This Apple Crumble Pie takes everything you love about classic apple pie and swaps the top crust for a thick, buttery oat crumb topping that turns deeply golden in the oven. Tender, spiced apple slices sit under a crunchy, cinnamon-brown-sugar topping, with a flaky crust holding it all together. Some people call this style a Dutch apple pie, and whichever name you use, it's the best of both worlds: a real pie crust with the crumble texture of an apple crisp.
There's no second dough to roll out and no lattice to fuss over, so it comes together a little easier than a traditional double-crust pie while still looking impressive on the table. A mix of Granny Smith and Honeycrisp apples gives you that perfect balance of tart and sweet, and the crumble stays crisp even after the pie cools.
If you loved this recipe, try our Braided Lattice Apple Pie, Apple Crisp, or Apple Pie Bars next.
Why You'll Love This Recipe
- Only one crust to roll out. This is a single-crust pie, no lattice, no top crust to fuss with, just a simple bottom crust and a crumble topping.
- The perfect apple balance. A mix of tart Granny Smith and sweet Honeycrisp apples keeps the filling from tasting flat or one-note.
- That irresistible crumble topping. Cold butter cut into oats, flour, and brown sugar bakes up into a crisp, golden layer that holds its crunch.
- Great for any fall gathering. With warm, cozy flavors in every bite, whether it's Thanksgiving, a potluck, or just a Sunday baking project, this pie always gets requested again.
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Ingredients and Substitutions
To make this cozy Apple Crumble Pie, you will need the following ingredients (see recipe card below for quantities):
- pie crust - use your favorite homemade pie crust (or see recipe below) or a store-bought unbaked 9-inch crust.
- apples - a mix of Granny Smith apples and Honeycrisp gives the best apples for this pie, with a balance of tart and sweet plus texture that holds up well during baking. Pink Lady, Braeburn, or Jonagold are good substitutes if you want to switch things up. You'll need about 6 medium apples total.
- granulated sugar - used in both the filling and the crumble topping, for straightforward sweetness.
- brown sugar - also used in both the filling and the topping. Dark brown sugar adds a deeper, more caramel-like flavor than light brown sugar if you want to lean into that.
- all-purpose flour - used in both the filling (to thicken the juices released by the apples) and the crumble topping (as its base).
- lemon juice - brightens the filling and helps keep the apple slices from browning while you prep them.
- cinnamon - used in both the filling and the crumble topping for warm spice throughout.
- nutmeg - adds warmth to the filling alongside the cinnamon.
- salt - used in both the filling and the topping to balance the sweetness.
- vanilla extract - rounds out the flavor of the filling.
- old-fashioned rolled oats - add texture and a heartier, more rustic crumble. Don't substitute quick oats, since they break down too much and lose that chunky texture.
- unsalted butter - used cold and cubed in the crumble topping, and again as melted butter if you're brushing the homemade crust before baking. Cold butter is what creates those coarse, craggy crumbs that bake up crisp instead of melting into a paste.
- egg - whisked with water to create the egg wash for the crust.
- water - thins the egg so it brushes on smoothly.
- coarse sugar - optional, but adds a little sparkle and crunch to the exposed crust edges.
Equipment
You will need a 9-inch pie dish, a large mixing bowl, a medium mixing bowl, a pastry cutter (or two forks), a rolling pin, a pastry brush, and a large baking sheet. Metal pie pans conduct heat more evenly than glass or ceramic, which can help the bottom crust bake through fully.
Instructions
Prepare the apple filling
Peel and core the apples, then slice them about ¼-inch thick. In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated. Set aside while you prepare the crumble and crust.
Prepare the crumble topping
In a medium mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the mixture using a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs with some larger pea-sized pieces. Refrigerate until ready to assemble the pie.
Prepare the pie crust
- Shape the crust. Roll out the pie dough and carefully transfer it to a 9-inch pie dish. Press it into the bottom and sides, leaving about 1 inch of overhang around the edges.
- Crimp the edges. Fold the excess dough underneath itself and crimp as desired.
Recipe
Homemade Pie Crust Recipe
If you'd rather make your crust from scratch instead of using store-bought, this simple all-butter dough comes together with just a handful of pantry staples.
