Apple Crumb Pie Recipe tastes like a cozy fall afternoon with buttery crumbs, tender apples, and a hint of warm spice in every bite. It works perfectly for busy families, holiday dinners, or anyone who wants a bakery-level dessert in about 1 hour 15 minutes from start to finish. I baked a version of this on a Tuesday once and ate a slice for breakfast, so you are in good company here.
Why You Should Try This Apple Crumb Pie Recipe
This Apple Crumb Pie Recipe gives you the best of both worlds: juicy, cinnamon-spiced apples and a crunchy, buttery crumb topping. You skip the fuss of a double crust, yet still get that classic pie flavor that tastes like it came from a small-town bakery.
The crumb topping uses simple pantry ingredients and comes together in minutes. You can prep the filling while the oven heats, which keeps the total time realistic for weeknights and holidays.
“This Apple Crumb Pie Recipe tastes like something from a fancy bakery, but I pulled it out of my own oven and felt like a dessert rockstar. ★★★★★”
Ingredients You’ll Need
Pie Crust
You can use a homemade crust or a good-quality store-bought one. I often grab a refrigerated Pillsbury crust on busy days and save the homemade version for holidays.
- 1 single 9-inch pie crust, chilled
- 1 egg, beaten with 1 teaspoon water for egg wash (optional, helps keep the bottom from getting soggy)
Apple Filling
Choose a mix of tart and sweet apples for the best flavor and texture. Granny Smith and Honeycrisp work great, but you can use what you have.
- 6 cups peeled, cored, thinly sliced apples
- About 5 to 6 medium apples
- Good choices: Granny Smith, Honeycrisp, Braeburn, Fuji
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Crumb Topping
Cold butter works best here. I like to use unsalted butter and control the salt myself.
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into small cubes
Optional Finishing Touches
These extras take the Apple Crumb Pie Recipe from “really good” to “hide the leftovers.”
Equipment List
You do not need fancy tools for this Apple Crumb Pie Recipe. A few basics handle everything.
- 9-inch pie plate (glass or metal)
- Large mixing bowl for apples
- Medium bowl for crumb topping
- Cutting board and sharp knife or apple slicer
- Measuring cups and spoons
- Pastry cutter or clean hands for the crumb topping
- Foil or pie shield to protect the crust edges
- Baking sheet to catch drips
- Cooling rack
Tips & Tricks
- Use at least two apple varieties for deeper flavor and better texture.
- Slice apples evenly so they cook at the same rate and stay tender, not mushy.
- Toss apples with lemon juice right away so they keep their color.
- Chill the pie crust while you prep the filling so it stays flaky.
- Keep the butter for the crumb topping cold so the crumbs stay chunky and crisp.
- If the crumb topping looks too dry, add 1 to 2 teaspoons of melted butter and toss again.
- If it looks too wet or sticky, sprinkle in 1 to 2 tablespoons of flour.
- Place the pie plate on a baking sheet to catch any bubbling juices.
- Cover the crust edges with foil or a pie shield if they brown too quickly.
- Let the pie cool at least 2 hours so the filling sets and slices hold their shape.
- For a deeper caramel flavor, swap half the white sugar in the filling with extra brown sugar.
- If you like more spice, add a pinch of cloves or extra cinnamon to the filling and topping.
How to Make Apple Crumb Pie
1: Prep the Crust and Oven
Set your oven to 375°F (190°C) so it heats while you prep. Fit the chilled pie crust into a 9-inch pie plate, press it gently into the bottom and sides, and crimp the edges. Brush the bottom lightly with the egg wash if you use it, then place the crust in the fridge while you mix the filling.
2: Mix the Apple Filling
Place the sliced apples in a large bowl and toss them with lemon juice. Add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla. Toss everything until the apples look evenly coated and no dry patches of flour remain.
3: Make the Crumb Topping
In a medium bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until you see pea-sized crumbs and some larger clumps.
4: Assemble the Pie
Spoon the apple filling into the chilled crust and spread it into an even layer. Pour any juices from the bowl over the apples. Sprinkle the crumb topping evenly over the apples, breaking up any huge clumps but keeping some nice chunky bits.
5: Bake the Apple Crumb Pie Recipe
Place the pie on a baking sheet and set it on the middle oven rack. Bake for 20 minutes, then check the crust edges and cover them with foil or a pie shield if they brown too fast. Continue baking 25 to 35 more minutes, until the topping looks golden and the apple juices bubble around the edges.
6: Cool
Set the pie on a cooling rack and let it cool at least 2 hours. This rest time helps the filling thicken so you get clean slices instead of an apple avalanche. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of caramel.
What to Serve with Apple Crumb Pie
This Apple Crumb Pie Recipe pairs beautifully with a scoop of vanilla ice cream that melts into the warm crumbs. You can also serve it with whipped cream and a sprinkle of cinnamon for a lighter touch. For drinks, pour cold milk, hot coffee, spiced tea, or hot cocoa for kids and adults. If you host a gathering, set up a little topping bar with ice cream, caramel sauce, and chopped nuts so everyone customizes their slice.
Storage Options
- Let the pie cool completely, then cover it loosely and keep it in the fridge for up to 4 days.
- For longer storage, wrap individual slices tightly in plastic wrap, then foil, and freeze them for up to 2 months.
- Reheat single slices in the microwave for 20 to 30 seconds, or in a 300°F (150°C) oven for 10 to 15 minutes until warm.
- To crisp the crumb topping again, always prefer the oven method when you have time.
Apple Crumb Pie Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- In a large bowl, combine the sliced apples, granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, nutmeg, 1/4 teaspoon salt, lemon juice, and vanilla extract. Toss until the apples are evenly coated.
- Spoon the apple mixture into the prepared pie crust, mounding it slightly in the center.
- For the crumb topping, in a medium bowl stir together 3/4 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Add the cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the apples, covering them completely.
- Place the pie on a baking sheet to catch any drips and bake for 45–55 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- If the crust or topping browns too quickly, tent loosely with foil during the last 15–20 minutes of baking.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Approximate per 1 slice (1/8 of pie): 420 calories; fat 18 g; saturated fat 10 g; carbohydrates 63 g; fiber 3 g; sugars 35 g; protein 4 g; sodium 260 mg. Values will vary based on brands, crust type, and portion size.