Print

Cozy Apple Cranberry Crumble Pie: Easy Fall Baking

apple cranberry crumble pie - featured image
Print Recipe

This cozy apple cranberry crumble pie features a buttery oat crumble topping over a spiced apple and cranberry filling, with no rolling pin required for the top crust. It’s a quick, easy, and crowd-pleasing fall dessert that even self-proclaimed pie haters love.

Ingredients

Scale
  • 6 cups (about 3 large) Honeycrisp or Granny Smith apples, peeled, cored, and sliced into ¼-inch thick wedges
  • 1 ½ cups fresh or frozen cranberries
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom (optional)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)
  • 1 single 9-inch pie crust, store-bought or homemade

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack.
  2. Prepare your pie crust. If using store-bought, let it sit at room temperature for 15 minutes, then press it into your pie dish. Crimp the edges and place the crust in the fridge while you make the filling.
  3. Make the filling: In a large bowl, toss the sliced apples with lemon juice. Add the cranberries, both sugars, flour, cinnamon, ginger, cardamom, and salt. Stir gently until everything is evenly coated. Let it sit for 10 minutes.
  4. Cook the filling: Transfer the fruit mixture to a large skillet or saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until cranberries start to pop and apples soften slightly. Remove from heat and let it cool while you make the crumble.
  5. Make the crumble topping: In a medium bowl, whisk together the flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Stir in the nuts if using. Pop the bowl in the fridge for 5 minutes.
  6. Assemble the pie: Pour the slightly cooled filling into your chilled pie crust. Spread it evenly. Sprinkle the crumble topping over the fruit, covering it completely. Don’t press it down.
  7. Bake: Place the pie on the preheated baking sheet. Bake for 45-55 minutes, until the filling is bubbly and the crumble is deep golden brown. If the crumble is browning too quickly (around 35 minutes), tent loosely with foil.
  8. Cool: Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Don’t skip pre-cooking the filling to avoid a watery pie. Keep everything cold for the best crumble texture. Let the pie cool completely (at least 2 hours) before slicing to allow the filling to set. If the crumble browns too fast, tent with foil. For best results, use a mix of sweet and tart apples like Honeycrisp and Granny Smith.

Nutrition

Keywords: apple cranberry crumble pie, fall baking, easy pie recipe, crumble topping, Thanksgiving dessert, fruit pie, comfort food

Find it online: https://willarecipes.com/cozy-apple-cranberry-crumble-pie-easy-fall-baking/