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Cranberry crumble pie

Cranberry Crumble Pie

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  • Total Time: 1 hour 15 minutes


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.




  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes