Apple Crumble Pie.

An apple pie to trump all other apple pies.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

Happy 4th of July!!

You know the drill. Another Independence DayAnother apple pie.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

And this year, I’m celebrating the most spirited holiday with STREUSEL CRUMBLES. While apple pie is my favorite dessert, crumble toppings are my favorite.

Of everything. Ever.

Apple pie knows no seasons and that is exactly why I don’t wait around for Fall every year to enjoy it. I wanted to share something a little different that still embodies everything I love about traditional apple pie. Today’s apple crumble pie:

Has a buttery, flaky crust.

Has a rich apple filling that’s juicy, compact, sweet, and cinnamon-spiced.

Is topped with a brown-sugary, buttery, toasty walnut crumble.

Is the perfect spot for vanilla ice cream.

Is the purpose of life.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

Preparing it? Well, that’s a piece of cake pie. Hahahaha?!?!

Start with my go-to pie crust, which you now know how to master. ← Pie crust recipe, step-by-step photos, and tips! The apple filling is nothing out of the ordinary. Very, very simple. Fresh lemon juice, apples, flour, spices, and sugar. For a more complex, interesting flavor– I suggest using a variety of apples. I always use a sweeter apple like Fuji, Pink Lady, or Honeycrisp and a tart variety like Granny Smith.

My #1 tip? Make sure your apple slices are around the same thickness. You don’t want some super thick apples (that won’t really cook) and some super thin apples (that will become mushy). Aim for around 1/2-inch thickness.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

The crumble topping is a bunch of ordinary ingredients like brown sugar, flour, cinnamon, and butter that, when combined, make something extraordinary. The whole truly is greater than the sum of its parts.

Baking = chemistry.

And now apparently, philosophy too.

The crumble topping compliments the apple filling perfectly. What really makes it stand out are all of the toasty walnuts. I’ve been using Diamond of California walnuts since I was little. It’s all my mom kept in the pantry to throw into her oatmeal raisin walnut cookies. Though I much preferred chocolate chips in my oatmeal cookies when I was 10, I’m all about nuts in desserts now. And you’ll LOVE what the toasted walnuts* add to this pie.

*They toast as the pie bakes!

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

I do not skimp on the crumble topping. This is serious.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

The more buttery, crisp, sweet topping = the more you have to enjoy with melty vanilla ice cream. And THIS ↓ ↓ is why it’s my favorite dessert.

Apple Crumble Pie-- heavy on the crumble topping! Recipe on

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Apple Crumble Pie

Yield: 1 pie

Prep Time: 3 hours (includes dough chilling)

Total Time: 6 hours, 50 minutes (includes cooling)

Print Recipe

An apple pie to trump all other apple pies.


  • Homemade Pie Crust (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half)
  • 5 large apples, cored, peeled, and sliced into 1/4-inch slices1 (approx 8-10 cups total - use a variety for better flavor, such as Pink Lady or Fuji and Granny Smith)
  • 2 Tablespoons (30ml) lemon juice
  • 1/4 cup (31g) all-purpose flour (measured correctly)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract

Crumble Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour
  • 3/4 cup (95g) chopped walnuts, such as Diamond of California
  • 1/3 (75g) cup unsalted butter, melted and slightly cooled


  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe-- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl-- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
  5. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
  8. Make ahead tip/Freezing: This a great pie to make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Additional Notes:

  1. Slice your apples a uniform thickness. You don't want some solid apples and some thin, mushy apples.

Adapted from Salted Caramel Apple Pie

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nerdy things:

Something you’ll notice about most pie recipes. Not all, but most. Most pies begin at a higher oven temperature. Putting a pie into a very, very hot oven helps the crust brown. After 20 minutes or so, reduce the temperature. This helps allow the pie’s filling to cook thoroughly before the crust burns. Cool, huh?

Happy 4th of July everyone! Have a safe and celebratory holiday filled with fireworks, food, friends, family, and a second serving of pie.

I’m working with Diamond of California to bring you this recipe!

Apple Crumble Pie-- grab this indulgently delicious recipe on
You haven't had apple pie until you've had THIS Apple Crumble Pie!

119 Responses to “Apple Crumble Pie.”

  1. #
    Jordanaposted September 18, 2015 at 3:41 pm

    Hi Sally! 

