Lightened Cranberry Apple Streusel Dessert

Ingredients 0/17

Step 1

Whisk the flour, sugar, stevia, and salt in a big bowl. Cut the butter into the flour mixture using your fingers until the pieces are about the size of peas or nickels. Slowly add the ice water, stirring as you go, until the dough just holds together when you press it—avoid anything too sticky or dry. Turn the dough out onto your counter, knead it just a bit to bring it all together, then shape it into a disk. Wrap it tightly in plastic and pop it in the fridge for at least 2 hours, or up to 2 days if you want to get ahead.

Step 2

When you’re ready, lightly flour your surface and roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently to fit. Trim the edges, leaving about an inch hanging over, then fold that extra dough under itself to create a thick rim. Crimp the edges by pinching with your fingers, then chill the crust while you make the filling.

Step 3

For the filling, toss the apples, cranberries, sugar, stevia, flour, cinnamon, and salt together in a bowl. Spoon this mixture into your chilled crust and slide it back into the fridge to set while you prepare the streusel topping.

Step 4

To make the streusel, mix together the flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt. Rub in the butter until the mixture looks crumbly and evenly combined. Sprinkle this over the filling, then place the pie on a baking sheet. Brush the crust rim with a beaten egg to give it a nice golden finish.

Step 5

Bake in a 375°F oven for about an hour, until the crust is browned and the filling is bubbling. Let the pie cool completely on the counter before slicing and serving.