I love desserts that are both sweet and tart. Some of my favorites are Cherry Pie (with tart cherries), Lemon Bars, and Key Lime Pie – just to name a few. This pie is reminiscent of cherry pie with tart cherries, except instead of a double crust we have a whole lot of buttery, nutty, crumble topping! And of course, we have cranberries instead of cherries. I don’t bake with cranberries often but I think that might need to change. I loved everything about this pie. In fact, I had a piece for breakfast the next day. So good y’all!

Cranberry Crumble Pie 

1 (9 inch) pie crust (unbaked)

for the filling:
4-1/2 cups fresh or frozen cranberries
1 cup granulated sugar
zest of a small orange
pinch of salt
1 tbsp cornstarch

for the streusel:
2/3 cup rolled oats
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup pecans, toasted if you have the time
6 tablespoons butter, melted and cooled

1. Preheat oven to 375 degrees.
2. For the filling, combine cranberries, sugar, zest, salt, and cornstarch in medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is slightly thickened. Remove from heat and let cool while you make the topping.
3. If using whole oats, grind them to a powder in a food processor. Add pecans and coarsely grind them too. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.
4. Bake pie for 40 to 45 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time.
*adapted from Smitten Kitchen

Categories: Pies and Tarts

2 Responses so far.

  1. Natalie says:

    I love cranberry pie! Looks so delicious!

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