Desserts that are easy and loaded with fresh fruit seem just right for summertime. So we’ve been cruising for ideas. Everyone loves apple pie but in a busy summer, we sometimes don’t have the time to bake a favorite pie. So we invented this crustless pie to make the baking faster and easier. We used all the fruit and loaded a nut-filled streusel on top. We added some cranberries and cranberry juice to give it some zing. We think it’s great. We bet your family will love it—especially steaming hot and topped with vanilla ice cream

Without a crust, this will not hold together like a slice of pie. When you serve it, it will look more like a crumble or a crisp. We don’t think that will matter . . . it will still look and taste great.

You can use this same recipe and substitute other fruit combinations. We can’t wait to try fresh peaches with raspberries and pears with blueberries. You may never go back to pie crusts.

Note: We used our cold-processed cranberries for this dessert. If you would like to learn more about these cranberries, click here.

Cranapple Crumble Mock Pie

You will need a deep-dish, nine-inch pie pan for this dessert.

Fruit filling:

3/4 cup sweetened cranberry juice
1/2 teaspoon vanilla extract
1/3 cup all purpose flour
3/4 cup brown sugar
2/3 cup dried cranberries
4 cups tart apples, peeled and cubed (about four medium apples)

Crumble Topping:

3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cups chopped walnuts or pecans

Preheat the oven to 375 degrees.
1.In a large bowl, whisk the cranberry juice, extract and flour together.
2.Add the brown sugar and stir till dissolved.
3.Add the cranberries and the apples. Stir to coat the apples with the liquid mixture.
4.For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small prices and then cut into the mix with a pastry knife or two kitchen knives. Add the nuts.
5.Place the fruit filling in a deep-dish, nine-inch pan. Level the filling. Cover with the streusel topping.
6.Bake for 25 minutes or until the topping begins to brown.

Serve warm with ice cream or whipped cream.

Bake at 375 degrees for 25 minutes or until the streusel top begins to brown.

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