Vegan Apple Cranberry Crumble Pie

November 24, 2020
Shanika | Orchids + Sweet Tea

DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!

Vegan Apple Cranberry Crumble Pie-- Imagine sweet apples, zesty cranberries + a hint of warm spices, all cozily tucked into a flaky crust and crowned with a delightfully crunchy crumble. It's the kind of pie that'll have everyone at the table reaching for seconds!

Vegan Apple Cranberry Crumble Pie

Vegan Apple Cranberry Crumble Pie-- it's the pie of your dreams! Crafted from the perfect fall flavor combination of cranberries + apples, this pie features a scrumptious, flaky vegan crust with a hint of citrus. Topped with a crunchy brown sugar crumble that simply melts in your mouth with every bite. Just like any crumble, a generous scoop of vanilla ice cream makes everything better! The perfect addition to holiday baking. Completely Vegan + Gluten-free option.

Slice of vegan apple cranberry crumble pie in front of a bag of organic cane sugar

This post contains sponsored links by Wholesome Sweet.

This Apple Cranberry Vegan Pie is EVERYTHING.

The holidays are fast approaching and I've been thinking about the foods I'd like to make for the big day. While I've experimented with a lot of the pumpkin recipes and a few apple sweet treats--like those irresistible Baked Vegan Apple Cider Donuts. I wanted to dabble into something a bit more complex----and the idea for a Vegan Apple Cranberry Crumble Pie was born!

Cranberries are my absolute favorite when it comes to crafting my cherished Thanksgiving cranberry sauce. But these days, I've been tossing them into my baking escapades with treats like Vegan Orange Cranberry Bread, a heavenly White Chocolate Cheesecake jazzed up with cranberries, and, some delectable Vegan Orange Cranberry Breakfast muffins. It's pure yum! Transform your weekend brunch experience with our mouthwatering Apple Pie Hawaiian Roll French Toast.

So, it just felt like the right thing to do – tossing some cranberries into a classic apple crumble pie. This recipe is all about inclusivity, being completely vegan with a gluten-free option, and let me tell you, it's going to be a standout at your holiday gathering or whenever you're in the mood for a cozy, spiced-up sweet treat. Kids absolutely love it, and it's a surefire way to win over any crowd.

Jump to:

What is Apple Cranberry Crumble Pie?

Basically, this crumble pie is the fusion of both a traditional apple pie which has a crust that is then generously filled with juicy apples, and an apple crumble which consists of no crust, but just cooked apple that are topped with a crumble-like breadcrumb topping. Seriously, the best invention!

Overhead shot of Vegan Apple Cranberry Crumble Pie

Ingredients for Apple Cranberry Crumble Pie

This apple pie consists of three components: the crustthe apple + cranberry filling, and the crumble topping. While the pie crust is chilling, you can make the juicy, sweet spiced filling using these ingredients:

The Filling

  • Pure Cane Sugar: Adds sweetness and enhances the overall flavor of the filling.
  • Light Brown Sugar: Provides a subtle caramel note and complements the sweetness. I like using the brand Wholesome Sweets' Organic
  • Granny Smith apples, peeled + sliced: These tart apples contribute a delicious contrast to the sweetness, and their texture holds up well in the pie.
  • Cranberries, fresh or frozen: A delightful tartness and vibrant color to the pie's filling.
  • Arrowroot starch: Serves as a thickening agent to create a luscious, gooey filling.
  • Cinnamon, nutmeg and allspice. For more warming flavors and it amplifies the peach notes in this recipe!
  • Pure maple syrup: Infuses a rich, earthy sweetness to tie all the flavors together.

Crumble Topping:

  • Organic Light Brown Sugar: Sweetens and caramelizes the crumble topping.
  • GF Rolled oats: Offers a hearty, oat-y texture to the crumble, and it's gluten-free.
  • Organic all-purpose flour: Helps the crumble maintain its structure and texture. (See Notes for GF option!)
  • Ground cinnamon: Adds a warm, aromatic spice to the crumble topping.
  • Ground nutmeg: Contributes a nutty and slightly sweet flavor.
  • Sea salt: Balances the sweetness.
  • Vegan butter, softened: Creates a rich, buttery crumble texture.
Overhead shot of Vegan Apple Cranberry Crumble Pie next to bags of organic cane and light brown sugar


Don't worry----I have a few AWESOME TIPS that'll help ensure that your pie crust comes out perfectly every time!

