Apple Cranberry Crumble

As the leaves turn and the air grows crisp, nothing quite compares to the warmth of a homemade dessert fresh from the oven. Forget juggling multiple dishes and complicated cleanup—today, we're putting our beautiful All-Clad HA1 Universal Pan to work. This pan isn't just for savory dinners; it's the secret weapon for the ultimate fall treat. Our One-Pan Apple Cranberry Crumble goes straight from prep to oven to table, using the HA1’s deep sides and fantastic nonstick surface to create a bubbling, deeply caramelized filling and a golden, crunchy topping. It’s comforting, easy, and proof that sometimes, the best desserts are the simplest ones!

Ingredients

Filling​:

• 6 cups apples (about 4 large), peeled, cored, and chopped into 1/2-inch pieces (a mix of sweet and tart is best)
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 Tbsp lemon juice

Topping: 

• 1 cup all-purpose flour
• 1/2 cup rolled oats (old-fashioned)
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, cut into small cubes and chilled

Directions

1. Preheat and Prep: Preheat your oven to 375∘F (190∘C).
2. Make the Filling: In a large bowl, combine the chopped apples and cranberries. In a small bowl, whisk together the granulated sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, and nutmeg. Pour this dry mixture over the fruit, add the lemon juice, and toss until the fruit is well-coated.
3. Transfer to Pan: Pour the fruit filling directly into your All-Clad HA1 Universal Pan, spreading it out evenly.
4. Make the Topping: In the same large bowl, combine the 1 cup of flour, rolled oats, brown sugar, 1/2 teaspoon of cinnamon, and salt. Add the cold, cubed butter.
5. Cut in the Butter: Use your fingertips or a pastry blender to quickly work the butter into the dry ingredients until the mixture forms coarse, shaggy crumbs (some pea-sized pieces are fine). Do not overmix; you want large crumbs for texture.
6. Assemble and Bake: Evenly sprinkle the crumble topping over the fruit filling in the pan. Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the topping is golden brown and crisp, and the fruit filling is visibly bubbling thickly around the edges.
7. Cool and Serve: Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes. This allows the juices to set. Serve warm with vanilla ice cream. The pan can be placed on the acacia wood trivet for direct-to-table serving.