Keep things festive with this Cranberry Crumble Pie! Inspired by Sister Pie in Detroit, it’s a perfect holiday dessert that’s totally vegan and great for Christmas.
How long is winter pie season…a month, two maybe?
Fair to say, this delicious dessert does not get nearly enough due. Post–Thanksgiving there are still SO many delectable treat options, yet pie is always topping my list. Christmas is known as a holiday of cookies (which yes, I thoroughly enjoy). But isn’t there enough room on the dessert table for a more diverse crowd?
Pie just feels more celebratory. And after enjoying a cranberry cornbread crisp for Thanksgiving, I was craving more. Enter: cranberry crumble pie!
Cranberry Crumble Pie Ingredients
This pie was inspired by a photo I saw from Sister Pie in Detroit! Their entire menu looks incredible, I really hope to visit someday.
I believe that cranberries are one of the most festive foods of the winter season, and along with being just beautiful to look at, they are full of health benefits! Full of antioxidants and polyphenols, cranberries are a perfect addition to any holiday spread.
To keep things interesting, we’re also adding a bit of apple and ground ginger. Ginger is one of my favorite flavors, so I couldn’t resist throwing some in today.
Ways to customize this recipe
To be honest, I think this crumble pie could be made with a wide variety of fruits. It could even be adjusted seasonally. Here are some ideas I’d like to try:
- Blueberry & Ginger
- Plum & Cardamom
- Strawberry & Lemon
- Pear & Cinnamon
I hope you enjoy this festive dessert! Please let me know if you make by leaving a comment or tagging @garlic_head on Instagram!
Cranberry Crumble Pie
1 pie crust of choice, or homemade
12 oz fresh or frozen cranberries
1/3 cup coconut sugar
Zest of one small orange, along with juice of that same orange
3/4 cup rolled oats
3/4 cup flour of choice
1/2 tsp salt
1 tsp cinnamon
1/4 cup pecans or walnuts, optional
1/2 cup melted coconut oil
1 tsp each cinnamon and nutmeg
1/2 cup coconut sugar
1/4 cup cornstarch
1 inch knob fresh ginger, grated
1 tsp salt
10 oz fresh or frozen cranberries
1 small apple, grated
- Start by setting aside your pre-made or store-bought pie crust in an oiled pie plate. In a large pot on the stovetop, add all compote components and bring to a boil. Turn heat to medium-low and let cook for about 10 minutes, stirring frequently so that the berries do not burn. You will start to hear popping noises, which is a good sign! Remove from heat and set aside.
- Preheat your oven to 350 F. Combine all crumble ingredients in a medium bowl. If the mixture seems too dry, add more coconut oil; you want nice crumb pieces. Set aside.
- Next, take your cooled compote mixture and add all filling ingredients (I used the same large pot to save a dish). Stir completely until combined.
- Pour your cranberry mixture evenly into the pie crust. Top edges with crumble. Bake for 1 hour, until edges are golden. Let cool for at least 3 hours before serving.