) cold unsalted butter, cubed

Instructions

1. Heat the oven: Preheat the oven to 190°C (375°F) and butter a 23 cm (9 inch) baking dish.
2. Make the filling: Toss the apple slices and cranberries in a large bowl with the sugar, cornflour, cinnamon, nutmeg, vanilla and lemon juice until everything is evenly coated. Tip into the baking dish and spread out.
3. Make the crumble: In a separate bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms pea-sized clumps.
4. Top and bake: Scatter the crumble evenly over the fruit, pressing it down very lightly at the edges. Bake for 40 to 45 minutes until the topping is golden and crisp and the fruit is bubbling at the sides.
5. Rest and serve: Let the cobbler stand for 10 minutes so the juices thicken, then serve warm with vanilla ice cream or whipped cream.

Tips for the best result

• Cut the apples into even slices so they cook at the same pace and none stay crunchy.
• If the crumble browns too fast, cover the dish loosely with foil for the last 10 minutes.
• A handful of chopped walnuts or pecans stirred into the crumble adds a lovely crunch.

Storing and reheating

Cool completely, cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the whole dish at 160°C (325°F) for 15 minutes; the crumble crisps up again nicely.

Frequently asked questions

Can I use frozen cranberries?

Yes. Thaw them first and drain off any excess liquid so the filling does not turn watery.

Which apples are best for cobbler?

A mix of tart and sweet works best: Granny Smith or Bramley for tartness, with Honeycrisp or Braeburn for sweetness.

Can I make this cobbler ahead?

Yes. Assemble it up to a day ahead, cover and chill, then add 5 extra minutes to the baking time.

What should I serve with it?

Serve it warm with vanilla ice cream, whipped cream or custard — the contrast of cold cream against the hot fruit is the whole point.