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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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.

286 Comments

  1. I prefer to use whole wheat flour to be a little healthier. Do you know if that will noticeably effect the taste?

    1. Hi Lauren! The pie crust may be a little dry and taste heavy.

  2. I’ve been using your recipes the last year! So Amazing! We have a nut allergy over here. What lease could I use instead! Thank You! ❤️

    1. Hi Sarah! You can simply leave out the nuts or add some oats instead.

  3. Hi,
    can you tell me how I can change this recipe to make either mini pies or hand pies ? For individual servings for Thanksgiving.

    1. Hi Nisreen! I recommend using a muffin pan for mini pies. Individual mini pies baked in a standard 12-count muffin pan usually take around 25 minutes at 350F. Rotate the muffin pan halfway through bake time.
      You can also try my apple hand pies recipe.

  4. I have some homemade canned apple pie filling, could it be used in place of the fresh apples? If so should I adjust the baking time and temp?

    1. Hi Kim! You can use canned apple pie filling. The bake time will be shorter. I’m unsure by how much; keep your eye on it.

  5. Do you think this recipe could easily be converted to muffin tin mini pies? If so how do you think the baking would change? Thanks!!

    1. Absolutely! Individual mini pies baked in a standard 12-count muffin pan usually take around 25 minutes at 350F. Rotate the muffin pan halfway through bake time.

  6. Hi Sally!

    I’ll be baking this pie tomorrow for thanksgiving but need to have it in the oven with my turkey (which is cooking at 325). How long do you recommend cooking at that temperature?

  7. Absolutely DELICIOUS!! Made this for Thanksgiving and it was a huge hit! Even people who normally don’t like Apple pie were going back for seconds! Thank you for always being my recipe go to girl!! ☺️

  8. Hi! I’ve made this recipe for Thanksgiving, Christmas, and just an hour ago because my family couldn’t get enough of it. Amazing pie, and turns out great every time. I also started putting an egg wash on the edges of the crust so it turns a nice golden brown. Amazing pie, and I will be sharing with everyone I know lol!

  9. I love this pie!! I made it for Thanksgiving and then again for Christmas. I used the Trader Joe’s frozen pie crust and everything else the same. I think the mix of the apples is a great idea and made a difference. I followed everything else as written. 5 stars!!

  10. Jana Gajdosikova says:

    Can I just say that I am a Central European and whilst we do all variations of apple cakes, I have never made the apple crumble pie before.

    Long story short, I made the apple crumble pie for my husband last week and it was JUST HEAVENLY.

    So much so, I am making another one for my church coffee shop. A big hit!

    1. I’m thrilled that it was such a hit, Jana!

  11. WHOA BABY! This pie is unbelievably delicious! Is it wrong to lick the plate?! The combination is sweet/tart apples and spices are just perfection. I also loved the contrast of flaky crust and buttery crum topping. O.M.G!!! This pie is everything! I think this just topped my list of pregnancy cravings and fear I’ll now struggle in the weight department from here on out.

  12. Hello Sally! I have made this pie about a half a dozen times now and each time its been absolutely, lip smacking delicious! It was my go too sweet thing this past winter while I was pregnant! I am curious to know it it would be possible to combine this pie with your blueberry crumble pie? I plan on just making half of each filling then mixing it together and see what happens but I thought I would ask for your advice anyways!
    Thank you!

    1. YUM!!! That would be absolutely delicious. Half apple, half blueberry, mixed together under delicious crumbs. I say go for it! Let me know how it turns out.

  13. Why are you using melted butter for Crumble topping? Does it become crispy, with melted butter? – I use cold butter for crumble.

    1. I find it stays a little softer when using melted butter.

  14. Hi Sally
    Can this be reheated and served warm?

    1. Yes, definitely! Reheat in the oven or microwave. I usually just use the microwave because it’s easier!

  15. Billy Rickert says:

    Is it any advantage to precook the apple filling?

    1. I find this particular filling ends up too soft and soggy if pre-cooked. I usually skip that step here.

  16. Hi!
    I’m so excited to make this. One question, would the bake time or temperature change much if I tried doing this with a lattice topping instead of the crumble?

    1. Marisa, The bake time would still be the same. I hope you love it!

  17. This recipe was a hit!!! I opted for the butter in my homemade crust and the buttery taste made the difference for me. I will be making this again!!

