Until I was 9 years old, Thanksgiving dinner meant Cranberry, Orange, Apple Relish. But then my mom found a new recipe for a Cranberry Apple Crumble. Our family was skeptical at first. Why change tradition? And then we tasted the new cranberry dish and a new Thanksgiving tradition began.

Two small bowls of cranberry apple crumble on a piece of distressed burlap with a casserole dish behind.

Yes. It’s that good. Seriously. This may be my favorite Thanksgiving food!

Mom’s Cranberry Apple Crumble is one of the first recipes I adapted as a Trim Healthy Mama. When I make it for Thanksgiving this year, this will be the fortieth (40th!!!) year I will have enjoyed this delicious dish! Good grief. Now I’m feeling old…

How a Recipe Becomes a Tradition

Like any good tradition, this recipe comes with stories and memories. There’s the first year Mom trusted me to use a sharp knife to cut the apples: I felt so grown up! And I remember slipping away as a teen with my cousin to take some to her horse.

There was the one year I had Thanksgiving with an old boyfriend and missed having our family’s crumble. Not gonna lie: that was the year Thanksgiving didn’t feel like Thanksgiving.

Two small bowls of cranberry apple crumble on a piece of distressed burlap

The years I made this dish to bring to my future husband’s family Thanksgivings. And the very first Thanksgiving dinner I prepared completely on my own as a newlywed.

oval casserole dish with baked cranberry apple casserole on a wood board with an apple and sticks of cinnamon

But even though this is my most beloved Thanksgiving dish, it doesn’t need to be reserved just for turkey day! This crumble is delicious as a dessert too and it’s perfect any time fresh cranberries are available.

My children love this recipe and now my daughter is often the one who prepares it! I’ve shared this recipe with so many friends and family, and now I get to share it with you.

How to Make Cranberry Apple Crumble

You’ll need:

Ingredients needed to make cranberry apple crumble lined up on a counter

[printable recipe with substitution notes at the bottom]

Jump to Recipe
  • 3 cups of sweet, firm apples such as gala or honey crisp, chopped, with skins on
  • 2 cups of whole, fresh cranberries
  • 1/2 cup of Pyure sweetener *see recipe notes for substitute conversions
  • 1/3 cup of THM baking blend (not pictured–oops) *see recipe notes for substitutions
  • 1-1/2 cups of old fashioned oats
  • 1/4 cup of Pyure sweetener (for substitutions: low carb sweetener conversions)
  • 1/4 teaspoon of blackstrap molasses
  • 1/2 teaspoon of maple extract
  • 1 teaspoon of cinnamon (divided)
  • 1/2 teaspoon of mineral salt
  • 1/4 cup of finely chopped pecans or walnuts
  • 5 teaspoons of unsalted butter, melted
  • 1/4 cup of egg whites

Prepare the Fruit Layer

Preheat the oven to 350 degrees F. Spray an 8-cup casserole dish with cooking spray (I usually use either avocado oil or coconut oil spray).

overhead view of oval casseroAn apple diced with a knife on a wood board with an apple and sticks of cinnamon

Chop the apples into smallish cubes. Depending on the size of your apples you’ll need anywhere from 2-4 apples to get 3 cups.

overhead view of a clear glass mixing bowl with diced apples and whole fresh cranberries on a wood board with an apple and sticks of cinnamon
overhead view of a clear glass mixing bowl with diced apples and whole fresh cranberries topped with sweetener and low carb flour on a wood board with an apple and sticks of cinnamon

In a large bowl, combine the apples, cranberries, 1/2 cup of Pyure, 1/2 tsp of cinnamon and the baking blend.

overhead view of a clear glass mixing bowl with diced apples and whole fresh cranberries mixed with sweetener on a wood board with an apple and sticks of cinnamon

Mix it all together until the apples and cranberries are nicely coated by the dry ingredients. I love the way it looks when it sticks to the cranberries! Am I weird that just looking at this picture makes me happy?

overhead view of an oval casserole filled with diced apples and whole fresh cranberries mixed with sweetener on a wood board with an apple and sticks of cinnamon

Transfer the apple mixture to your prepared casserole and spread it out evenly.

