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Sweet and spiced apple crumble pie is an easy twist on classic homemade apple pie! This pie recipe is filled with tender sugared apples coated with cinnamon and topped with a buttery crumble made from oats and brown sugar.
The Best Homemade Apple Crumble Pie
If you’re new to baking and are looking for a fun, easy alternative to classic apple pie, you’re going to love this apple crumble pie recipe.
Sweet and saucy spiced apple pie filling topped with a rich, buttery oat crumble saves the need for a double crust. The contrast between the filling and crunchy topping is seriously to die for! Whenever I’m feeling lazy but still want to make the most of a seasonal apple haul, I turn to this pie recipe.
Why You’ll Love This Apple Crumb Pie Recipe
- Quick crust. You don’t need to bother with preparing a double pie crust since this pie only calls for one. My homemade crust is easy to make from scratch in the food processor. Or, use your favorite refrigerated pie crust from the store.
- Easy to make. This crumble-topped apple pie falls somewhere between a traditional apple pie and a homemade apple crumble (or apple crisp). It’s low-effort and full of incredible autumn flavors, baked beneath a simple oat streusel.
- Great for fall. It doesn’t get better than cozy cinnamon and tender caramelized apples. This apple crumble pie is everything you love about a fall dessert, packed with a delicious contrast of textures. It’s great for Thanksgiving!
Here are some quick ingredient notes for this crumble pie recipe. Be sure to scroll to the recipe card at the bottom of the post with the full quantities and directions.
- Pie Crust – I include the recipe for my easy homemade pie crust made with butter and a handful of pantry staples. You can also use your preferred store-bought crust.
- Apples – Use your choice of firm baking apple (see below). I use a mixture of Granny Smith and Gala apples for this pie recipe.
- Lemon Juice – The acidity cuts the sweetness in the apple filling. You can also use white vinegar.
- Spices – This recipe calls for ground cinnamon and nutmeg, or you can use apple pie spice.
- Maple Syrup – If you don’t have maple syrup, feel free to leave it out or replace it with another sweetener, like honey.
- Butter – You’ll want the butter that you use in the crumble topping to be cold from the fridge.
- Brown Sugar – For the apple filling and in the crumble. You can substitute brown sugar with granulated sugar in both, the flavors just won’t be as rich and caramelized.
- Oats – Make sure to use old-fashioned, rolled oats. Instant oats will turn to mush.
What Are the Best Apples for Baking?
The best apples for baking recipes and apple pie filling are firmer varieties that don’t turn into applesauce in the heat of the oven. For this apple crumble pie, I like to use a combination of green Granny Smith and Gala apples, but any firm baking apple will do. Other good choices are Braeburn, Cortland, and Jonagold apples.
How to Make Apple Crumble Pie
It couldn’t be easier to make an apple pie with crumb topping. The whole process is very user-friendly! Let’s get started:
- Prepare the pie crust. Start by preparing and chilling the dough for your homemade pie crust. After about 30 minutes in the fridge, roll out the dough and press it into a 9” pie plate. Don’t forget to prick the bottom of the crust with a fork.
- Prep the apples. While the oven preheats, peel and slice the apples for the filling and toss them in lemon juice.
- Make the filling. Add the sliced apples to a bowl with flour, white and brown sugar, and spices and toss to coat. Drizzle in the maple syrup, and then transfer the filling to your prepared pie crust.
- Make the topping. Next, use a pastry cutter or two forks to cut cold, cubed butter into a mixture of brown sugar, flour, and cinnamon until you get a crumbly texture. Then, add the oats (I like to get my hands in there for this part).
- Assemble and bake. Sprinkle the oat crumble generously over the top of the apples. Lastly, bake the pie at 375ºF for 50-60 minutes, until golden. Let the pie cool before serving.
Why Is My Crumble Dry?
If your apple crumble topping bakes up dry and floury, it could be because you didn’t use enough butter. Make sure to follow the measurements as written. Using your hands to bring the final crumble together also helps to get the butter evenly distributed throughout without overmixing.
How Do You Thicken Apple Crumble Pie Filling?
Some apples are juicer than others. To thicken apple pie filling that looks a bit runny, create a slurry from equal parts cornstarch and water. One spoonful at a time, add the slurry to your crumble pie filling until it thickens to your liking. See the next section for more helpful tips and tricks!
Recipe Tips and Variations
Below are some final tips to remember when making this apple crumble pie from scratch. I’ve also thrown in some easy variations, so you can really make it your own.
- Use cold butter. You’ll need cold butter to make your pie crust from scratch and also for cutting into the crumble topping. Make sure it’s chilled from the fridge!
- Budget enough time for the crust to chill. Different pie crust recipes require different chilling times. My homemade blender pie crust only needs about 60 minutes in the fridge. If you’re using another recipe, remember to pay attention to the chilling time.
- Add the oats to the crumble last. This way the oats won’t break down too much as you cut them into the butter. Work the oats in with your pastry cutter for a few twists of the wrists, then get your hands in there and start pressing the mixture into large clumps.
