🍎 Introduction: Apple Cranberry Crumble Pie
Imagine the first crisp breeze of fall, golden leaves crunching underfoot, and the scent of cinnamon wafting from your oven. There’s no better way to welcome the season than with a warm slice of Apple Cranberry Crumble Pie—a dessert that combines cozy nostalgia with bold, fresh flavor.
This pie isn’t your average apple dessert. The sweet, spiced apples melt into tart bursts of cranberry, all nestled beneath a buttery, golden crumble topping that adds just the right crunch. It’s the perfect union of flavors and textures—and it’s as beautiful to serve as it is satisfying to eat.
Whether you’re baking for a Thanksgiving feast or just want to fill your kitchen with the scent of fall, this Apple Cranberry Crumble Pie delivers on all fronts. No need to pre-bake the crust, and you can use either fresh or frozen cranberries—making it both flexible and foolproof.
Table of Contents
🥧 What Is Apple Cranberry Crumble Pie?
Apple Cranberry Crumble Pie is a festive, flavor-forward spin on the traditional apple pie—infused with the tart brightness of cranberries and topped with a golden, buttery oat crumble. It’s everything you love about fall desserts wrapped into one irresistible slice.
Unlike a double-crust pie, this version uses a classic flaky bottom crust and skips the top crust in favor of a sweet, textured crumble made with brown sugar, cinnamon, oats, and cold butter. The filling is a vibrant medley of tender apple slices and whole cranberries, perfectly spiced with cinnamon, nutmeg, and a touch of orange zest for a citrusy lift.
This pie is beloved for its balance—sweet, tart, and warmly spiced—making it ideal for autumn gatherings, Thanksgiving dinners, or just a weekend bake. It’s visually stunning, deeply flavorful, and incredibly versatile. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it straight from the fridge, Apple Cranberry Crumble Pie always delivers comfort in every bite.
There’s a reason this pie has become a cold-weather favorite: it’s easy to make, endlessly adaptable, and bursting with seasonal flavor.
🧂 Ingredients Breakdown: Building the Perfect Apple Cranberry Crumble Pie
Great pies start with great ingredients, and Apple Cranberry Crumble Pie is no exception. Here’s a look at each component—from the crust to the crumble—and how they work together to create a dessert that’s both rustic and refined.
🥧 The Crust
A flaky, buttery pie crust forms the foundation of this pie. You can use a homemade flaky pie crust or an all-butter version—either will hold up beautifully under the juicy fruit filling. No need to pre-bake the crust, which saves time and keeps the base tender, not tough.
Pro Tip: Keep the crust cold before baking to prevent shrinking and maintain structure.
🍎 The Filling
This is where the magic happens. You’ll need:
- Apples (6 cups, thinly sliced): A mix of sweet and tart apples like Granny Smith and Honeycrisp provides balance and texture. Slice them evenly for uniform baking.
- Cranberries (1 1/4 cups): Fresh or frozen cranberries work here. No need to thaw—just toss them in. Their tartness cuts through the sweetness of the apples and sugar.
- Brown sugar (1/2 cup): Adds deep, caramel-like sweetness that complements the fruit and spices.
- Flour (1/4 cup): Helps thicken the filling as it bakes, so you don’t end up with a runny pie.
- Orange zest (1/2 tsp): A bright citrus note that enhances the cranberry flavor.
- Spices (cinnamon, allspice, nutmeg): Warm, aromatic, and quintessentially fall.
Optional Add-In: A splash of vanilla extract or a tablespoon of maple syrup can deepen the flavor even further.
🍯 The Crumble Topping
The star of the show! This oat-based topping delivers irresistible crunch and sweetness.
- Brown sugar (1/2 cup): For richness and that signature crumble taste.
- Flour (6 tbsp): Gives the topping structure.
- Cinnamon (1/2 tsp): Echoes the filling’s warm spice profile.
- Cold unsalted butter (5 tbsp): The key to a crumbly, not greasy, topping.
- Old-fashioned rolled oats (1/2 cup): Add texture and a rustic finish.
No oats? You can omit them and use more flour, or swap in chopped pecans or walnuts for a nutty twist.
👩🍳 Step-by-Step Instructions: How to Make Apple Cranberry Crumble Pie
Making a homemade Apple Cranberry Crumble Pie may sound fancy, but the process is surprisingly straightforward. From the buttery crust to the bubbling fruit filling, here’s how to get it just right—every time.
1️⃣ Prepare the Pie Crust
Start by making your pie dough using a flaky or all-butter recipe. Once chilled, roll it out on a lightly floured surface into a 12-inch circle.
- Transfer to a 9-inch pie dish. Gently press it in and crimp the edges however you like—fluted, forked, or rustic.
- Brush with egg wash. This helps the crust turn golden and shiny.
- Refrigerate the shaped crust for at least 10 minutes. A chilled crust means less shrinking and better texture.
2️⃣ Mix the Filling
In a large bowl, combine:
- 6 cups of thinly sliced apples
- 1 ¼ cups fresh or frozen cranberries (don’t thaw!)
- ½ cup brown sugar
- ¼ cup flour
- Zest of half an orange
- 1 tsp cinnamon, ¼ tsp each of allspice and nutmeg
Toss until everything is evenly coated and juicy.
3️⃣ Make the Crumble Topping
In a separate bowl:
- Whisk together ½ cup brown sugar, 6 tbsp flour, and ½ tsp cinnamon
- Cut in 5 tbsp cold butter until crumbly
- Stir in ½ cup oats
- Chill the topping until ready to use
Tip: Keeping the butter cold ensures the crumble stays chunky and crisp.
4️⃣ Assemble the Pie
- Pour the fruit filling into your chilled crust
- Sprinkle the cold crumble topping evenly over the top
- Place the pie on a baking sheet (to catch any overflow)
5️⃣ Bake to Perfection
- Bake at 400°F (204°C) for 20 minutes
- Without removing the pie, reduce heat to 375°F (190°C)
- Add a pie crust shield (or DIY foil ring) to prevent over-browning
- Bake another 35–40 minutes until bubbling and golden
- Internal temp should be around 200°F (93°C) when fully baked
If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
6️⃣ Cool Before Serving
Let the pie cool on a rack for at least 3 hours. This allows the filling to thicken so your slices stay clean and picture-perfect.
Serve warm or at room temp—preferably with a scoop of vanilla ice cream.
🛠️ Tips & Troubleshooting for a Flawless Apple Cranberry Crumble Pie
Baking a pie from scratch can feel intimidating, but a few expert tips can make your Apple Cranberry Crumble Pie come out bakery-worthy every time. Whether it’s your first homemade pie or your fiftieth, these pointers will save you from common pitfalls and elevate your results.
🍏 1. Blend Apple Varieties for Best Flavor
Using just one type of apple can leave your filling flat. For the perfect balance of sweetness and tartness, pair firm, tangy Granny Smith apples with juicy, sweet Honeycrisp or Pink Lady apples. The result? A filling with texture, depth, and just the right bite.
❄️ 2. Keep It Cold
Cold ingredients = flaky crust and chunky crumble. Chill your pie crust before rolling, and always use cold, cubed butter in your topping. Warm butter turns your crumble into a greasy paste instead of golden clusters.
🧼 3. Use a Baking Sheet (Trust Us)
Fruit pies, especially ones like Apple Cranberry Crumble Pie, tend to bubble over. Avoid a burnt-sugar mess by placing your pie dish on a foil-lined baking sheet before it goes into the oven. It’s cleanup insurance.
⏳ 4. Let It Cool (Yes, Really)
We know—it smells amazing. But cutting too soon will turn your beautiful pie into a soupy mess. Let it cool for at least 3 hours so the filling sets properly. Patience = perfect slices.
🔪 5. Slice Apples Evenly
Thinner, uniform slices (about ¼-inch thick) ensure your apples bake evenly and retain a tender bite. Thick or uneven pieces can leave you with undercooked chunks or mushy patches.
🍂 6. Got a Sandy Crumble? Here’s Why
If your topping feels dry and dusty, chances are your butter was too soft or overmixed. You want those pea-sized clumps! Use a pastry cutter or your fingers, and stop as soon as it holds together loosely.
📅 7. Make It Ahead—No Stress
Apple Cranberry Crumble Pie is the ultimate make-ahead dessert. Bake it a day in advance and store it covered at room temperature. You can also freeze the fully baked pie for up to 3 months—just thaw in the fridge overnight before serving.
Whether you’re baking for a fall dinner party or prepping your Thanksgiving menu, these expert tips will help your Apple Cranberry Crumble Pie shine.
🔄 Variations & Swaps: Customize Your Apple Cranberry Crumble Pie
One of the best parts about Apple Cranberry Crumble Pie is how easy it is to adapt. Whether you’re baking for specific dietary needs, looking to experiment with flavors, or just want to simplify the process, these creative swaps and twists will make this pie your own.
🌾 1. Go Gluten-Free
Want a gluten-free version that still tastes like fall perfection?
- Swap in a gluten-free 1:1 all-purpose flour blend for both the filling and the crumble topping.
- Use a gluten-free pie crust or make your own using almond flour, oat flour, and a touch of xanthan gum for structure.
Don’t forget to use certified gluten-free oats in the topping to keep the entire pie safe for those with gluten sensitivities.
🍯 2. Use Natural Sweeteners
Looking to avoid refined sugar? No problem.
- Replace the brown sugar with coconut sugar for a caramel-like flavor that pairs beautifully with apples and cranberries.
- Prefer liquid sweeteners? Use maple syrup or honey in the filling—but reduce the flour slightly to balance the added moisture.
🥧 3. Skip the Crumble—Go Double Crust
If you’re a fan of the traditional pie look, swap out the crumble for a full top crust.
- Roll out a second round of dough and lay it over the filling.
- Cut decorative vents, brush with egg wash, and bake as directed.
Bonus: Use seasonal cookie cutters to create a decorative pie top that looks as good as it tastes.
🍐 4. Mix In Pears or Other Fall Fruits
Want to soften the tartness or add a unique flavor twist?
- Substitute half the apples with thinly sliced pears, or try a handful of diced plums or chopped figs.
- These fruits soften quickly and bring a mellow sweetness that complements the cranberry zing.
🥃 5. Add a Splash of Spirits
Take your pie up a notch with a boozy boost.
- Soak your cranberries in spiced rum, bourbon, or orange liqueur for 20–30 minutes before mixing.
- The alcohol bakes off, but the flavor lingers for an extra-warm, holiday-worthy finish.
🧁 6. Make Mini Crumble Pies
Want a portable version for parties or gifting?
- Press small rounds of pie crust into muffin tins, fill with the apple-cranberry mixture, and top with crumble.
- Bake for 25–30 minutes until golden and bubbly. These mini Apple Cranberry Crumble Pies are guaranteed crowd-pleasers.
However you choose to customize it, Apple Cranberry Crumble Pie remains a comforting, crowd-pleasing classic—just with your signature twist.
Read Also: Baked Apple Cider French Toast: 7 Irresistible Fall Wins
❓FAQs About Apple Cranberry Crumble Pie
Got questions? You’re not alone. Here are answers to the most frequently asked questions about making, storing, and customizing Apple Cranberry Crumble Pie—so you can bake with confidence every time.
🥶 1. Can I use frozen cranberries?
Yes! Frozen cranberries work perfectly in Apple Cranberry Crumble Pie. There’s no need to thaw them—just add them straight into the filling. Thawing can cause them to release too much juice and make the pie soggy.
🍎 2. What are the best apples to use?
