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Apple Crumble Pie

Apple crumble pie with a spiced, bubbling apple filling and a thick, deeply golden oat crumble topping. Baked until the crumble is richly browned and the fruit is tender, then cooled for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 6 apples Use large apples, peeled and sliced.
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
Pie crust
  • 1 unbaked 9-inch pie shell
Oat crumble topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter Cubed and kept cold.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Preheat and prep the shell
  1. Preheat oven to 375F, then fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
  2. Transfer the filled pie dish to a sheet pan to catch any drips while baking.
Make the apple filling
  1. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the apples look evenly coated, then pile into the unbaked shell, mounding slightly.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form with no large dry patches.
Assemble and bake
  1. Scatter the oat crumble topping generously over the apple filling, covering the surface and mound.
  2. Bake for 55-65 minutes at 375F until the crumble is deeply golden and the filling bubbles through.
  3. Tent with foil after 35 minutes if the topping browns too quickly.
Cool and slice
  1. Cool the pie at least 1 hour before slicing so the filling sets and the crumble stays crisp.

Notes

Pro tip: To prevent a soggy bottom, set the pie on a sheet pan while baking so heat reaches the crust and any bubbling juices don’t burn on the oven floor. Store covered in the fridge up to 4 days; rewarm slices at 350F for 10-15 minutes. Freeze baked pie without slicing for up to 2 months, thaw in the fridge overnight. For a lighter option, use half the butter in the crumble and replace with an equal amount of cold plant-based butter sticks (use cold for clumpy texture).