Apple Cranberry Crumble Pie Recipe

I absolutely love this Apple Cranberry Crumble Pie Recipe because it brings together the cozy warmth of apples and the bright tartness of fresh cranberries in a flaky, buttery crust topped with an irresistible oatmeal crumble. It’s one of those desserts that feels like a warm hug after a chilly day, and the texture balance between the tender fruit filling and crisp topping is just perfection.

Whether you’re baking for a holiday feast or just a weekend treat, you’ll find that this Apple Cranberry Crumble Pie Recipe works beautifully. It’s surprisingly simple to make, but the flavors are sophisticated enough to impress guests or delight your family—mine go crazy for this pie every time I bring it out!

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Ingredients You’ll Need

The magic behind this Apple Cranberry Crumble Pie Recipe lies in fresh, vibrant ingredients paired with pantry staples that meld perfectly together. I always aim to use a mix of apples for depth, and fresh or frozen cranberries for that burst of tartness.

• Flaky Pie Crust: I love starting with a good-quality crust, either homemade or store-bought all-butter crust for richness and perfect flakiness.
• Egg wash: This simple mix of egg and milk helps the crust edges achieve that beautiful glossy golden finish.
• Brown sugar: The light or dark kind both work well to add the right depth of sweetness and slight caramel notes.
• All-purpose flour: Critical for thickening the filling and helping bind the crumble.
• Ground cinnamon: This warm spice is a must-have for that cozy apple pie flavor we all crave.
• Unsalted butter: Cold and cubed, it makes the crumble topping melt in your mouth with every bite.
• Old-fashioned rolled oats: They add a lovely chewy, crunchy texture contrast in the topping.
• Apples: I usually use a combo of Granny Smith for tartness and Honeycrisp or Pink Lady for sweetness and crisp texture.
• Cranberries: Fresh or frozen (but not thawed) cranberries ensure that bright punch we all adore.
• Orange zest: Just a bit adds a fresh citrus brightness that elevates the whole pie.
• Ground allspice, nutmeg: Tiny touches of these spices bring warmth and complexity.

Variations

One of the things I love most about the Apple Cranberry Crumble Pie Recipe is how easy it is to customize. Don’t be shy—play around with the toppings or apples you use to make it your own signature dessert!

• Skip the oats in the topping: I’ve made it without oats and used a classic crumb topping for a finer texture, which works great if you prefer a smoother crumble.
• Make it vegan: Just swap the butter for coconut oil and use a vegan pie crust—you’ll still get that comforting crumble and juicy filling.
• Spice it up: Try adding extra cloves or a pinch of ginger for a more aromatic, festive flavor that my family adores during holidays.
• Use frozen cranberries: Fresh isn’t always available year-round, and frozen cranberries (used straight from the freezer) hold up beautifully in this pie.

How to Make Apple Cranberry Crumble Pie Recipe

Step 1: Preparing the Crust and Crumble Topping

Begin by getting your pie crust ready—whether you’re using my flaky all-butter crust recipe or a store-bought one. Roll it out gently on a floured surface to a 12-inch circle and carefully transfer it to your 9-inch pie dish. I like to tuck the edges for a nice thick rim and crimp or flute them for that classic look. Don’t forget to brush the edges with an egg wash; it really adds a beautiful golden shine after baking. Then pop it in the fridge while you prepare everything else—giving your crust this chill step makes all the difference in flakiness.

For the crumble topping, whisk together your brown sugar, flour, and cinnamon, then cut in the cold butter until it resembles coarse crumbs. Stir in the oats last and refrigerate this mixture until you’re ready to top the pie. Trust me, keeping that butter super cold here helps create the best crunchy texture.

Step 2: Mixing the Filling with Love

In a large bowl, combine those gorgeous apple slices with the cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg. When I first made this, I was surprised just how much the orange zest adds a subtle brightness that cuts through the sweet and tart flavors so nicely. Be sure to mix everything together thoroughly so each bite is bursting with that perfect combo of spices and fruit.

Step 3: Assemble and Bake Your Pie

Pour the fruit filling into your chilled crust, smoothing it out a bit but leaving some room for bubbling juices. Sprinkle the cold crumble topping evenly over the fruit—don’t skimp! This layer is what makes the pie truly special. Pop the pie onto a baking sheet on the bottom rack (to catch any drips), and bake at 400°F for 20 minutes. Then reduce the oven temperature to 375°F and add a pie crust shield or foil around the edges to prevent over-browning.

Bake for another 35–40 minutes until you see the filling bubbling around the edges and the topping is golden brown. I always check with an instant-read thermometer to see if the filling hits around 200°F—this little trick ensures the apples are perfectly cooked without a soggy crust. If the topping starts to get too dark towards the end, tent with foil to protect it while the filling finishes cooking.

Step 4: Cooling and Serving

This is a crucial step—resist the urge to slice your pie right out of the oven! Let it cool on a wire rack for at least 3 hours so the juicy filling can set up properly. I’ve learned the hard way that warm pie slices get messy and lack that clean, satisfying cut. When you’re ready, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more dreamy.

How to Serve Apple Cranberry Crumble Pie Recipe

Garnishes

When I serve this pie, I love topping each slice with a scoop of classic vanilla ice cream that slowly melts into all those crevices. Another favorite is a dollop of lightly sweetened whipped cream with a hint of cinnamon sprinkled on top—it feels like a festive little flourish that adds extra creaminess.

Side Dishes

Pairing this pie with hot beverages is a no-brainer in my kitchen—think cinnamon-spiced tea, a bold coffee, or even a hot toddy for adult gatherings. For something lighter, a simple fruit salad or a crisp green salad balances the sweetness beautifully.

Creative Ways to Present

For a special occasion, I’ve tried serving the Apple Cranberry Crumble Pie Recipe in deep-dish mini pies, which make stunning individual servings at holiday dinners. I also like dusting the top with powdered sugar just before serving for a snowy effect that guests adore. Another fun idea is to drizzle warm caramel sauce over the slices for a decadent finish.

Make Ahead and Storage

Storing Leftovers

After enjoying your pie, you can leave any leftovers covered at room temperature for up to a day—this keeps the crust crisp. For longer storage, I refrigerate leftovers tightly wrapped for up to five days; just remember to let slices come to room temp before eating for the best texture and flavor.

Freezing

I’ve frozen this pie successfully several times—just wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. While the topping might get a bit softer after thawing, the flavors stay intact. To use, thaw overnight in the fridge and then bring to room temperature before serving for best results.

Reheating

Reheat leftover slices in a 325°F oven for about 10-15 minutes to revive the crust crispness and warm the filling without drying it out. Avoid microwaving if you can—it tends to make the crust soggy. A gentle reheating restores that fresh-baked charm every time.

FAQs

Final Thoughts

This Apple Cranberry Crumble Pie Recipe holds a special place in my heart—it’s a crowd-pleaser that feels both nostalgic and fresh with each bite. I love recommending it to friends who want a dessert that’s not just tasty, but also genuinely simple to pull off at home. Once you try it, I’m confident you’ll be making this pie over and over, especially when those first autumn apples and cranberries hit the markets!

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