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Kid-Approved Apple Cranberry Crumble Pie

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A nostalgic, easy homemade pie featuring sweet apples and tart cranberries with a buttery oat crumble topping. Perfect for family gatherings and holiday dinners, this crowd-pleaser comes together in about 25 minutes of prep.

Ingredients

Scale
  • 4 cups peeled and sliced Granny Smith apples (about 3 large apples)
  • 2 cups peeled and sliced Honeycrisp apples (about 2 large apples)
  • 1 ½ cups fresh or frozen cranberries (if using frozen, don’t thaw)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh orange zest (from about 1 orange)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)
  • 1 single 9-inch pie crust (store-bought or homemade)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
  2. Prepare the pie crust. If using store-bought, let it sit at room temperature for about 15 minutes. Gently press it into a 9-inch pie dish, crimping the edges. Place the crust in the refrigerator while you make the filling.
  3. Make the filling: In a large bowl, combine the sliced apples, cranberries, granulated sugar, brown sugar, flour, orange zest, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until the fruit is evenly coated. Let it sit for about 10 minutes.
  4. Make the crumble topping: In a medium bowl, whisk together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. 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 meal with some pea-sized butter pieces remaining. Stir in the chopped nuts if using. Refrigerate while you assemble the pie.
  5. Assemble the pie: Take the crust out of the fridge. Pour the fruit filling into the crust, spreading it evenly. Sprinkle the crumble topping evenly over the filling, gently pressing it down a bit.
  6. Bake: Place the pie on the preheated baking sheet in the oven. Bake for 50 to 60 minutes, or until the filling is bubbly and the crumble is golden brown. If the top starts browning too quickly (around the 35-minute mark), tent it loosely with aluminum foil.
  7. Cool completely: Let the pie cool on a wire rack for at least 3 hours before slicing.

Notes

For best results, use a mix of Granny Smith and Honeycrisp apples. Don’t thaw frozen cranberries before using. Cold butter is essential for a crunchy crumble. Let the pie cool for at least 3 hours before slicing to prevent a runny filling. The pie tastes even better on day two.

Nutrition

Keywords: apple cranberry pie, crumble pie, easy pie recipe, Thanksgiving dessert, holiday pie, fruit crumble pie, kid-friendly dessert

Find it online: https://lolaspoon.com/kid-approved-apple-cranberry-crumble-pie-easy-homemade-dessert/