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Our Christmas dessert

apple cranberry crumble pie

I am in Chicago for my niece’s wedding, so there will be no long explanation or story attached, except to say that this pie was a Christmas hit.

pie slice missing

Apple-Cranberry Crumble Pie


  • 1  1/4 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes
  • 1/4 cup plain, vanilla, or honey yogurt

5 apples

  • 2 pounds apples, peeled, cored, and sliced 1/4-inch thick (I used 4 Granny Smith and  1 Honey Crisp)
  • 1  1/4 cups fresh cranberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  •  1  1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/3 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1/4 cup sliced almonds

Vanilla ice cream


Crust: Place the flour, sugar, and salt in the bowl of a food processor and blend. Add the butter pieces and pulse a couple of times to cut in the butter. Add the yogurt and pulse until the mixture almost begins to come together. Dump the mixture out onto a large sheet of plastic wrap. Use the wrap to bring the dough together into a flat disk, covering and sealing with the wrap. Refrigerate for 1 hour.

On a lightly floured surface, roll the dough out into about a 13-inch round. Gently transfer the round to the center in a deep 9-inch round pie dish. Refrigerate while you prepare the filling.

sliced apples

Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix.

sugared apples

Place the apples in a fine-mesh strainer set over the large bowl. Allow the apples to drain at room temperature for at least 1 hour and up to 3 hours.

drained apples

The mixture will release at least 1/2 cup of liquid.

apple liquid

In a small saucepan, over medium-high heat, boil down the liquid, with the butter, to about 1/3 cup, until syrupy.

cranberries cornstarch

Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch.


Pour the syrup over the apples, tossing to coat. Transfer the apple-cranberry mixture to the chilled pie shell.


Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt.

crumble butter

Add the butter and use your fingers to break up the butter and rub it into the flour mixture until the butter is pea-size.

sliced almonds

Stir in the almonds.

crumble topping

Sprinkle the crumble over the apple and cranberry mixture, covering the apples completely. Refrigerate the assembled pie while the oven preheats.

Move a rack to the center of oven and preheat oven to 400 degrees. Place pie on a rimmed baking sheet and bake for 45 minutes, until the crumble is brown and the apples are cooked through.

apple cranberry crumble pie

Allow to cool for at least 30 minutes before slicing and serving. Serve with ice cream.

Inspired by a recipe found at Joy the Baker.  By the way, the photography is gorgeous, you should pop on over there and check it out!

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1 Marissa { 12.30.14 at 9:02 AM }

Thank you for making pie instead of something chocolate, just for me! 🙂

2 Ronnie Jaap { 12.30.14 at 4:29 PM }

Yum! I want one now!

3 Jan { 01.05.15 at 12:46 PM }

You must know this is officially in our family recipe book!
The girls and I have made this twice now (one for our family and one for the boyfriends!) and love everything about it, the crust, the filling, the crumble and the beautiful colors!
We had this for dessert after a dinner of shrimp sliders, another one of your recipes that is so great!
thank you!

4 Linda Hopkins { 01.06.15 at 12:56 PM }

Jan, you know how to make a girl’s day! xoxo

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