Whisk 1¼ cups (156 grams) all-purpose flour, 1½ teaspoons sugar, and ½ teaspoon salt. Using a pastry cutter, two forks, or your fingertips, cut in ½ cup very cold cubed butter until coarse crumbs form. Add 3 to 4 tablespoons ice water until the dough holds together. Turn the dough onto a lightly floured surface and shape into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours before rolling out.
Assemble the pie
- Add the filling. Transfer the apple filling to the prepared pie crust, including any juices in the bowl. Arrange the apples relatively evenly and slightly mound them toward the center.
- Add the crumble. Sprinkle the crumble topping evenly over the apples, covering the entire surface.
- Add the egg wash. In a small bowl, whisk together the egg and water. Brush the exposed pie crust edges with the egg wash and sprinkle with coarse sugar, if desired.
- Prepare for baking. Place the pie dish on a large baking sheet to catch any bubbling juices.
Bake the pie
- Start at high heat. Bake for 20 minutes at 400°F.
- Reduce the temperature. Reduce the oven temperature to 375°F and continue baking for 40 to 50 minutes, until the crumble is deeply golden brown and the filling bubbles around the edges. A thin knife inserted into the center should slide easily through the apples.
- Protect the crust as needed. If the crust or crumble starts browning too quickly, loosely cover it with aluminum foil during the second portion of baking.
Cool and serve
- Cool completely. Remove the pie from the oven and allow it to cool for at least 3 hours before slicing. This allows the filling to thicken and set.
- Serve. Serve at room temperature or slightly warm with vanilla ice cream, if desired.
Expert Tip
Don't Skip the Full Cool Time
It's tempting to slice into this pie the moment it comes out of the oven, but that full 3-hour cool down is what allows the filling to set properly. The flour in the filling needs time to finish thickening as the pie cools, so cutting in too early gives you a runny, juice-everywhere slice instead of neat, holdable wedges.
More Tips and Tricks
- Slice the apples evenly. Aim for consistent ¼-inch slices so everything cooks through at the same rate.
- Keep the butter cold. Cold, cubed butter is what gives the crumble its craggy texture. If it starts to soften while you're working, pop the bowl back in the fridge for a few minutes.
- Use a baking sheet underneath. The filling often bubbles over during baking, and a sheet pan underneath saves you from a messy oven cleanup.
- Watch the color, not just the clock. Ovens vary, so rely on the crumble's deep golden color and the bubbling filling as your real doneness cues.
- Let it fully cool before slicing. Rushing this step is the most common reason for a runny pie.
Recipe Variations
- Add nuts. Stir ½ cup of chopped pecans or walnuts into the crumble topping for extra crunch.
- Swap the spices. Add a pinch of ground ginger or allspice to the filling for a slightly different warm spice profile.
- Make it a hand pie situation. Use the same filling and crumble in individual ramekins for personal-sized crumble pies.
- Add a caramel drizzle. Finish cooled slices with a drizzle of caramel sauce for an extra-indulgent dessert.
Storage
Make Ahead Instructions
The crumble topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to assemble. The pie dough can also be made ahead and refrigerated for up to 2 days, or frozen for longer storage.
How to Store
Store the cooled pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
How to Reheat
Reheat individual slices in a 300°F oven for about 10 minutes, or microwave for 20 to 30 seconds for a quicker warm-up.
How to Freeze
Let the baked pie cool completely, then wrap tightly and freeze in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven to re-crisp the topping before serving.
How to Serve
This apple crumble pie is the kind of dessert that anchors a whole table, whether it's the finale to a big holiday dinner or the star of a laid-back weekend get-together. It's rich enough to stand on its own with just a scoop of vanilla ice cream, but it also fits right into a bigger fall or holiday spread alongside other comfort food favorites, so don't be afraid to build out a full dessert table around it.
These are my favorite desserts to serve with it:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Honestly, not much. Both terms describe an apple pie with a crumbly streusel-style topping instead of a second dough crust, and the names are often used interchangeably depending on the region or the baker. Some bakers consider "Dutch apple pie" to specifically include a bit of cream or milk mixed into the filling, but that's not a hard rule, and most recipes labeled either way are essentially the same style of pie.
