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Apple Crumble Pie

Apple crumble pie with a mounded spiced apple filling and a thick golden oat crumble baked until bubbling at the edges. Includes a single 9-inch pastry crust and a chunky crumble topping for a crisp, spoonable slice.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 unbaked 9-inch pie shell
Apple filling
  • 6 large apples
  • 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
  • 1 Dutch oven

Method
 

Preheat and prepare the shell
  1. Preheat the oven to 375F. Fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
Make the apple filling
  1. Toss the sliced large apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Pile the apples into the unbaked shell, mounding slightly.
Make the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold unsalted butter until chunky clumps form.
Assemble and bake
  1. Scatter the oat crumble topping over the apple filling, covering generously. Bake for 55-65 minutes until the crumble is deeply golden and the filling bubbles through, with a bubbling edge visible around the pie.
  2. After 35 minutes, tent the pie with foil if the topping browns too quickly. Continue baking until the full 55-65 minute bake time is reached.
Cool before slicing
  1. Cool the apple crumble pie for at least 1 hour before slicing. This sets the filling so the slice holds its shape.

Notes

Pro tip: Place the pie on a sheet pan to catch any bubbling drips and ensure even baking. Store covered in the fridge for up to 4 days; rewarm individual slices at 350F until warmed through. Freeze baked (wrapped tightly) for up to 2 months; thaw overnight in the fridge. For a gluten-light option, swap the all-purpose flour in the crumble with a 1:1 gluten-free baking flour blend.