Apple Cranberry Crumble Pie Recipe with Buttery Oat Topping

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This easy Apple Cranberry Crumble Pie is a Fall essential. Thinly sliced Fuji apples combine with tart cranberries, sugar, a hint of cinnamon, and a little lemon to brighten the filling. A buttery oat-and-brown-sugar crumble tops the pie, giving each bite a crisp, cookie-like finish. The result is juicy, perfectly sweet, and full of autumn flavor — ideal for weekend baking or a Thanksgiving dessert that’s simple yet impressive.

About the Recipe

This is our first pie of the season and one we’re excited to share. It’s slightly different from classic pies you’ve seen here, and we think it might be one of our best. Apple pie is a holiday favorite — warm, cozy, and full of comforting spices — and pairing apples with cranberries makes the flavors pop. We kept the preparation simple by using a crumble topping in place of a second crust, so you get all the taste with less fuss.

The crumble topping adds buttery crunch and a hint of brown-sugar caramel flavor. There’s no top crust to weave or lattice—just an easy, delicious finish that bakes up golden and crisp. Whether you use a homemade or store-bought crust, the pie comes together quickly and delivers big flavor with minimal effort.

What Is a Crumble Pie?

A crumble pie replaces the usual top crust with a streusel-style topping. For this recipe the crumble combines rolled oats, brown sugar, flour, cinnamon, and cold butter. The texture is crunchy and slightly chewy, like a cookie crumb layer that complements the soft, saucy filling beneath.

Why You’ll Love This Pie

• Appeals to a wide range of tastes — the tart cranberries balance the sweet apples.
• No top crust to fuss with, which keeps the recipe straightforward.
• Looks beautiful with minimal effort — ideal for holidays.
• The oat crumble tastes like a cookie on top of your pie.

Ingredients

(See the recipe card below for full amounts and the complete recipe.)

For the Pie Filling

• Sliced apples (peeled, cored)
• Lemon juice
• Granulated sugar
• Cornstarch
• Salt
• Ground cinnamon
• Whole cranberries (fresh or frozen)
• 9-inch unbaked pie crust (homemade or store-bought)

For the Crumble Topping

• Rolled oats (old-fashioned)
• Brown sugar, firmly packed
• All-purpose flour
• Ground cinnamon
• Cold salted butter, sliced

How to Make Apple Cranberry Crumble Pie

Step 1: Prepare the filling

In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cornstarch, salt, ground cinnamon, and cranberries until evenly combined. Transfer the mixture into the prepared pie crust.

Pour the filling into the unbaked pie crust and spread it evenly.

Step 2: Make the crumble topping

In a medium bowl, whisk together the rolled oats, brown sugar, flour, and cinnamon. Cut in the cold, sliced butter with a pastry blender or fork until the mixture forms coarse crumbs. Scatter the crumble evenly over the filling.

Step 3: Bake

Bake the pie until the filling is bubbling and the crumble is golden. If needed, tent the pie with foil to prevent over-browning. Bake until the apples are tender and the center registers around 175°F (79°C) on an instant-read thermometer.

Best Apples to Bake With

Many apples work well for baking, but for this pie we recommend Fuji, Granny Smith, or Honeycrisp. Fuji apples add natural sweetness that helps balance the cranberries’ tartness, while Granny Smith gives a more tart, classic apple-pie flavor.

Tips for a Perfect Pie Crust

1. Keep dough cold — chilling helps create a flaky crust.
2. Preheat the oven. Putting cold dough into a hot oven helps produce steam and flakiness.
3. Leave larger butter pieces in the dough for flakiness; trim visible chunks around the edge and fold them into the center if needed.

What to Serve with This Pie

This pie pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. It also complements other holiday desserts if you’re serving a full spread.

How to Store

Store the pie covered in the refrigerator for 3–5 days. To freeze, slice and wrap individual pieces in a freezer-safe container or bag for up to 1–2 months; thaw in the refrigerator before reheating.

We love hearing from readers — leave a comment if you make this Apple Cranberry Crumble Pie. Tag your photos on social media so others can see your creation.

Apple Cranberry Crumble Pie

Juicy, perfectly sweet, full of flavor, and so delicious — an easy holiday pie with a crunchy oat crumble topping.

Prep Time: 35 mins

Cook Time: 1 hr 40 mins

Total Time: 2 hrs 15 mins

Servings: 8 slices

Ingredients

Pie

• 6 cups peeled, cored, and sliced apples (about 4–5 large apples)
• 1 Tablespoon lemon juice
• 3/4 cup granulated sugar
• 6 2/3 Tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups cranberries (fresh or frozen)
• 9-inch unbaked pie crust

Crumble

• 1 cup rolled oats (old-fashioned)
• 1/2 cup brown sugar, firmly packed
• 3 Tablespoons all-purpose flour
• 1/3 teaspoon ground cinnamon
• 1/3 cup cold salted butter, sliced

Instructions

Pie

1. Heat oven to 375°F (190°C).
2. In a large bowl, combine apples, lemon juice, sugar, cornstarch, salt, cinnamon, and cranberries. Toss gently to mix.
3. Pour the filling into the prepared pie crust.

Crumble

1. In a medium bowl, whisk together oats, brown sugar, flour, and cinnamon.
2. Cut in cold butter with a pastry blender or fork until coarse crumbs form.
3. Sprinkle the crumble over the pie filling.
4. Bake for about 50 minutes. If the topping begins to brown too quickly, cover loosely with foil and continue baking until the filling is set and apples are tender, about an additional 50 minutes. Internal temperature should reach about 175°F (79°C).

Notes + Tips

Substitutions:

• Frozen cranberries work fine; no need to thaw before mixing.
• Use apple pie spice if you prefer it to plain cinnamon.
• Any firm baking apple will work.

Expert Tips:

• About 6 cups of sliced apples equals 4–5 large apples (roughly 2 pounds).
• Use rolled (old-fashioned) oats — do not use instant oats for the crumble.
• A thermometer helps confirm doneness: the center should register about 175°F (79°C).

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