OCT
20

Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping

Dessert, Fall Recipes, Fruit Desserts, Holiday Recipes, Pies and Tarts, Seasonal Recipes, Thanksgiving Recipes | 27 comments

Confession: I have a weakness for eating pie for breakfast. Any time there is leftover pie in the fridge, I convince myself that there’s fruit in it so it’s not so bad for me. A completely acceptable start to the day. That, really, it’s probably not a whole ton worse than eating a plate full of waffles smothered in butter and Apple Cider Syrup.

cranberry apple pie with crumb topping

For this Deep Dish Apple Cranberry Pie I experimented with an Oatmeal Pecan Crumb Topping. Oatmeal is healthy too, right? I used freshly ground flour for added whole grains and old-fashioned rolled oats in the topping. Bonus points again. And we’ll just pretend that the pile of whipped cream is yogurt.

Regardless of whether or not it is “healthy” or “acceptable” to eat pie for breakfast, this Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping gets two thumbs up all around.

It baked up twice within less than a week. Smelled up our house with gorgeous fall spices and the sweet aroma of baking apples. Found itself on more breakfast plates than I could count. And it was shared with friends.

cranberry apple pie recipe

I love the cranberries added to this apple pie for a hint of tartness and a burst of color in an otherwise quite monotone pie recipe. It’s the perfect end to a crisp fall day and will make an excellent addition to any holiday celebration you have coming in the next couple of months.

If preparing your own pie crust seems a daunting task. Check out my Tips for a Perfect Pie Crust.

Do you have a favorite fall pie that you bake up each year?

More Fall Pie Recipes

Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping

Yield: 1 pie: 8 - 10 servings

Total Time: approx. 4 - 5 hours (including cooling)

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Ingredients:

Apple Cranberry Filling
8 Gala or Honeycrisp Apples
10 ounces fresh or frozen (not thawed) cranberries
1/2 cup packed brown sugar
2 tablespoons maple syrup
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
4 tablespoons (1/2 of a stick) of butter, sliced

Oatmeal Pecan Crumb Topping
2/3 cup freshly ground whole white wheat flour
1/2 cup old-fashioned (not instant) rolled oats
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
6 tablespoons of cold butter, sliced
1/3 cup coarsely chopped pecans

For the Crust
1 recipe All Butter Pie Crust: Perfect Pie Crust Recipe

Directions:

For the Crust
Crust may be prepared in advance and refrigerated until ready to use.

Prepare the All Butter Pie Crust: Perfect Pie Crust according to recipe instructions. Because this pie is a deep dish, not a regular pie, you are going to need 2/3 to 3/4 of the dough for the crust for this recipe. Press the dough into the deep dish pie plate and shape the edging as desired.

You can freeze the extra for another use, such as making individual pot pies or something else small that doesn't need an entire pie crust.

For the Filling
Preheat oven to 425 degrees F with the rack in the lower third.

Peel, core and slice the apples. In a large bowl, combine the apples, cranberries, brown sugar, maple syrup, flour, cinnamon, cardamom, nutmeg, salt, and lemon juice. Place the filling inside the prepared pie shell.

For the Oatmeal Pecan Crumb Topping
Measure the flour and oatmeal into a food processor. Pulse to combine and blend the oatmeal. Add in the remaining ingredients: brown sugar, cinnamon, nutmeg, cardamom, butter, and pecans. Pulse until a crumbly, mixture is achieved. Dot the top with the sliced butter. Set aside until after the first bake cycle.

Bake the Pie
Cover the edges of the pie loosely using foil. Bake at 425 degrees F for about 35 minutes. Then, reduce the temperature to 375 degrees F. Remove the pie from the oven. Discard the foil. Sprinkle with the crumb topping.

Bake for an additional 45 - 60 minutes, or until the apples are tender, crumbs are browned and the filling is bubbly. Let cool at room tempearture for 2-3 hours before serving.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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27
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Jen at The Three Little Piglets - October 20, 2011 @ 6:35 am

    I’m totally into pie for breakfast too, but only if it’s filled with fruit. Same goes for a strudel or a tart of some sort. I can totally make believe that it’s good for me!

    [Reply]

  • 2
    Jenny Flake - October 20, 2011 @ 6:42 am

    Gorgeous Katie!! Love peeking in at your gorgeous creations!! Hope to see you soon :)

    [Reply]

  • 3
    Chris @ TheKeenanCookBook - October 20, 2011 @ 7:50 am

    I rationalize my breakfast like that too. Hey, it’s got fruit and oatmeal. Totally ok to eat. Nothing wrong with that. Heheh :)

    [Reply]

  • 4
    Rachel @ Baked by Rachel - October 20, 2011 @ 8:08 am

    Haha we have the same feeling about pie and apparently the same appetite for it! Awesome combination. I might have to whip this up sometime soon. :)

    [Reply]

  • 5
    Jocelyn - October 20, 2011 @ 8:38 am

    I am so glad I’m not alone in pie for breakfast. And apple cranberry is a tradition in our home, my husband’s favorite! I think I’ll have to try your recipe!