When it comes to ensuring that the crust is nicely crisp and absolutely buttery, it requires only a few ingredients and short steps.

  • Organic all-purpose flour: The primary structure of the crust, providing the foundation for the pie. (See Notes for GF option!)
  • Organic pastry flour: Enhances the tenderness and texture of the crust. (See Notes for GF option!)
  • Orange zest: Infuses a zesty, citrusy aroma and flavor into the crust.
  • Vegan buttery stick, cold + cubed: Creates a flaky, buttery texture in the crust.
  • Almond milk: Serves as a liquid to bind the crust ingredients and add a subtle nutty flavor.
  • Apple cider vinegar: Contributes to the flakiness of the crust and helps with texture.
  • Sea salt: Enhances the overall flavor of the crust while balancing the sweetness.
  • Ground cinnamon: Provides a hint of warm spice to the crust.


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Apple Cranberry Crumble Pie Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Overhead shot of uncooked Vegan Apple Cranberry Crumble Pie

What You'll Love Most About this Apple Cranberry Crumble Pie

  • It has a deliciously buttery + flaky crust that melts in your mouth.
  • Has a rich, perfectly packed warm-spiced filling that balances sweet + tart flavors from the tender apples + cranberries.
  • Is completely dairy-free + vegan for everyone to enjoy!
  • Comes topped with a brown-sugary buttery, oat-y crumble.
  • A total crowd-pleaser loved by ALL!
Overhead shot of Crumble being served with a knife

Store-bought or Homemade Crust?

Granted, if you aren't confident about making your own crust, I have tried my fair share of frozen crusts and do understand that all crusts aren't made equal.

Frozen pie crusts are definitely a great idea for the holidays, especially when making a lot of other foods and wanting to prep beforehand and save time. However, if you do choose to make your own homemade crust, do remember that it can be made ahead of time and kept in the refrigerator up to 2 days prior to being baked. 

Of course, when making my pie crust, I love using organic pure cane sugar from Wholesome Sweets.

How to Fix Pie Crumble

If for any reason you feel like your apple pie crumble is a bit too dry or crumbly, just add additional melted butter (about 1 tablespoon at a time) until moist. If it's too wet by any chance, just add additional flour (about 1 tablespoon at a time).

Slice of Vegan Apple Cranberry Crumble Pie on two small, stacked plates

Tips For Making the Flakiest Pie Crust

  • The butter is SUPER important. When it comes to the vegan buttery sticks, ensuring that they are COLD and of course from a great brand is key! For Vegan pastry crusts, I generally go for Earth’s Balance Buttery Sticks which will have you believing that you’ve used actual unsalted butter.
  • Fridge time is an important time! Chilling your dough for an hour at a minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
  • Your flours matter, big time! While different brands of flour hydrate differently (causing a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour makes a difference and serves a greater purpose!
  • SLOWLY pour in water (or milk), don’t dump it! Gently pouring in the water/milk-ACV mixture is so imperative. I pour ¼ cup at a time and work the dough with my hands to eyeball how wet or dry everything is.
  • The dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
  • Not too Thick or Thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being ⅛ of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.

Fresh OR Frozen Cranberries?

Both can work---When you're faced with the choice of using fresh or frozen cranberries for your Apple Cranberry Crumble Pie, it's really a matter of personal preference and practicality. Fresh cranberries can bring a burst of vibrant color to your pie, and their natural tartness adds a zesty kick that pairs well with a touch of extra sweetness.

They're also a wonderful choice if you're planning this pie for a fall holiday feast when cranberries are in season. On the other hand, frozen cranberries offer convenience year-round and can save you some prep time, but keep in mind that they may release a bit more moisture as they thaw!

Slice of Pie with a fork

How to Bake an Apple + Cranberry Crumble Pie in a Pre-made Crust

OK, so if you're thinking about making this apple pie using a store-bought pre-made crust instead of making your own from scratch---that's totally fine. Sometimes we find ourselves pressed for time, not in the mood to go through the process, or just simply make things easier and this all works!

