What better way to start November than with a sweet and sour Cranberry Apple Crumb Tart. This is the best easy Fall dessert that comes together quickly with refrigerated pie crust.
Fill your home with the aroma of warm apple spices. This crumb tart is a great dessert to bring for Thanksgiving or any Holiday celebration.
The tart cranberry center compliments the tender sweet sliced apples baked in a beautiful cinnamon brown sugar and bourbon sauce. Don’t worry there’s just a bit a bourbon which can easily be left out.
Top with a buttery, crunchy crumb topping, and this holiday dessert can be served with a spoonful of homemade maple cream.
More Holiday Dessert Ideas:
Cranberry Apple Crumb Tart Ingredients
apples: I used Ambrosia which is sweet and has a slightly floral, honeyed flavor. They brown much slower so there’s no need to add lemon juice unlike with most apples.
fresh cranberries: these cook up perfectly tart, a great flavor combination against the sweet apples and crumb topping
bourbon – your favorite whisky adds just a touch of caramel-oak notes
store-bought pie crust, or make your own
crumb topping – flour, butter, sugar, cinnamon
How to make this holiday crumb tart
Step 1: Slice apples and place in a medium size bowl. Toss with brown sugar, cornstarch, salt, butter, bourbon, and spices. Set aside.
Step 2: Preheat oven to 325 degrees. Line the bottom of a tart pan or round ceramic baking dish with parchment paper and place in pie crust and poke a few times with a fork. Crinkle the edges to your liking. Lightly brush with butter.
Step 3: Toss the apples once more to coat then arrange the slices around the outer edge. I had about 3 layers stacked. Now toss the cranberries in the remaining liquid from the apples and spoon into the middle of the tart.
I also like to place a few cranberries throughout the apples. Pour the remaining juices over the tart.
Step 4: For the crumble, combine the flour, sugar, cinnamon, and butter until small pea-sized balls begin to form. Spread this over the cranberry apple tart.
Step 5: Place in preheated oven and bake for 25-30 minutes until crust and crumble are golden brown. Remove from the oven and let cool. Top with ice cream or homemade maple cream. Enjoy!
Make-ahead by slicing apples and pre-making the crumble topping and store covered in the refrigerator overnight.
This is already a quick and easy recipe but this simple step will make baking this apple cranberry tart fresh for Thanksgiving or holiday get-togethers that much easier.
Store covered at room temperature up to 2 days or in the refrigerator up to 3-4 days.
To reheat, place in a 350 degree oven for 10 minutes.
Serve this Cranberry Apple Crumb Tart at your Thanksgiving and Christmas dinners for the best quick and easy dessert. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook, Instagram, and Twitter!
Cranberry Apple Crumb TartCourse: All Recipes, DessertCuisine: AmericanDifficulty: Easy
This Cranberry Apple Crumb Tart is the best easy Fall dessert that comes together quickly and perfect for the Holidays.
1 pre-made pie crust
2 large ambrosia apples, sliced and cored
1/2 bag fresh cranberries
1/2 cup brown sugar
1 oz bourbon, optional
4 tbsp melted butter
2 tbsp cornstarch
2 tsp cinnamon
1/2 tsp salt
1/2 tsp all-spice
- Crumb Topping
1 cup all-purpose flour
4 tbsp cold butter, shredded or cubed
2/3 cup brown sugar
- Toss sliced apples with brown sugar, cornstarch, salt, butter, bourbon, and spices. Set aside.
- Preheat oven to 325 degrees. Line the bottom of a tart pan or round ceramic baking dish with parchment paper.
Add pie crust and poke a few times with a fork. Crinkle the edges to your liking. Lightly brush crust with butter or eggwash.
- Toss apples to coat. Layer the slices around the outer edge. Toss cranberries in the remaining liquid and spoon into the center of tart. Then, pour the liquid over the entire tart.
- In a small bowl combine the flour, sugar, cinnamon, and butter until small pea-sized balls begin to form. Crumble over the cranberries and apples.
- Bake for 25-30 minutes until crust and crumb topping is golden brown.