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Cozy Apple Cranberry Crumble Pie

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A perfect fall dessert featuring a buttery, flaky crust filled with tart cranberries and sweet apples, topped with a brown sugar oat crumble. This easy homemade pie is a crowd-pleaser that tastes like a memory from a beloved bakery.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 4 cups peeled and sliced apples (about 4 medium apples, Honeycrisp or Granny Smith)
  • 1 ½ cups fresh or frozen cranberries
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • ¾ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Make the pie crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough holds together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a large bowl, combine sliced apples and cranberries. Add granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt. Toss until fruit is evenly coated. Let sit at room temperature for 15-20 minutes to macerate.
  3. Make the crumble topping: In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and work into dry ingredients using fingers or pastry cutter until mixture forms clumps of various sizes. Refrigerate while rolling out crust.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into bottom and up sides, trim excess, fold overhang under, and crimp edges. Refrigerate for 10 minutes.
  5. Preheat oven to 375°F (190°C). Place a baking sheet on the middle rack. Remove pie crust from fridge, pour filling into crust, and sprinkle crumble topping evenly over filling.
  6. Bake the pie on the preheated baking sheet for 45-50 minutes, until filling is bubbly and topping is golden brown. If topping browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool completely on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

For a crisp bottom crust, blind bake the crust for 10 minutes before adding filling. Toasting the oats before making the crumble adds extra flavor. Let the pie cool completely to prevent a runny filling. The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. It freezes well for up to 3 months.

Nutrition

Keywords: apple cranberry crumble pie, fall dessert, easy pie recipe, homemade pie, crumble topping, Thanksgiving dessert

Find it online: https://cookluma.com/cozy-apple-cranberry-crumble-pie-an-easy-homemade-dessert/