Cranberry crumble pie: why do I make it so much?

You know that feeling when you walk into your kitchen, see a bag of cranberries leftover again (I always seem to have random leftover cranberries), and think, “What am I gonna do with these?” That’s about the time I started making this cranberry crumble pie, quite by accident. Real talk—I originally wanted apple, but the apples went mealy (thanks, January). But this pie hits different: tart cranberries, sweet oatmeal topping, and a little chaos. If we’re being honest, half the fun is just picking at the crumble straight out of the oven, but, hey—it’s technically a pie, so you can absolutely serve it with dignity. The first time I made it, my neighbor could smell it down the hall, popped her head in and asked for the recipe (only in our apartment, right?).

Why you’ll totally fall for this cranberry crumble pie

I make this when I want to look like I tried really hard, but actually did not. My family goes a little bananas for this pie, even if they act like they just stumbled into the kitchen. It’s the color, maybe, or that weirdly satisfying tart-sweet thing cranberries do. (Full confession: I’ve also made it after burning my first attempt at pecan pie—all was forgiven!)

Honestly, if you like fruit desserts but get tired of the usual ones, this is the move; plus, that crumbly topping is just cozy. I use my hands for the crumble, but you do you.

What you’ll need from your pantry—or what you can swap

2 cups fresh or frozen cranberries (if I’m being lazy or it’s July, I’ve totally just used frozen berries, no shame)
1 cup sugar—or sometimes I do 3/4 cup, not judging; if you want things a little tart, go for it
1 Granny Smith apple, peeled and roughly chopped (my gran swore by Golden Delicious, but guess what—anything works here)
2 tbsp orange juice (when I’m desperate, a splash of water with lemon does the job)
1 tsp vanilla extract
1 unbaked pie crust (store-bought is actually fine, but sometimes I make Sally’s flaky butter crust)
For the crumble:

3/4 cup flour (white, whole wheat, or, oops, that time I used half almond meal!)
1/2 cup brown sugar (light or dark, or a weird brown/white mix if you’re scraping the barrel)
1/2 cup rolled oats (any brand—Quaker or the store knockoff)
1/2 tsp cinnamon
Pinch of salt
1/2 cup unsalted butter, cold and cubed (I once used margarine, not recommended but hey, pie still disappeared)

How to actually make cranberry crumble pie

Preheat your oven to 375 F (190 C). If you forget and put it in at 350, it’ll just take a little longer—I’ve done it plenty; not a crisis.
Roll out that pie dough and press it into your pie plate. Not too fussy. Poke a few holes in the bottom with a fork—or don’t, honestly, I forget half the time.
In a big bowl, toss cranberries, chopped apple, sugar, orange juice, and vanilla together. It’ll look a bit gooey or lumpy. That’s normal. You can sneak a berry here—nobody’s watching unless your kid walks in.
Spread the filling into your pie crust. Use a spatula, or a big spoon, or even your hands if you want to live dangerously.
For the crumble topping: Combine flour, brown sugar, oats, cinnamon, and salt in another bowl. I use my (clean, pinky swear) hands to rub in the cold butter until it’s crumbly and you get pea-ish sized bits. If it looks messy, that’s perfect.
Scatter the crumble over the pie. Try not to eat too much of it raw. Or do—I won’t judge.
Bake 40-50 minutes, until the top’s golden and the filling is bubbling. Sometimes it gets a tiny burnished edge. That’s actually my favorite bit.
Let it cool at least 20 minutes—sometimes longer if you like a firmer slice. If you cut it hot, it’ll ooze everywhere; delicious but sloppy (ask me how I know).

Stuff I wish I knew about this pie sooner

If your cranberries are frozen, don’t bother thawing. They work just fine straight from the bag—actually, I think it helps keep the filling a bit thicker!
I sometimes toss in a handful of pecans to the crumble, but watch out, they can burn on top.
If you’re using a really deep pie dish, you may want to add 10 minutes to the bake time. Or check it after 40. It can be a moving target.

Pies gone wild: variations I’ve tried (or wish I hadn’t)

Swapped the cranberries for blueberries—lovely, but much sweeter (so cut back the sugar maybe).
Added a layer of cream cheese under the fruit. This was a hit, but also a bit messy to serve.
Tried with gluten-free flour—honestly, worked better than I expected! The crumble is more crumbly (go figure).
I once tried adding cardamom. Didn’t love it (just being real).

What if you don’t have a fancy pie plate?

You can totally use a regular baking dish (I’ve made this in a square 8-inch pan before and called it a “crisp”). It tastes just as good, even if it doesn’t look as Instagrammable. No food processor? Fork works fine for the crumble.

Does this pie keep? (In my house, barely)

Leftovers, if they exist, can just hang out at room temp for a day, maybe two. After that, into the fridge. I think it weirdly tastes better the next day—like all the flavors had a chance to chat overnight. But, seriously, it rarely survives more than a day around here.

Best way to serve cranberry crumble pie… according to me

We’re a vanilla ice cream clan. Totally classic. But whipped cream (especially that thank-goodness-in-a-can kind) works a treat. My aunt always does a wedge for breakfast with some yogurt, and apparently that “counts” as health food—sure, why not?

If I had to give one pie pro tip…

I once tried cutting the pie straight out of the oven. Just don’t. Let it rest. Otherwise you end up with basically cranberry soup in a soggy crust. Live and learn. And if you ever have the urge to add extra oats to the crumble, maybe go easy—one time it came out like a granola bar on top. (Maybe you like that? For me, not so much.)

Pie FAQ—asked by real humans (and my inquisitive dog)

Can I use dried cranberries instead of fresh or frozen? I wouldn’t, honestly—it gets too sweet and weirdly chewy. Go fresh or frozen if you can. Here’s where I get mine sometimes: Whole Foods.
Why does my crumble look powdery? Probably didn’t smoosh the butter in enough. Just mix ’til you get bigger clumps next time; it’ll still taste great.
Do I need to blind bake the crust? Not for this. It all holds together just fine, even if the crust is a bit rustic. Actually, I like it that way. If you really hate a soggy bottom, you could, but I don’t usually bother.
Could I make it vegan? Yep—swap butter for a plant-based version, and use a vegan crust. The crumble topping is very forgiving.
Is this super tart? It’s definitely zingy, but that’s why you pile ice cream on. If you want it sweeter, go wild with more sugar.

And if you want a neat explainer on how to really nail a pie crust (I promise it’s not scary), check out this video from King Arthur. Honestly, my crusts got better after watching it.

Well, if you somehow have leftovers—call me. Actually, just reheat a piece in the oven or microwave and eat straight form the pie plate, like a champ. Enjoy and let me know if you try my cranberry crumble pie out; I always love trading pie stories more than I should admit!

Cranberry crumble pie