Classic Apple Crumble Pie with Oats
Apple crumble pie has layers of fresh apples and delicious oat crumb topping. This classic recipe is a must-try for fall and Thanksgiving.
Classic apple crumble pie is my favorite pie. Crisp, yet tender, Granny Smith apples spiced with cinnamon are complemented best with an oat crumble topping in my opinion. This dish is best when apples are in season (hello, fall!) and when served warm with a scoop of vanilla ice cream. In the spring, I like to add rhubarb to this recipe!
Why this recipe works
The apple filling calls for Granny Smith apples, which are best for baking because they hold their texture without losing flavor. The oat crumble topping has the perfect ratio of butter, sugar and oats to make each slice of pie irresistible.
How to make apple crumble pie
- Prepare pie crust: Either make a homemade crust or use store-bought. Place one pie crust inside a 9-inch pie dish and crimp the edges. Place pie dough in the freezer while preparing filling.
- Preheat oven to 400 F.
- Prepare apple filling: Peel slice and core the apples and place in a large bowl. Add sugar, flour, lemon juice, lemon zest and cinnamon. Use hands to toss ingredients until apples are coated. Set aside.
- Prepare crumble topping: Whisk together dry ingredients, then add the butter and use a pastry cutter to cut the butter into the dry ingredients until a crumbly mixture forms.
- Assemble the pie: Remove pie crust from the freezer and fill with prepared apples (the filling will mound in the center). Place crumble topping over the apples and press down slightly so the topping stays.
- Bake the pie: Place pie in the oven and bake at 400 F for 30 minutes, then reduce temperature to 375 F and bake for 30 more minutes. Cover pie with aluminum foil if the top starts to brown. Allow pie to cool for at least 3 hours so the filling sets. Slice and serve with vanilla ice cream.
Pro tip: Use this all-in-one apple peeler/corer/slicer to get perfectly sliced apples quickly!
Helpful tips for freezing pie
Apple crumble pie freezes well before or after you bake it. To freeze the pie before baking, assemble the pie completely in the pie plate. Double wrap the pie plate with aluminum foil and label with the date and baking instructions. When ready to bake, remove the pie from the freezer and preheat the oven to 400 F. Keep the top of the pie covered with a sheet of aluminum foil and bake at 400 F for 30 minutes, then remove the foil and bake at 375 F for 30 to 40 minutes longer. Keep an eye on the pie during the last 20 minutes. If the top starts to brown, place the aluminum foil back on top.
To freeze a baked pie, let the pie cool completely, then double wrap the entire pie and pie plate with aluminum foil. Label with the date and reheating instructions. The day before serving the pie, take it out of the freezer and allow it to defrost in the refrigerator overnight. To reheat the pie, preheat oven to 350 F and bake the pie (with one layer of aluminum foil on top to prevent burning) for about 20 minutes or until heated through. Frozen pies (baked or unbaked) will keep for up to three months in the freezer.
Frequently Asked Questions
Store pie covered in the refrigerator for up to 5 days.
Preheat oven to 350 F. Place one layer of aluminum foil over the pie and bake for 15 to 20 minutes or until heated through.
Granny Smith are best for baking, but a variety of apples add depth of flavor. Pink Lady, Honeycrisp, Northern Spy and Braeburn are good too.
Yes, 1/2 cup chopped pecans or walnuts may be added to the crumble topping.
Related recipes
Apples make a delicious base for many baked goods. I personally love my classic apple pie with lattice crust. The crust is so flaky! The most popular apple recipe on my website is for apple crisp bars. They have a shortbread crust and crisp topping! You can also use freshly chopped apples in this fresh apple bundt cake with caramel glaze or in an apple cider bread.
This old-fashioned apple crumble pie recipe is also known as Dutch apple pie, but whatever you call it, I guarantee it will instantly put you in the mood for fall. The addition of cinnamon and lemon zest really highlights the apple flavor while the oats add a good texture in the crumble topping.
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Get the Recipe: Apple Crumble Pie
Ingredients
- 1 homemade pie crust, (store-bought can be used in a pinch)
Apple Filling
- 6 large Granny Smith apples, about 2 1/2 pounds
- ⅓ cup (66 g) granulated sugar
- 2 Tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- 1 Tablespoon fresh lemon juice
Crumble Topping
- ¾ cup (94 g) all purpose flour
- ½ cup (40 g) rolled oats
- ⅓ cup (66 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup (113 g or 1 stick) unsalted butter cut into 1-inch pieces, softened but still cool
Instructions
- Roll pie dough into an 11-inch circle and press into one 9-inch pie plate. Crimp the edges using your fingers, then place the pie plate in the freezer while preparing the filling.
- Preheat oven to 400° F.
- Peel and slice apples into ⅛-inch slices and discard the core (I like to use an apple peeler/corer for this). Place apples in a large bowl, add sugar, flour, lemon juice and cinnamon. Toss until apples are coated and set aside.
- In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.
- Remove pie crust from the freezer. Add the apples to the pie plate—there will be a lot of apples! Mound them in the middle. Add the crumble topping and gently press it down onto the apples so it stays.
- Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
- Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.
