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Crispy Cranberry Crumb Pie

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This easy homemade cranberry crumb pie features a buttery streusel topping and a sweet-tart cranberry filling, making it a festive and crowd-pleasing dessert for holidays or any occasion. The pie comes together quickly with simple pantry ingredients and delivers a perfect balance of crunch and comfort.

Ingredients

Scale
  • 1 9-inch unbaked pie shell (store-bought or homemade)
  • 3 cups (330g) fresh or frozen cranberries, rinsed and picked over
  • 1 cup (200g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1/4 cup (60ml) orange juice
  • 1 tsp orange zest (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1/2 cup (50g) chopped pecans or walnuts (optional)
  • 1/4 cup (30g) rolled oats (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Unroll pie shell into a 9-inch pie pan, pressing gently into corners and crimping edges. Place pan on a baking sheet.
  2. In a large bowl, combine cranberries, granulated sugar, flour, orange juice, orange zest, cinnamon, salt, and vanilla extract. Stir gently until cranberries are coated.
  3. Pour cranberry mixture into prepared pie shell and spread evenly.
  4. In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Pour in melted butter and stir until crumbs form. Fold in nuts or oats if using.
  5. Sprinkle streusel evenly over cranberry filling, covering completely. Do not press down.
  6. Bake on center rack for 45-55 minutes, until topping is golden and filling is bubbling at edges. Cover crust edges with foil if browning too quickly.
  7. Remove from oven and cool on wire rack for at least 1 hour.
  8. Slice and serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Notes

For gluten-free, use a cup-for-cup GF flour blend and a GF pie crust. For dairy-free, use vegan butter and a dairy-free crust. Chill the pie shell before filling to prevent shrinkage and sogginess. Do not overmix the streusel for maximum crispness. Let pie cool fully before slicing for best texture. You can make the streusel topping ahead and refrigerate. Store leftovers tightly wrapped in the fridge for up to 4 days; re-crisp slices in the oven if desired.

Nutrition

Keywords: cranberry pie, crumb pie, streusel dessert, holiday pie, Thanksgiving dessert, easy pie recipe, fruit pie, homemade pie

Find it online: https://yumyep.com/crispy-cranberry-crumb-pie-recipe-easy-homemade-streusel-dessert/