Apple Crumble Pie

Apple Crumble Pie is the ultimate fall dessert, combining the best elements of a traditional apple pie and a crumbly streusel topping. With a flaky crust, spiced apple filling, and buttery brown sugar crumble, this pie is comforting, flavorful, and incredibly satisfying. It’s perfect for holidays, gatherings, or just a cozy night in with a warm slice and a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Two desserts in one: Classic apple pie meets crumb topping for double the comfort.

• Perfectly spiced: Cinnamon, nutmeg, and brown sugar bring warm, cozy flavors.

• Flaky and buttery: Store-bought or homemade crust works beautifully.

• Great texture: Tender apples and crunchy topping in every bite.

• Easy to prep: No lattice work or fancy decorations needed.

• Customizable: Use your favorite apple varieties or tweak the spices.

• Crowd-pleaser: Ideal for holidays, potlucks, or Sunday dinners.

• Freezer-friendly: Can be prepared in advance and baked later.

• Aromatic and beautiful: Fills your kitchen with the smell of fall.

• Delicious warm or cold: Serve straight from the oven or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crumble Topping:

• ¼ cup packed light brown sugar

• ½ cup all-purpose flour (spooned and leveled)

• ¼ teaspoon ground cinnamon

• 1 tablespoon granulated sugar

• 5 tablespoons unsalted butter, melted

Pie Filling:

• 1 unbaked pie crust (homemade or store-bought)

• ½ cup granulated sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon ground cinnamon

• ⅛ teaspoon ground nutmeg

• 8–10 apples (Granny Smith, Gala, Red Delicious, or Cosmic Crisp), about 8 cups sliced

• 2 teaspoons lemon juice

Directions

1. Prep the crust: Remove the pie crust from the fridge and let it sit at room temperature for 10–15 minutes. Roll it out to an 11–12 inch round at ⅛ inch thickness. Fit into a 9-inch pie pan, trim the edges, and refrigerate while preparing the filling.

2. Make the crumble topping: In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Add melted butter and stir until crumbly and moist with large chunks. Set aside.

3. Prepare the apple filling: In a large bowl, whisk together sugar, flour, cinnamon, and nutmeg until no streaks remain.

4. Slice the apples: Peel, core, and slice the apples using a mandoline or knife to about ¼ inch thick slices. You should have about 8 cups of apple slices.

5. Mix the filling: Add the apple slices and lemon juice to the spice mixture and toss to coat well.

6. Assemble the pie: Layer the apples into the pie crust, starting from the edges and working toward the center in horizontal layers. Sprinkle the crumble topping evenly over the apples and gently tap the pie to fill any gaps.

7. Bake: Place the pie on a baking sheet to catch drips. Bake at 400°F for 15 minutes, then reduce the heat to 350°F and bake for another 50–55 minutes. Loosely cover with foil if the top starts to brown too quickly after about 40 minutes.

8. Check doneness: Insert a knife into the center—if it goes through easily, the apples are fully cooked.

9. Cool: Let the pie rest for 10–15 minutes before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Variations

• Add nuts: Mix chopped pecans or walnuts into the crumble topping for extra crunch.

• Caramel apple pie: Drizzle caramel sauce over the filling before adding the topping.

• Dutch-style: Add oats to the crumble for a Dutch apple pie vibe.

• Apple pear combo: Use half pears and half apples for a twist.

• Spice it up: Add cloves or allspice for a deeper spice flavor.

• Gluten-free: Use a gluten-free pie crust and flour substitute for a GF version.

• Mini pies: Use mini pie tins for individual servings—great for parties.

• Maple syrup: Replace some of the sugar in the filling with maple syrup for a fall twist.

Storage/Reheating

Storage:
Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Reheating:
Warm slices in the microwave for 20–30 seconds or reheat the whole pie in a 300°F oven for 10–15 minutes.

Freezing:
Wrap tightly in foil and freeze unbaked. Bake from frozen, covered with foil for 15 minutes, then uncovered and baked per original instructions. Watch for browning after 35 minutes.

FAQs

What are the best apples for apple crumble pie?

A mix of Granny Smith and a sweeter variety like Gala or Honeycrisp works best for flavor and texture balance.

Can I use a store-bought crust?

Yes, a pre-made crust saves time and works perfectly in this recipe.

Do I need to cook the apples before baking?

No, the apples cook completely while baking, so there’s no need to precook them.

Can I make the crumble topping ahead of time?

Yes, prepare and refrigerate it up to 2 days in advance, or freeze it for longer storage.

What if my pie is browning too fast?

Cover loosely with foil if the top is getting too dark around the 40-minute mark.

How thick should I slice the apples?

Slice apples about ¼ inch thick for even cooking and perfect texture.

Can I add raisins or cranberries?

Absolutely. Add a handful of raisins or dried cranberries to the apple mixture for extra sweetness and texture.

Is it okay to use all one kind of apple?

Yes, but mixing tart and sweet varieties gives the best flavor depth.

Can I skip the nutmeg?

Yes, but it adds a warm note that enhances the apple-cinnamon flavor. Feel free to reduce or substitute with cloves or allspice.

Should I peel the apples?

Yes, peeling the apples gives a smoother texture and prevents tough skins in your pie.

Conclusion

Apple Crumble Pie is the perfect dessert for any occasion, from holiday feasts to cozy fall evenings. With its flaky crust, tender spiced apple filling, and golden crumb topping, every bite delivers warm, comforting flavor. Whether you’re serving it fresh from the oven or chilled with a scoop of ice cream, this pie is sure to become a seasonal favorite.