A mix of tart and sweet apples works best. We recommend Granny Smith for structure and tartness, paired with Honeycrisp or Pink Lady for sweetness. Avoid softer apples like Red Delicious—they break down too quickly during baking.
🌡️ 3. Do I need to pre-bake the crust?
Nope! One of the perks of this recipe is that you can use an unbaked crust. Just be sure it’s well-chilled before filling, which helps prevent sogginess.
🕒 4. How far in advance can I make this pie?
Apple Cranberry Crumble Pie can be baked up to one day in advance. Once it’s cooled completely, cover it tightly and store at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
🔁 5. Can I freeze Apple Cranberry Crumble pie?
Absolutely! You can freeze the fully baked pie or the unbaked filling:
Baked Pie: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Filling Only: Mix the filling, place in a freezer-safe bag, and freeze. Thaw in the refrigerator before assembling.
Still have a question? Drop a comment below the recipe and let us know—your question might help another baker perfect their Apple Cranberry Crumble Pie too!
🍽️ Conclusion: A Slice of Fall in Every Bite
Whether you’re baking for a family gathering, a holiday dinner, or simply craving a cozy weekend treat, Apple Cranberry Crumble Pie delivers the perfect balance of sweet, tart, and spice in every bite. From the flaky crust to the warm apple-cranberry filling and golden crumble topping, it’s a dessert that looks as beautiful as it tastes.
What makes this pie truly special is its versatility. You can adapt it to fit nearly any dietary preference, prep it ahead for stress-free entertaining, or customize it with seasonal ingredients to make it your own. And no matter how you slice it—literally—this pie is bound to impress.
Have you tried this Apple Cranberry Crumble Pie recipe?
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Read Also: Pear Tarte Tatin Made Simple: 7 Irresistible Reasons to Bake It
Apple Cranberry Crumble Pie: 7 Irresistible Reasons to Bake It This Fall
- Total Time: 4 hours
- Yield: Serves 8–10 1x
Description
This Apple Cranberry Crumble Pie combines sweet, spiced apples and tart cranberries beneath a golden oat crumble topping—all baked into a flaky, buttery crust. A cozy fall dessert that’s perfect for holidays or any crisp autumn day.
Ingredients
For the Crust:
1 unbaked flaky or all-butter pie crust
1 large egg, beaten with 1 tbsp milk (for egg wash)
For the Filling:
6 cups (about 5 large) apples, peeled and sliced ¼-inch thick
1¼ cups fresh or frozen cranberries (do not thaw)
½ cup packed light or dark brown sugar
¼ cup all-purpose flour
½ tsp orange zest
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
For the Crumble Topping:
½ cup packed light or dark brown sugar
6 tbsp all-purpose flour
½ tsp ground cinnamon
5 tbsp unsalted butter, cold and cubed
½ cup old-fashioned rolled oats
Instructions
Prepare pie crust and chill. Roll out and place into a 9-inch pie dish. Crimp edges and brush with egg wash. Chill while you prepare the filling and topping.
In a large bowl, mix apples, cranberries, sugar, flour, zest, and spices.
In another bowl, mix brown sugar, flour, and cinnamon for the crumble. Cut in butter until crumbly, then stir in oats. Chill until ready to use.
Spoon filling into the chilled crust. Sprinkle the crumble topping evenly over the fruit.
Place the pie on a baking sheet and bake at 400°F (204°C) for 20 minutes.
Without removing the pie, reduce oven temp to 375°F (190°C). Add a pie shield and continue baking 35–40 minutes or until filling is bubbling.
Cool on a rack for at least 3 hours before slicing.
Notes
You can use frozen cranberries—just don’t thaw them.
To make ahead, bake the pie a day in advance and store at room temperature.
Pie freezes well for up to 3 months. Thaw overnight in fridge before serving.
Substitute oats with extra flour or chopped nuts if desired.
Use a baking sheet under the pie to catch spills.
- Prep Time: 3 hours (includes crust chilling)
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg