Apple Cranberry Baked Fruit Dessert with Tender Cake Topping
This comforting baked dessert combines tart Granny Smith apples with bright cranberries beneath a tender, lightly spiced cake batter. The fruit releases its juices during baking while a sweet syrup creates a glossy finish. The cake layer provides a delightful contrast to the tangy fruit below. Perfect for fall gatherings or holiday meals when you want a rustic dessert that's impressive yet simple to prepare. The combination of fresh cranberries and crisp apples makes this a seasonal favorite.
Ingredients
- 1 cup flour
- ⅓ cup sugar
- 1 ½ teaspoons Haddar Baking Powder
- ½ teaspoon cinnamon
- ½ tablespoon vanilla sugar
- ¼ teaspoon salt
- ½ cup parve milkregular milk1:1Use any milk variety
high
- 2 tablespoons oil
- ½ cup water
- ½ cup sugar
- 4 Granny Smith apples, peeled and diced
- 2 cups cranberries, fresh or frozen
- 1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Combine flour, sugar, baking powder, cinnamon, vanilla sugar, and salt in a medium bowl
- 3
Stir in parve milk and oil until combined
- 4
Heat water and sugar in a small saucepan over medium-high heat until sugar completely dissolves
- 5
Combine apples, cranberries, and lemon zest in a 9-inch square or round baking dish
- 6
Spread batter evenly over fruit
- 7
Pour sugar water mixture over the batter
- 8
Bake for one hour
Tips
The batter may not completely cover all the fruit - this is normal and creates a rustic appearance
Use tart Granny Smith apples as they hold their shape well during the long baking time
Pour the sugar syrup slowly and evenly to ensure proper distribution over the batter
Good to Know
Cover and refrigerate for up to 3 days. Best served warm or at room temperature.
Can be assembled up to 4 hours ahead and refrigerated before baking. Add 5-10 minutes to baking time if starting from cold.
Serve warm or at room temperature. Excellent with vanilla ice cream or whipped cream.
Common Mistakes
Don't overmix the batter to avoid tough cake texture
Pour syrup slowly to avoid washing away the batter
Use a timer as the hour-long bake can easily be forgotten
Substitutions
high
FAQ
Can I use other apple varieties besides Granny Smith?
Yes, but choose firm tart apples like Honeycrisp or Braeburn. Sweet apples may make the dessert overly sweet since there's already added sugar.
What if I don't have vanilla sugar?
Substitute with 1 teaspoon vanilla extract mixed into the wet ingredients plus an extra tablespoon of regular sugar in the dry ingredients.
How long does this keep and can I freeze it?
Refrigerate covered for up to 3 days. It can be frozen for up to 2 months, though the texture may be slightly softer when thawed.