Since most store-bought crusts don't require that you bake it first, you'll simply remove the rust directly from the freezer (unless instructed otherwise on the packaging) and go straight to the steps of creating your filling and crumble and then assemble.

Once assembled fully, you'll bake your pie for around 45-50 minutes. You'll still want your filling to bubble nicely and the topping to become golden----so check on the pie after the 40 minute mark or so.

How to Thicken Apple Cranberry Pie Filling

To thicken your apple pie filling is very simple. If you don’t have or don’t want to use Arrowroot starch (as in this recipe), you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.

Best Types of Apples for this Apple Cranberry Pie

Even though this Homemade Apple Cranberry Crumble Pie is based on using Granny Smith apples, you can also switch things up and add a slightly new flare in their flavor profile by adding any of the following apples for a bit more sweetness or tart:

  • Honeycrisp
  • Gala
  • Fuji
  • Pink Lady
  • Golden Delicious
  • Braeburn
  • and more!
Slice of Pie on a plate in front of the rest of the pie

How To Serve Apple Cranberry Crumble Pie

Serving up your Apple Cranberry Crumble Pie is a little slice of happiness. So, here's how to make it extra special.

After it comes out of the oven, give it a little time to cool down, say around 15-20 minutes. This not only makes the pie easier to slice but also lets the flavors settle for that perfect bite. Now, when it's time to dish out a piece, aim for warm – it's when this pie truly shines.

topping options

  • A scoop of classic vanilla ice cream
  • Whipped cream or coconut whip
  • A drizzle of caramel can take it to the next level
  • Add a crunch with chopped nuts, like almonds or pecans.
  • Garnish with fresh cranberries

Vegan Apple Cranberry Crumble Pie Q + A's

How To Store?

Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil ( a tightly-sealed container works great too) and refrigerated for 3-4 days. Re-heat each slice in the oven at 350 degrees Fahrenheit until warmed through when serving.

Can I make Apple Cranberry Crumble Pie Gluten-free?

Absolutely! To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that you use arrowroot starch which is very GF-friendly.

Why do use cornstarch or arrowroot in the filling?

Basically, cornstarch or arrowroot is used to help thicken the filling and ensure that it doesn't come out too runny.

Do you need to grease the bottom of a pie dish?

Not at all! A matter of fact it's said to not grease or flour your pie pans because the pie dough has enough butter to prevent sticking. Extra grease will change the texture of the crust.

Why is my crumble mushy?

Basically, it's all about the temperature! Too-cool of an oven will cause the crust to come out soft and dough-like, so it's important to have your oven at the correct temperature from the start.

How do i know when Apple Cranberry Crumble Pie is done?

Bake in the preheated oven for about 45 minutes to start. The Apple Cranberry layer should be bubbling and the surface of the crumble should be an even medium golden brown. If you are using a shallower, slightly larger baking pan like a 9x9, watch it closely, the crumble may be done in 5 or 10 minutes less time.

Slice of Crumble Pie in front of a bag of organic light brown sugar

More Amazing Dessert Recipes to Try Next!

Now that you're on a baking kick with this Vegan Apple Cranberry Crumble Pie recipe, give these recipes that your entire family will love a try next:


If you tried my Vegan Apple Cranberry Crumble Pie recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Slice of vegan apple cranberry crumble pie

Vegan Apple Cranberry Crumble Pie

November 24, 2020
5 from 2 votes
This Vegan Apple Cranberry Crumble Pie is the best version of pie you'll ever enjoy! Made from the best Fall flavor duo--- cranberries + apples, this pie comes based with a delicious, flaky vegan crust (infused with hints of citrus) and topped with a crunchy brown sugar crumble that simply melts in your mouth with every bite.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Serves: 8 servings



  • 1 cup organic all-purpose flour (See FAQ for gluten-free option)
  • ½ cup organic pastry flour  (See FAQ for gluten-free option)
  • 2 Tbsps orange zest
  • ½ cup Vegan buttery stick, cold + cubed 
  • ½ cup Almond milk, cold + 2 Tbsps!
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea salt
  • pinch of ground cinnamon


