An apple cranberry crumb pie on a pie stand with cranberries on top, scattered on the table and some apples in the background.
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5 from 6 votes

Apple Cranberry Crumb Pie

A traditional, comforting dessert where simplicity is the key to success - This Apple Cranberry Crumb Pie recipe is one the family will enjoy.
Course Dessert
Cuisine Baking
Keyword apples, dessert, pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 284kcal
Author Erren Hart of Erren's Kitchen


  • ½ 15-ounce package rolled refrigerated unbaked pie crust (1 crust) see notes for homemade recipe

For the filling:

  • 6 Medium Cooking Apples (About 2 1/4 lbs) sliced
  • 1 tablespoon orange juice fresh squeezed
  • 1 teaspoon orange zest grated
  • 1 cup cranberries fresh
  • 1 tablespoon butter melted
  • ½ cup granulated sugar
  • ​¼ cup brown sugar packed
  • 3 tablespoons flour
  • ½ teaspoon cinnamon ground
  • teaspoon nutmeg
  • ½ teaspoon Pumpkin Pie Spice (UK Mixed Spice)

For The Topping:

  • 1 cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon ground
  • 8 tablespoons butter chilled and cubed


  • Preheat oven to 375F. Let the pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Place into the plate without stretching it. Crimp the edges. Place in the fridge while you prepare the filling and topping.

For the filling:

  • After slicing the apples, coat in the fresh-squeezed orange juice. Mix in the cranberries and orange zest, followed by the melted butter.  Set aside.
  • In a small bowl mix together the sugars, flour, cinnamon, nutmeg, and pie spice.  Sprinkle over the fruit mixture and stir to coat. Set aside.

For the topping.

  • Place all of the ingredients into a food processor and mix until it resembles large breadcrumbs (see photo in post).

To assemble the pie:

  • Remove the crust from the refrigerator and fill with the apple mixture.  
  • Using large handfuls, squeeze the topping together and then crumble onto the fruit filling until all of the topping mixture is used.
  • Bake one hour (checking after 30 - 40 minutes to see if the topping is too brown - if so, cover with foil for the remainder of the bake).
  • Let cool on a wire rack 45 minutes before serving


For a homemade pie crust recipe, see my Coconut Cream Pie Recipe and follow the instructions up to chilling the dough.


Calories: 284kcal | Carbohydrates: 52g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 133mg | Fiber: 2g | Sugar: 39g | Vitamin A: 315IU | Vitamin C: 6.3mg | Calcium: 22mg | Iron: 0.7mg