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Lighter Apple Cranberry Crumble Pie

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A lighter apple cranberry crumble pie that delivers on flavor without the guilt. Tart cranberries and sweet apples are topped with a golden, oat-y crumble for a comforting dessert that’s perfect for fall gatherings.

Ingredients

Scale
  • 4 cups apples, peeled and thinly sliced (about 4 medium apples; Honeycrisp or Fuji recommended)
  • 1 ½ cups fresh or frozen cranberries
  • ¼ cup maple syrup (pure maple syrup)
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1 cup rolled oats (old-fashioned oats)
  • ½ cup whole wheat flour (or all-purpose flour)
  • ½ cup almond flour
  • ⅓ cup coconut sugar (or brown sugar)
  • ¼ cup unsalted butter, cold and cut into small cubes (or vegan butter/coconut oil for dairy-free)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to catch any drips.
  2. Prepare the fruit filling: In a large mixing bowl, combine the sliced apples, cranberries, maple syrup, coconut sugar, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cornstarch. Toss everything together until the fruit is evenly coated. Let it sit for about 5 minutes.
  3. Make the crumble topping: In a medium bowl, whisk together the rolled oats, whole wheat flour, almond flour, coconut sugar, salt, and cinnamon. 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 crumbs with some pea-sized butter pieces still visible. Do not overmix.
  4. Assemble the pie: Give the filling one more stir, then pour it into a 9-inch pie dish, spreading it evenly. Sprinkle the crumble topping over the fruit in an even layer. Do not press it down.
  5. Bake the pie: Place the pie dish on the preheated baking sheet and bake for 40 to 45 minutes, or until the filling is bubbly around the edges and the crumble topping is deep golden brown. If the topping starts to brown too quickly (around the 30-minute mark), loosely tent the pie with aluminum foil for the remaining time.
  6. Cool before serving: Let the pie cool on a wire rack for at least 20 minutes before serving. The filling needs time to set.

Notes

For a vegan version, swap butter with cold coconut oil or vegan butter. For gluten-free, use gluten-free all-purpose flour blend and certified gluten-free oats. If using frozen cranberries, add an extra 5-10 minutes to bake time and an extra teaspoon of cornstarch. Let the pie cool for at least 20 minutes before serving to allow the filling to set.

Nutrition

Keywords: apple cranberry crumble pie, lighter dessert, healthy pie, fall dessert, Thanksgiving dessert, easy crumble pie

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