Apple Pie with Crumble Topping

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The best and most beautifully spiced Apple Crumble Pie recipe. This is the one I crave during those holiday celebrations. The golden flaky crust and delicious crumb topping can be perfectly served alongside French Vanilla Bean Ice Cream.
If you love apples and the spices of the winter holidays this is a must-have!

How to make an Apple Pie with Crumble Topping

Apple crumble pie is a dessert I crave year round! Making this for my family during the holidays is so satisfying, watching everyone love apple crumb pie as much as I do! Not to mention the sweet and spicy aroma that fills your house. You’ll know that fall has finally shown up!

For this Apple Crumb Pie, you’ll need just a bottom crust. Whether you have store-bought or want to try my tried and true perfect pie crust. Par-baking your crust per the directions will ensure a sturdy bottom and beautifully golden edges. If you’re looking to make a lattice top for your Apple Pie, the homemade pie crust recipe will have instructions for that as well!

This Perfect Pie Crust Recipe is the same one I use for Blueberry Pie and Pumpkin Pie.

Apples to use for Apple Crumble Pie:

What apple do you choose? For this pie, Granny Smith Apples will always be my go-to. Reliable, tart, sweet, sturdy, and an all-around great baking apple. You’ll need to adjust your sugar depending on if you use a sweeter apple.

Firm & Tart Apples:

  • Granny Smith
  • Jonathan
  • Braeburn

Firm & Sweet Apples:

  • Pink Lady
  • Honey Crisp
  • Red Delicious
  • Golden Delicious

Prepare your apples by cutting or using an apple corer. Cut slices into 1/4-1/2 inch slices and place in a large bowl in preparation for our next step.

Apple Pie Crumble filling ingredients

1 9-inch par-baked pie crust, check out my perfect pie crust recipe.

Grannie Smith apples, about 7-8 total

Light brown sugar, packed

Cinnamon

Ground ginger

Nutmeg

Allspice

Ground cardamom

Salt

Cornstarch

Egg

Pie Crumb Topping Ingredients:

I LOVE a crumbly, crunchy, streusel sweet topping on apple pies. I was most excited about this step. An easy no-fuss topping. Especially satisfying when you’re not too keen on working with pie dough. Mix all the topping ingredients in a bowl. I mixed together with my hands to make sure the ingredients were evenly combined. Spread your crumb mixture over your apple filling and you’re ready to bake!

Unsalted butter, softened

All-purpose flour

Brown sugar, packed

Sugar

*see recipe card for detailed measurements

Kitchen supplies you’ll need

  • Pie Plate
  • Apple Corer
  • Cutting board
  • Knife
  • Large Bowl
  • Measuring cups & spoons
  • Baking sheet
  • Parchment Paper
  • Pizza stone (optional)

Should I rest my apples first?

While a lot of recipes will have you prepare your apple slices and toss them into your pie. For this recipe taking the time to rest your apples will prevent your pie from becoming soggy or too soupy.

In either a Ziploc bag or a glass bowl, season your apples appropriately and mix well. Cover or seal your apple mixture in the container of your choice and let rest at room temp for 1-3 hours, tossing a couple of times an hour.

During this time you’ll notice your apples start to release their juices. These juices will be used so be sure not to drain them.

Once your apples have released their juices, measure out 3/4 cup of that delicious apple juice.

Drain the remaining juice. Toss your apples in cornstarch and place them into your prepared par-baked pie crust. Pour the measured juice evenly over the apples.

Mix it, Bake it, & Eat it!

  1. Follow the directions here for a single par-baked crust. (If you’re adding a lattice top the directions will be there as well.) After your pie dough has been cooled after par-baking and you’ve added your layer of egg white on the crust, set aside or refrigerate while you prepare your filling
  2. Peel apples then quarter or use an apple slicer (this removes the core at the same time). Then slice the apples into ½-inch thick wedges.
  3. Place apples, brown sugar, cinnamon, ginger, nutmeg, allspice, cardamom, and salt in a large bowl. Toss to completely coat the apples. Cover then set aside at room temperature for 1-3 hours or up to 8 hours in the fridge. Stir occasionally.
  4. Preheat the oven to 400 degrees, be sure the oven rack is centered. If following my crust recipe, preheat with the pizza stone and baking sheet. This also will catch any leaks.
  5. In a medium bowl, mix together butter, flour, and brown sugar. I’ll use my hands for this to make sure it forms an even crumbly mixture. Set aside.
  6. Measure ¾ cup of liquid left in the bowl of apples, and discard the rest.
  7. When you’re ready to use your apples, drain the unused juices and toss them with cornstarch so they’re coated well. Carefully transfer the apples to your par-baked pie crust. Be sure to pack it full of apples.
  8. Take your crumb topping and lay it over your pie, spreading around to the edge. Sprinkle the top with sugar
  9. Place your pie dish onto the preheated tray, and bake for about 75 minutes. Be sure to keep an eye on the crust. If it is browning too much, cover with foil. The crumb topping should be golden brown.
  10. To check for doneness I’d recommend using an internal thermometer. 195 degrees F is your target temperature. You can also use this to tell the softness of the apples.
  11. When done, remove it from the oven and let it cool completely. Placing your pie in the fridge will help it cool faster. This means you can have dessert sooner!