- Make a gluten-free pie. Swap out the all-purpose flour in this recipe with measure-for-measure gluten-free flour, and use my gluten-free pie crust.
- Different fruit. Add in blueberries for a crumble variation of apple blueberry pie, or try my recipe for blueberry crumble pie.
- Add nuts. Stir chopped pecans or walnuts into the oat topping for added crunch.
- Make mini apple pies. You can turn my mini apple pies into mini apple crumble pies by trading out the lattice top for an oatmeal crumble.
Ways to Serve Apple Crumble Pie
If you’re looking for the ultimate Thanksgiving dessert, look no further than a slice of cozy apple crumble pie. Serve this apple pie a la mode, a little warm topped with a scoop of vanilla ice cream. For something different, try homemade apple pie ice cream or pumpkin ice cream.
If ice cream isn’t on the cards, give your pie servings a swirl of homemade whipped cream instead (wait until the pie is cool in this case). This easy cinnamon maple whipped cream is also perfect for fall. Alternatively, drizzle your pie with a simple vanilla glaze (like the kind you’d find on cinnamon rolls).
How to Store
- Fridge. Let your pie cool to room temperature, then cover it tightly and store it in the fridge for up to 4-5 days. If you’d like, warm slices in the microwave before serving.
- Freezer. Freezing this apple crumble pie is very easy to do. Let your pie cool to room temperature, then wrap it tightly in a double layer of plastic wrap, followed by a layer of foil. Doubling up helps to prevent freezer burn. Freeze the pie for up to 3 months. Defrost in the fridge overnight or at room temperature before serving.
More Easy Pie Recipes to TryPrint
This apple crumble pie recipe is simple to make, with fresh sliced apples coated with cinnamon, sugar, and maple syrup baked beneath a buttery crumb topping. It’s an easy twist on classic homemade apple pie!
For the crust:
- ½ cup (113g) Unsalted butter, cold
- 1 ½ cup (210g) All-purpose flour
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon (15ml) Distilled white vinegar
- 2 teaspoons Ice cold water (additional as needed)
For the filling:
- 4 medium Granny smith apples
- 2 medium Gala apples
- 1 tablespoon (15ml) Lemon juice
- ¼ cup (35g) All-purpose flour
- ¼ cup (48g) Granulated sugar
- ¼ cup (55g) packed Light brown sugar
- 1 tablespoon (7.5g) Ground cinnamon
- ¼ teaspoon Ground nutmeg (optional)
- 1 tablespoon (15ml) Maple syrup
For the crumble:
- 6 tablespoons (85g) Unsalted butter, cold
- 1/3 cup (46g) All-purpose flour
- ¼ cup (55g) packed Light brown sugar
- 2/3 cup (54g) Rolled oats
- 1 teaspoon (2.5g) Cinnamon
Make the crust:
- Cut the cold butter into 1/2-inch thick cubes. It should be fresh from the fridge.
- Combine the flour, salt, and butter in a food processor. Pulse several times until the mixture is crumbly, but still has large chunks of butter.
- Add the egg, vinegar, and 2 teaspoons of ice-cold water. Pulse until the dough begins to hold together. If needed, add additional water 1 teaspoon at a time.
- Turn the dough out onto the counter. Press it into a ball, then flatten it into a disc about 5 inches wide. Wrap it in plastic wrap and refrigerate it for a minimum of 60 minutes.
- Roll the dough onto a lightly floured surface, rolling from the center to the edges and rotating occasionally. Roll it out so it’s about 11” in diameter, leaving you at least 1 inch on each side of the pie plate.
- Place the dough into a 9-inch pie plate and fold under the excess edges, then crimp the edges. Refrigerate the dough while you prepare your pie filling.
- Preheat to oven to 375°
Make the filling:
- Peel and slice the apples about 1/8” thick and toss with the lemon juice.
- In a separate bowl, combine your dry ingredients and then toss the apples thoroughly in the dry ingredients.
- Finally, drizzle the maple syrup over top.
Assemble the topping and bake:
- Dice the butter into small pieces and combine with the flour, sugar, and cinnamon. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture and the butter is broken down into smaller pieces.
- Next, add the rolled oats and cut them into the flour mixture. Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces.
- Pour your apple pie filling into the prepared crust and then sprinkle the crumble topping over top.
- Bake at 375° for 50-60 minutes. Cool before serving. Once cooled, keep covered.
Make it gluten-free. You can easily make this pie gluten-free by swapping out the all-purpose flour with a measure-for-measure gluten-free flour and using gluten-free oats in the topping. Try my easy gluten-free pie crust recipe.
The original recipe had 2 tablespoons cinnamon, which seemed to be too much for most people, so I’ve reduced it to 1 tablespoon.
- Category: Pie
- Method: Oven
- Cuisine: American
Keywords: apple crumble pie, crumble topped apple pie, apple crumble pie recipe