Apple Cranberry Crumble Pie

This Apple Cranberry Crumble Pie is cozy, not too sweet, and topped with the crispiest oat crumble. It comes together quickly with a store-bought crust and makes such a good Thanksgiving, Friendsgiving, or Christmas dessert.

Why You’ll Love This Apple Cranberry Pie

If you love apple crisp, you’ll love this pie. It has that same cozy, crisp-oat topping but with cranberries mixed in, so it’s not overly sweet. I love adding oats to the crumble because they make the topping extra crispy and give the pie a lighter feel than a traditional one.

It’s also really easy to make. No lattice or homemade dough needed. Just a store-bought crust, fresh apples, cranberries, and a simple crumble that comes together in a couple of minutes.

Cranberries can be tricky, so I tested a few versions to find the right sweet-tart balance. This one turned out light, cozy, and perfect for bringing to Thanksgiving or Christmas.

The best part is that if you have any leftovers, it’s great for breakfast! If you like this recipe, you’ll also love my easy apple crisp or wild blueberry pie.

Ingredients

For the Pie:

• Pie Crust: One 9-inch store-bought refrigerated pie crust. It keeps things easy and works perfectly here. Homemade pie crust works too.
• Apples: You’ll need about 4 medium apples, peeled and sliced. Choose apples that are somewhat sweet and crisp, like Fuji or Honeycrisp. Here are even more baking apples to choose from.
• Cranberries: Fresh cranberries add a bright tart flavor. You can use frozen instead, no need to thaw.
• Sugar: A little granulated sugar helps sweeten the filling.
• Flour: Just a few tablespoons of all-purpose flour to thicken the filling.
• Lemon Juice: Lemon juice brightens the filling and helps the apples keep their flavor. The acidity also helps the fruit break down just enough so the filling thickens.
• Spices: Cinnamon and ground ginger for a warm, cozy dessert.

For the Crumble Topping:

• Flour: All-purpose flour to hold the crumble together.
• Oats: Use old-fashioned rolled oats for the topping. Quick-cooking oats won’t work as well because they soften too much.
• Brown Sugar: Sweetens and helps the topping caramelize.
• Butter: Softened unsalted butter helps form those little crispy clusters.
• Salt: Just a pinch to bring all the flavors together.

*The full ingredient list with amounts is in the recipe card below.

How to Make a Cranberry Apple Crumble Pie

1. Preheat the oven to 425°F and place the pie crust in a 9-inch pie baking dish. Press it against the sides and bottom, then fold and crimp the edges with your fingers. Place the pie crust in the freezer for 15 minutes.
2. Meanwhile, stir the apple slices, cranberries, sugar, flour, lemon juice, cinnamon and ginger together in a large bowl.

3. In a separate bowl, mix the flour, oats, brown sugar, butter, and sea salt with a fork until small crumbles form.

4. Pour the apple cranberry pie filling into the prepared pie crust, top it with the crumble topping, and bake for 15 minutes. Lower the heat to 350°F and continue baking until the filling is bubbly and the top is golden.

5. Let the pie cool, then slice and enjoy!

Variations

This pie is delicious as-is, but there are a bunch of simple ways to make it your own. Here are a few of my favorites if you want to switch things up.

• Swap the fruit: Use cherries, blueberries, or a mix of berries instead of the cranberries.
• Add nuts: Mix chopped pecans or walnuts into the crumble for extra crunch.
• Add citrus: A little orange zest brightens the filling and pairs so well with the cranberries.

Serving Suggestions

Apple Cranberry Pie is such a good holiday dessert. It’s cozy without being too sweet, and it fits right in at Thanksgiving or Christmas next to all the classic favorites.

I usually serve it slightly warm with vanilla ice cream so it melts into the crumble and tastes amazing. Whipped cream works too if you want something lighter.

And if you have leftovers, they’re great the next morning with a spoonful of Greek yogurt. It makes the best day-after-holiday breakfast.

Make Ahead and Storage

This pie is even better the next day, which makes planning for the holidays so much easier.

Make Ahead: Bake the pie the day before and let it cool completely. It holds up really well overnight, and the slices cut even cleaner the next day.

To Store: Keep the cooled pie covered in the fridge for up to 3 days.

To Reheat: Warm a slice in a 325°F oven for about 10 minutes. The topping crisps back up nicely. The microwave works too, it just softens the crumble a bit.

Frequently Asked Questions (FAQ’s)

More Holiday Dessert Recipes

• Strawberry Apple Crisp
• Cherry Chocolate Brownies
• Raspberry Cheesecake Bars
• Pumpkin Chocolate Chip Cookie Bars
• Chocolate Dipped Sugar Cookies

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