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A slice of apple crumble pie on a plate with a scoop of ice cream on top.
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Apple Crumble Pie

Try this delicious apple crumble pie recipe if you want something with a twist from a regular apple pie. Instead of pie dough on top, make a simple, to-die-for crumble topping that will have all your guests asking for seconds!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cool Time 4 hours
Total Time 5 hours 40 minutes
Servings 8 servings
Calories 482kcal
Author John Kanell

Equipment

  • 9” pie plate
  • Mixing Bowls
  • Rolling Pin
  • Baking Sheet

Ingredients

  • 1 pie crust unbaked

For the Crumble:

  • 1¼ cups all-purpose flour (150g)
  • ½ cup packed light brown sugar (110g)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and cooled (113g)

For the Filling:

  • ¼ cup lemon juice (60ml, about 1 lemon)
  • 2½ pounds apples (I like Granny Smith or Honeycrisp) (1.13kg)
  • ⅔ cup granulated sugar (133g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup all-purpose flour (40g)

Instructions

  • Preheat the oven to 400°F.

For the Crust:

  • Roll out your chilled pie dough into a 12- to 14-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edge of the dough to a 1-inch overhang, then fold the excess under and crimp the edge. Freeze while you make the filling.

For the Crumble:

  • Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. (If the butter is too warm the mixture will form a glob instead of crumbles. Just pop in the fridge to chill a few minutes if needed and then break it up with your hands.)

For the Filling:

  • Peel, core, and slice your apples, then toss with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg then toss to combine evenly. Pour the apples into the frozen pie crust, pressing them down into the crust and mounds them slightly in the center. Place the pie on a rimmed baking sheet.
  • Bake for 20 Minutes. Reduce the oven temperature to 350°F.
  • Remove the pie and sprinkle the crumble topping over the apples. Continue baking for 1 hour minutes or until the crust is golden brown, the filling is bubbly, and the apples are soft when a skewer is poked in the center. Tent the pie or crust with foil at any point if it appears to be browning too quickly. Let the pie cool completely at room temperature, about 4 hours, before slicing.

Video

Notes

  • Don’t skimp on the apples. Don’t be scared to pack the apples into a mound in the baking dish. They will settle as they bake and release their juices.
  • Slice the apples evenly. If your apple slices are all different sizes, they won’t bake at the same speed…and you’ll end up with some that are really mushy, while others are still crisp. Slicing the apples into approximately ⅛- inch-thick pieces will yield tender baked apple slices that hold their shape.
  • Use cooled melted butter to make the crumb topping. After melting your unsalted butter, allow it to cool to room temperature before starting to make the streusel topping. If the butter is too warm, it will dissolve some of the sugar and create a big blob instead of crumbles. If that happens, you can refrigerate the mixture for a few minutes and then crumble it up with clean hands or a fork.
  • Place the pie dish on a baking sheet before you bake the pie. This will make it easier to handle, and the baking sheet will catch any juices that might bubble over.
  • Protect the edges of the pie. Pie crusts cook quickly, and the long baking time can cause them to brown too fast. If you see the edges are becoming too brown, shield the edges with aluminum foil.
  • Protect the crumble topping. If you notice that the topping is browning too quickly, place a square of foil over the middle of the pie to shield it.
  • The type of pie dish you use will affect baking time. A glass baking dish, which is what I use, or ceramic will have a longer baking time compared to a metal one. If you use a metal dish, your pie will take approximately 5 to 10 minutes less to bake.
  • For pretty, neat slices, refrigerate the pie before slicing. Cold pies are much easier and less messy to cut up! If you’re like me and prefer eating warm pie, just heat up individual slices (and add a big scoop of vanilla ice cream — trust me on that!

Nutrition

Calories: 482kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 240mg | Potassium: 230mg | Fiber: 5g | Sugar: 45g | Vitamin A: 433IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg