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Deep Dish Apple Cranberry Crumble Pie

Deep Dish Apple Cranberry Crumble Pie is a unique Thanksgiving dessert your whole family will love! Serve with whipped cream or à la mode.

cranberry apple pie with crumb topping on a plate

Creating This Deep Dish Pie Recipe

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.

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.

woman peeling apples on a wooden cutting board for apple pie

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 Crumble Pie gets two thumbs up all around.

Apple Cranberry Crumble Pie Ingredients

For this cranberry apple pie with oatmeal topping, you’ll need the following ingredients:

  • Apples
  • Fresh cranberries
  • Brown sugar
  • Maple syrup
  • All-purpose flour
  • Spices
  • Lemon juice
  • Butter
  • Flour
  • Rolled oats
  • Pecans
  • Pie crust (store-bought or homemade)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

woman adding cinnamon to apple pie ingredients

How to Make Apple Cranberry Crumble Pie

This deep dish pie is easy to make and doesn’t call for any extra steps. Here’s an overview of how it’s made:

  1. Make the crust: I used my favorite butter pie crust recipe. Since this is a deep dish pie recipe, you’ll need about 3/4 of the total amount of pie dough it makes.
  2. Press the pie dough into the deep dish pie plate and crimp the edges.
  3. Make the filling: It’s a simple mixture of sliced apples and fresh cranberries, spices, maple syrup, and lemon juice.
  4. Pour the filling into the prepared crust.
  5. Make the crumble topping: I like to use my food processor for this. Set aside for now.
  6. Bake the pie: Dot the top of the pie with butter, then bake at 425F for 35 minutes.
  7. Sprinkle the crumble topping over the pie and return to the oven. Bake until done.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

woman stirring apple pie ingredients

Can This Recipe Be Made in Advance?

Yes! Here’s how:

  • Prepare the pie crust ahead of time, place it in the pie plate and shape it as desired, then store the entire pie plate with the prepared crust in a large ziplock bag in the refrigerator or freezer (if longer than 2 days) until you plan to bake the pie. It does not need to be thawed before baking.
  • The topping can be made ahead of time and stored in the freezer in a ziplock bag. It does not need to be thawed before using.
  • The entire pie can be baked the day before you plan on serving it, if desired. Reheat slices in the microwave or enjoy at room temperature.

Does Apple Cranberry Pie Need to Be Refrigerated?

No, it will last up to three days on your countertop. Cover with foil or a tea towel.

cranberry apple pie unbaked on a wooden table

Tips for Making an Apple Cranberry Pie

  • If preparing your own pie crust seems like a daunting task, check out my Tips for a Perfect Pie Crust.
  • If you don’t want a crumble topping, then just roll out extra pie crust and make a traditional crust topping, either lattice style, or with slits cut through the top to allow ventilation.
  • You can use any baking apples you’d like in this recipe. I prefer using Honeycrisp since they pair nicely with the tart cranberries.
  • You can slices the apples or chop them, whatever you prefer. I have done both and both ways work fine.
  • I like to stir the apples, sugar, and spices together to make sure the apples are fully coated before stirring in the cranberries.
  • If using frozen cranberries, do not thaw them before adding them to the apple pie filling.
  • Cool the pie completely before cutting into it – you’ll get neater slices this way.

More Thanksgiving Recipe Ideas:

If you’re looking for additional inspiration for your Thanksgiving Menu this year along with this Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping, here are a few other favorite recipes.

Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

collage of thanksgiving recipe photos

If you prefer a roasted turkey, don’t pass up this recipe for Apple Cider Sage Turkey Brine for Roasted Turkey. The brine keeps the meat so moist, and gives it classic Thanksgiving flavors.

Brining a turkey in this Rosemary Beer Brine will tenderize the meat and infuse it with a TON of flavor for Turkey Day! Cook it on a smoker for even more incredible flavor!

Learn How to Make Turkey Gravy with No Lumps for your Thanksgiving table.

If you like cranberry sauce better than gravy, try my recipe for  Cranberry Orange Walnut Relish or Red Wine Pomegranate Cranberry Sauce.

For stuffing, try this Butternut Squash and Kale Quinoa Stuffing (which is great for the health-conscious or gluten-free crowd!) or a more traditional bread based stuffing with Leek + Bacon Stuffing.

Classic buttery russet potato mashed potatoes are elevated thanks to the addition of plenty of browned butter and fresh grated parmesan in this Browned Butter Parmesan Mashed Potatoes.

If you’re looking for the perfect kid-friendly Thanksgiving treat, check out this Easy Pumpkin Pudding; it combines a few pantry ingredients for a perfect autumn treat and is simple enough for younger helpers to assist in preparing.

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cranberry apple pie with crumb topping

Deep Dish Apple Cranberry Crumble Pie

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 4 hours
Total Time: 6 hours

Deep Dish Apple Cranberry Crumble Pie is a unique Thanksgiving dessert your whole family will love! Serve with whipped cream or à la mode.

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

Instructions

For the Crust

  1. Crust may be prepared in advance and refrigerated until ready to use.
  2. 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.
  3. Press the dough into the deep dish pie plate and shape the edging as desired.
  4. 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

  1. Preheat oven to 425 degrees F with the rack in the lower third.
  2. Peel, core and slice the apples.
  3. In a large bowl, combine the apples, cranberries, brown sugar, maple syrup, flour, cinnamon, cardamom, nutmeg, salt, and lemon juice.
  4. Place the filling inside the prepared pie shell.

For the Oatmeal Pecan Crumb Topping

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

Bake the Pie

  1. Cover the edges of the pie loosely using foil. Bake at 425 degrees F for about 35 minutes.
  2. Then, reduce the temperature to 375 degrees F.
  3. Remove the pie from the oven. Discard the foil. Sprinkle with the crumb topping.
  4. Bake for an additional 45 - 60 minutes, or until the apples are tender, crumbs are browned and the filling is bubbly.
  5. Let cool at room temperature for 3-4 hours before serving.

Notes

Make Ahead Tips

  • Prepare the pie crust ahead of time, place it in the pie plate and shape it as desired, then store the entire pie plate with the prepared crust in a large ziplock bag in the refrigerator or freezer (if longer than 2 days) until you plan to bake the pie. It does not need to be thawed before baking.
  • The topping can be made ahead of time and stored in the freezer in a ziplock bag. It does not need to be thawed before using.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 445Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 34mgSodium 232mgCarbohydrates 63gFiber 6gSugar 34gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Let me know if you try this recipe and what you think of it by leaving a comment below.

Linda Shaw

Tuesday 20th of January 2015

So. I baked the pie. Loved the filling and I added the butter on top like a traditional pie. ONce before I baked it and then after the topping was added. I was disappointed that it still came out too dry for my taste. The flavors are amazing, but the pie itself was dry. not oozing with apple juices. Any idea why?

David

Wednesday 9th of October 2013

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.

Deborah

Tuesday 13th of November 2012

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!

Michelle

Friday 18th of November 2011

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??

Katie

Saturday 19th of November 2011

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.

@pril

Thursday 17th of November 2011

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

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