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Quick Apple Cranberry Crumble Pie: Easy Fall Dessert Recipe

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A quick and easy fall dessert featuring sweet apples and tart cranberries under a buttery, oat-studded crumble. No rolling pins or chilling required—just simple, comforting flavor in about an hour.

Ingredients

Scale
  • 600g (about 4 medium) apples, peeled, cored, and sliced ¼-inch thick (mix of sweet and tart varieties like Honeycrisp, Granny Smith, or Braeburn)
  • 150g (1½ cups) fresh or frozen cranberries (if frozen, do not thaw)
  • 100g (½ cup) granulated sugar
  • 50g (¼ cup packed) light brown sugar
  • 30g (¼ cup) all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 180g (1½ cups) all-purpose flour
  • 100g (1 cup) rolled oats (old-fashioned, not instant)
  • 100g (½ cup packed) light brown sugar
  • 50g (¼ cup) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 115g (½ cup) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 190°C (375°F). Position a rack in the center of the oven. Place a baking sheet on the rack below to catch any potential drips.
  2. Prepare the fruit filling: In a large mixing bowl, combine the sliced apples and cranberries. Add the granulated sugar, packed light brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Toss everything together with a rubber spatula until the fruit is evenly coated. Set aside.
  3. Make the crumble topping and crust: In a separate large mixing bowl, whisk together the all-purpose flour, rolled oats, packed light brown sugar, granulated sugar, ground cinnamon, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Do not overwork.
  4. Assemble the pie: Take about half of the crumble mixture and press it firmly into the bottom and up the sides of a 9-inch deep-dish pie plate to create the crust. Pour the fruit filling into the crust, spreading it into an even layer. Sprinkle the remaining crumble mixture evenly over the top of the fruit. Do not press it down.
  5. Bake the pie: Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, or until the fruit filling is bubbling around the edges and the crumble topping is deep golden brown. If the top is browning too quickly after 30 minutes, loosely tent the pie with aluminum foil for the remaining bake time.
  6. Cool before serving: Transfer the pie to a cooling rack and let it cool for at least 30 minutes before slicing. This allows the filling to set.

Notes

For extra-crispy crumble, broil the pie for the last 1 to 2 minutes of baking, watching carefully to prevent burning. Let the pie cool at least 30 minutes before serving to allow the filling to set. The pie tastes even better the next day as flavors meld.

Nutrition

Keywords: apple cranberry crumble pie, easy fall dessert, quick apple pie, cranberry apple pie, crumble pie, no-roll pie, weeknight dessert

Find it online: https://dinadishes.com/quick-apple-cranberry-crumble-pie-easy-fall-dessert-recipe/