  18. Hi! Could I substitute almond flour in the filling, and topping in place of the ap flour?
    Thanks!

  19. Best apple pie recipe! I’ve made it a few times. The only thing I alter is cutting the sugar amount in half in the pie (I grew up eating apple pie that didn’t have sugar added, so now I’m attached to the tart taste!). The topping on this is the best crumble/dutch topping I’ve ever had for apple pie. Literally one of the best things I’ve ever made or tasted!

  20. Kathryn Walters says:

    Can’t wait to make this! My last deep dish pie pan got broken so I have to wait until I get paid and can buy a new one. Unfortunately for me I’m now Allergic to Cinnamon so I will have to leave that out. Can’t wait to try your recipe! Plus the peach one and the Blueberry one! Oh heck I don’t know witch one to start with!

  21. We’re craving an Apple Crumble! Of course, this is the ONLY blog I’m going to consult! 😉 I’m planning to make this last minute for dessert tonight for my teen daughter and few friends that will be halloweening in our neighborhood 🙂 Any changes I should make if I’m simply making this without a base pie crust? Thanks in advance Sally!

    1. No, you can bake this without the bottom crust for an apple crisp. Enjoy!!

  22. Such a delicious pie! The combination of the different apples and the walnut crumble topping is amazing. I will definitely be adding this to my dessert table for the holidays.

  23. If substituting oats for walnuts, Which type? And do I use the same amount?

    1. Hi Nancy, use the same amount of oats. I recommend whole oats.

  24. Can the crumb topping (made with rolled oats instead of walnuts) be made in advance and frozen?

    1. Absolutely, I’d say up to 3 months is just fine. You can add to the unbaked pie when still frozen or thaw the crumble topping in the refrigerator before adding to the pie.

  25. Hi!

    I have never made a pie before, of any kind…EVER! I can make and decorate a massive Disney castle cake all day long, but pies and pastries intimidate me. I’ve decided I’d like to attempt three pies for Thanksgiving; and they turn out, I’m going to make them for Christmas as well. My problem is….I don’t know what kind of apples to use. Any and all suggestions will be greatly appreciated! Thanks in advance!

    1. Hi Stephanie! Happy to help. Use a mix of sweet and tart apples. I always recommend using half Granny Smith and half a sweeter variety like Jazz, Pink Lady, Fuji, or Honeycrisp. Avoid soft, mealy apples like Red Delicious.

      1. Stephanie Anderson says:

        Thank you so much! I have granny Smith, Fuji and honeycrisp. I’m also making your pumpkin pie and pecan pie today. Quite nervous! Lol Thanks again! Happy Thanksgiving!

  26. Sally, I am a such novice baker and when I follow your recipes I feel like I’m creating masterpieces! Thank you for sharing your recipes and making them easy to follow!!! Sally’s baking addiction has become my “go to” for all recipes 🙂

  27. I just wanted to take a moment to thank you for bringing my family joy at the holiday table yesterday! This pie was phenomenal! The hint of clove (which i almost omitted) was the topper! w some vanilla ice cream – drooling. I also made your recipe for cranberry sauce which was a hit as well. Thank you so much 🙂

  28. Hi Sally. I want to make this for my dad who is diabetic. I intend to use brown and white Splenda. Do you have any tips when using Splenda? Thanks!

    1. Hi Melissa! Unfortunately I don’t– I’ve actually never baked with it before. Perhaps a recipe intended for the use of splenda would be better. I think they have a lot on their website.

  29. In your recipe, you mention that you don’t use the entire filling in the pie. Where do you use the rest of it?

    1. Hi Meredith, I do use all of the apple filling in this pie! When I spoon the apples into the crust, I leave some of the liquid that has accumulated in the bottom of the bowl – it’s just that extra liquid that we don’t want in the pie so it doesn’t get too soggy!

  30. Hi Sally..
    Thanks for having an amazing go to place for me…
    I am going to try this recipe..with a few changes…I don’t eat the crust of any pie…so I am going to try making this without the crust…and yes..I know it will be more like a cobbler when down…and that is ok with me…but should be amazing…going to follow all your directions..leaving off the crust…

1 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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

×