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Apple Crumble Pie

Apple crumble pie with a spiced, bubbling apple filling and a thick golden oat crumble topping. Bakes until the crust is set and the crumble is deeply browned, then rests so clean slices hold together.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch pie shell
For 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
For 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 assemble the crust
  1. Preheat the oven to 375F, and place a sheet pan on the oven rack for better bottom browning.
  2. Fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
Fill with spiced apples
  1. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices are evenly coated.
  2. Pile the apples into the unbaked shell, mounding slightly, then spread them into an even layer.
Make the oat crumble
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a mixing bowl.
  2. Cut in the cold unsalted butter until chunky clumps form.
Crumble, bake, and cool
  1. Scatter the oat crumble topping over the apple filling, covering generously.
  2. Bake for 55-65 minutes at 375F, until the crumble is deeply golden and the filling bubbles through at the edges.
  3. Tent with foil after 35 minutes if the topping browns too quickly.
  4. Cool for at least 1 hour before slicing, so the filling sets and holds its shape.

Notes

For the cleanest slices, let the pie cool until the bubbling subsides and the juices thicken, at least 1 hour. Refrigerate leftovers in a covered container for up to 4 days; reheat slices in a 325F oven until warmed through. Freezing works for baked pie slices for up to 2 months—thaw overnight in the fridge. For a lighter option, use reduced-fat butter in the crumble (texture may be slightly less clumpy).