Name: Cranberry Crumble Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 single 9-inch pie crust, unbaked; 3 cups fresh or frozen cranberries; 1 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon orange zest; 1/2 cup rolled oats; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 6 tablespoons unsalted butter, cold and cubed

Hey y’all! If you’re craving a sweet-tart treat that’s both comforting and absolutely stunning on the table, this cranberry crumble pie is your new best friend. The crisp, buttery crumble topping contrasts perfectly with the jammy, vibrant cranberry filling—all wrapped up in a flaky pie crust. It’s a dreamy dessert for holiday feasts, potlucks, or any time you want to impress. Let’s get cooking!

Why You’ll Love This Cranberry Crumble Pie

The tart cranberry filling perfectly balances the sweet, buttery crumble topping.
It’s super easy to make and requires no fancy baking skills!
Great make-ahead dessert, as it tastes even better the next day.
Versatile and crowd-pleasing for both winter holidays and summer picnics.
Pairs beautifully with whipped cream or vanilla ice cream.

Ingredients for Cranberry Crumble Pie

1 (9-inch) unbaked pie crust (store-bought or homemade)
3 cups fresh or frozen cranberries
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/3 cup rolled oats
1/3 cup packed light brown sugar (for crumble)
1/2 teaspoon ground cinnamon (for crumble)
1/4 teaspoon kosher salt (for crumble)
6 tablespoons unsalted butter, cold and cubed

How to Make Cranberry Crumble Pie

Step 1: Prepare the Pie Crust

Preheat your oven to 400°F (205°C). Place your pie crust into a 9-inch pie plate, crimping the edges as desired. Line the shell with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove the weights and parchment, then bake for another 5 minutes. Let cool slightly.

Step 2: Make the Cranberry Filling

In a large bowl, stir together cranberries, granulated sugar, 1/4 cup brown sugar, cornstarch, cinnamon, salt, orange zest, orange juice, and vanilla. Mix well until the cranberries are evenly coated and set aside.

Step 3: Prepare the Crumble Topping

In another bowl, combine flour, oats, 1/3 cup brown sugar, cinnamon, and salt. Add in the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Assemble the Pie

Pour the cranberry filling into the par-baked pie shell. Sprinkle the crumble topping evenly over the fruit, making sure to cover the entire surface.

Step 5: Bake the Cranberry Crumble Pie

Bake for 35-40 minutes, or until the crumble topping is golden and the filling is bubbling. If the crumble browns too quickly, loosely cover the pie with foil after 25 minutes. Remove from the oven and let cool at least 3 hours before slicing.

Notes

For best results, use fresh or thawed frozen cranberries; using frozen, unthawed cranberries can make the filling watery.
If you love extra crunch, add a handful of chopped pecans or walnuts to the crumble topping.
Learn more about making the perfect fruit pie crust from Sally’s Baking Addiction.

Delicious Cranberry Crumble Pie Variations

Apple-Cranberry Crumble Pie: Replace 1 cup cranberries with peeled, diced apples.
Blueberry Cranberry Crumble Pie: Use 1.5 cups each of cranberries and blueberries for a mixed berry twist.
Gluten-Free Cranberry Crumble Pie: Substitute a gluten-free all-purpose flour blend and certified gluten-free oats.

Required Equipment for Cranberry Crumble Pie

9-inch pie plate
Mixing bowls
Pastry blender or fork
Measuring cups and spoons
Baking sheet (to catch any overflowing juices)
Wire rack

Cranberry Crumble Pie Storage & Shelf Life

Let the cranberry crumble pie cool completely before covering loosely with foil or plastic wrap. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge and let come to room temperature before serving.

Serving & Pairing Suggestions

Serve generous slices of cranberry crumble pie with a scoop of vanilla ice cream, a dollop of homemade whipped cream, or a little pour of warm custard. For cozy autumn vibes, try pairing with a mug of hot apple cider or black tea. This pie shines as a centerpiece for Thanksgiving, Christmas, or Friendsgiving tables.

Pro Tips for the Best Cranberry Crumble Pie

Chill all your crumble ingredients—especially the butter—before mixing for an extra flaky, crunchy topping. More crumble tips here.
Always bake your pie on a foil-lined baking sheet to catch any bubbling juices.
Let the baked cranberry crumble pie rest several hours so the filling sets and slices cleanly—patience pays off!

Cranberry Crumble Pie FAQ

Can I use frozen cranberries for this pie?: Yes, just thaw them first and drain off any excess liquid to avoid a runny filling.
Do I have to pre-bake the pie crust?: Par-baking helps prevent a soggy bottom, but you can skip if using a thick, sturdy crust. See more crust techniques from Bon Appétit.
How do I know when the pie is finished?: The crumble should be golden and filling bubbling through the edges. Don’t worry if the juices drip—it means your pie is done!

Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes