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Apple Crumble Pie

Apple crumble pie with a crisp golden oat topping and a bubbling spiced apple filling. Baked until the crumble is deeply golden, then cooled to set the tender interior.
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Prep Time 30 minutes
Cook Time 1 hour
cooling 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple Crumble Pie
  • 1 unbaked 9-inch pie shell
  • 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
  • 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
 

Prep the crust and filling
  1. Preheat oven to 375F. Fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges, leaving the shell ready to be filled.
  2. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Pile the spiced apples into the unbaked shell, mounding slightly so the filling bakes up higher.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold unsalted butter until chunky clumps form, keeping the topping textured rather than fully smooth.
  2. Scatter the oat crumble topping over the apple filling. Cover generously so every area of the bubbling apples will be topped with the thick crumble layer.
Bake and cool
  1. Bake for 55-65 minutes at 375F until the crumble is deeply golden and the filling bubbles through. Place the pie on a sheet pan during baking so heat circulates evenly underneath.
  2. Tent the pie with foil after 35 minutes if the topping browns too quickly. Continue baking until the total bake time falls within 55-65 minutes.
  3. Cool the pie at least 1 hour before slicing. Let it rest until the filling firms up, which helps the slice hold cleanly.

Notes

For the thickest clumps, keep the butter cold and handle the crumble as little as possible so it stays chunky. Store covered in the refrigerator for up to 4 days; warm individual slices at 300F for 10-15 minutes. Freeze baked pie (wrapped tightly) for up to 2 months; thaw overnight in the fridge. For a slightly lighter option, use reduced-sugar apples or cut the filling sugar by 2 tablespoons and expect a less glossy bake.