Apple Cranberry Crumble Pie Recipe

I absolutely love sharing this Apple Cranberry Crumble Pie Recipe because it’s such a cozy, timeless dessert that brings a little magic to any season—especially fall. When the tart cranberries meet the sweet, tender apples under that buttery, oat-studded crumble topping, it just feels like a warm hug in pie form. You’ll find that this pie strikes a perfect balance between sweet and tart, with a lovely texture contrast that keeps everyone coming back for more.

One of the things that makes this Apple Cranberry Crumble Pie Recipe so special is how versatile it is for all kinds of occasions—whether it’s a casual family dinner, a holiday gathering, or an autumn weekend treat. I discovered this recipe a few years ago on a chilly October afternoon and ever since, my family goes crazy for it every time. Plus, the step-by-step process I’ll share makes it totally doable, even if you’re not a pie pro yet—you’ll impress yourself, I promise!

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Ingredients You’ll Need

The ingredients in this Apple Cranberry Crumble Pie Recipe work together for a lovely balance of textures and flavors. To get the best results, use tart yet sweet apples and fresh or frozen cranberries for that juicy pop, while the crumble topping adds buttery sweetness and a hint of cinnamon spice.

• Pie Crust: I recommend using a flaky all-butter pie crust for a tender, buttery base.
• Egg Wash: Brushing the crust edges with egg wash helps it brown beautifully and get that glossy finish.
• Brown Sugar: Adds rich caramel notes to both the filling and the crumble topping.
• All-Purpose Flour: Helps thicken the juicy filling and bind the crumble topping.
• Ground Cinnamon: Warms up the flavors with a comforting spice that’s classic in apple desserts.
• Unsalted Butter: Keep it cold for the crumble topping to achieve that perfect crumbly texture.
• Old-Fashioned Rolled Oats: They add chew and a nutty crunch to the crumble.
• Apples: Use a mix like Granny Smith for tartness and Honeycrisp for natural sweetness.
• Cranberries: Fresh or frozen works great; these add tart bursts of flavor and beautiful color.
• Orange Zest: Brightens the filling with a citrusy lift that balances the spices.
• Ground Allspice, Nutmeg: These warm spices deepen the flavor profile for that cozy, homemade vibe.

Variations

I love how flexible this Apple Cranberry Crumble Pie Recipe can be. Feel free to tweak the spices or try different fruit combinations—it’s all about what makes you smile when you eat it. Don’t hesitate to make it your own!

• Add Nuts: I sometimes sprinkle chopped pecans or walnuts into the crumble topping for an extra crunch and toasty flavor.
• Spice It Up: For a bit of warmth, try adding a pinch of ground ginger or cloves to the filling spices—I discovered it adds a beautiful depth.
• Gluten-Free: You can swap the all-purpose flour for a gluten-free blend and use gluten-free oats in the topping for a safe alternative.
• Make It Vegan: Use coconut oil in the crumble instead of butter, and an egg substitute for the wash to keep things cruelty-free.

How to Make Apple Cranberry Crumble Pie Recipe

Step 1: Prepare Your Pie Crust

Start by rolling out your chilled pie crust on a lightly floured surface. I always remind myself to roll gently, starting from the center and working outwards, rotating the dough to keep it even. Then, carefully place the dough into your 9-inch pie dish, tucking the edges under and crimping or fluting them to create a pretty rim. Brush the edges with egg wash, which really helps achieve that gorgeous golden crust. Pop it back in the fridge for at least 10 minutes—it keeps the crust firm and prevents shrinking while you prep the filling.

Step 2: Mix the Crumble Topping

In a medium bowl, whisk together brown sugar, flour, and cinnamon. Then, add cold cubed butter and use a pastry cutter or two forks to work it in until it’s crumbly but still has small pea-sized butter pieces. Stir in the oats last. Refrigerate this topping so it stays cold and ready to sprinkle over the filling.

Step 3: Combine the Filling

Grab a large bowl and toss together those beautiful apple slices, fresh or frozen cranberries, brown sugar, flour, orange zest, cinnamon, allspice, and nutmeg. Mixing everything well ensures the spices and sugars coat the fruit evenly, which helps the filling thicken as it bakes.

Step 4: Assemble and Bake Your Pie

Spoon the fruit filling into your chilled crust and mound it gently in the middle. Sprinkle the cold crumble topping evenly all over the filling to seal in those fruity juices with a sweet, crunchy lid. Place the pie on a baking sheet in the lower oven rack to catch drips. Bake initially at 400°F for 20 minutes, then lower the temp to 375°F, shielding the pie edges with foil or a pie crust shield to prevent overbrowning. Bake for another 35–40 minutes until the filling is bubbly and the topping golden. Pro tip: Use an instant-read thermometer aiming for around 200°F in the filling to know it’s perfectly cooked.

Step 5: Cool and Serve

This is the step I used to rush through before learning the hard way—the pie needs to cool on a wire rack for at least three hours before slicing. It’s tempting to dive in hot, but the filling will be too runny. When it’s properly cooled, slice into that gorgeous golden crumble and enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Serve Apple Cranberry Crumble Pie Recipe

Garnishes

I usually keep garnishes simple—a scoop of cold vanilla ice cream or a swirl of freshly whipped cream melts perfectly over the warm pie. Sometimes, I sprinkle a little extra cinnamon or finely chopped toasted pecans on top for a quick, elegant touch that adds a bit of texture and sparkle.

Side Dishes

This pie is such a star on its own, but I like to pair it with hot beverages like chai tea or a creamy latte to complement the spices in the filling. It’s also lovely alongside a light salad if you’re serving it as a dessert after a big meal.

Creative Ways to Present

For special occasions, I’ve served this pie in mini ramekins to create individual Apple Cranberry Crumble Pies—great for dinner parties! And during holidays, a dusting of powdered sugar or a drizzle of caramel sauce adds festive flair and extra indulgence.

Make Ahead and Storage

Storing Leftovers

I’m always happy when there are leftovers! Store the pie covered at room temperature if you plan to eat it the same day, but if you want to keep it fresh longer, popping it into the fridge extends life up to five days. Just make sure to bring it back to room temp or warm it gently before serving so the buttery crumble shines.

Freezing

If I’m prepping ahead, I often freeze the unbaked pie or the prepared filling separately. The crust dough freezes beautifully too, so you can save yourself time on a busy day. After baking, I always wrap the pie tightly before freezing to preserve moisture—though I noticed the crumble topping gets a bit softer after thawing.

Reheating

When reheating leftovers, I do it gently in a 325°F oven for 10-15 minutes to keep the crust crisp and warm the filling without drying it out. Avoid microwaving if you want to preserve that crumbly topping texture, but if you’re in a hurry, short bursts at low power work.

FAQs

Final Thoughts

This Apple Cranberry Crumble Pie Recipe holds a special place in my heart because it’s the dessert that my family always asks for as soon as the temperatures drop. There’s something so satisfying about the combo of tart fruit with a buttery, crunchy topping—and the cozy spices just seal the deal. If you’ve been on the fence about making your own pie, I encourage you to try this one; it’s approachable, forgiving, and absolutely delicious. Trust me, once you do, it’ll become a go-to that you’ll want to share with everyone.

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