Vegan Apple Cranberry Crumble Pie: 1 Amazing Bite

Oh, you know those desserts that just smell like home, like Thanksgiving or a cozy night by the fire? That’s exactly what you get with this Vegan Apple Cranberry Crumble Pie. Seriously, forget everything you think you know about needing butter and dairy to make a truly spectacular fruit pie; this recipe proves otherwise!

I was looking for something that captured that perfect tart-sweet zing that only cranberries give you, but paired with comforting apples. And since going dairy-free, I’ve perfected this version until it’s honestly better than my old standard recipe. The crumble on top? It’s ridiculously crunchy, and you won’t believe it’s all vegan. Trust me, this is the new holiday essential for our kitchen, and I can’t wait for you to try it. We even have a great guide on making a basic homemade apple crumble if you ever want more topping inspiration!

Why This Vegan Apple Cranberry Crumble Pie Recipe Works

Honestly, sometimes vegan baking seems like it needs a chemistry degree, but this pie is the opposite! It’s simple, straightforward, and delivers big flavor without any unnecessary fuss. It truly hits all the right notes for a comforting dessert, and it’s perfect for those of us keeping things dairy-free. You get all the holiday vibes with none of the stress.

• It’s surprisingly quick to assemble—the fruit just needs mixing, and the topping comes together in minutes.
• It manages to be deeply satisfying and rich without any butter or cream in sight!
• It’s perfect for everyone! Even non-vegans ask for seconds, and they never even guess there’s no dairy in it. Check out these other delicious treats while you’re waiting for this to bake!

Perfect Balance of Tart and Sweet Fruit Filling

This is where the magic starts, truly. The sharp, bright burst of the cranberries cuts right through the sweet richness of the baked apples. We use just enough sugar and cornstarch to thicken everything beautifully, but you still get that wonderful, exciting tang in every single bite. It stops the pie from feeling heavy, which I love.

Simple, Flavorful Crumble Topping for Your Vegan Apple Cranberry Crumble Pie

Listen, if you can mix oats, flour, and sugar, you can nail this crumble topping. It gets wonderfully textured and golden brown thanks to the cold vegan butter melting just right. This topping is what elevates it past a standard fruit pie, especially in our Vegan Apple Cranberry Crumble Pie. It stays delightfully crisp, even after cooling.

Essential Ingredients for Vegan Apple Cranberry Crumble Pie

Picking the right stuff is half the battle, isn’t it? For this pie, we’re focusing on textures and contrasts. Since we skip the dairy, the quality of the vegan butter really shines through in the crumble, giving it that necessary richness. I always make sure my apples are firm because nobody wants mushy fruit in their pie, even if it is a crumble on top!

We’re assuming you have a crust recipe ready to go—this recipe needs a double crust measurement: one layer for the bottom, and the rest is essentially turned into the topping. If you need a fantastic vegan pie crust recipe, you should check out some of my other baking adventures; I have a great guide on no-bake cakes that often starts with a great base recipe we could adapt!

For the Vegan Pie Crust

You’ll need enough pastry for a fully lined 9-inch dish. If you’re using store-bought, just make sure it says explicitly that it’s vegan! If you’re making it from scratch, you’ll need the standard flour, salt, and a good amount of cold vegan butter, cut into pea-sized pieces.

For the Apple Cranberry Filling

This is the heart of the pie! We need about four medium apples—remember, peeled, cored, and sliced nicely. Then come the 1 cup of cranberries (frozen is fine, honestly!), a half cup of white sugar for necessary sweetness, and two tablespoons of cornstarch. The cornstarch is crucial, folks; that’s what turns the fruit juices into a thick, glorious sauce that doesn’t run all over your plate when you slice it.

Don’t forget the flavor boosters: a teaspoon of cinnamon, a pinch of nutmeg, and just a splash of lemon juice to keep those apples from browning too much while you work. It smells amazing when you mix these together, I swear!

For the Crumble Topping of the Vegan Apple Cranberry Crumble Pie

This topping is what makes the dish so comforting and rustic! We use a mix of dry ingredients to get that perfect gravelly texture. You’ll need a half-cup of regular all-purpose flour, a half-cup of those hearty rolled oats, and a half-cup of packed brown sugar—that molasses flavor is key here. A tiny bit of salt balances the sweetness, which brings us to the star: the butter.

You absolutely must use half a cup of cold vegan butter, cut into little chunks. Keeping that butter icy cold means it won’t blend fully into the dry ingredients. That’s precisely what gives our Vegan Apple Cranberry Crumble Pie that delightful, crumbly texture instead of just turning into a weird, oily paste. Trust me on the cold butter!

