Cathy Mitchell’s Apple Cranberry Crumble

Informercial superstar and chef Cathy Mitchell showed Ben and Kellie how to make her delicious Apple Cranberry Crumble. Now you, too, can make this autumn favorite at home!

Apple Cranberry Crumble
Serves 4


4 large apples, peeled and cut into ¼-inch thick slices
2 cups fresh or frozen cranberries
1/3 cup granulated sugar
6 tablespoons all-purpose flour
1 teaspoon apple pie spice
¼ teaspoon coarse salt
½ cup chopped walnuts
¼ cup old-fashioned oats
2 tablespoons packed brown sugar
¼ cup (½ stick) butter, cut into small pieces


1. Preheat oven to 375 degrees.

2. In a large bowl, combine apples, cranberries, granulated sugar, 2 tablespoons flour, ½ teaspoon apple pie spice, and 1/8 teaspoon salt; toss to coat. Spoon apple mixture into a medium Red Copper Pan and set aside.

3. In a medium bowl, combine remaining 4 tablespoons flour, walnuts, oats, brown sugar, remaining ½ teaspoon apple pie spice, and remaining 1/8 teaspoon salt; mix well. Add butter and cut into mixture using a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle over reserved apple mixture.

4. Transfer pan to oven and baking until filling is bubbly and topping is lightly browned, 50 to 60 minutes. Serve.

For more recipes, pick up Cathy’s cookbook Red Copper Skillet Cooking!