Cranberry Pie with Pecan Oatmeal Crumble
Smitten Kitchen
Fruit
- 5 c cranberries
- 1 c sugar
- 1/2 orange, zested
- 1 tbsp cornstarch
- pinch salt
Crumble
- 2/3 c old fashioned oats
- 1/2 c flour
- 1/3 c white sugar
- 1/3 c dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 c toasted pecans
- 6 tbsp melted butter
For fruit mixture: in a saucepan over medium heat, combine all ingredients. Stir until mixture comes to a boil. Cook for two more minutes. Turn off heat; let cool while making the topping.
For crumble: in a food processor, pulse oats until coarse but not completely ground. Add pecans and pulse until pecans are in small chunks. Stir in sugars, cinnamon and salt. Pour in melted butter and stir until combined.
Pour cranberry mixture into pre-baked pie crust. Sprinkle oat mixture over the top and press into the cranberry mixture a little bit. Bake at 375 for 45 minutes.
Serve warm or at room temperature with vanilla ice cream or whipped cream.