Assemble the Crumble Layer

overhead view of small glass mixing bowl with low carb sweetener and a drop of molasses

Next, combine 1/4 cup of Pyure with the blackstrap molasses and the maple extract. Basically you’re making brown “sugar” here.

overhead view of small mixing bowl with low carb sweetener and molasses being mixed by hand with a spoon

Mix it together until it looks like brown sugar. It’s going to take a little bit of time to work the molasses completely through the sweetener.

overhead view of small glass mixing bowl with low carb brown sweetener on a board garnished with an apple and sticks of cinnamon

I like to sort of mash the clumps of molasses with the back of my spoon and then smooth it outwards.

overhead view of medium glass mixing bowl filled with oats, almond flour, chopped walnuts, and cinnamon

Next, add the oats, another 1/2 tsp of cinnamon, mineral salt, and the walnuts and toss with the brown “not sugar” until they’re all combined.

overhead view of medium glass mixing bowl filled with oats, almond flour, chopped walnuts, and cinnamon with melted butter being poured over from a smaller bowl

Then stir in the melted butter and the egg whites. The original recipe called for a stick of butter and no egg whites. You could use the butter if you wanna get crazy, just know that you’d be creating a crossover since you’re combining a lot of fat with a fair amount of carbs. I actually like the egg whites better! They sorta crisp up the crumb without adding extra fat.

overhead view of oval casserole dish with unbaked cranberry apple casserole on a wood board with an apple and sticks of cinnamon

Now just spread the oat crumble over the top of the apple mixture. Then pop it into the oven and bake it, uncovered, until the edges are nice and bubbly and the top turns golden brown. It takes about 45 – 50 minutes.

overhead view of oval casserole dish with baked cranberry apple casserole on a wood board with an apple and sticks of cinnamon

The cranberries will pop and the apples will release liquid that combines with the baking blend which has gluccie to make a nice thick sauce. And the oats become a crisp, crumbly topping. My mouth is watering just writing about it!

oval casserole dish with baked cranberry apple casserole on a wood board with an apple and sticks of cinnamon

Seriously, this is so ridiculously good!

Make-Ahead Notes

One of my favorite parts of this recipe is you can assemble it a day or two ahead and refrigerate it to cut down your work (and dirty dishes…) on Thanksgiving day. I like to get as much done in advance as possible, how about you? The less prep work to do that day, the more time for watching the parade and football, snacking, and visiting with friends and family!

When I prepare it in advance, I just assemble the casserole, then cover it and refrigerate it before it’s baked. Remove it from the refrigerator about an hour before you’re ready to bake it to let it get closer to room temperature. Then bake it as directed.

So, what do you think?! Let me know how much you loved it in the comments section! And if you’d take a moment to give it a rating, I sure would appreciate it!

More Posts You May Enjoy:

Pin it to Remember it:

Printable Recipe

Cranberry Apple Crumble | THM-E

Tart cranberries and sweet apples topped with an oatmeal cinnamon crumble are the perfect accompaniment for your Thanksgiving meal or a delicious dessert.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: gluten free, sugar free, THM, Trim Healthy Mama
Servings: 8 people
Calories: 142kcal

Ingredients

Base

  • 3 cups chopped gala or honey crisp apples leave the skins on
  • 2 cups whole cranberries
  • 1/2 cup Pyure see notes for substitutions
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup THM Baking Blend see notes for substitutions

Topping

  • 1/4 cup Pyure
  • 1/4 tsp Blackstrap Molasses
  • 1/2 tsp maple extract
  • 1 1/2 cups old fashioned oats
  • 1/4 cup chopped walnuts or pecans
  • 5 teaspoons unsalted butter, melted
  • 1/4 cup egg whites
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon mineral salt

Instructions

  • Preheat oven to 350 degree F. Spray an 8-cup casserole dish with cooking spray and set aside.
  • In a large bowl, combine apples, cranberries, 1/2 cup plus 2 Tablespoons of Pyure, and baking blend. Toss until the dry ingredients coat the apples and cranberries. Then transfer to the greased casserole dish.
  • In a medium bowl, combine 1/4 cup Pyure with the molasses and maple extract. Mix well until it resembles brown sugar. Add the oats and walnuts and toss until combined.
  • Add melted butter and egg whites to the oat mixture and stir until the wet ingredients are mixed into the oats. Then spread the oat mixture over top of the apple mixture.
  • Bake uncovered for 45-50 minutes, until the edges are bubbly and the top is nicely browned.

Notes

If you do not have Pyure sweetener, refer to this low carb sweetener conversion chart to find the correct amount for your preferred sweetener.
If you do not have THM baking blend, you can substitute 1/3 cup of sprouted flour plus 1/2 teaspoon of xanthan gum or gluccie to stay in the E setting. You can also substitute 1/3 cup of almond flour plus 1/2 teaspoon of xanthan gum or gluccie but the dish will become a crossover (XO).
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.

Nutrition

Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 102mg | Fiber: 5g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 0.4mg

6 Comments on Cranberry Apple Crumble | THM-E

    • Hi Kari! I’ve had mixed results with freezing it. If you freeze it before it’s baked, the topping gets soggy and doesn’t crisp up well when you cook it. So if you want to make it in advance, I’d keep the topping frozen separately and add it on top after its thawed and before baking. If you freeze it after it’s baked, you’ll want to put it in the oven to reheat it if you want the top to crisp back up.

Leave a Reply

Your email address will not be published. Required fields are marked *