    I first want to tell you that I am a HUGE fan. I found your blog about two to three years ago and I have been a fan ever since. The first recipe I tried was your Caramel Surprise Snickerdoodles and it was one of the best decisions that I could have possibly made. My boyfriend and I are lovers of all things peanut butter, caramel, snickerdoodle and sprinkles (particularly me) so finding your blog was like hitting an epically sweet and delicious mother load; like finding a Golden Ticket to Wonka’s factory. I know that he is eternally grateful that I found your site. I bake at least three of your recipes once a month. I’m stoked that you’re going to be at TCNJ and Whisk for your book tour, I’m looking forward to meeting you.

    Now that I’ve thoroughly embarrassed myself by fangirling, I do have a question. I saw your response to a comment about making this sans crust however, how would I go about doing that? Would I keep the apple (cutting them in half) and crumble ingredients at the same measurements and bake in a pie plate? Should I still bake for 20 minutes at 400F then an additional 30-35 minutes at 375F? Or is the added time necessary to properly cook the crust?

    Thanks in advance!


    • Sallyreplied on September 20th, 2015 at 5:31 pm

      LOVED reading this Jordana– thank you so much for taking the time to comment and tell me how much you love my recipes. I can’t wait to meet you!

      So yes– make the filling, but cut the apple slices smaller. Spoon it into a pie dish. Top with the crumble. Bake it at 375– no need for the 2 temps. Unsure of the exact bake time. Just until browned and bubbly. 40ish minutes I’d say? Let me know how it goes!


  2. #
    Mariaposted September 24, 2015 at 2:57 pm

    Hi Sally, 
    I have finally found the time to make apple crumble pie. I have never had much success making pastry, but I followed your instructions and my pie is delicious. It is worth taking the time to make, although I  did have trouble when rolling out the dough it kept breaking as I went to place it over the pie dish it took me 3 attempts. When I did get it in the dish I needed to fill in some gaps but it worked out ok. I put it back in fridge for 10 minutes before cooking it as it took longer to roll out. The pastry cooked lovely, did not shrink and is crisp and crumbly. Thank you for your brilliant instructions I never thought I would be able to make such lovely pastry.  I really enjoy your blogs they always inspire me.


    • Sallyreplied on September 24th, 2015 at 7:06 pm

      Thank you so much for the wonderful review on my apple pie recipe, Maria. Much appreciated! I love this recipe. I speak from experience when I say that pie crust takes quite a lot of practice and yes, quite a lot of time. Happy you aced it with this recipe!


  3. #
    Alyseposted September 28, 2015 at 9:26 am

    Went apple picking last weekend and picked extra just to make this apple crumble. Why have i never tried crumble before?!!! ordinary crust will not cut it anymore ! I will never go back ! So crumbly, sugary and buttery–drooling. It barely lasted two days in my house. Everyone loved it, thanksgiving dessert will never be the same- thank you sally <3 see you when you come to NYC ! Thank you for all the effort, detailed instructions and entertainment you give us 🙂


    • Sallyreplied on September 28th, 2015 at 9:30 am

      Thanks so much Alyse! Not surprised you all loved this pie. Can’t wait to meet you.


  4. #
    Lala Laveeposted October 2, 2015 at 11:09 am

    Just made this and it was SO good. My only confusion was that I made the apple filling first as directed, only it sat on my counter for about 30-45 minutes while I was waiting for the pie dough to chill in the fridge. By the time I was ready to spoon the filling on the crust, there was quite a bit of apple juice at the bottom of the bowl (perhaps 1/4 cup). I wasn’t sure if I should pour all of the juice in, or leave it behind and just spoon the apples in. On the one hand, nobody likes a watery pie….on the other, maybe the juice would thicken up in the oven? What do you think?


    • Sallyreplied on October 2nd, 2015 at 7:01 pm

      So happy you loved it. Let me go ahead and add a note to not spoon in a lot of the excess liquid. Thanks for mentioning it Lala.


  5. #
    Alyssaposted October 7, 2015 at 8:22 pm

    Hi Sally!  I was wondering if you could tell me what pie dish you have and where you got it?  It’s simply adorable! 


  6. #
    Megposted October 8, 2015 at 7:15 pm

    Hi Sally! I wanted to let you know that the gram measurement for the butter in the crumble is inaccurate. It says 38 grams but I think it should actually be 76 grams (to make 1/3 cup). My pies in the oven now and I couldn’t figure out why my crumbles weren’t as crumbly as in the picture, but I think you had based the calculations off 1 stick of butter rather than 2. I’m sure it will still be delicious! Love your blog and all your recipes 🙂 ! 


