Apple Cranberry Crumble Pie (pre-made crust)
This post may contain affiliate links. If you click and purchase, we may earn a small commission. Read our full disclosure.
The cranberry apple pie is the perfect dessert for the holidays. Made with a buttery pie crust, a tart and sweet fruit filling and a rich crumb topping, this has become my newest holiday fav.
Don’t let the thought of homemade pie scare you. I used a store-bought crust to make this simple and foolproof. Slice your apples evenly and thinly so they layer beautifully and use a glass or metal pan for the perfect flaky crust. Simple as pie 🤷♀️
For more holiday desserts to feed a large crowd, try biscoff brownies or sweet potato pie.
Why you’ll love this recipe:
- Easy dessert to serve lots of people.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this apple cranberry crumble recipe. See the recipe card below for the full ingredients list and instructions:
- Store-Bought or Homemade Pie Crust: you want a 9 inch pie crust.
- Whole Egg: for the egg wash.
- Honeycrisp Apples: Pink lady or Fuji apples are other varieties of sweet apples. For a more tart pie, use granny smith apples.
- Fresh or Frozen Cranberries: I like to buy bags of fresh cranberries but those can be hard to find, especially if you’re not making this over the holiday season. If using frozen, be sure to defrost first and drain any excess water or juice.
- Light Brown Sugar
- Granulated Sugar
- Cornstarch
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Fresh Lemon Juice: I like to use fresh squeezed.
- Pure Vanilla Extract
- Old-Fashioned Oats: used for the brown sugar crumb topping. Do not use instant oatmeal or steel-cut oats.
- All-Purpose Flour
- Unsalted Butter
Variations
- Serve warm with vanilla ice cream.
Dietary Modifications
- For gluten-free, use a gluten-free pie crust and use arrowroot powder in place of the cornstarch.
How to make this apple cranberry crisp (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 375°F (190°C). Roll out and fit the pie crust into a 9-inch pie pan (image 1). Trim edges and flute as desired. Chill in the fridge while you make the filling and crumble. In a large mixing bowl, add the apples and cranberries with brown sugar, white sugar, cornstarch, spices, lemon juice, and vanilla (image 2). Toss to cominbe and let sit for 10 minutes to help the apples soften slightly (image 3). In a medium bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until crumbly and well combined (image 4). Use a pastry cutter to ensure there are large chunks of crumble. Don’t over-mix.
Step 2: pour pie into pie dish and add crumb topping
Pour the apple-cranberry mixture into the chilled pie crust and spread in an even layer (image 5). Sprinkle the crumble topping evenly over top (image 6). In a shallow bowl, beat the egg. Using a pastry brush, brush the edges of the pie with the egg wash. This will help ensure a nice flaky crust.
Step 3: bake
Place the pie on a baking sheet and bake for 55–65 minutes, or until the filling is bubbly and the topping is golden brown (image 7). If the crumble browns too quickly, tent loosely with foil for the final 15 minutes. Let cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.
Expert Tip!
Slice your apples thin and evenly to help them bake through and layer beautifully. Don’t over-mix the crumble, you want big chunks!
Recipe FAQs
Use a glass or metal pan and don’t skip the cooling time. It keeps the bottom crust crisp.
Store leftovers covered at room temperature for up to 2 days or refrigerated for 4 days. Reheat slices at 300°F for 10–15 minutes or pop in the microwave for 20-30 seconds.
Simply, don’t overmix the crumble, you want big chunks!
Check out our other dessert recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cranberry and Apple Crumble
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Cranberry and Apple Crumble
Equipment
- 1 9 inch pie pan
Ingredients
Crust
- 1 9 inch store-bought pie crust or homemade crust
- 1 large egg (for egg wash)
Filling
- 4 medium honeycrisp apples, peeled, cored and thinly sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 Tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
Crumble Topping
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tsp. cinnamon
- 5 Tbsp. unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Roll out and fit the pie crust into a 9-inch pie pan. Trim edges and flute as desired. Chill in the fridge while you make the filling and crumble.
- In a large bowl, toss the apples and cranberries with brown sugar, granulated sugar, cornstarch, spices, lemon juice, and vanilla. Let sit for 10 minutes to help the apples soften slightly.
- In a medium bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until crumbly and well combined.
- Pour the apple-cranberry filling into the chilled pie crust and spread evenly. Sprinkle the crumble topping evenly over top.
- Place the pie on a baking sheet and bake for 55–65 minutes, or until the filling is bubbly and the topping is golden brown. If the crumble browns too quickly, tent loosely with foil for the final 15 minutes.
- Let cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.
Notes
- Thin apples make perfect layers: slice your apples thin and evenly to help them bake through and layer beautifully.
- For a crisp topping, don’t over-mix the crumble, you want big chunks!
- To prevent soggy crust: use a glass or metal pan and don’t skip the cooling time. It keeps the bottom crust crisp.
- Use a baking sheet: Always place your pie pan on a rimmed baking sheet. It catches any bubbling fruit juices, prevents messes, and makes transferring the pie in and out of the oven much easier.
- Cool completely before slicing: Let the pie cool for at least 2 hours so the filling can thicken and hold its shape when cut.
- Nutritional information is an estimate and will vary with substitutions.
