Apple Crumble Pie

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This Apple Crumble Pie is so simple to make and a fun twist on a classic apple pie recipe. The fresh sliced apples are coated with white and brown sugar, loads of cinnamon and maple syrup. The perfect crumble topping is made with brown sugar, oats and cinnamon. If you need a basic apple pie recipe, this is it! 

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A white plate with a gold rim has a slice of apple pie with a crumble topping and a scoop of vanilla ice cream on top. There's a gold fork resting on the plate

Whether you’re celebrating the 4th of July or need a pie for Thanksgiving dessert (and who doesn’t really?) then you need to try this easy Apple Crumble Pie.

We LOVE apple pie in our house, and whenever we make it, it’s a real treat. My husband always requests what we call flat apple pie, and it’s basically an apple galette and an excuse for me to avoid making a pretty pie crust. The awesome part about it is the crust to filling ratio is perfection.

However, he’s never going to turn down a slice of a regular apple pie whether it’s my Cinnamon Apple Pie or this Apple Crumble Pie.

A look inside a whole apple pie with a crumble topping, one slice is missing from the pie showing all the layers of apples inside.

Over the years, I feel like I’ve perfected my apple pie filling. While I have a stove top apple pie filling that great for things like cupcakes, cakes and pizza, it certainly necessary to be able to translate that a baked apple pie.

The filling for this Apple Crumble Pie has a variety of thinly sliced apples. I prefer to use  granny smith and gala apples. Granny smith apple tend to be a little more tart, and that’s why I like them.  

The apples are tossed with a combination of flour, sugar and plenty of cinnamon which cooks down to make the apples a little saucy and sweet.

Finally, a drizzle of maple syrup for that final hint of sweetness.

A slice of apple pie with the first bite taken out of it, showing the inside of pie and the gooey filling. It's topped with a scoop of vanilla ice cream.

The real star of the show here is that crumble topping here. It happens to be the same topping I use for my Blueberry Crumble Pie.

When I imagine a crumble topping for a pie, it has to be clumpy, as in, it doesn’t fall apart when you get it on your fork. And it definitely shouldn’t be soggy.

I was very pleasantly surprised the first time I made it just how perfect it was. Be sure you start with cold butter and gets your hands in there to form those clumps together. I will go through it step by step below.

An overhead shot of pie with crumble topping, with one slice missing. There's also some sliced apples in the background and some cinnamon sticks

How to make the Apple Pie filling

  • First prepare your pie crust and have it all ready to go before you start your filling. Some crust recipes require a long period of time in the fridge or freezer. The recipe I use only requires about 30 minutes.
  • For the apples, you’ll need 6 medium to large sized apples. I used a mixture of green and gala apples to offer a little variety in taste.
  • Peel and slice your apple into thin pieces, about 1/8” thick. Then toss the apples in the lemon juice.
  • In a separate bowl, combine your dry ingredients and then toss the apple in the dry ingredients. Make sure to get your hands in there and really work the dry ingredients in, tossing from the bottom to the top until the dry ingredients are well incorporated.
  • Finally, drizzle the maple syrup over top then pour your apples in your prepared crust.

A white plate with a gold rim has a slice of apple pie with a crumble topping.

How to make the crumble topping

  • Prepare the crumble topping with these 5 simple ingredients: brown sugar, flour, oats, cinnamon and butter.
  • First cut the butter into small pieces. Since it’s cold, it will be easier to work into the dry ingredients. Combine the butter with the brown sugar and flour first and press it over and over again until it resembles a crumbly mixture. I prefer to use a pastry cutter but two forks will work as well.
  • Then add the oats. The reason I add these last is so that we don’t break them down as much as you try to cut 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 together. The clumps will quickly start forming once you get your hands in there.
  • Generously sprinkle the crumble over top of the apples and be sure to use it all, filling in every nook and cranny.

A white plate with a gold rim has a slice of apple pie with a crumble topping and a scoop of vanilla ice cream on top.

I don’t think there’s ever a bag time for apple pie. You can always save yourself some time and prepare the crusts ahead of time and freeze. Whatever you do, make sure you serve it with a scoop of ice cream!

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A white plate with a gold rim has a slice of apple pie with a crumble topping and a scoop of vanilla ice cream on top. There's a gold fork resting on the plate

Apple Crumble Pie

  • Author: Beyond Frosting
  • Prep Time: 45 min
  • Cook Time: 60 min
  • Total Time: 1 hour 45 minutes
  • Yield: 8-10 slices

Description

This Apple Crumble Pie is so simple to make and a fun twist on a classic apple pie recipe. The fresh sliced apples are coated with white and brown sugar, loads of cinnamon and maple syrup. The perfect crumble topping is made with brown sugar, oats and cinnamon. If you need a basic apple pie recipe, this is it! 

Ingredients

For the crust:

  • ½ cup (1 stick) unsalted butter, cold
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water

For the filling:

  • 4 medium granny smith apples
  • 2 medium gala apples
  • 1 tablespoon lemon juice
  • ¼ cup flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 tablespoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 tablespoon maple syrup

For the crumble:

  • 6 tablespoons unsalted butter, cold
  • 1/3 cup all-purpose flour
  • ¼ cup light brown sugar
  • 2/3 cup rolled oats
  • 1 teaspoon cinnamon

Instructions

  1. For the crust: Cut the butter into cubes, about ½ inch thick. Butter should be very cold.
  2. In a food processor, combine the flour and salt and pulse gently to combine. Add the cubes of butter and continue pulsing until the mixture is crumbly.
  3. Next add the water, starting with 3 tablespoons and reserving the 4thtablespoon if needed. Pulse the water into the flour mixture until the dough begins to clump.
  4. Press the dough into a ball, flatten into a disc, about 5 inches wide. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes.
  5. Roll the dough onto a lightly floured surface. Place the dough in a 9-inch pie plate, trim away the extra pie crust or fold under the edges. Crimp the edges and press a fork into the bottom of the crust several times. Refrigerate the dough while you’re preparing the filling.
  6. Preheat to oven to 375°
  7. For the filling: Peel and slice the apples about 1/8” thick and toss with the lemon juice.
  8. In a separate bowl, combine your dry ingredients and then toss the apples thoroughly in the dry ingredients.
  9. Finally, drizzle the maple syrup over top then pour your apples in your prepared crust.
  10. For the topping: 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.
  11. Next add the rolled oats and cut it into the flour mixture. Once it’s roughly combined, use your hands to start pressing the mixture into larger pieces.
  12. Pour your apple pie filling into the prepared crust and then sprinkle the crumble topping over top.
  13. Bake at 375° for 50-60 minutes. Cool before serving. Once cooled, keep covered.

Notes

Crust recipe from Challenge Dairy

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