Cranberry Apple Crumble Pie – A Cozy, Tart-and-Sweet Favorite

There’s something about a warm slice of pie that makes any day feel a little brighter. This Cranberry Apple Crumble Pie brings together tart cranberries, tender apples, and a golden, buttery crumble on top. It’s bright and festive without being fussy, and it bakes up beautifully with minimal effort.

Whether you’re hosting a holiday meal or just craving something cozy, this pie delivers big flavor and a satisfying crunch. Serve it warm with ice cream, or enjoy it chilled for a firmer, jammy slice.

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Cranberry Apple Crumble Pie - A Cozy, Tart-and-Sweet Favorite

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 unbaked 9-inch pie crust (store-bought or homemade), chilled
• 4 cups peeled, sliced apples (about 4–5 medium; Honeycrisp, Braeburn, or Granny Smith)
• 1 1/2 cups fresh or frozen cranberries (no need to thaw if frozen)
• 2/3 cup granulated sugar (adjust to taste if using very tart apples)
• 1/4 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cut into small cubes
• Optional: 1/2 cup chopped pecans or walnuts

Method

 

1. Heat the oven. Preheat to 400°F (200°C). Place a rack in the lower third to help crisp the bottom crust. Set a foil-lined baking sheet on the rack to catch drips.
2. Prepare the crust. Fit the chilled pie crust into a 9-inch pie plate. Crimp the edges. Brush with a light egg wash if you like. Keep it in the fridge while you make the filling.
3. Mix the fruit. In a large bowl, combine apples, cranberries, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until the fruit is evenly coated and glossy.
4. Make the crumble. In another bowl, whisk flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms pea-sized clumps. Stir in nuts if using. The mixture should clump when pressed.
5. Assemble. Spoon the fruit into the chilled crust, mounding it slightly in the center. Sprinkle the crumble evenly over the top, pressing it lightly so it adheres. If using, dust the edges with coarse sugar.
6. Bake hot, then reduce. Bake at 400°F for 20 minutes. Without opening the door for long, reduce the temperature to 350°F (175°C) and continue baking for 35–45 minutes, until the juices are bubbling thickly around the edges and the topping is deep golden.
7. Tent if needed. If the crumble or crust edges brown too fast, tent loosely with foil during the last 20 minutes.
8. Cool completely. Let the pie cool on a rack for at least 3 hours. This sets the filling so slices hold their shape.
9. Serve. Slice and serve at room temperature or slightly warm. Great with vanilla ice cream or lightly sweetened whipped cream.

Why This Recipe Works

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Sweet-tart balance: Cranberries add zing to the sweetness of apples, so the pie never tastes cloying.

Two textures, one pie: A flaky bottom crust supports a crisp crumble top, giving you both tender and crunchy bites.

Juicy but not soupy: A touch of flour and cornstarch in the filling thickens the juices, so each slice holds together.

Simple technique: No lattice, no fuss—just a standard pie shell and a quick streusel that comes together in minutes.

What You’ll Need

• 1 unbaked 9-inch pie crust (store-bought or homemade), chilled
• 4 cups peeled, sliced apples (about 4–5 medium; Honeycrisp, Braeburn, or Granny Smith)
• 1 1/2 cups fresh or frozen cranberries (no need to thaw if frozen)
• 2/3 cup granulated sugar (adjust to taste if using very tart apples)
• 1/4 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cut into small cubes
• Optional: 1/2 cup chopped pecans or walnuts

To finish: 1 egg beaten with 1 teaspoon water for crust edges (optional), coarse sugar for sprinkling (optional)

How to Make It

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1. Heat the oven. Preheat to 400°F (200°C). Place a rack in the lower third to help crisp the bottom crust.

   Set a foil-lined baking sheet on the rack to catch drips.

2. Prepare the crust. Fit the chilled pie crust into a 9-inch pie plate. Crimp the edges. Brush with a light egg wash if you like.

   Keep it in the fridge while you make the filling.

3. Mix the fruit. In a large bowl, combine apples, cranberries, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until the fruit is evenly coated and glossy.
4. Make the crumble. In another bowl, whisk flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms pea-sized clumps.

   Stir in nuts if using. The mixture should clump when pressed.

5. Assemble. Spoon the fruit into the chilled crust, mounding it slightly in the center. Sprinkle the crumble evenly over the top, pressing it lightly so it adheres.

   If using, dust the edges with coarse sugar.