    • Sallyreplied on October 8th, 2015 at 8:24 pm

      Hi Meg! It should be about 75g. So sorry. Honest mistake!


  7. #
    Aprilposted October 13, 2015 at 9:29 pm

    Hi Sally, I was wondering if I could use white sugar instead of brown in the crumble? Thanks!


    • Sallyreplied on October 14th, 2015 at 1:16 pm

      That’s just fine but you will lose a little flavor.


  8. #
    Holly Jonesposted October 18, 2015 at 9:05 am

    I made two of these pies yesterday for dinner with our neighbors. The crumb topping turned out a little darker than yours. The butter was melted and cooled but I think next time I will just use soft butter pieces so it doesn’t get dark. I tented after 20 minutes and that was a must. The taste was spot-on; everything you want from apple pie. I will definitely make this for Thanksgiving.

    Oh as a P.S. I also made your pumpkin cheesecake squares a couple weeks ago and they were excellent too. Thanks!


  9. #
    danieposted October 24, 2015 at 5:13 pm

    I made this pie earlier this week with apples that I picked! I’m not typically a fruity dessert gal- I tend to lean more towards chocolatey things, ha! But, I have to say I was totally blown away by this pie, this crumble topping is TO. DIE. FOR. I used a mix of pecans and walnuts, delish. I just made a second pie and its in the oven I’m planning on freezing it for Thanksgiving! Cant wait to WOW my family with this pie!! Thanks Sally!!! 🙂


    • Sallyreplied on October 25th, 2015 at 5:53 pm

      Yes I can attest to that! The crumble topping is the BEST!


  10. #
    CONNIEposted October 27, 2015 at 6:12 am



  11. #
    Amposted November 2, 2015 at 7:22 pm

    I made this last weekend and was AMAZING!!!! It was gone in one day! Will be making again soon❤️


  12. #
    Fayeposted November 17, 2015 at 10:59 pm

    Sally, I will be making this for T/day – is there a way to make the crumble a bit “oatey”?  I love the texture of oats in my streusel but am not sure if it may throw off the taste of this particular pie?  Am not opposed to making this as is but thought I would ask anyway 🙂  Thank you in advance!


    • Sallyreplied on November 18th, 2015 at 10:23 am

      Feel free to sub in oats for the flour Faye.


  13. #
    Adriana J.posted November 21, 2015 at 10:44 am


    I’m new to pie baking and most recipes I’ve read call for the pie crust to be pre-baked.  Does this recipe not need that?  Just wanted to make sure I understand your directions.  Thanks for this recipe – it looks amazing!! 


    • Krisreplied on March 15th, 2016 at 4:46 pm

      Generally cream pies need the crust prebaked (pies you are not going to bake). Fruit pies like this the crust bakes with the filling.


  14. #
    Graceposted November 22, 2015 at 1:25 pm

    Hi Sally,

    You have an awesome website. I’m curious, in your opinion, would the salted caramel sauce be too much to include on the side of the apple crumble pie?

    Thanks for sharing your detailed recipes. I’m excited to have found your website!

    Have a great day,


    • Sallyreplied on November 22nd, 2015 at 2:05 pm



      • Gracereplied on November 22nd, 2015 at 4:34 pm

        Excellent 🙂

  15. #
    Ashleyposted November 23, 2015 at 7:05 pm

    Hi! I am planning on making this for Thanksgiving (we are going to a friend’s house). I’d like to serve the pie warm. How long and at what temperature would you suggest for warming after already fully cooked?


    • Sallyreplied on November 23rd, 2015 at 9:35 pm

      300 for about 20-25 minutes


  16. #
    Rebeccaposted November 24, 2015 at 9:49 am

    Hi! If I am cooking in a nut free household, what should I substitute in the topping? I still want the same crunch that the recipe has. Thanks so much!


  17. #
    Chelseaposted November 24, 2015 at 2:43 pm

    I will be making this recipe tonight for Thanksgiving. If I am doubling the recipe to make two pies, how would you adjust the cook time so I can have them both in the oven at the same time? Thanks!


  18. #
    Allisonposted November 25, 2015 at 7:10 pm

    I’m new to the pie baking scene, and I was just wondering – Is there a big difference between salted and unsalted butter? I bought sweet cream salted, then looked back at the recipe and realized it called for unsalted 🙁 


    • Jessicareplied on November 26th, 2015 at 4:19 am

      You can use it but just cut down on the amount of salt in the recipe. For the topping it will be fine I’m sure but if you use it for the pie crust then definitively cut the salt in half for that or your crust will be too salty. 
      (Sally correct me if I’m wrong!)


