This Apple Cranberry Crumble Pie brings together tender spiced apples and tart cranberries under a thick layer of buttery brown sugar and oat crumble. The filling bakes down into something soft and jammy, while the topping turns golden and crisp. I made this for the first time a few Novembers ago when I had a bag of cranberries sitting in the fridge and a basket of apples that needed using. The whole house smelled like cinnamon and warm fruit while it baked, and my neighbor Sofia knocked on the door just to ask what I was making.
If you're looking for something cozy and a little different from classic apple pie, this one's simple to put together and feels just right for fall. You might also love this Cranberry Curd Tart for more tart cranberry flavor, or try this Apple Fritter Cake if you want apple dessert in cake form. And if you're after something warm and comforting for breakfast, these Carrot Muffins are always a favorite.
Why You'll Love This Apple Cranberry Crumble Pie
The sweet-tart combo in this Apple Cranberry Crumble Pie is unbeatable. The apples get tender and spiced, the cranberries burst and add just enough tang, and the crumble topping bakes up buttery with a little chew from the oats. You don't need a top crust, so it's easier than a double-crust pie. The filling holds together beautifully when you slice it, and every bite has that cozy fall flavor. It's the kind of pie that makes people ask for the recipe.
Jump to:
Apple Cranberry Crumble Pie Ingredients
Here's a quick intro to what goes into this Apple Cranberry Crumble Pie and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
Crust:
- Unbaked Flaky Pie Crust: Forms the base of the pie and holds everything together. You can use homemade or store-bought.
- Egg wash : Brushed on the crust edges to give them a golden, glossy finish.
Crumble Topping:
- Brown sugar : Adds deep sweetness and helps the topping caramelize as it bakes.
- All-purpose flour : Holds the crumble together and gives it structure.
- Ground cinnamon : Adds warmth and a little spice to the topping.
- Unsalted butter : Creates those buttery, crisp clusters in the crumble. Keeping it cold is key.
- Old-fashioned whole rolled oats : Adds texture and a slight chew to the topping.
Filling:
- Apple slices : The main fruit in the pie. Granny Smith, Honeycrisp, or a mix works well.
- Fresh or frozen cranberries : Adds tartness and a pop of color. They break down a little as they bake and balance the sweetness of the apples.
- Brown sugar : Sweetens the filling and brings out the fruit flavors.
- All-purpose flour : Thickens the juices so the filling isn't runny when you slice it.
- Orange zest : Brightens the filling and adds a subtle citrus note that works beautifully with cranberries.
- Ground cinnamon : The main warm spice in the filling.
- Ground allspice : Adds depth and a hint of complexity.
- Ground nutmeg : Rounds out the spice blend with a warm, slightly sweet note.
How to Make Apple Cranberry Crumble Pie
Here's how to bring this Apple Cranberry Crumble Pie together from start to finish.
Prepare the crust: Follow your pie crust recipe through step 5, whether you're using homemade or store-bought. You'll need one unbaked crust ready to go.
Make the crumble topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon until combined. Add the cold, cubed butter and use a pastry cutter or fork to cut it in until the mixture looks crumbly with pea-sized chunks. Stir in the oats, then cover and refrigerate the topping while you prep the rest.
Preheat oven: Set your oven to 400°F (204°C). Place a baking sheet on the bottom rack to catch any drips or overflow during baking.
Roll out pie dough: On a lightly floured surface, roll your chilled pie dough into a 12-inch circle. Gently place it into a 9-inch pie dish, tucking it in and shaping the edges. Crimp or flute the edges however you like. Brush the edges with the egg wash, then refrigerate the crust for at least 10 minutes to firm up.
Prepare filling: In a large bowl, toss together the apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg until the fruit is evenly coated. Spoon the filling into the chilled crust, spreading it out evenly. Sprinkle the crumble topping over the filling, covering it completely.
Bake pie: Bake at 400°F for 20 minutes. Then reduce the oven temperature to 375°F (190°C). Place a pie crust shield over the edges to prevent them from browning too much, and bake for another 35 to 40 minutes, until the filling is bubbling and the topping is golden brown. If the crumble starts to brown too fast, tent the whole pie loosely with foil.
Cool and serve: Transfer the pie to a cooling rack and let it cool for at least 3 hours before slicing. This gives the filling time to set. Serve it on its own or with a scoop of vanilla ice cream.
Substitutions and Variations
You can swap or adjust a few things based on what you have.
Apples: Use any firm baking apple. Granny Smith, Honeycrisp, Braeburn, or a mix all work well. Avoid soft apples like Red Delicious.
Cranberries: If you don't have cranberries, you can use chopped fresh or frozen cherries, or leave them out and increase the apples by about a cup.
Brown sugar: Swap with granulated sugar if needed, but brown sugar adds a richer flavor.
Orange zest: Lemon zest works too, or skip it if you don't have citrus on hand.
Oats: Quick oats can replace old-fashioned oats, but the texture will be a little finer.
Crust: Use a store-bought refrigerated pie crust if you're short on time.
Equipment For Apple Cranberry Crumble Pie
Here's what makes this Apple Cranberry Crumble Pie easier to put together.
- Apple peeler: Speeds up peeling if you're working with a lot of apples.
- Glass mixing bowl: For mixing the filling and crumble topping.
- Silicone spatula: Helps you toss the filling and scrape down the bowl.
- Rolling pin: For rolling out your pie dough.
- 9-inch pie dish: The standard size for this recipe.
- Pastry brush: For brushing the egg wash on the crust edges.
- Pastry cutter: Makes cutting in the butter for the crumble quick and easy. A fork works too.
- Large baking sheet: Placed on the bottom oven rack to catch drips.
- Pie crust shield: Protects the edges from over-browning.
- Cooling rack: Allows air to circulate under the pie as it cools.
- Instant read thermometer: Optional, but helpful if you want to check the internal temperature of the filling (it should reach around 200°F when done).
Storage and Make-Ahead Tips
This Apple Cranberry Crumble Pie keeps well and can be prepped in stages.
Room temperature: Cover loosely with foil and store at room temperature for up to 1 day.
Refrigerator: Wrap tightly or cover with plastic wrap and refrigerate for up to 4 days. Serve cold or reheat slices in the oven.
Freezer: Wrap the cooled pie tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Make-ahead: You can make the crust and crumble topping a day ahead and keep them in the fridge. Assemble and bake the pie the day you plan to serve it.
Serving Suggestions
This Apple Cranberry Crumble Pie is delicious on its own, but here are a few ways to serve it.
With vanilla ice cream: A scoop of cold ice cream melts into the warm filling and makes every bite even better.
Whipped cream: A dollop of lightly sweetened whipped cream adds a creamy contrast to the tart cranberries.
Drizzle of caramel sauce: Adds extra sweetness and a little richness.
Alongside coffee or tea: Serve a slice with your favorite hot drink for a cozy afternoon treat.
Expert Tips
Use cold butter for the crumble: Cold butter creates those crisp, crumbly clusters. If the butter warms up, pop it back in the fridge for a few minutes.
Don't skip the cooling time: The filling needs at least 3 hours to set. If you slice it too early, it'll be runny.
Slice apples evenly: Try to keep the slices about ¼-inch thick so they cook at the same rate.
Use a pie crust shield: This prevents the edges from burning while the filling finishes baking. You can also use strips of foil.
Blind bake the crust if you want extra crispness: If you're worried about a soggy bottom, partially blind bake the crust for 10 minutes before adding the filling.
Taste your apples: If they're very tart, add an extra tablespoon or two of sugar to the filling.
FAQ
How do you make apple cranberry pie from scratch?
Start with a homemade or store-bought pie crust, then toss sliced apples and cranberries with sugar, flour, and warm spices. Pour the filling into the crust, top it with a buttery oat crumble, and bake until golden and bubbling. Let it cool completely before slicing. My tip: use a mix of tart and sweet apples for the best flavor balance.
Can I use frozen cranberries in pie?
Yes, frozen cranberries work perfectly. Don't thaw them before adding them to the filling. They'll release their juices as the pie bakes, and the flour in the filling will thicken everything up. I keep a bag of frozen cranberries in my freezer year-round just for pies like this.
What are the best apples to use for pie?
Granny Smith, Honeycrisp, Braeburn, and Jonagold are all great choices. You want apples that hold their shape and don't turn to mush when baked. I like using a mix of tart and sweet apples for more depth of flavor.
Can apple cranberry pie be made ahead of time?
You can make the crust and crumble topping a day ahead and store them in the fridge. Assemble and bake the Apple Cranberry Crumble Pie the day you plan to serve it for the best texture. You can also bake the whole pie a day ahead, let it cool completely, cover it loosely, and store it at room temperature overnight.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Apple Cranberry Crumble Pie
Apple Cranberry Crumble Pie
Ingredients
Method
- Prepare the pie crust according to package instructions or your favorite recipe.
- Whisk together brown sugar, flour, and cinnamon in a medium bowl.
- Cut in cold cubed butter with a pastry cutter or forks until crumbly.
- Stir in rolled oats and chill crumble mixture in the refrigerator until ready to use.
- Preheat the oven to 400°F (204°C) and place a baking sheet on the lower rack.
- Roll out chilled pie dough into a 12-inch circle on a lightly floured surface.
- Fit dough into a 9-inch pie dish and shape edges into a thick rim; crimp or flute as desired.
- Brush the crust edges with egg wash and refrigerate for 10 minutes while making filling.
- In a large bowl, combine apple slices, cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg until evenly coated.
- Spoon the filling into the chilled pie crust and evenly sprinkle the chilled crumble topping on top.
- Bake at 400°F (204°C) for 20 minutes, then reduce temperature to 375°F (190°C) and cover crust edges with a pie shield.
- Continue baking until filling bubbles and topping is golden, 35-40 more minutes. Remove shield if needed and tent with foil to prevent over-browning.
- Remove pie from oven and cool on a rack for at least 3 hours before slicing.
Leave a Reply