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Apple Crumble Pie

Apple crumble pie with a spiced apple filling and a thick, chunky oat crumble topping. Bakes until the crumble is deeply golden and the filling bubbles through for a slice with tender fruit and a crisp topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Unbaked pie shell
  • 1 unbaked 9-inch pie shell
Apple filling
  • 6 large apples Peeled and sliced.
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
Oat crumble topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pie shell
  1. Preheat oven to 375F, then fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges for a sealed rim.
  2. Crimp edges and position the pie dish on a sheet pan to catch any drips during baking.
Make the apple filling and assemble
  1. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated, then pile them into the unbaked shell mounding slightly.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
  2. Scatter the oat crumble topping over the apple filling, covering generously so the fruit is thickly layered under the crumble.
Bake and cool
  1. Bake at 375F for 55-65 minutes, until the crumble is deeply golden and the filling bubbles through the edges.
  2. Tent the pie loosely with foil after 35 minutes if the topping browns too quickly to prevent burning.
  3. Cool the pie at least 1 hour before slicing so the filling sets and the slices hold together.

Notes

For a thicker crumble, keep the butter cold and don’t overmix—stop when clumps form. Store covered in the refrigerator up to 4 days; rewarm slices in a 325F oven for 10 minutes. Freezing is yes—wrap tightly and freeze up to 2 months; thaw overnight in the fridge. For a lighter option, use a lower-sugar substitute in the apple filling while keeping the crumble ingredients the same for best texture.