Cranberry Apple Crumb Pie Recipe

I absolutely love this recipe because it blends the tartness of fresh cranberries with the sweetness of apples, creating a cozy and vibrant flavor explosion that’s perfect for any gathering. Plus, the crumb topping with its hint of cinnamon and crunchy oat texture is simply irresistible, reminding me of the comforting desserts my grandma used to make.

I adore the way the fresh cranberries’ tartness pairs with the natural sweetness of sliced apples in this pie. The combination of warm cinnamon and nutmeg spices creates a cozy, comforting dessert.

I love the topping; it’s like a crumb topping, only better—oats, brown sugar, and lots of melted butter make a cook’s kitchen (and a comfort-food lover’s kitchen) smell divine. Use a simple, unbaked pie crust, and this comes together in a cinch.

Ingredients

• Cranberries: Packed with antioxidants and Vitamin C, offering a tart and tangy flavor.
• Apples: High in dietary fiber and natural sweetness; adds a juicy texture.
• Granulated Sugar: Supplies sweetness; balances the tartness of the cranberries.
• Lemon Juice: Enhances flavors and prevents apples from browning.
• All-purpose Flour: Provides structure and thickens fruit filling in pie.
• Rolled Oats: Rich in fiber, add nutty texture to the crumb topping.
• Butter: Gives richness and contributes to a flaky, crisp crumb topping.

Ingredient Quantities

• 1 unbaked 9-inch pie crust
• 2 cups fresh cranberries
• 3 cups peeled and sliced apples
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour (for crumb topping)
• 1/3 cup light brown sugar
• 1/4 cup rolled oats
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon (for crumb topping)

Instructions

1. Prepare your oven by heating it to 375 degrees Fahrenheit, which is equal to 190 degrees Celsius.

2. Put the pie crust that is not baked into a pie pan that is 9 inches wide, and make the edges the way you want them to look. Then leave the pie crust alone.

3. In a big bowl, mix together the fresh cranberries, the sliced apples, the granulated sugar, 2 tablespoons of flour, 1/2 teaspoon of ground cinnamon, nutmeg, and lemon juice. Combine the ingredients well to evenly coat the fruit.

4. Spread the fruit mixture evenly in the pie crust you made earlier.

5. In another bowl, combine 1/2 cup flour, light brown sugar, rolled oats, melted butter, and 1/2 teaspoon ground cinnamon to create the mixture that will become the crumb topping.

6. Evenly coat the fruit filling in the pie crust with the crumb topping.

7. Put the pie on a baking sheet to catch any drips and move it to the oven, which you have already preheated.

8. Approximately 45-50 minutes of baking will yield a topping that is golden brown, and a fruit filling that is bubbling.

9. Take the pie from the oven and allow it to come to a wire rack at room temperature. This is cool enough that the filling will set.

10. Present the pie with nothing accompanying it, or alongside a ball of vanilla ice cream. Relish!

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Measuring cups
4. Measuring spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Spoon or rubber spatula for mixing
8. Baking sheet
9. Wire rack

FAQ

• What type of apples should I use for this pie?For the best flavor and texture, use firm, tart apples such as Granny Smith.
• Can I use frozen cranberries instead of fresh?You can indeed use cranberries that have been frozen. Just ensure that you allow them to thaw and that you drain them thoroughly before putting them to use.
• Do I need to pre-bake the pie crust?This recipe does not require you to pre-bake the crust.
• Can I substitute the rolled oats in the crumb topping?Indeed, it is possible to utilize instant oats; however, the consistency might vary a tad.
• How do I know when the pie is done baking?When the filling is bubbly and the crumb topping is golden brown, the pie is done. That’s about 45 to 50 minutes in a 375 degrees Fahrenheit oven.
• How should I store leftovers?Refrigerate covered leftovers for 3 days or less.

Substitutions and Variations

sugar, in granulated form: For a completely natural (and liquid) sweetener, substitute with 3/4 cup pure maple syrup (my personal choice) or 3/4 cup honey.
all-purpose flour: Substitute by mixing 2 tablespoons cornstarch or 2 tablespoons arrowroot powder with 1 cup of any gluten-free flour, to use a gluten-free option in your recipe.
Substitute ground cinnamon with 1/2 teaspoon of ground allspice or 1/2 teaspoon of pumpkin pie spice, and you will get a very different—and equally delicious—flavor profile. Ingredients like these are great ways to use what you have on hand.
rolled oats: replace with 1/4 cup of finely chopped nuts; consider using pecans or walnuts for a crunchy texture.
butter: For a dairy-free alternative, use 1/4 cup melted coconut oil.

Pro Tips

1. Pre-bake the Crust: For a flakier bottom crust, consider blind-baking the pie crust for about 10 minutes before adding the filling. This can prevent a soggy crust.