Cranberry Crumble Pie
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.
Ingredients
- 1 pie crust of choice or homemade
Compote:
- 12 oz fresh or frozen cranberries
- ⅓ cup coconut sugar
- Zest of one small orange along with juice of that same orange
- Crumble
- ¾ cup rolled oats
- ¾ cup flour of choice
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup pecans or walnuts optional
- ½ cup melted coconut oil
- Filling
- 1 teaspoon each cinnamon and nutmeg
- ½ cup coconut sugar
- ¼ cup cornstarch
- 1 inch knob fresh ginger grated
- 1 teaspoon salt
- 10 oz fresh or frozen cranberries
- 1 small apple grated
Instructions
- 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.
