Cranberry Apple Crumble Topped Pancakes

Cranberry Apple Crumble Topped Pancakes


  • For the filling:
  • 1 large apple peeled and diced
  • 12 oz. of fresh cranberries
  • 1/2 cup brown sugar
  • 2 tbsp. flour
  • For the topping:
  • 1 1/2 cup quick cooking oats
  • 4 tbsp. butter softened
  • 2 heaping tbsp. flour
  • 1/2 cup brown sugar
  • For the pancakes: make two batches to serve 4-6 people
  • Aunt Jemima Complete Buttermilk Pancake Mix
  • Water
  • Syrup for serving


  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, add cranberries, apples, flour, and sugar. Toss to combine.
  3. Spread mixture in a small-medium sized baking dish.
  4. Combine the ingredients for the topping and then stir with a fork until mixture is combined and crumbly. Spread over the fruit mixture.
  5. Bake uncovered for 45-55 minutes, or until fruit is tender. Remove from oven and store at room temperature covered for up to three days.
  6. When ready to serve, prepare pancakes according to box instructions. Take an ice cream scoop size of the crumble and top each stack of pancakes.
  7. This crumble will make a fair sized amount. Serve any leftover warm with whipped cream or ice cream later!