    [Reply]

  • 6
    Rebecca - October 20, 2011 @ 8:56 am

    I have a feeling that I’ll be picking up some honey crisp apples and fresh cranberries at the farmers market this weekend!!! This pie looks to die for!!! ;)

    [Reply]

  • 7
    Mackenzie@The Caramel Cookie - October 21, 2011 @ 6:49 am

    You are definately not alone in eating pie for breakfast! This pie looks delicious!

    [Reply]

  • 8
    Happy When Not Hungry - October 21, 2011 @ 6:57 am

    Wow this pie looks beautiful! I love all the fruit in this deep dish.

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  • 9
    Kristen - October 21, 2011 @ 7:45 am

    Looks like a delicious and fall flavored pie!

    [Reply]

  • 10
    Tracy - October 21, 2011 @ 9:03 am

    I love pie for breakfast too! :-)

    [Reply]

  • 11
    Frostine@ThatReallyFrostsMe - October 21, 2011 @ 11:38 am

    Eating pie for breakfast is what the holidays are all about. Sometimes I think we make the pie just so we can have it for breakfast. My favorite is pumpkin.

    [Reply]

  • 12
    Autumn - October 21, 2011 @ 12:10 pm

    I must agree, this certainly looks like breakfast “fruit” to me. lol

    [Reply]

  • 13
    Pam - October 21, 2011 @ 12:56 pm

    wow. That oatmeal pecan crumb topping alone makes my mouth water. I could just eat that on its own! Yummy.

    [Reply]

  • 14
    Lisa - October 21, 2011 @ 5:11 pm

    I love apple and cranberry together perfect for this time of year. I too love to bake with oatmeal crumb topping, I’ll use whatever nuts or seeds I have on hand. Delicious!

    [Reply]

  • 15
    Tickled Red - October 22, 2011 @ 2:10 pm

    Simply gorgeous pie darlin’ ! I love the cranberry addition.

    [Reply]

  • 16
    Amanda - October 23, 2011 @ 7:55 am

    Gorgeous Katie!! Love that oatmeal in there…

    [Reply]

  • 17
    Chrissy - October 23, 2011 @ 1:58 pm

    I like a good apple pie, using yellow delicious and jonathon or gala apples, making sure it is enrobed with enough brown sugar and thickening. To push it over the top, before putting on the”lid” (after the butter) I like to throw on a handful of redhots. They add a nice pink shade and deeper cinnamon flavor. Bake it until the apples are done. Serve that with a good slice of cheddar cheese and it’s not just breakfast, it”s lunch! (Adding fresh grated nutmeg with the regular cinnamon is important, too.)

    [Reply]

  • 18
    Linda - October 23, 2011 @ 4:42 pm

    Love the lunch idea, Chrissy, although yeah, I’m among the “I’ll eat pie for breakfast” population too. I am definitely baking this pie this week! Both my husband and I really love apples and cranberries, and it is feeling very Autumnal out here in Maryland lately. I’m feeling as if the harvest needs to be coming in! Lol

    [Reply]

  • 19
    Lauren at Keep It Sweet - October 23, 2011 @ 6:21 pm

    I have an apple and cranberry crisp that is one of my favorite fall recipes. Your pie sounds like an amazing spin on that!

    [Reply]

  • 20
    Jen @ My Kitchen Addiction - October 26, 2011 @ 2:57 pm

    I absolutely adore apple cranberry pies… This pie looks fabulous! I love that it’s a bit healthier with the whole grain flour and oats!

    [Reply]

  • 21
    Paula - November 15, 2011 @ 10:15 pm

    I do the same thing…eat left-over pie for breakfast. I’m a little worried that if I made and served this for a dinner dessert, that there wouldn’t be any leftover in the morning! Beautiful looking pie.

    [Reply]

  • 22
    Michele - November 16, 2011 @ 10:36 am

    Gorgeous pie. I bet the cranberries really added to it! Will have to try this delicious looking recipe.

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  • 23
    @pril - November 17, 2011 @ 5:05 pm

    I shared this on my blog with a link back for the recipe: http://for-the-love-of-pie.blogspot.com/2011/11/deep-dish-apple-cranberry-crumble-pie.html

    @pril

    [Reply]

  • 24
    Michelle - November 18, 2011 @ 9:42 am

    Hey this pie looks awesome! I am gonna make it for thanksgiving dinner. But I have a regular pie pan and this looks bigger. What size pie dish do you use??

    [Reply]

    • Katie

      Katie replied: — November 19th, 2011 @ 6:08 AM

      As stated in the recipe, this is a deep dish pie. If you would like to make a regular sized pie, just use a normal sized pie crust instead of a larger recipe as. The filling you couldn’t probably keep the same since it cooks down, or make two smaller pies.

  • 25
    Deborah - November 13, 2012 @ 1:27 pm

    After working night shift for over 20 years, I can eat anything, anytime of day. Pie for breakfast is no worse than Spaghetti or Fried Chicken for breakfast after getting off work!

    [Reply]

  • 26
    David - October 09, 2013 @ 1:02 pm

    I had extra pie dough and lots of apples leftover after apple picking and since I already made a deep dish apple pie I looked around for a crumb pie and found yours. It was absolutely delicious. I didn’t change a thing. It’s similar to a Harvest Pie I make for Thanksgiving but this pie actually might beat it. Thank you for introducing me to this treat.

    [Reply]

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