This classic apple crumble pie pairs tender, cinnamon-spiced apples with a buttery oat crumble topping. It is simple to prepare and delicious warm with a scoop of vanilla ice cream.
Serves: 8 | Prep: 25 minutes | Bake: 55–65 minutes | Cooling: at least 2 hours
Ingredients
For the pie
- 1 unbaked 9-inch pie crust, chilled
For the apple filling
- 6 medium apples, peeled, cored, and thinly sliced (a mix of Granny Smith and Honeycrisp works well)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For the crumble topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Heat the oven to 400°F (200°C). Set the chilled pie crust in a 9-inch pie plate.
- Make the filling: In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, lemon juice, vanilla, and salt. Spoon the mixture into the pie crust, including any juices.
- Make the topping: Stir together the flour, oats, brown sugar, cinnamon, and salt. Work in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs with a few pea-size pieces.
- Sprinkle the crumble evenly over the apples. Place the pie on a rimmed baking sheet to catch any juices.
- Bake for 20 minutes at 400°F (200°C). Reduce the oven to 350°F (175°C) and bake for another 35–45 minutes, until the topping is golden and the filling bubbles around the edges. If the crust browns too quickly, cover its edges loosely with foil.
- Cool the pie for at least 2 hours before slicing so the filling can set.
Tips for a great apple crumble pie
- Use a mix of tart and sweet apples for balanced flavor.
- Slice the apples evenly so they cook at the same rate.
- If the topping browns before the filling bubbles, tent the pie loosely with foil and continue baking.
- Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Serving idea
Serve each slice warm with vanilla ice cream or a spoonful of whipped cream.