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Lighter Apple Cranberry Crumble Pie: Easy Healthy Holiday Dessert

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A lighter version of the classic apple cranberry crumble pie, made with wholesome ingredients like almond flour, oats, and maple syrup. This easy holiday dessert delivers all the comfort and flavor without the heavy butter and refined sugar.

Ingredients

Scale
  • 4 medium apples, peeled, cored, and sliced (Honeycrisp or Fuji recommended)
  • 1 cup fresh or frozen cranberries
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats (not instant)
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 3 tablespoons cold butter, cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 pre-made pie crust (or homemade whole wheat crust)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your pie crust in the pie dish and set it aside. If using a store-bought crust, let it sit at room temperature for about 10 minutes so it’s easier to work with.
  2. Make the filling: In a large bowl, combine the sliced apples, cranberries, maple syrup, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Toss everything together until the fruit is evenly coated. Let it sit for about 5 minutes.
  3. Prepare the crumble topping: In a medium bowl, whisk together the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter (or your fingers) to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Pop the topping in the fridge while you work on the next step.
  4. Assemble the pie: Pour the fruit filling into the prepared pie crust, spreading it evenly. Sprinkle the crumble topping over the filling, covering it completely. Do not press the topping down.
  5. Bake: Place the pie on a baking sheet. Bake for 35-40 minutes, or until the filling is bubbly and the topping is golden brown. If the topping starts browning too quickly around the 25-minute mark, tent the pie loosely with aluminum foil.
  6. Cool: Let the pie cool on a wire rack for at least 30 minutes before slicing.

Notes

For a gluten-free version, use a gluten-free pie crust and certified gluten-free oats. For a vegan version, swap the butter in the topping with cold coconut oil and use a vegan pie crust. If cranberries aren’t your thing, use all apples (5 medium) and reduce maple syrup by 1 tablespoon. The pie can be assembled unbaked and refrigerated for up to 24 hours before baking, or baked a day ahead and reheated at 300°F for 10 minutes. Freeze unbaked pie for up to 3 months.

Nutrition

Keywords: apple cranberry crumble pie, healthy apple pie, lighter apple pie, holiday dessert, easy apple cranberry pie, gluten-free apple pie option, vegan apple pie option

Find it online: https://siennaspoon.com/lighter-apple-cranberry-crumble-pie-easy-healthy-holiday-dessert/