Recipe

Apple Crumb Pie

Tender cinnamon apples with a buttery brown sugar crumb topping that bakes up crisp and golden.

By Matt Campbell

•

4.8

A single slice of apple crumb pie on a white dessert plate with a fork beside it, showing tender cinnamon apples and a thick golden crumb topping, on a warm wooden table

Apple pie is great. Apple crumb pie is the one that disappears before you even find the whipped cream. You get all the cozy apple filling, but instead of fussing with a top crust you pile on a buttery crumble that bakes into crisp, sandy peaks and little caramel-y pockets. It is low-drama baking with high rewards, which is basically my favorite genre.

This version keeps ingredients simple, leans on a mix of apples for better texture, and uses one small trick to avoid the dreaded soggy bottom: we let the apples hang out with the sugars for a few minutes, then pour off the extra juice before adding the thickener and spices. Same flavor, less puddle, and your cinnamon stays where it belongs.

All the ingredients for apple crumb pie arranged on a kitchen counter, including apples, flour, sugar, butter, cinnamon, lemons, and a pie crust in a dish

Why It Works

Crisp, buttery topping: Cold butter plus brown sugar gives you clumps that turn crunchy and golden.
Apple filling that sets: A little flour (or cornstarch) thickens the juices so slices hold together.
Balanced flavor: Lemon brightens the apples, cinnamon keeps it classic, and a pinch of salt makes everything taste more like itself.
More crunch, less sog: Draining the sweet apple juices before adding thickener and spices helps protect the crust without washing away flavor.

Pairs Well With

Storage Tips

Room temperature: Cover loosely and keep on the counter for up to 1 day if your kitchen is cool.

Refrigerator: Cover and refrigerate for up to 4 days. The topping will soften a bit, but the flavor stays great.

Re-crisp slices: Warm in a 350°F oven for 10 to 15 minutes (best), or use an air fryer at 325°F for 4 to 6 minutes. Microwave works in a pinch, but the crumble will go softer.

Freeze: Wrap individual slices tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge and rewarm in the oven to bring back the crunch.

Common Questions

What are the best apples for apple crumb pie?

I like a mix: something tart and firm plus something sweet and sturdy. Think Granny Smith + Honeycrisp, or Granny Smith + Pink Lady. Avoid very soft apples (like Red Delicious) unless you want applesauce vibes.

How do I keep the pie from being watery?

Three things help a lot: (1) macerate apples with the sugars for 10 minutes, then drain the excess juice, (2) toss the drained apples with a thickener like flour or cornstarch plus your spices, and (3) bake until you see real bubbling in the center, not just around the edges.

Do I need to pre-bake the crust?

Not required, but it is a nice insurance policy if you want an extra crisp bottom. If you have time, blind bake at 375°F for about 10 minutes with pie weights, then 5 minutes without, or until the edges look set and dry (timing varies by crust and pie dish). Then proceed with the recipe.

Why is my crumb topping melting instead of crumbling?

Usually the butter was too warm or the crumbs were mixed too much. Use cold butter and stop mixing when you still have pea-size and almond-size clumps. If your kitchen is warm, chill the topping 10 minutes before baking.

Can I make it ahead?

Yes. Bake the pie, cool completely, then cover and refrigerate. Rewarm at 350°F for about 15 to 20 minutes before serving to revive the topping.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Sheet pan (to catch drips)
Large mixing bowl
Medium bowl (for crumb topping)
Peeler and chef’s knife
Measuring cups and spoons
Pastry cutter or fork (or your fingers)

I love a classic double-crust apple pie, but I also love not doing extra work when I am hungry and the kitchen is already a little chaotic. Crumb topping is my compromise with my own ambition. It feels like you “did something,” but really you just rubbed butter into flour and let the oven handle the rest. Plus, those crunchy edges are the kind of thing you catch yourself picking at while the pie cools, like a very innocent crime.

Apple Crumb Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 8 servings

Ingredients

For the crust

1 (9-inch) unbaked pie crust (store-bought or homemade), chilled
1 egg, beaten with 1 teaspoon water (optional, for egg wash)

For the apple filling

6 to 7 medium apples (about 3 pounds), peeled, cored, and sliced 1/4-inch thick
1/2 cup granulated sugar
2 tablespoons light brown sugar, packed
2 tablespoons all-purpose flour (or 1 1/2 tablespoons cornstarch)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into small pieces

For the crumb topping

1 cup all-purpose flour
2/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cold and cubed
1/2 cup old-fashioned oats (optional, for extra crunch)
1/2 cup chopped pecans or walnuts (optional)

A large glass bowl filled with peeled sliced apples tossed with cinnamon, sugar, and lemon juice on a kitchen counter

Instructions

Heat the oven. Place a rack in the lower third of the oven and preheat to 400°F. Set a sheet pan on the rack to preheat too. It will catch drips and help the bottom crust bake up crisp.
Prep the crust. Fit the chilled pie crust into a 9-inch pie dish. Crimp the edges. Keep it in the fridge while you mix the filling.
Macerate the apples, then drain. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, and vanilla. Let sit 10 minutes, then tilt the bowl and pour off the collected juices. You can discard them, or save them to stir into oatmeal, tea, or a quick pan sauce for pancakes.
Add spices and thickener. Sprinkle the drained apples with flour (or cornstarch), cinnamon, nutmeg, and salt. Toss until everything looks evenly coated and you do not see dry pockets.
Make the crumb topping. In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Add cold cubed butter and cut it in with a pastry cutter or fork until you have a mix of sandy crumbs and pea-size clumps. Stir in oats and nuts if using. If the butter feels soft, chill the topping 10 minutes.
Fill the pie. Spoon the apple mixture into the crust, mounding slightly in the center. Dot the top of the apples with the 1 tablespoon butter pieces. If you sliced your apples thicker than 1/4-inch, expect to use the longer bake time so they soften fully.
Top with crumbs. Sprinkle the crumb topping evenly over the apples, lightly pressing in a few spots so it holds together. If you want a shinier crust edge, brush the crust with the egg wash. If the edge is prone to browning fast, add a pie shield or a thin ring of foil now, or plan to add it halfway through baking.
Bake. Place the pie dish on the preheated sheet pan. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 30 to 40 minutes more, until the topping is deep golden and the filling is bubbling in the center. Look for thick bubbles breaking through the crumb near the middle. If the topping is browning too fast, loosely tent with foil for the last 15 minutes.
Cool, then slice. Let the pie cool at least 2 hours before slicing so the filling sets. It will look juicier when hot, then thicken up as it cools. Serve warm or room temp. Vanilla ice cream is not mandatory, but it is strongly encouraged.

Nutrition information is estimated.

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Apple Crumb Pie

Why It Works

Pairs Well With

Recommended

Apple Crumble Pie

Apple Crumble With Oats

Homemade Pie Shell

Crisco Pie Crust

Storage Tips

Common Questions

What are the best apples for apple crumb pie?

How do I keep the pie from being watery?

Do I need to pre-bake the crust?

Why is my crumb topping melting instead of crumbling?

Can I make it ahead?

Apple Crumb Pie

Ingredients

For the crust

For the apple filling

For the crumb topping

Instructions