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–+ servings

Crumble Apple Pie

A classic apple pie with tart granny smith apples and a buttery oat streusel topping baked until deep golden brown.
Prep Time:15 minutes
Cook Time:50 minutes
Cooling:2 hours
Total Time:3 hours 5 minutes

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Rimmed baking sheet
  • Pastry blender

Ingredients

Pie Filling

  • 1 single pie crust homemade or store-bought
  • 2½ pounds granny smith apples 5-6 apples
  • 2 tablespoons lemon juice
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 2 tablespoons unsalted butter melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Crumb Topping

  • ¾ cup all-purpose flour
  • ½ cup light brown sugar packed
  • ½ cup instant oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter softened

Instructions

  • Prepare the crust. Preheat the oven to 375°F and position the rack to the lowest position. Roll out the pie crust and line a 9-inch pie plate, trim any excess dough, and crimp the edge.
  • Mix the filling. Peel, core, and slice the apples into ¼-inch slices to make about 8 cups, then place in a large mixing bowl. Add the lemon juice, brown sugar, granulated sugar, flour, cinnamon, and salt, and gently stir until the apples are evenly coated.
  • Make the crumb topping. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, salt, and butter. Mix with a pastry blender until no streaks of flour remain.
  • Assemble the pie. Pour the apple slices into the prepared pie plate, arranging into a uniform thickness. Top with the crumble topping in an even layer and press lightly to help it adhere.
  • Bake the pie. Place the pie plate on a rimmed baking sheet and bake until deep golden brown and the apples are tender, 50-60 minutes. If the crust looks too dark after 40 minutes, tent with foil.
  • Cool before serving. Remove the pie from the oven and place on a cooling rack. Cool at room temperature for 2 hours before slicing.

Notes

Store leftovers covered in the refrigerator for up to 5 days. Granny smith apples work best, but Honeycrisp, Jonagold, or Braeburn can be substituted or used in combination. Cut the apples to a uniform thickness for even cooking. If using salted butter, reduce the salt slightly.

Nutrition

Calories: 409kcal | Carbohydrates: 76g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 233mg | Fiber: 4g | Sugar: 54g | Vitamin A: 427IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg
Servings: 8 servings
Calories: 409kcal
Author: Katie Shaw