Cranberry Apple Pie with Oatmeal Crumble Topping

About recipe

For most of us, we put aside our healthy eating habits on Thanksgiving to indulge is hearty comfort foods like turkey, mashed potatoes, and of course, pie!

For our critically ill clients, our nutrition and kitchen teams strive to provide comforting, familiar dishes that still fit within our clients’ individual nutritional and medical needs.

This dessert recipe is diabetic-friendly and dairy-free and that’s found in our client’s Thanksgiving meal bags. From our kitchen to yours – enjoy!

The photo shows our Kitchen Manager, John (left) and First Cook, Darryl (right) plating the for the dessert course at Our Dinner Table: The Intersection of Food and Health, held earlier this year at the Whitehead Institute.

Ingredients (serves 1)

  • 3 cups chopped peeled tart apples
  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour

For the Topping

  • 1-1/2 cups quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup canola oil


  1. Combine apples, cranberries, sugar and flour into a medium sized bowl.
  2. Pour into two, 9-inch pre-baked deep dish pie shells.
  3. In a bowl, combine and mix topping ingredients until crumbly; sprinkle over apple mixture.
  4. Bake at 325 degrees Fahrenheit for 50-55 minutes or until fruit is tender.
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