Recipe

Apple Crumble Pie

Flaky crust, cinnamon-kissed apples, and a buttery oat crumble topping with crisp edges and zero drama.

By Matt Campbell

•

4.8

A single slice of apple crumble pie on a ceramic plate, showing flaky crust, tender cinnamon apples, and a golden oat crumble topping, with a fork on the side on a wooden table

Apple pie people and apple crisp people, please step into the same line. This one is for all of us. Apple crumble pie is exactly what it sounds like: a flaky, buttery crust filled with warm spiced apples, topped with a crunchy oat crumble topping that gets those irresistible crisp edges. No top crust to wrestle with, no lattice math, just a pie that tastes like you meant to show off.

The goal here is a filling that is jammy, not soupy, and a crumble that stays crisp, not sandy. We do that with a quick toss of apples with the right balance of sugar and starch, plus a topping that bakes up golden and shattery thanks to cold butter and a pinch of salt. If you can stir, sprinkle, and taste as you go, you have this.

Measured ingredients for apple crumble pie on a bright kitchen counter, including sliced apples, flour, sugar, oats, butter, cinnamon, lemon, and a pie crust in a dish

Why It Works

No soggy bottom. A lower-rack bake and a properly thickened filling help the crust stay crisp.
Bright apple flavor. Lemon juice and a mix of apple varieties give you sweet, tangy, and aromatic all at once.
Crunchy crumble topping that stays crunchy. Cold butter plus oats and brown sugar create clumps that bake into crisp, buttery nuggets.
Low stress assembly. One crust, one bowl for filling, one bowl for topping. Sprinkle and bake.

Pairs Well With

Storage Tips

Room temp (up to 2 hours): Let the pie cool completely and keep it loosely covered on the counter if you are serving it the same day. For food safety, refrigerate after 2 hours at room temperature (or after 1 hour if it is very warm).

Refrigerator (up to 4 days): Cover the pie dish tightly or transfer slices to an airtight container. The crumble will soften a bit in the fridge, which is normal.

To re-crisp: Warm slices on a sheet pan at 350°F for 10 to 15 minutes, or until the topping perks back up. Microwave works for speed, but the oven is what brings the crunch back.

Freezer (up to 2 months): Freeze fully cooled slices, wrapped well. Thaw overnight in the fridge, then reheat at 350°F until hot and crisp.

Common Questions

What apples are best for apple crumble pie?

Use a mix if you can. My favorite combo is Granny Smith for tart structure plus Honeycrisp or Gala for sweetness and aroma. Red Delicious is not ideal on its own since it can bake up softer, but a couple mixed in with firmer apples will still work.

How do I keep the filling from getting watery?

Three things: slice apples evenly, use enough starch, and let the pie cool. In this recipe we use cornstarch and bake until you see thick bubbles breaking through the crumble. Then cool at least 2 hours so the filling sets.

Do I need to pre-bake the crust?

Not for this version. Instead, we bake on the lower rack so the bottom crust gets direct heat early. If your oven runs cool or you are using a deeper dish, you can par-bake the crust for about 10 minutes at 375°F. If you do, dock the bottom with a fork and use parchment plus pie weights (or dry beans) to help prevent puffing and shrinkage.

Can I make apple crumble pie ahead?

Yes. Bake it the day before, cool completely, then refrigerate. Reheat the whole pie uncovered at 350°F for 15 to 25 minutes to revive the topping.

Can I use store-bought pie crust?

Absolutely. This is a judgment-free zone. A good refrigerated crust makes this recipe feel like a weeknight miracle disguised as a dessert.

Why is my crumble topping melting into the pie?

Usually the butter was too soft or the crumble was mixed too much. Keep the butter cold and stop mixing once you have pea-size to marble-size clumps. If your kitchen is warm, chill the topping for 10 minutes before sprinkling it on.

How do I keep the crust edge from over-browning?

If the rim starts getting too dark before the pie is done, cover just the edge with a pie shield or strips of foil for the last 15 to 25 minutes of baking.

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 (standard, not overly deep)
Sheet pan (to catch drips)
Large mixing bowl (apples)
Medium mixing bowl (crumble)
Measuring cups and spoons
Peeler and chef’s knife
Pastry cutter or fork (optional, for the crumble)
Cooling rack
Foil or a pie shield (optional, for protecting the crust edge)

I love a classic double-crust apple pie, but if I am being honest, I do not always want a pastry project when what I really want is cinnamon apples and something buttery to scoop them up. Crumble pie is my compromise with my own ambition. It looks like you planned ahead, tastes like fall showed up wearing a sweater, and the topping is basically permission to be a little chaotic. Sprinkle it on. Make some big clumps. Steal a few oats off the top while it cools. That is the whole vibe.

Apple Crumble Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes (plus cooling)

Servings 8

Ingredients

Crust

1 (9-inch) pie crust, homemade or store-bought
1 tsp all-purpose flour (optional, for dusting if rolling homemade dough)

Apple filling

6 cups apples, peeled and sliced 1/4-inch thick (about 6 to 7 medium apples, or roughly 900 to 1100 g)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tbsp cornstarch
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine salt
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces

Crumble topping

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
2/3 cup light brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp fine salt
8 tbsp unsalted butter, cold and cubed

Optional for serving: vanilla ice cream or lightly sweetened whipped cream.

Instructions

Heat the oven. Preheat to 375°F. Place a rack in the lower third of the oven. Set a sheet pan on the rack to catch any buttery drips.
Prep the crust. Fit the pie crust into a 9-inch pie dish. Crimp the edges however you like. If you are rolling homemade dough, lightly dust your surface with the optional flour. If the crust feels soft, chill it in the fridge while you make the filling.
Mix the apple filling. In a large bowl, toss sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla until everything looks evenly coated and a little glossy. Let it sit for 5 minutes while you make the topping.
Make the crumble topping. In a medium bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and cut it in with a pastry cutter or fork (or use your fingers quickly) until you have lots of clumps, from pea-size up to marble-size. If your kitchen is warm, chill the crumble for 10 minutes.
Fill the pie. Pour the apples (and any juices in the bowl) into the crust and mound them slightly in the center. Dot the top with the 2 tablespoons of butter.
Add the crumble topping. Sprinkle the crumble evenly over the apples, then gently press a few clumps together on top for extra crisp nuggets. Do not pack it down hard.
Bake. Bake at 375°F for 50 to 60 minutes, until the topping is deep golden and you see thick bubbles coming up through the crumble. If the topping browns too fast, tent loosely with foil for the last 10 to 15 minutes. If the crust edge is getting too dark, shield the rim with a pie shield or strips of foil.
Cool before slicing. Let the pie cool on a rack for at least 2 hours. This is the difference between slices and delicious apple lava.
Serve. Slice and serve as-is, or add vanilla ice cream and let it melt into the crumble like it owns the place.