Step-by-Step Instructions for Making Vegan Apple Cranberry Crumble Pie

Okay, ready to put the magic together? We’ve got about 30 minutes of prep time here, which is lightning fast for a full pie, so let’s move swiftly! Once baked, be prepared for that 60-minute wait—it’s the hardest part, but totally necessary. If you wanted to see how cream cheese plays into a non-vegan dessert, check out this easy cream cheese pound cake recipe for comparison!

Preparing the Crust and Fruit Base

First things first: get that vegan pie crust recipe you picked out into your 9-inch dish and pop it straight into the fridge. Chilling that bottom crust is key so it doesn’t shrink. While it chills, grab your gorgeous sliced apples and those vibrant cranberries. Toss them all together in a big bowl with the sugar, cornstarch, spices, and lemon juice. Don’t stir too aggressively; we don’t want to mush those beautiful apple slices!

Assembling the Vegan Apple Cranberry Crumble Pie

Once the fruit mixture is ready, pour it right into that cold pie shell. Now for the best part: the topping! In a separate bowl, whisk your dry crumble ingredients—flour, oats, brown sugar, and salt. Then, you need to «cut in» that ice-cold vegan butter. I use my fingers for this because I can feel when it’s reached the perfect coarse crumb texture. Sprinkle that topping evenly over the fruit. You want good coverage on our Vegan Apple Cranberry Crumble Pie, but don’t pack it down!

Baking and Cooling the Vegan Apple Cranberry Crumble Pie

Preheat your oven to 375 degrees Fahrenheit. Pop the pie in and let it do its thing for about 50 to 60 minutes. Keep an eye on that topping! If you notice it getting too deep brown before the filling is bubbling, just loosely tent some aluminum foil over the top—this is a lifesaver tip! You know it’s done when the crust is golden and you see the filling bubbling up around the edges. This is the moment for patience: let your beautiful Vegan Apple Cranberry Crumble Pie cool on a wire rack for a full two hours. This resting time is non-negotiable because it allows the cornstarch to set up properly. If you slice it hot, you’ll have a soupy mess!

Expert Tips for the Perfect Vegan Apple Cranberry Crumble Pie

Even though this recipe is simple, a few little tricks make the difference between a good pie and one people ask you to bring every single year. Since we’re dealing with a fruit filling that releases moisture, mastering the apple selection and the crumble texture is how we guarantee success for this Vegan Apple Cranberry Crumble Pie. I’ve learned these through plenty of trial and error—and a few slightly runny pies, oops! If you are ever looking for more ideas on fruit toppings, our guide to homemade apple crumble might inspire you!

Choosing the Right Apples for Your Vegan Apple Cranberry Crumble Pie

Don’t just reach for any apple lying around! You need varieties that are firm enough to hold their shape when heated. Granny Smiths are my absolute go-to because their tartness plays so well with the cranberries, and they don’t turn to complete sauce halfway through baking. Honeycrisp or Braeburn are also excellent choices if you want something slightly sweeter but still sturdy. Mixing two types is even better for depth of flavor, especially in our Vegan Apple Cranberry Crumble Pie.

Achieving the Ideal Crumble Texture

The biggest mistake I see people make with any crumble topping—vegan or traditional—is letting the fat get warm. Honestly, you want that vegan butter to be straight out of the fridge, cut into little cold cubes. When you’re mixing it in, ditch the electric mixer! Use your fingers or a pastry blender and work quickly. You are just trying to smash that cold butter into the dry ingredients until it looks like rough gravel. The minute you stop seeing defined little butter chunks, stop mixing. Those pieces are what turn into those glorious pockets of crispness when they bake! For more crumb bar inspo, check out these great lemon raspberry crumb bars.

Storage and Reheating Instructions for Vegan Apple Cranberry Crumble Pie

You’ll be happy to know this pie travels well, even if it is a dairy-free dessert! Store any leftovers of your Vegan Apple Cranberry Crumble Pie tightly covered at room temperature for up to two days, or pop it in the fridge for about four days. The crumble will soften slightly, but don’t worry!

To bring back that perfect crunch, reheat individual slices briefly in a toaster oven or a regular oven set to about 325 degrees Fahrenheit until the filling is just warm. You want to avoid the microwave if possible, as that guarantees a soft top. If you’re making a bunch of desserts, you might want to check out my best tips for easy dump cakes too!

Serving Suggestions for Your Vegan Apple Cranberry Crumble Pie

Okay, this pie is fantastic all on its own, but serving it warm with a creamy contrast really takes it over the top! Since it’s a vegan apple cranberry crumble pie, we need dairy-free companions, of course. My absolute favorite is a scoop of good quality vegan vanilla ice cream—the melting coolness against the hot, tart fruit is heaven.

If you want something richer, try a dollop of homemade cashew cream seasoned with a tiny bit of maple syrup. It’s surprisingly light! Or, if you’re feeling decadent, you could try whipping up a batch of my frozen treat recipe—it’s similar to the famous fast-food kind, check out this frosty recipe if you want to see what I mean!

Frequently Asked Questions About Vegan Apple Cranberry Crumble Pie

I get so many questions about this pie once people see how great the photos turn out! It’s natural to wonder about substitutions, especially when working with a specialized bake like a dairy-free dessert. Here are a few things readers ask me all the time about perfecting their Vegan Apple Cranberry Crumble Pie.

Can I make this Vegan Apple Cranberry Crumble Pie ahead of time?

Yes, you absolutely can assemble it ahead of time! I usually prep the fruit filling and even mix the crumble topping and keep them separate in the fridge overnight. However, I wouldn’t put the crumble on top of the raw filling until about 30 minutes before you plan to bake it. If you let the topping sit too long on the wet filling, it starts to absorb moisture and won’t crisp up as beautifully during baking.

What is the best substitute for vegan butter in the crumble topping?

If you don’t have your favorite vegan butter sticks on hand, try using cold, solidified coconut oil that you scoop out of the can. You’ll use a little less—maybe 1/3 cup instead of the full 1/2 cup of butter, since coconut oil is often harder. Just make sure it’s cold! You can also use a hard vegan shortening, but honestly, the final flavor in this Vegan Apple Cranberry Crumble Pie is a bit richer with butter or coconut oil.

Why is my crumble topping soggy?

Soggy topping is the absolute worst, especially when you worked hard on that fruit base! Usually, it’s one of two things: either your oven wasn’t quite hot enough when you started baking, so the butter melted slowly instead of sizzling fast, or you didn’t cool the pie long enough. Remember, that 2-hour cooling lets the steam escape and the filling set. If it’s still soggy after cooling, you can always revive it by tossing the slices under the broiler for just 60 seconds—watch it like a hawk, though!

If you’re looking for more amazing ways to bake fruit, I’ve got a post on decadent desserts that covers some richer options too!

Estimated Nutritional Data for Vegan Apple Cranberry Crumble Pie

Now, I always tell people when they look at recipes like this—especially when we’re working with fruit and sugar—that these numbers are just estimates, okay? I used the general provided data to map this pie out, assuming we get 8 beautiful slices out of the whole thing. I love looking at this stuff sometimes, but honestly, I’m more focused on the taste experience!

If you’re tracking your macros or just curious, here’s what one slice of this amazing Vegan Apple Cranberry Crumble Pie looks like, based on our calculations:

Per Serving (1 slice):

• Calories: Around 350 (Not bad for a double-carb happiness bomb!)
• Total Fat: About 15 grams—most of that is coming from our delicious vegan butter and the oats in that perfect topping.
• Carbohydrates: We’re looking at roughly 55 grams. Remember, that counts the fiber from the apples and oats, which is great!
• Protein: It clocks in low, around 4 grams, which is standard for a fruit-forward dessert.

The sugar content is definitely there, coming mostly from the apples, cranberries, and brown sugar in the topping, so enjoy responsibly! If you want to read up on how fruit sugars compare to refined sugars, I found this interesting article on the surprising sugar content of fruits. It definitely makes me feel a little better about eating that second slice!

Share Your Thoughts on This Vegan Apple Cranberry Crumble Pie

Well, friends, that’s it! We’ve managed to create a gorgeous, dairy-free masterpiece together. Now, the pie is fantastic coming straight out of my oven, but I really want to see what you all do with it!

Did you add a secret spice to the filling? Did you swap out the oats for pecans in the crumble? I thrive on seeing your kitchen experiments! Please, if you made this Vegan Apple Cranberry Crumble Pie, don’t be shy—drop a comment below and give it a star rating so others know just how delicious this vegan bake turned out!

And if you snap a picture of your beautifully baked pie—especially showing off that golden, crunchy topping—please tag me on social media! It makes my day to see my recipes out in the real world. If you have any specific questions about technique or substitutions you didn’t see answered here, you can always reach out to me directly via the contact page. Happy baking, everyone!

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