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. 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

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

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

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

  4. 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 🙂

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

  6. Hi,
    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!

    1. 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.

  7. @SALLY 

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


  8. 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!

  9. 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!

  10. Connie Shafer says:

    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!!!

    1. Not surprised it was a big hit! Thanks Connie.

    2. Did this recipe serve 16 people ?or did you double it

  11. 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!

    1. 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!

  12. 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!


  13. 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!

    1. 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.

  14. 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!

  15. 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 ❤️

    1. 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!

  16. 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!

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

  17. 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!! 🙂 

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

  18. 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!

    1. Thanks Amy! It should be 1/4 inch.

  19. Colleen McGuire says:

    Hi there,

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

  20. 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 :/

    1. Yes, absolutely!

  21. I made this pie for our Thanksgiving yesterday (I’m Canadian), and it was delicious. I usually lattice my apple pies, but now that seems silly. Crumble is less fussy and soooo tasty. Everyone loved it so I think it’s my new apple pie for turkey day! Thanks! 

  22. Mouth watering!! I made them as individual pies in a bun tray and they worked very well too. Handy for freezing!! Thanks for sharing. 

  23. I’m a huge fan of Dutch apple pies. Love me some crumbles. Seriously. I made this bad boy about two weeks ago. I was out of walnuts and did not want to go to the store/madhouse. I rifled through my pantry and found some hazelnuts in there, so I decided to give em a try. They were super yummy on this pie. Needless to say, shortly after making it, there was nothing left. Keep coming up with new stuff. I will keep making it. 🙂

    1. Isn’t it the BEST?! It disappears in my house very quickly too!

  24. Kimberly hines says:

    Anybody have a crumble top that sunk.?  Looks like it might be hard to cut.

  25. This is a GREAT pie. Thank you. Your tip about cutting the apples to the same size is excellent. Pur your recipe I always use 3 different kinds of apples. Just like making good bourbon, they add many different barrels to the mix

    1. So glad you like it, Mike! Now I need to try making bourbon… 🙂

  26. Did anyone (including Sally) try making it with pears? Do you think it would work? 🙂

    1. Personally I have not. But I’m tempted to try this holiday season.

      1. Made it with apples over the weekend and it was soooo good that I am doing it again tonight! Sally, you are the best, from your brownies to chocolate cake! Lost of sugary love from Croatia!

  27. Hi, can i take out the peanuts of the crumble topping without changing the recipe?

    1. You can leave out the walnuts.

  28. I’m planning on making this as a trial run this weekend for Thanksgiving! I can’t add the walnuts in to the topping- would you suggest anything else to sub in if I made it without? Or do you think old fashioned oats would work? Would it be the same amount? Thank you!

  29. Slice apples 1/2 inch thick per blog, or 1/4 inch thick per recipe?

    1. I have this same question — the write up says 1/2″ but the recipe list says 1/4″. Would love some clarity as I think this could make or break the outcome.

      Thanks in advance!

      1. Also, I just found this article about a science experiment with the thickness of baked apples and how much moisture they released — looks like thinner is better.

    2. 1/4 inch– sorry for the confusion!

      1. It was a hit! Agree on the 1/4 inch. Pie crust was good also. (I am historically not good with pie crust.) Mom wanted recipe and she is pie crust queen in family! Wow!

      2. Thanks for your quick reply!

  30. Hi there, I assembled the pie fully and popped it in the freezer in hopes of just throwing the whole thing in the oven on Wednesday for Thanksgiving.  How much baking time should I add for a frozen pie?

    1. I’d say 20 minutes.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally