This year, up your apple pie game with this dairy-free cranberry apple streusel pie. It’s a perfect mix of flaky crust, sweet-tart filling, and brown sugary crumble. Not to mention, this dessert is quite versatile. It includes options for just about every dietary need without compromising on taste. Everyone will love this special treat for Thanksgiving, Christmas, New Year’s, or even as a post-holiday treat with those frozen cranberries you have left.
Dairy-Free Cranberry Apple Streusel Pie for Fuss-Free Baking
One of the great things about a streusel pie is you only need a bottom crust. The crumble topping is no fuss (and delicious!), which allows you to use a single dairy-free homemade or store-bought bottom pie crust. I’ve included suggestions for both options with this recipe and in the FAQs below.
Where Can I Get a Dairy-Free Pie Crust?
You can bake them (it’s easy!) or buy them at the store. Many brands of frozen pie shells are naturally dairy-free and vegan friendly, but they often contain soy oil. This includes store brands, brands like Wholly Wholesome, and even some premade gluten-free crusts. For homemade, you can make a half batch of my Dairy-Free Buttery Pie Crust Recipe, since you only need one pie shell. I will share my favorite oil pie crust and gluten-free dairy-free pie crust recipes soon!
Can I Use Fresh Cranberries Instead of Frozen?
I use frozen because they are easier to cut in half. But if you are using them whole, or don’t mind the mess, you can definitely use fresh.
What Can I Substitute for the Cornstarch?
If you need a corn-free dessert, you can use arrowroot starch or tapioca starch in place of the cornstarch. Also, be sure to check that your butter alternative is made without any corn derivatives.
Should I Add Lemon Juice to the Filling?
It isn’t needed. The cranberries add plenty of acidity and tartness to the filling! But if you want to add a little complementary zest, you can stir 1/2 teaspoon of orange zest to the filling.
Why Doesn’t this Pie Contain Nutmeg?
I’m not a big fan of nutmeg, and don’t think it goes particularly well with cranberries, either. You can add some if you wish, but I think it’s great without. Other spices to consider are allspice, cardamom, or a pinch of cloves.
What Type of Vegan Butter Do You Use?
Most brands of dairy-free butter alternative will work great. This includes vegan butter sticks or buttery spreads. I often use Country Crock Vegan Buttery Sticks because they perform well, are often on sale, readily available, and they are saltier than average, resulting in more flavor.
Can I Substitute Oil for the Butter Alternative?
You can substitute solid coconut oil, but I would start with just 1/4 cup, and add more if the crumble looks too dry. The coconut oil topping does tend to spread more and has a touch less flavor, while the buttery topping stays crumbly. You could substitute palm shortening for the butter alternative, but it will be a little less flavorful. You can add an extra pinch of salt, if desired.
What Type of Gluten-Free Flour Blend Can I Substitute?
Your favorite gluten-free, dairy-free flour blend should work well in the streusel if you need gluten-free. A good friend swears by King Arthur Measure for Measure Gluten-Free Flour in all of her baking. But stick with grain-based flour blends. Do not use coconut flour or nut flour as a direct substitute for the flour. Also, some gluten-free flours and starches absorb more or less liquid than all-purpose flour. If your streusel is too wet, add a little more flour blend. If it’s too dry, you can cut a little more butter alternative into the dry ingredients.
Can I Make this an Oat-Free Streusel?
You can! Omit the oats. Cut the butter alternative into the flour, and add more all-purpose flour or gluten-free flour blend as needed to get coarse or chunky crumbles.
How Can I Avoid Mushy Apples?
This is a common problem with apple pies, and it all comes down to the apples you choose. There are so many different varieties, and they don’t all behave the same. Some stay quite firm when baked, others soften gently, while other become mushy or even mealy when baked. I recommend some of my favorite baking apples in the recipe notes. But you can find additional options in this quick guide to baking apples.
My Filling Seems to Watery. How Can I Fix It?
Don’t rush! If you cut into the pie when hot, the filling will be more liquidy. It thickens a bit as it cools. In some cases, the fruit was imply too juicy and released more liquid than the starch could handle. I haven’t had that issue with this cranberry apple streusel pie, but I do use cornstarch. If you substitute arrowroot or tapioca starch, they can be slightly weaker. Either way, refrigerate the pie for several hours, and the filling will set up a little more. For a quick fix, serve the pie over dairy-free ice cream. The syrupy fruit makes a delicious topping!
What Dairy-Free Toppings Can I Serve with Cranberry Apple Streusel Pie
My favorites are homemade dairy-free coconut whipped cream, soy whipped cream, or dairy-free vanilla ice cream.
Special Diet Notes: Cranberry Apple Streusel Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to choose the flour blend, oats, butter alternative, and pie crust options that suit your dietary needs.
- 6 cups thinly sliced apples (see Apple Note below)
- 1 cup frozen cranberries
- 1 cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ cup all-purpose flour or gluten-free all-purpose flour blend
- ⅓ cup quick oats (certified gluten free, if needed)
- ⅓ cup firmly-packed brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 5 tablespoons dairy-free butter alternative
- 1 (9-inch) dairy-free pie crust, unbaked (store-bought or homemade; see post above for options)
- Preheat your oven to 375º F.
- In a large bowl, stir together the apples, cranberries, sugar, starch, cinnamon, and ginger.
- In a medium bowl, whisk together the oats, brown sugar, cinnamon and salt. Add the butter alternative and mix with a fork or pastry blender until evenly-sized crumbles form.
- Pour the apple-cranberry filling, along with all of the juices, into your unbaked pie crust. Lightly shake the baking dish or pan to level the fruit.
- Evenly top the fruit with the crumble mixture.
- Bake the pie for 20 minutes. Remove the pie from the oven, and tent the crust edge with foil to avoid over browning. Bake the pie for 30 to 40 minutes more, or until the filling is very bubbly and the crumble is lightly browned.
- Let pie rest until completely cool, at least 4 hours, before slicing and serving.
- Cover the pie and store it at room temperature for up to 2 days or refrigerate it for up to 5 days.