Apple Cranberry Crumble Pie Recipe

I absolutely love this Apple Cranberry Crumble Pie Recipe because it perfectly balances the tartness of fresh cranberries with the cozy sweetness of spiced apples. Whenever fall rolls around, this pie is my go-to dessert for family dinners and holiday gatherings—it’s one of those recipes that makes the whole house smell like comfort and warmth. You’ll find that the crumble topping adds a delightful crunch that contrasts beautifully with the tender fruit filling—seriously, it’s such a crowd-pleaser!

When I first tried this recipe, I was amazed at how simple ingredients came together to create something so special. What makes this Apple Cranberry Crumble Pie Recipe truly worth trying is how adaptable it is—you can tweak the spice level or the sweetness to suit your taste, and it still turns out amazing every single time. Plus, it’s just the kind of pie that’s as perfect for festive occasions as it is for a cozy dessert after a weeknight meal.

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Ingredients You’ll Need

Each ingredient in this Apple Cranberry Crumble Pie Recipe plays a crucial role—from tart cranberries to the cozy spices and that all-important buttery crust. If you’re aiming for the best flavor and texture, picking fresh apples and keeping your butter cold are key tips I’ve learned.

• Pie Crust: I used a flaky unbaked crust, but an all-butter crust will add extra richness if you have time to make it from scratch.
• Egg Wash: A simple mix of egg and milk to give your crust that beautiful golden shine.
• Brown Sugar: Packed light or dark brown sugar enhances caramel notes in both the filling and topping.
• All-Purpose Flour: Helps thicken the filling and binds the crumble topping together just right.
• Ground Cinnamon, Allspice, Nutmeg: The trio of spices that transform this pie into pure autumn bliss.
• Unsalted Butter: Keep it cold and cubed for the best crumble texture.
• Old-Fashioned Rolled Oats: Adds a hearty, rustic texture to the crumble.
• Apples: I recommend a mix like Granny Smith with Honeycrisp or Pink Lady for balanced tartness and sweetness.
• Cranberries: Fresh or frozen, but do not thaw frozen cranberries to keep that perfect bite and color.
• Orange Zest: A little zest works wonders to brighten the filling’s flavor.

Variations

I love tinkering with this Apple Cranberry Crumble Pie Recipe to suit whatever mood or occasion I’m baking for. Don’t hesitate to customize the spices or swap in other fruits based on what you have!

• Spice It Up: Adding a pinch of ground ginger or cardamom can bring a festive twist I really enjoy on chilly evenings.
• Nut-Free Topping: If you’re avoiding oats or nuts, you can simply use a classic crumble with just flour, sugar, and butter—it’s just as delicious.
• Sweetness Level: Feel free to adjust the sugar slightly up or down depending on how tart your apples and cranberries are.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend and be sure your oats are certified gluten-free.

How to Make Apple Cranberry Crumble Pie Recipe

Step 1: Prepare Your Crumble Topping Early

Start by whisking together the brown sugar, flour, and cinnamon in a medium bowl. Then cut in the cold, cubed butter with a pastry cutter or two forks until the mixture looks crumbly and sand-like. Stir in the oats and pop the topping into the fridge to chill while you prep the rest of your pie. I discovered this step really helps the topping stay crispy after baking, and having it ready early means less rush later.

Step 2: Roll Out and Chill Your Pie Crust

Once your dough is chilled, lightly flour your surface and gently roll it out into a 12-inch circle, turning as you go to keep the thickness even. The key I learned is to use gentle pressure to avoid tearing the dough—rolling from the center outward and rotating the dough helps. Carefully transfer it to your 9-inch pie dish, fold and flute the edges for that charming look, then brush the edge with egg wash. A quick chill of at least 10 minutes fixes the shape and keeps it from shrinking in the oven.

Step 3: Make the Filling and Assemble

In a big bowl, mix the apple slices, cranberries, brown sugar, flour, orange zest, and spices until everything’s evenly coated. Spoon this colorful, fragrant mixture into your chilled crust, then sprinkle the cold crumble topping evenly over the fruit. This layering of textures and flavors is exactly why this Apple Cranberry Crumble Pie Recipe stands out for me—it’s like a cozy hug in dessert form.

Step 4: Bake with Care and Patience

Bake at 400°F for 20 minutes to set the crust and start bubbling your filling. Then lower the heat to 375°F, shield the crust edges to avoid burning, and bake another 35-40 minutes until the filling bubbles and the crumble topping turns golden. I highly recommend using an instant-read thermometer—the filling should be about 200°F when done. If the top browns too quickly, tent the whole pie loosely with foil near the end. Cooling the pie for at least 3 hours is crucial; slicing too soon makes the filling runny, a lesson I learned the hard way!

How to Serve Apple Cranberry Crumble Pie Recipe

Garnishes

I usually top slices with a scoop of creamy vanilla ice cream—there’s just something magical about cold ice cream melting over warm spiced fruit. Sometimes, a drizzle of caramel sauce or a sprinkle of toasted pecans adds an extra touch my family goes crazy for.

Side Dishes

If this pie is your dessert feature, light coffee or a warm cup of chai pairs beautifully. For a full meal, try it after a cozy roast dinner or alongside a cheese board with sharp cheddar and nuts—opposites attract, and the sweet-tart pie complements salty, savory sides wonderfully.

Creative Ways to Present

For holiday gatherings, I like serving this pie in individual ramekins or mini cast iron skillets topped with a crumble and single cranberry on top—it’s festive and makes every guest feel special. You can also dust powdered sugar gently over the crust for an added snowy look that’s just charming.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh slices, I store leftovers loosely covered at room temperature for up to a day to keep the crust nice and crisp. For anything longer, wrapping tightly and refrigerating keeps it fresh for up to five days—just remember the topping is best eaten sooner rather than later.

Freezing

I’ve frozen baked pie successfully by wrapping tightly in plastic and foil; it lasts up to three months. The texture of the topping softens a bit after thawing, so if you’re picky about crunch, it’s best enjoyed fresh or reheated with a quick blast in a toaster oven.

Reheating

To reheat, I pop individual slices in a preheated 350°F oven for about 10-15 minutes—this warms the filling evenly and restores some crispness to the top. Avoid using the microwave if you want to retain the delightful texture; it tends to make things soggy quickly.

FAQs

Final Thoughts

This Apple Cranberry Crumble Pie Recipe is one of those special desserts that never fails to bring smiles. I love how approachable it is—giving you a classic, cozy flavor with minimal fuss. When you try it yourself, I’m confident you’ll find it just as comforting and versatile as I do, perfect for festive celebrations or simply treating your loved ones on any given day. Give it a go—I promise it’s worth every step and every bite!

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