Enjoy the taste of a fresh twist on cranberry apple crumble in this colorful and tasty dessert.
Fisher® Nuts Walnut & Cranberry Apple Crumble
Recipes > Fisher Nuts® Recipes > Fisher® Nuts Walnut & Cranberry Apple Crumble

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Recipe Checklist:
  • ¾ C All-Purpose Flour
  • ¼ C Light Brown Sugar
  • ¼ t Ground Cinnamon
  • 1 C Fisher® Walnut Halves and Pieces (divided) (half Rough Chopped)
  • ¼ C Unsalted Butter (Tempered and cut into ½" cubes)
  • 1 Bag (12 oz.) Cranberries
  • 2 LBs Apples (Peeled, Cored, and cut into ½" cubes)
  • 1 C Granulated Sugar
  • 2 T Apple Juice
  • 1 T Cornstarch
  • 1 t Ground Ginger (optional)
Tools & Equipment
  • Peeler
  • Apple Corer (optional)
  • Chef's Knife
  • Cutting Board
  • Kitchen Towel
  • Measuring Spoons
  • Dry Measuring Cup
  • Cake Pan (13" x 9" 2")
  • Medium-Sized Mixing Bowl
  • Large Skillet
  • Wooden Kitchen Spoon
  • Oven Mitts
Estimated Time
60 Minutes
12 Servings
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We appreciate Fisher® Nuts sharing this recipe for Walnut & Cranberry Apple Crumble. It is a recipe that reminds you of the taste of fall all year-round. Fisher® Walnut Halves and Pieces are the perfect crunchy addition to the topping and filling of this colorful, tasty dessert.


Assuming that you are working straight through, begin your Preparation, the second of Smart Kitchen®'s Four Levers of Cooking, by pre-heating your oven to 375˚ F. You will also want to grease a 13 inch x 9 inch x 2 inch Cake Pan with butter so it is ready when needed in the Method Phase below.

Next, we would Dice and Temper the Unsalted Butter. Because it is easier to handle cool, we would take half a stick (equivalent to ¼ C) from the refrigerator and cut it into ½" cubes. These are known as a Large Dice or Parmentier Cut (cubes that measure ½" in height, width and depth).

Now those cubes will need to be "Tempered," which just means bringing the item to the correct temperature. In this case, they should be room temperature so we just have to set them aside and let nature work its course. It may take a few minutes, but we chose to work on the butter step early in the Preparation, knowing it takes some time for butter to warm up from its chilled state.

That extra bit of time is perfect because we still have some produce to prepare. The two pounds of Apples need to be peeled, cored and Diced into a Parmentier Cut, the same ½ cubes as the butter. Peel the apples with a peeler, then use a corer to remove the apple core. Finally, Dice them into ½ cubes. It is not a perfect match, since Onions have rings, but you will get the idea of how to take a round shape and cut it into square pieces in the Smart Kitchen Exercise Dice an Onion.  

The Fisher® Walnut Halves and Pieces need to be Rough Chopped and then divided into two portions of half a cup each.

If you still have some time before the oven heats, you can work on Measuring Wet Ingredients (Apple Juice) and Measuring Dry Ingredients (All Purpose Flour, Light Brown Sugar, Ground Cinnamon, Granulated Sugar, Cornstarch). With everything prepped and measured and your Mise en Place complete, you are ready to move on to the Method Phase, the final step.


The Method phase will have three main steps, making the filling, covering it with the topping and then baking everything together. Before we move on, let's consider our Organization. It may seem out of order, but the topping has to be made first.

If you make the topping second, the hot filling will be waiting, and cooling, as your topping ingredients are heated by the handling / blending needed to create the topping. Making the topping before the filling means that the topping will be sitting, hopefully even chilled,  when it is time to sprinkle it on the hot filling in the Cake Pan.

To make the topping, just stir the All Purpose Flour, the Light Brown Sugar, the Ground Cinnamon and the rough chopped Fisher® Walnut Halves in a Medium-Sized Mixing Bowl. If you are feeling adventurous you could even add in some of the optional Ground Ginger (1 t).

Next, use your fingers to blend in the cubes of butter. Work the ingredients together, until large clumps form; then chill the clumpy topping in the refrigerator until needed shortly to cover the filling.

For the filling, place the Cranberries, the cubed Apples, the Granulated Sugar, and the Apple Juice (2 T) in a large Skillet over Medium Heat. Stir the ingredients often until the juices are released into the skillet. When you can see the juices flowing in the skillet, add in the Cornstarch as a Thickener. Let everything Boil together for about 5 minutes so that the Cornstarch can do its job and slightly thicken the juices.

Next, stir in the second portion of Fisher® Walnut Halves and give them a stir so that they fully incorporate in the filling. Using Oven Mitts, carefully, transfer the hot filling to the waiting pre-greased Cake Pan.

Retrieve the cooling topping from the refrigerator and sprinkle it over the filling in the cake pan before using Oven Mitts to carefully transfer the cake pan to the middle rack of your pre-heated, 375˚ F oven.

Bake for about 40 minutes, or until you can see through the oven window that the filling is bubbling and that the topping is becoming golden brown. These are the Visual Clues that the crumble is ready.

Again, using the Oven Mitts, carefully remove it from the oven and set it on a heat-safe surface to cool for at least 10 minutes. When it is safe to touch, it is ready to serve.