A mix of tart and sweet apples gives the best flavor and texture. Granny Smith and Honeycrisp are a classic combination, since Granny Smith holds its shape well and adds tartness, while Honeycrisp adds natural sweetness and juiciness.
Yes, the crumble topping can be made up to 3 days in advance and stored in an airtight container in the refrigerator until you're ready to assemble the pie.
This usually means the butter wasn't cold enough, or it was overworked into the flour mixture. Use cold, cubed butter and stop mixing as soon as coarse crumbs form with some larger pea-sized pieces still visible.
This usually means the pie needed more cooling time, or the flour wasn't fully incorporated into the filling before baking. Letting the pie cool for the full 3 hours is essential, since the filling continues to thicken as it cools.
A few come up again and again: not letting the pie cool long enough before slicing, which leads to a runny filling; using only one type of apple, which can make the flavor one-note; overworking the crumble topping so it turns pasty instead of staying crumbly; and skipping the baking sheet underneath, which can mean a mess on the bottom of your oven if the filling bubbles over.
More Apple Pie Recipes
Looking for other recipes like this? Try these:
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Recipe
Apple Crumble Pie
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Apple Crumble Pie has a flaky bottom crust, spiced apple filling, and a buttery oat crumble topping baked until deeply golden.
Ingredients
For the apple filling:
- 1 unbaked 9-inch pie crust*
- 6 cups peeled and thinly sliced apples (about 2 pounds), Granny Smith and Honeycrisp
- â…“ cup (67 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- ¼ cup (30 grams) all-purpose flour
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the crumble topping:
- 1 cup (125 grams) all-purpose flour
- â…” cup (60 grams) old-fashioned rolled oats
- â…” cup (135 grams) brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, cold and cubed
For the egg wash:
- 1 large egg
- 1 teaspoon water
- 1 tablespoon coarse sugar or granulated sugar (optional)
Instructions
- Preheat the oven to 400°F.
Prepare the apple filling:
- Peel and core the apples, then slice them about ¼-inch thick.
- In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated. Set aside while you prepare the crumble and crust.
Prepare the crumble topping:
- In a medium mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the mixture using a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs with some larger pea-sized pieces. Refrigerate until ready to assemble the pie.
Prepare the pie crust:
- Roll out the pie dough and carefully transfer it to a 9-inch pie dish. Press it into the bottom and sides, leaving about 1 inch of overhang around the edges.
- Fold the excess dough underneath itself and crimp as desired.
Assemble the pie:
- Transfer the apple filling to the prepared pie crust, including any juices in the bowl. Arrange the apples relatively evenly and slightly mound them toward the center.
- Sprinkle the crumble topping evenly over the apples, covering the entire surface.
- In a small bowl, whisk together the egg and water. Brush the exposed pie crust edges with the egg wash and sprinkle with coarse sugar, if desired.
Bake the pie:
- Place the pie dish on a large baking sheet to catch any bubbling juices.
- Bake for 20 minutes at 400°F.
- Reduce the oven temperature to 375°F and continue baking for 40 to 50 minutes, until the crumble is deeply golden brown and the apple filling is bubbling around the edges. A thin knife inserted into the center should slide easily through the apples.
- If the crust or crumble starts browning too quickly, loosely cover it with aluminum foil during the second portion of baking.
Cool and serve:
- Remove the pie from the oven and allow it to cool for at least 3 hours before slicing. This allows the filling to thicken and set.
- Serve at room temperature or slightly warm with vanilla ice cream, if desired.
Notes
Storage: Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze the baked pie for up to 3 months.
* Homemade crust option: Whisk 1¼ cups flour, 1½ teaspoons sugar, and ½ teaspoon salt. Cut in ½ cup cold cubed butter until coarse crumbs form. Add 3 to 4 tablespoons ice water until the dough holds together, shape into a disc, and chill for at least 2 hours before rolling out.
- Prep Time: 30 minutes
- Cool Time: 3 hours
- Cook Time: 1 hour
- Category: Dessert, Pie
- Method: Baked
- Cuisine: American
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