Tips For A Delicious Apple Crumb Pie

Deep pie plate – The deeper the pie dish, the more apples!
Pile High! – You may think you have too many apples, trust me you don’t. Pile them high into your crust, they’ll shrink down as they cook.
Let it rest – I know, I know.. Your house smells so good and you’ve been waiting to dig into this pie for some time now. Letting your pie rest will give it time to reabsorb all of those lovely juices. Without resting, they will likely pour out taking their flavors with them.

What is the difference between apple crumb pie and Dutch apple pie?

Truly there really isn’t much of a difference. Both pies feature apples covered in a streusel-like topping rather than a traditional pie crust.

Crumbles can vary depending on the recipe. Some include oats, nuts, or spices.

Tips for Baking, Eating, & Storing

Baking

-Bake your pie on a parchment paper-lined sheet tray on top of a preheated pizza stone. The tray will catch any liquid that bubbles over your pie dish and the pizza stone will ensure a crispy bottom,

Eating

-Seve a warm slice of apple pie with a cool scoop of french vanilla ice cream.

Storing

-Once baked you can store your pie, covered and at room temperature, for up to 24 hours.

-Refrigerate, covered for 2-4 days.

Try these other similar recipes!

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slice of apple pie

Apple Pie with Crumble Topping

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The best and most beautifully spiced Apple Pie Recipe with a Crumble Topping. The golden flaky crust and sweet crumbly topping can be perfectly served alongside French Vanilla Ice Cream.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 9-inch par-baked pie crust, check out my perfect pie crust recipe.

44 1/2 lbs grannie smith apples, about 78 total

1 cup light brown sugar, packed

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground cardamom

1/4 tsp salt

2 tbsp cornstarch

1 egg

Pie Crumble Topping

1/2 cup unsalted butter, softened

1 cup all-purpose flour

2/3 cup brown sugar, packed

1 tbsp sugar

Instructions

  1. Follow the directions here for a single par-baked crust. (If you’re adding a lattice top the directions will be there as well.) After your pie dough has been cooled after par-baking and you’ve added your layer of egg white on the crust, set aside or refrigerate while you prepare your filling
  2. Peel apples then quarter or use an apple slicer (this removes the core at the same time). Then slice the apples into ½-inch thick wedges.
  3. Place apples, brown sugar, cinnamon, ginger, nutmeg, allspice, cardamom, and salt in a large bowl. Toss to completely coat the apples. Cover then set aside at room temperature for 1-3 hours or up to 8 hours in the fridge. Stir occasionally.
  4. Preheat the oven to 400 degrees, be sure the oven rack is centered. If following my crust recipe, preheat with the pizza stone and baking sheet. This also ensures to catch any leaks.
  5. In a medium bowl, mix together butter, flour, and brown sugar. I’ll use my hands for this to make sure it forms an even crumbly mixture. Set aside.
  6. Measure ¾ cup of liquid left in the bowl of apples, discard the rest.
  7. When you’re ready to use your apples, drain the unused juices and toss them with cornstarch so they’re coated well. Carefully transfer the apples to your par-baked pie crust. Be sure to pack it full of apples. Depending on the apples used, you may have too many.
  8. Place your cubed pieces of butter over the pie
  9. Take your crumble mixture and lay it over your pie, spreading around to the edge. Sprinkle the top with sugar
  10. Place your pie onto the preheated tray, and bake for about 75 minutes. Be sure to keep an eye on the crust. If it is browning too much, cover with foil.
  11. To check for doneness I’d recommend using an internal thermometer. 195 degrees F is your target temperature. You can also use this to tell the softness of the apples.
  12. When done, remove it from the oven and let it cool completely. Placing your pie in the fridge will help it cool faster. This means you can have dessert sooner!
  • Author: April Brown
  • Cook Time: 75 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Keywords: dutch Apple pie recipe, Apple crisp , Apple pie with crumble

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By on November 24th, 2021

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