Cranberry Crumble Pie

November 28, 2014 § Leave a comment

slice of cranberry crumble pie

How are you doing with your Thanksgiving leftovers? Do you have the right ratio of turkey to stuffing to pie? You might not think you need to make a pie after Thanksgiving, and that your attention should instead turn to kale salads and pureed soups to balance everything out. But, this pie is full of whole grains and oats, is more tart than sweet, and you can make it straight from your leftover cranberry sauce. If your pie leftovers got picked at late last night (looking at you, Mom and Sam), this is an easy and healthy way to replenish your dessert stash.

cranberry crumble pie

I love all fruit pies, but this might be my favorite yet. This recipe is a pie-crumble combo, so it’s essentially everything you need in a dessert in one dish, and the cranberries get juicy and jam-like in the oven. Plus, you won’t need to brave the stores to pick up the ingredients–it’s pantry friendly.

Hope you enjoy!

Cranberry Crumble Pie

Adapted from Smitten Kitchen

Cranberry Filling:

  • 4 1/2 cups fresh or frozen cranberries (1 1/2 12 ounce bags)
  • generous 3/4 cup granulated sugar
  • zest from 2 clementines or 1/2 an orange
  • pinch of salt
  • 1 tablespoon cornstarch

(or use your leftover cranberry sauce)


  • 2/3 cup vegetable oil
  • generous 1/4 cup milk
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt


  • 1/2 cup almond flour or almond meal
  • 1 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 2 tablespoons olive oil (or canola)
  • 2 tablespoons maple syrup
  • pinch of salt

If not using leftover cranberry sauce, make the cranberry filling:

  1. In a large saucepan combine the filling ingredients and cook over medium heat. After about five minutes the cranberries will start to release their juices. Cook and stir for another 5 minutes or so, then set aside to cool.

Make the crumble:

  1. Combine the crumble ingredients in a medium bowl and use a fork to mash it all together.

Make the crust:

  1. Pour the vegetable oil into a liquid measuring cup.
  2. Pour in the milk so you end up with just over 3/4 cup liquid–I find adding an extra splash or two of milk beyond the 1/4 cup called for above helps the dough come together better. Do not stir.
  3. In a large bowl, add the flours and salt and mix.
  4. Pour the entire liquid mixture into the bowl of dry ingredients.
  5. Use a rubber spatula to combine the wet and dry ingredients. If the dough feels dry, add a splash or two more of milk. If the dough feels wet, you are on the right track!
  6. Clear off your counter and wet it with a damp cloth or paper towel. Place a piece of parchment or wax paper down on the counter (the water helps the paper to stick).
  7.  Place the dough on the parchment paper and place another piece of parchment paper on top.
  8. Roll the dough into as much of a circle as you can, about 1/8 inch thick.
  9. Remove the top piece of parchment paper from the dough slowly.
  10. Bring a 9 inch pie pan (or whatever size you have) close to you, and in one fell swoop, slide your hand under the dough and bottom piece of parchment and flip it over into the pie dish as best you can. Remove the parchment paper.
  11. If you lost a few pieces, do not worry– you can use your fingers to push the dough back into any holes.

Fill the pie:

  1. Preheat oven to 375 degrees.
  2. Pour the cranberry filling or cranberry sauce into the pie dish. Spread out the fruit evenly. You want enough fruit so the filling hits at almost the top of the pie pan.
  3. Spread the crumble topping evenly across the filling.
  4. Bake for 20 minutes on the middle rack (uncovered) and then move to the top rack and bake for another 10 minutes, so the topping gets some color to it. If at the 20 minute mark the crumble is already browned, you can cover it with foil for the last 10 minutes of baking.
  5. This pie is even better the next day, cold, served with Greek yogurt for breakfast.


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