This apple crumble pie recipe is everything you want in an apple pie! With buttery flaky crust, cinnamon-spiced apple filling, and a delightfully crisp pecan and oat crumb topping.

slice of apple crumble pie on a plate

No matter what you call it—apple crumble pie, Dutch apple pie, apple streusel pie, or even something different!— this pie is incredible. And as much as I love traditional apple pie, I might love this apple crumb pie even more.

There’s a layer of flaky pie crust on the bottom, a filling of sliced apples spiced with cinnamon, and (my favorite part) a streusel topping of oats, chopped pecans, brown sugar and butter. That topping is everything, and it takes ordinary apple pie to a whole new level. This pie is perfect for fall baking, Thanksgiving and other holidays, or really any time of the year!

slices of pie on plates with a scoop of ice cream on top

Table of Contents

“This is my new go-to apple pie recipe. So delish and easy to make!” —from reader Emily

“This is a delicious dutch apple pie. I made mine with gluten free flours. So good… my family loves this apple pie!” —from reader Janet

apples for pie
ingredients for apple crumble pie measured out

Ingredients you’ll need

  • Pie crust: You need just one bottom pie crust, so this is a great way to use up any leftover pie crust in the freezer. Or you can make a double pie crust.
  • Apples: Use tart, firm apples like Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady.
  • Sugar, flour and cinnamon: For the apple filling.
  • Oats, pecans, and cinnamon: The crumble topping texture and flavor starts here.
  • Flour, salt and butter: The rest of the topping ingredients. Cutting in cold butter creates this pie’s signature crispy crumb texture.
apples in pie crust with topping in a bowl

How to make apple crumble pie

  1. Prep pie crust. Use your favorite recipe, or try my foolproof flaky pie crust recipe. Homemade is always better than store-bought!
  2. Make crumb topping. Combine the oats, flour, sugar, salt, cinnamon and pecans in a bowl and cut in the cold butter with a pastry blender until mixture is crumbly.
  3. Roll out pie crust: Then transfer to a pie plate and crimp the edges as you like.
  4. Mixing apple pie filling and put it all together. Toss apple slices with flour and cinnamon. Dump into the pie crust and sprinkle with the crumb topping.
  5. Bake. Bake at 375°F for about an hour until golden and the apple filling bubbles through the center.
  6. Enjoy! Let it rest at least 20 minutes to finish setting up, then slice whenever you’re ready. I highly recommend serving with whipped cream or ice cream!
assembling apple crumble pie

Make ahead instructions

Here are a few ways to make pie baking easier! Prepping some or all of these steps in advance is great for holidays or other busy seasons, or when you want to spread out the work.

Pie crust: Save yourself work later, and prep your pie crust ahead of time! You can keep it in the fridge for 2-3 days, or in the freezer for up to 2 months (make sure that it’s well-wrapped to protect from freezer burn). Thaw in the fridge overnight before using.

Crumble topping: Make the topping and store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Use straight from refrigerator or freezer.

Fully assembled pie (baked and unbaked): Let baked pies cool completely. Cover tightly in 2 layers of plastic wrap, and freeze for up to 2 months. Thaw baked pies overnight in the fridge, then warm in a 325°F oven covered with foil for 30 minutes. Unbaked frozen pies can bake straight from frozen. Start at 400°F for 30 minutes, then reduce temperature to 350°F for 30-45 minutes more until golden and filling bubbles.

slice of apple crumble pie on a plate with a bite on fork

baking tip:How to prevent a soggy bottom pie crust

  • Use the right pie dish: Ceramic and metal pie pans are best because they transfer heat well and evenly, producing an even golden brown bottom. Glass pie pan are notorious for being bad heat conductors and producing under-baked bottom pie crusts.
  • Wait to add your filling: Once you mix fruit and sugar, it will start releasing liquid and too much liquid causes soggy crusts. Preheat the oven, place the bottom crust in the pan, and have the top crust rolled out and standing by, and only then combine your filling. And then quickly  finish your pie.
  • Par-bake the crust: If you have a single-crust pie, consider partially baking the crust before adding the filling to ensure it’s cooked all the way through.
  • Bake on a hot sheet pan or baker’s stone: Let it preheat along with your oven. When ready to bake your pie, set it directly on the hot sheet pan. This will help the bottom crust cook and brown more quickly.
More Baking Tips »

Pie tips & resources

Get the recipe

slice of apple crumble pie on a plate
5 from 1 review

Apple Crumble Pie

Servings: 16 slices
Prep Time: 45 minutes
Cook Time: 1 hour
Rest Time:: 20 minutes
Total Time: 2 hours 5 minutes
This apple crumble pie with a pecan and oat crumb topping is a fun twist on a classic!
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Ingredients
 

For the crust:

  • 1 pie crust recipe , prepared and chilled for at least 1 hour
  • 1 large egg + 1 tablespoon water for wash

For the topping:

  • ⅔ cup (65 grams) old-fashioned rolled oats
  • ⅔ cup (80 grams) all-purpose flour
  • ½ cup (55 grams) light or dark brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup (57 grams) pecans , finely chopped
  • 6 tablespoons (85 grams) unsalted butter , cubed

For the filling:

  • 6 cups (375 grams) apples , peeled, cored and sliced
  • ½ cup (100 grams) sugar
  • 2 tablespoons (15 grams) all-purpose flour
  • ½ teaspoon ground cinnamon

Equipment

scalloped pie dish
Pie dish
mixing bowl set of 3 stacked together
Mixing bowls
rolling pin
Rolling pin
pastry blender
Pastry blender

Instructions
 

  • Preheat oven to 375°F. Line a sheet pan with parchment paper.
  • Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Brush edges with the egg wash.
  • To make the topping, combine the oats, flour, sugar, salt, cinnamon and pecans in a bowl. Add the cubed butter and use a pastry blender or a fork to cut the butter into the dry ingredients until the butter is the size of small peas.
  • To make the filling, toss together the apples, sugar, flour, and cinnamon. Dump into the prepared pie crust. Sprinkle the topping over the pie filling.
  • Place pie on the prepared sheet pan and bake for 50-60 minutes, until topping is golden brown and the filling is bubbling. If the topping and crust browns too quickly, cover with foil for the remainder of the baking time.
  • Let the pie cool at least 20 minutes before serving to finish setting up. Serve warm or cool. Top with whipped cream or ice cream, if desired.

Notes

  • For step-by-step photos and tips, see my tutorial on how to make perfect flaky pie crust.
  • This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week and in the freezer for up to 3 months.
Calories: 222kcal, Carbohydrates: 32g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 87mg, Potassium: 104mg, Fiber: 2g, Sugar: 18g, Vitamin A: 171IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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This recipe was originally published November 2013.