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.

Video Tutorial

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. 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.

  2. 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.

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

    1. Absolutely! Same amount.

  4. 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.

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

  6. 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!

  7. 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.

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

  9. First time making an apple crumble pie. The crumb topping turned out very dry for me. Next time, I’ll use less of it. I also used only 1/8 tsp of cloves and nutmeg but still feel like the cloves are too dominant.

  10. Made this recipe from Sally for the 2nd time last night.
    I added 2 extra apples and piled them higher towards the middle before adding the crumble (very carefully).
    I did not adjust the measurements of the other ingredients, but made sure to tent the pie in foil 20 mins after baking to prevent burning.
    Because I loaded this pie with extra apples, it took a little more time to get the filling to start bubbling.
    Sally is definitely my first choice on baking recipes, and I can’t see myself looking elsewhere.
    Thank you again Sally! ☺️

  11. Yet another delicious recipe, thank you Sally! LOVE the crumb topping and your pie crust!
    Used coconut sugar instead of granulated to ensure it wasn’t too sweet. The apples are slightly crunchier than I prefer and wondering if I can plop it back in the oven after refrigerating?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Danica, you can pop the pie back into the oven to reheat, yes. That should help soften up the apples a bit too. Glad you enjoyed this pie!

  12. brenda hamilton says:

    thank you for the wonderful apple crumble pie recipe and pie crust. at 60 years old i made my first home made pie. i was allways scared to tackle because my mother in law was a great baker. i was afraid i couldn’t do it . so thank you for giving me the confidence. it was great and gonna be making many more pies

  13. Nice recipe. I didn’t like the walnuts in the crumble – probably would leave out next time. Just my preference.

  14. Huge fan Sally! Your recipes are not only amazingly tasty but your step by step instructions fill me with confidence. For this recipe, would you be able to suggest a nut-free crumble topping? I’m making this for a coworker who has a pretty hefty nut allergy.

    1. Trina @ Sally's Baking Addiction says:

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

      1. Thank you so much! I love that Apple Pie Bar recipe!

  15. All I had was self rising flour, but it looks amazing & smells good too!!

  16. Can you make the crumble part without the walnuts? Would you add more of something else or simply just remove the one ingredient?

    1. Trina @ Sally's Baking Addiction says:

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

  17. Followed instructions precisely and apples were still crunchy. Also, the nutmeg, cloves and cinnamon were very overwhelming. Totally masked the apple flavor. I would cut back on those flavors if making pie again. Not sure what to do about the apples being undercooked. My slice of cut pie didn’t look like photo. Completely fell apart. I think I should have layer the apples instead of dumping them in the pie.

  18. I found this pie to be too sweet. Perhaps the crumble topping was a bit much. I think i would definitely back off on the sugar in the topping.

  19. The perfect recipe!

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