Apple Crumble Pie

slice of apple crumble pie with a scoop of vanilla ice cream on a light green plate with a fork

overhead image of apple crumble pie with a slice removed

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 in a white pie dish topped with a scoop of vanilla icing

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

Start with my go-to pie crust. ← Pie crust recipe, video, step-by-step photos, and tips included! 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 1/4-inch thickness.

apple crumble pie filling in a pie dish

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!

crumble topping in a glass bowl

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

apple crumble pie in a white pie dish before baking

The more buttery, crisp, sweet topping = the more you have to enjoy with melty vanilla ice cream.

slice of apple crumble pie with a scoop of vanilla ice cream on a light green plate with a fork

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3 images of apple crumble pie

Apple Crumble Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 6 hours, 50 minutes
  • Yield: one 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American


Deep dish apple crumble pie is heavy on the crumble topping!


  • 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 slices* (approx 810 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 (spoon & leveled)
  • 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 pure 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 (spoon & leveled)
  • 3/4 cup (95g) chopped walnuts
  • 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 9×2 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.


  1. Make Ahead & Freezing Instructions: 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 and cooled 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.
  2. Special Tools: Pastry BlenderRolling PinPie DishPastry BrushPie Crust Shield
  3. Apples: Slice your apples a uniform thickness. You don’t want some solid apples and some thin, mushy apples.
  4. Adapted from Salted Caramel Apple Pie.

Keywords: apple crumble pie

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.


  1. I just made your quiche recipe with the homemade pie crust. Delicious! I did the full batch, so next up I’m going to try your apple pie. I’ve never made a fruit pie before. Do I need to blind bake the crust before I put the filling in and bake fully?

    1. Hi Kim! You only need to blind bake (pre-bake) the pie crust if a recipe calls for it. This recipe does not require blind baking.

    2. Gladys Herrera says:

      Hi do I Toast the walnuts on a separate Pan before I add them to the sugar?

  2. This is the best apple pie recipe out there. Never need to search for another recipe again. The crumble topping is so good and easy!! Thanks- Sally!

  3. Do you have another crumb topping receipe for those of us unfortunate enough to be allergic to nuts? I can’t wait to try this apple pie reciepe for “Pi” Day!

    1. Hi Kirstie, You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on my Apple Pie Bars.

    2. Try oats instead of walnuts , delicious

  4. Delicious. First time baking it, but definitely not the last. However, next time I’ll blind-bake the crust first, as it was too hard and not baked under all the filling. Thanks for sharing this recipe!

  5. Mrs. Shanon E Thatcher says:

    Yum! I do have a tip for every baker who likes fruit pies. Buy yourself a box of tapioca and put 2 tablespoons of tapioca in every fruit pie you make! You’ll never end up with a pie floating in juice. The tapioca is hidden and completely indiscernible but the pie holds a wonderful shape.

  6. Hi Sally! What temperature do I set the oven to originally? I see that it says to lower it to 375 after 20 mins but I didn’t catch the starting temp.
    Great recipes by the way! I made your strawberry scone recipe last week and it was a hit!

    1. Hi Naomi! Preheat oven to 400°F (204°C).

  7. Yummy yummy 😉
    What a fantastic recipe.
    My wife told me this was far the best desert she had for a very very long time.
    Thank ya!

  8. Hi Sally! you are my go to baker for all things baking. I have made so many recipes of yours that turned out great. For some reason when I made this apple pie, it came out really watery! I used granny smith apples and followed the steps/instructions to a T. What am I doing wrong?! How can I avoid a watery pie?!

    1. Hi Brittany, When you spoon the apple filling into the crust be sure to leave the liquid that has seeped out of the apples in the bowl – you don’t want all of that liquid in the pie.

  9. Elisa Jordan says:

    Hi! Just made your peach crumble pie the other day and everyone loved it! Attempting this today for my father who is coming over for tea. Do you have any recommendations on re-heating the pie just a bit so the icecream melts on top?

    1. Hi Elisa, I’m so happy the peach pie was a hit! You can warm up individual slices of pie in the microwave or if you are warming up the entire pie just place it in a warm oven until it reaches your desired temperature.

      1. Elisa Jordan says:

        Thank you! I’ll let you know how it works out

  10. Would almonds or pecans work as well as walnuts? I don’t have walnuts on hand.

    1. I would use pecans, but either would work!

  11. Hi Sally … This is a superb recipe. My family loves it so much.
    Overall the pie turns out well. However, i would like to ask if the base of the crust is meant to be a little soggy from the juices. The side of crust turns out well – flaky and buttery.

  12. I made the apple crumb pie for the first time and it turned out amazing! Thank you for adding tips and thorough instructions!! I’m getting back into baking and this is my favorite ‘go to’ website. Thanks Sally!!!

  13. Great pie recipe! I never tried homemade apple pie with crumble topping. Not my thing – I think I still prefer the double crusted variety. I think if I made this again – I would hold off on the walnuts and maybe tent with foil sooner to keep from overcooking on the top.

  14. Hi Sally,

    When baking the pie, does the crust have to be poked with a fork when it is in the pie dish before the filling goes in?

    Thanks 🙂

    1. Hi Rachel, I don’t usually take that step unless I’m pre-baking the pie crust. (You don’t need to pre-bake it here.)

      1. Okay great! Thank you

        I have made two of your pies (strawberry rhubarb and Apple crumble pie) and my family has not stopped raving about them. They are so easy and delicious.

  15. Hi Sally,

    Can I make the crumble without any nut?

    1. Hi Tina, You can make a streusel topping which uses oats instead of nuts. Follow the instructions for the topping on my Apple Pie Bars.

  16. The clove was too pronounced at 1/4 tsp. Next time i will cut it in half.

  17. Hello from Italy!
    Thank you so much for this recipe. As an Italian girl with an American boyfriend, I’ve decided to surprise him for his bday with his favorite pie. He absolutely loved it!!!
    I’m excited to try many more recipes of yours, thank you for being so hardworking and for making such delicious food 🙂

  18. Hello Sally! I wonder if I could use oatmeal instead of all purpose flour?
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rebeca, For a topping made with oatmeal instead you can follow the crumble topping for this Blueberry Crumble Pie. Enjoy!

  19. Hi Sally. I love your recipes. I tried this pie today and everything turned out perfectly except the bottom of the crust was not cooked nearly enough. Any tips will be greatly appreciated.

    P.S. I am trying your Banana Cream, Pie next.

  20. Hi Sally! May I ask if it is possible to make a smaller version of this pie? Like a 6 inch version? Would the baking time change?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nini, Yes you can make a smaller version. I’m unsure of the exact bake time needed for a 6 inch pie but it will be less.

  21. Hello! If I want to make the crumble in a casserole dish instead of a crust, do I need to alter the recipe to account for the lack of crust? Thank you!

    1. Hi Sally,
      I was wondering if I should change the cooking temps or instructions if I am using a pre made stovetop pie filling prepared ahead of time?

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Maranda, We haven’t tested this pie with pre-made filling but you can follow the directions on your package for the filling. You will likely need to pre-bake the pie crust as your whole pie won’t need to bake as long.

  22. Hi Sally,
    Do you have instructions for pre baking the crust?

    1. Hi Miranda, I don’t usually par-bake the bottom pie dough but you certainly can if you’d like. You can use the partially blind baking instructions in my How to Blind Bake Pie Crust post.

  23. Hi Sally,
    Would pecans work as a substitute for walnuts for this recipe?

    1. Absolutely! Same amount.

  24. Hi there! Wondering if I could use this recipe to make just an apple crumble, not an apple crumble pie. Could I omit the crust and leave everything else the same?? Thank you!!

    1. Hi Nadira! That should work just fine. Bake in a greased 9-inch pie dish or 9-inch square baking pan. The bake time may be a little shorter.

  25. Victoria L Busby says:

    I have my pie in the oven now…it smells wonderful!! Cant wait to see how it turns out! Saw some of the previous comments about suffering from a soggy bottom…maybe preheating the baking sheet in the oven first might help? Just a thought 🙂

  26. Butter crust is ridiculously yummy and the “guts” of this pie are just the right amount of sweet and spice!

  27. Fabulous! Once I learnt the framework of this recipe, I made it with and without pie crust and even vegan using plant based butter twice in a ramekin. This is a wonderful recipe and tastes divine! Thank you for this recipe!

  28. I just took the pie out after the first 20 minutes and the nuts were burnt on top. Not sure what I did wrong. I covered it loosely with foil and hope it won’t continue to burn.

  29. the only problem is the cloves
    I didn’t have a toothache so I left that out!!!
    its taste pretty good

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