      • Allisonreplied on November 26th, 2015 at 11:57 am

        Thank you!! I bought frozen crusts because I just didn’t have time to make it from scratch, so that works 🙂

  19. #
    Emilyposted November 27, 2015 at 2:46 pm

    I made this for Thanksgiving and everyone went crazy for it.  What a fantastic, easy recipe.  I made it with your pie crust recipe, which was also delicious.  Thank you!


  20. #
    Anneposted November 28, 2015 at 10:30 am

    This apple Pie trumped my family homemade apple pie recipe!

    It is truly an amazing pie. I sticked to the recipe only used pecan nuts in stead of walnuts, 4 large apples and dark brown sugar for the crumble topping which was therefore quite a bit darker. Luckily I had one of your (1/2) pie crusts lying in the freezer, first time from frozen and works indeed great.

    Thanks so much!!


  21. #
    Danaposted November 29, 2015 at 4:20 pm

    This was by far the best pie i have ever tasted!
    I loved the filling and ate tons of it before i even baked it. Crumble is also superb.
    My only comment would be that my base was soggy, maybe a bit uncooked. next time i would definitely pre-bake the base then add the filling


  22. #
    bettyposted December 4, 2015 at 7:33 am

    Love all your receipes.Are your main dish recipes included in your cookbook?


    • Sallyreplied on December 4th, 2015 at 7:43 am

      Thank you! I only have dessert recipes in my two cookbooks. Most of which are not available on my blog.


  23. #
    Mayaposted December 19, 2015 at 9:42 am

    I made this pie everything came out perfectly, but the crumb topping was a bit burnt


  24. #
    Lindsayposted December 19, 2015 at 11:31 am

    I made this pie for T day and for my White Elephant party this year and everyone LOVED it! I do not bake at all so I felt very accomplished. Thank you for such an easy and tasty pie 🙂


  25. #
    Nicoposted December 28, 2015 at 4:38 pm

    I’m so glad I found this recipe!  Sally, do you have any advice if I wanted to make these crumbles really big?  Thanks!


  26. #
    Katjaposted February 4, 2016 at 1:58 pm

    Me and my sister are making a birthday dinner for my mum on her birthday. We have a very short time limit, including cooking the main dish, drinks, setup, etc. So my question is, does this pie really take almost 7 hours to make? It seems like an amazing recipe and I really ant to use it!


    • Sallyreplied on February 5th, 2016 at 8:24 am

      It does– between the crust and then it must cool for some time before slicing. You can do it overnight, though– like, prepare the crust the night before.


  27. #
    poojaposted February 10, 2016 at 2:29 am


    Love all your receipes.Are your primary dish formulas incorporated into your cookbook.



  28. #
    Allyposted February 16, 2016 at 12:58 pm

    I made these at a dinner party and everyone loved it! There wasn’t any left by the end of the night! Thanks for the great recipe Sally!


  29. #
    Adaposted February 25, 2016 at 7:35 pm

    My brother suggested I may like this blog. He was once totally
    right. This put up actually made my day. You can not imagine just how much time I
    had spent for this info! Thank you!


  30. #
    Connie Shaferposted March 1, 2016 at 5:06 pm

    SBA is my new favorite baking blog. I made this amazing Apple Crumble concoction last week, serving it to 16 dessert loving ladies.  It received rave reviews. I’m all about the traditional two crust pie, BUT if you are ready for some intense crumble action, make this.  And the pie crust with vodka.  Delicious!!!


    • Sallyreplied on March 1st, 2016 at 5:55 pm

      Not surprised it was a big hit! Thanks Connie.


  31. #
    Dannyposted April 10, 2016 at 12:49 pm

    Hi Sally! I made this awesome recipe and everyone loved it!! The only problem was that the pie crust wasn’t cooked on the bottom. What can I do to ensure that the crust gets fully cooked on the bottom? 
    Btw I love every single one of your recipes and that chocolate chip cookie sandwich with cookie dough buttercream is mine!


    • Sallyreplied on April 11th, 2016 at 7:29 am

      Hi Danny, you can pre-bake the pie crust using pie weights before filling it. I would pre-bake at 350 for 8-9 minutes. This should help!


