Have ready three large mixing bowls, a 10" pie plate, a rolling pin, and all your ingredients.

In a large bowl, cream the butter with the sugar. Then, add in the beaten egg and mix.

Then, in another large bowl or a clean surface, make a well with the flour and pour the buttery mixture in. Fold in with a spatula or bench scraper, if you have one until the dough is smooth.

Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

In the meantime, wash, peel and cube the apples.

Preheat the oven to 400F.

Once chilled, roll the dough on a lightly floured surface about 11 to 12" in diameter. To transfer the dough into your 10" pie dish, roll the dough onto the rolling pin and unroll it on the pie plate. Cut the excess with a knife.

Add the apples and cranberries in the crust shell.

Prepare the crumble: In a large bowl, add sugar and crushed walnuts. Add flour and finally the butter. Using your fingers, incorporate it in the dry ingredients until the butter does not feel as greasy in your hands and the dough holds its shape when squeezed.

Crumble and squeeze it in your hand and drop it on top of the fruit. It will have some chunks and some smaller crumbs.

Bake for 40 minutes or until the crumble is golden.

Enjoy!