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. Just like with your other favorite pies, a generous scoop of vegan vanilla ice cream makes everything better!

Apple Cranberry Crumble Pie [Vegan]



Cooking Time




For the Crust:

  • 1 cup organic all-purpose flour
  • 1/2 cup organic pastry flour
  • 2 tablespoons orange zest
  • 1/2 cup vegan buttery stick, cold + cubed
  • 1/2 cup almond milk, cold + 2 tablespoons
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • Pinch of ground cinnamon

For the Filling:

  • 1/2 cup pure cane sugar
  • 1/4 cup organic light brown sugar
  • 5 medium Granny Smith apples, peeled + sliced
  • 2 cups cranberries, fresh or frozen
  • 1/4 cup arrowroot starch + 2 tsps!
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 2 tablespoons pure maple syrup

For the Crumble Topping:

  • 1/2 cup light brown sugar
  • 3/4 cup GF Rolled oats
  • 1/3 cup organic all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 6 tablespoons vegan butter, softened


For the Crust:

  1. In a measuring cup, add the cold milk and apple cider vinegar and let sit for 5-10 minutes.
  2. In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and orange zest, whisking them all together.
  3. Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  4. Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. 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!
  5. 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.
  6. In the meantime, make the Pie Filling.

For the Filling:

  1. Add the arrowroot starch, both sugars, cinnamon, nutmeg, allspice, and sea salt in a large bowl, stirring everything together well until combined.
  2. In a large skillet over medium-high heat, melt 2 tablespoons 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 the mixture becomes thickened about 3-4 minutes. Remove from heat and let cool for 10 minutes.
  3. Meanwhile, make your crumble topping.

For the Crumble Topping:

  1. 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 fork, press together the ingredients until it begins to look "peas-like". Set aside.

To Assemble:

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