  32. #
    Raquelposted April 23, 2016 at 5:10 pm

    This is a fantastic pie! I have already done it dozen of times and all the times it’s a huge success. I just want to know if, besides the crust, the apple filling can be refrigerated overnigh or for one or two days, 
     Thank you so much for thia wondefull recipe!



  33. #
    Kellyposted May 7, 2016 at 6:34 pm

    Hi Sally! 

    I made the apple crumb pie and it tastes sooooo good!!! I just have a question about how to get it cooked though without the crumble getting too dark? My crust is barely baked on the bottom towards the middle but my crumble got too dark…any ideas? Thank you for all your amazing recipes!


    • Sallyreplied on May 9th, 2016 at 7:22 am

      Hey Kelly! How about (1) lowering the oven rack and/or (2) adding the crumble about halfway through baking the pie? I’ve never tried the latter but I don’t see it being an issue. You can always loosely cover the pie with a sheet of aluminum foil. This prevents the top from getting too brown while the center of the pie cooks through.


  34. #
    Julieposted May 9, 2016 at 2:30 pm

    I made this pie for my Mom for Mother’s Day.   It was the best apple pie I’ve ever made. The crust held its edge, was flaky and tasted great. I love crumble topping also…used dark brown sugar for the deeper flavor.  I used all Granny Smith apples and lots of them for a deep dish pie. This is now my go to recipe. Thanks Sally!


  35. #
    Ericaposted June 7, 2016 at 3:30 am

    Hi Sally! First of all, I looooove your blog!!! Sallys Baking Addiction has been my go-to for all my sweets cravings ever since i discovered it a few years ago ❤️

    I made your Vanilla Almond Snack Bars twice last week, and just yesterday i baked your Super-Chunk White Chocolate Macadamia Nut Cookies AND this Apple Crumble Pie!! My family hated me for making them fat, but they couldn’t stop themselves from eating both anyway ❤️

    Also, my boyfriend doesn’t normally eat sweets, but he loved both the cookies and the pie. And my dad, who is extremely picky with his apple pie, said it tasted like an authentic French apple pie!!! Thank you SO much Sally ❤️ (just so you know, yesterday was the first time i made a pie so wow much thanks to your very detailed and simplified directions)

    Sally, please please please make a recipe for a Banoffee pie. It is my ultimate favorite and i would LOVE to get a recipe from you (since you’re probably the only blogger i trust when it comes to my sweets hahaha! –> i take my sweets very seriously) Hope to hear from you soon ❤️


    • Sallyreplied on June 7th, 2016 at 3:32 pm

      Hey Erica! Banoffee pie would be so fun to make this summer! I’ll see if I can fit it in 🙂

      Congrats on your first time making pie! And it went over so well with your family! Great job. They aren’t easy!


  36. #
    Kalaposted September 8, 2016 at 11:00 am

    Hi Sally!!! I LOVE YOUR SITE!!! I have made many of your recipes, and they always turn out great!!

    I just had a quick question: Where do you put the oven rack? Is it in the middle or on the 3rd rack? I just wanted to double check!! Sorry for the silly question!


    • Sallyreplied on September 8th, 2016 at 2:11 pm

      Thanks so much Kala! Typically for pies, I put the rack on the 3rd 🙂


  37. #
    Kalaposted September 10, 2016 at 6:22 pm

    Sally!!!! I made this pie today, and it is EVERYTHING!!!!!!! Oh my goodness, that brown sugar crumble with the apples is delicious!!!! I actually made the pie for my sister-in-law who recently came to the States from India, and she was blown away by this pie!!! Thank you so so much for ANOTHER great recipe!! 🙂 


    • Sallyreplied on September 11th, 2016 at 1:30 pm

      Can’t get enough of your excitement. LOVE it.


  38. #
    Amyposted September 23, 2016 at 12:56 pm

    Hi there,
    This recipe looks great and I’m making this is as I type. 1/2 inch slices of apples seems way too thick though. Is that accurate? The picture you show of the raw sliced apples look much thinner.
    Your feedback would be greatly appreciated!


    • Sallyreplied on September 25th, 2016 at 9:33 am

      Thanks Amy! It should be 1/4 inch.


  39. #
    Colleen McGuireposted September 29, 2016 at 3:32 pm

    Hi there,

    Can I substitute the nuts with oatmeal in the crumble topping?


  40. #
    Jenposted September 29, 2016 at 8:59 pm

    Anyway I can make this with a frozen pre made pie crust? Sounds SO delish but I don’t have time to make the crust :/


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