6. Bake hot, then reduce. Bake at 400°F for 20 minutes. Without opening the door for long, reduce the temperature to 350°F (175°C) and continue baking for 35–45 minutes, until the juices are bubbling thickly around the edges and the topping is deep golden.
7. Tent if needed. If the crumble or crust edges brown too fast, tent loosely with foil during the last 20 minutes.
8. Cool completely. Let the pie cool on a rack for at least 3 hours. This sets the filling so slices hold their shape.
9. Serve. Slice and serve at room temperature or slightly warm.

   Great with vanilla ice cream or lightly sweetened whipped cream.

Storage Instructions

• Room temperature: Keep loosely covered for up to 24 hours if your kitchen is cool.
• Refrigerator: Store covered for 3–4 days. The crumble stays crisper if you keep the pie uncovered for the first few hours, then cover lightly.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge, then rewarm at 325°F for 10–15 minutes to refresh the topping.
• Make-ahead: Assemble the crumble topping and refrigerate for up to 3 days or freeze for 1 month.

  The fruit can be sliced a few hours ahead; toss with lemon juice and keep chilled.

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Health Benefits

• Antioxidants: Cranberries are rich in polyphenols that support urinary tract health and may help reduce inflammation.
• Fiber: Apples and oats add soluble and insoluble fiber, which supports digestion and helps you feel satisfied.
• Lower added sugar option: Using naturally sweet apples lets you reduce sugar without losing flavor.
• Healthy fats (optional): Nuts in the crumble add texture along with heart-friendly fats and minerals.

Pitfalls to Watch Out For

• Soupy filling: Skimping on thickener or slicing apples too thin leads to excess liquid. Keep slices about 1/4 inch thick and use both flour and cornstarch as listed.
• Soggy bottom: Bake on the lower rack and preheat fully. The hot sheet under the pie helps crisp the crust.
• Overly tart or sweet: Taste a slice of apple and a cranberry.

  If both are tart, bump the sugar by 1–2 tablespoons; if your apples are very sweet, reduce slightly.

• Burning crumble: Watch the last 15 minutes. Tent with foil the moment the topping is brown enough.
• Watery frozen cranberries: Use them straight from the freezer; don’t thaw, which releases water too early.

Recipe Variations

• Maple Walnut: Replace half the brown sugar in the crumble with maple syrup and stir in chopped walnuts.
• Ginger Spice: Add 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger to the filling for warmth.
• Orange Twist: Swap lemon juice for orange juice and add 1 teaspoon orange zest to the filling.
• Gluten-Free: Use a gluten-free pie crust and substitute a 1:1 gluten-free flour blend in both filling and crumble. Ensure oats are certified gluten-free.
• No-Refined-Sugar: Use coconut sugar or maple sugar in the filling and crumble; adjust to taste.
• Crumble-Only Skillet Bake: Skip the crust, add the fruit to a buttered skillet, top with crumble, and bake 30–40 minutes at 350°F.

FAQ

What are the best apples for Cranberry Apple Crumble Pie?

Firm, slightly tart apples that hold their shape are best.

Try Honeycrisp, Braeburn, Pink Lady, or Granny Smith. A mix gives you the best balance of sweetness and structure.

Do I need to cook the filling first?

No. The apples and cranberries bake down in the oven.

The thickener ensures the juices set without precooking, which keeps the fruit texture lively.

Can I use dried cranberries?

Fresh or frozen cranberries are ideal. If using dried, soak 1 cup in hot water or apple juice for 10–15 minutes, then drain well and reduce the sugar slightly.

How do I keep the crumble from getting sandy?

Use cold butter and work it in until you have pea-sized clumps that hold when pinched. If it looks dusty, add a teaspoon or two of melted butter to encourage clumping.

How will I know the pie is done?

Look for thick, slow bubbles around the edges and a deep golden-brown topping.

The fruit should feel tender when pierced with a knife through the center.

Can I make this ahead for a holiday?

Yes. Bake one day ahead, cool fully, and refrigerate. Rewarm at 325°F for 15–20 minutes to refresh the crumble before serving.

What’s the best way to reheat a slice?

Place a slice on a small baking sheet and warm at 325°F for 8–10 minutes.

The oven keeps the topping crisp, unlike the microwave.

Do I need to blind-bake the crust?

Not for this recipe. Baking on the lower rack with a preheated sheet keeps the bottom crisp without blind-baking.

Wrapping Up

This Cranberry Apple Crumble Pie is all about balance: tart and sweet fruit, a tender crust, and a crunchy top. It’s simple enough for a weeknight treat but special enough for the holidays.

Keep a bag of cranberries in the freezer and a few apples on hand, and you’re halfway to dessert. Once you try it, this cozy classic will earn a steady spot in your baking rotation.