Ingredients
Units
Scale
For the Chai Spice Mixture
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground black pepper
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fennel seeds, ground
For the Filling
- 3 lbs honey crisp/granny smith apples
- 1 cup fresh cranberries, whole
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon corn starch
For the Crumble
- 1 cup all-purpose flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375˚F. Grease a 9X13 baking dish, or desired pie pan. Set aside.
- In a small mixing bowl, combine all ingredients for the chai spice mixture. Set aside.
- In a large mixing bowl, combine all ingredients for the filling. Stir until completely mixed. Add the chai spice mix and stir until completely mixed. Cover the bowl with a towel and let sit for 10 minutes while making the topping.
- Combine all ingredients for the crumble topping in a small bowl and stir until thoroughly mixed.
- Give the filling a good stir and pour into greased baking dish. Top with crumble mixture.
- Place on the center rack of the oven and bake for 35-40 minutes until juices are bubbling and crisp topping is golden.
- Cool for 10 minutes on a wire rack. Serve warm with a scoop of french vanilla ice cream.
Notes
*if using mini crockpots as pictured, halve the "For the Crumble" section of this recipe
- Prep Time: 10 mins
- Cook Time: 40 mins