  • ½ cup Wholesome Sweets' Organic Pure Cane Sugar
  • ¼ cup Wholesome Sweets' Organic Light Brown Sugar
  • 5 medium Granny Smith apples, peeled + sliced
  • 2 cups cranberries, fresh or frozen
  • ¼ cup Arrowroot starch + 2 tsps!
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 2 Tbsps pure maple syrup


  • ½ cup Wholesome Sweets' Organic Light Brown Sugar
  • ¾ cup GF Rolled oats
  • cup organic all-purpose flour (See FAQ for gluten-free option)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 6 Tbsps vegan butter, softened



  • In a measuring cup, add the cold milk and apple cider vinegar and let sit for 5-10 minutes.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and orange zest, whisking them all together.
  • Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!**
  • Once you’re able to form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.


  • Add the arrowroot starch, both sugars, cinnamon, nutmeg, allspice, and sea salt in a large bowl, stirring everything together well until combined. In a large skillet over medium-high heat, melt 2 Tbsps vegan butter and add apples and cranberries, tossing them with a spatula. Add maple syrup and sugar mixture, tossing until fruits are well coated and mixture becomes thickened, about 3-4 minutes. Remove from heat and let cool for 10 minutes.
  • Meanwhile make your crumble topping.


  • Mix together brown sugar, cinnamon, nutmeg, rolled oats, flour, and sea salt in a medium bowl with a spatula. Then add softened vegan butter and using a a fork, press together the ingredients until it begins to look "peas-like". Set aside.


  • Preheat your oven to 400 degrees Fahrenheit.
  • Remove dough ball from the refrigerator and place it on a lightly floured surface. Roll out dough ball (not making it too thin), about ½-inch thick and gently placing it in your pre-greased (with butter) pie crust baking pan; working it around evenly.
  • Pour your cooled filling evenly onto your crust and generously sprinkle your crumble topping unto your filling until well covered.
  • Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruit is bubbling through. 
  • Remove from the oven and let it cool COMPLETELY----about 2 or so hours.
  • Slice pie and serve with a few scoops of DF ice cream, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil ( a tightly-sealed container works great too) and refrigerated for 3-4 days. Re-heat each slice in the oven at 350 degrees Fahrenheit until warmed through when serving.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD ¼ cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
  • STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular starch, tapioca flour, or regular all-purpose flour.


Calories: 528kcal | Carbohydrates: 87g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 403mg | Potassium: 279mg | Fiber: 7g | Sugar: 49g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea


Love this Post? SHARE!


5 from 2 votes (2 ratings without comment)

Your email address will not be published. Required fields are marked *

Love this Recipe?

    • Hi Alex! Thanks so much! This usually keeps for 3-4 days. I recommend tightly wrapping the slices with heavy duty plastic wrap or foil. But for the best storage----a tightly-sealed container for the slices works! 🙂

    • Thanks so much Melanie! Yes, I love the crunch from a good Crumble pie too! Surprisingly, Apple and cranberry are awesome together!

  1. I love the combo of apple and cranberry! I usually make a apple-cranberry sauce to go along with the (decidedly unvegan) Christmas Ham. This pie sounds amazing! I love cutting out cow's milk when I can, so I think I'll give this one a try this season.

    • Thanks so much Darlene! That sounds awesome! I'm definitely trying Apple cranberry sauce this Thanksgiving, so you've given me more confidence to actually give it a try! I'm sure it's absolutely yummy with ham! Haha! Be sure to let me know how it turns out if you do decide to try it! Happy holidays when it arrives!

  2. This looks so yummy Shanika!! Love your photos!! And thanks for the tip about the pie crust (Making pie crust is one of my unfavorite baking jobs). Hope you are are having fun anticipating Thanksgiving-- I'm counting down the days here until the kids come in the door! hugs hugs blog-friend.

    • Thanks so much Rhonda! Yes, I hate making pie crust too! Haha! That makes two of us! I’m definitely anticipating Thanksgiving and the whole bit! I could only imagine the great times you’ll have with your entire family! Hugs and more hugs! ?

  3. Delicious! I love crumble toppings on pies and agree with the pre-made Marie Callender's crusts. Love the combo with apples. Perfect for Thanksgiving!

    • Thanks so much Lindsey! Yes, it's definitely a perfect combo and great dish for Thanksgiving! Wishing you a great upcoming holiday!