Cranberry and Apple Crumble

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Cranberry and Apple Crumble

This Cranberry and Apple Crumble has tender thin-sliced apples and tart cranberries baked in a buttery crust, topped with a crunchy oat crumble. It’s cozy, sweet, tart, and perfect with a scoop of vanilla ice cream.

Prep Time20

Cook Time1

Cooling Time2

Course: Dessert

Cuisine: American

Servings: slices

Calories: 410kcal

Author: Danielle Lima

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.

Nutrition