• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Pies » Apple Crumble Pie

    Apple Crumble Pie

    Published: February 28, 2020 · Modified: Sep 17, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This apple crumple pie has the most delicious juicy apple pie filling busting with flavor topped with a crisp, flavorful crumble all in a perfect flaky butter crust. What's not to like?? This perfect fall dessert is low stress, high reward, and guaranteed to disappear in a flash.

    4751 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    apple crumble pie in a glass pie dish
    apple crumble pie in a glass pie dish
    apple crumble pie in a glass pie dish
    crumble being added to the top of an apple crumble pie
    apple crumble pie in a glass pie dish
    apple crumble pie on a counter
    piece of apple crumble pie on a plate
    piece of apple crumble pie on a plate
    piece of apple crumble pie on a plate
    piece of apple crumble pie on a plate
    piece of apple crumble pie on a plate
    An apple crumble pie on a porcelain plate getting eaten with a golden fork.
    An apple crumble pie on a blue and white plate.
    An apple crumble pie on a plate next to an apple.
    An apple crumble pie with a scoop of ice cream.
    An apple crumble pie on a marble counter.
    An apple crumble pie on a porcelain plate.
    apple crumble pie in a glass pie dish

    If you haven’t had a crumble topping before, it’s an easy topping that’s crisp, full of flavor, and a perfect compliment to the luscious filling inside this apple crumble pie. There’s no worrying about latices or decoration schemes, just lots of delicious flavors and textures everyone will enjoy.

    What You’ll Need for This Recipe

    Ingredients to make apple crumble pie on a marble counter.

    Apples: I like using a combination of Granny Smith and Honey Crisp but Cortland, Mitsu, and Gala are great options as well.

    Pie Dough: I use my favorite butter crust recipe but you can use a frozen pie dough or pre-made crust if preferred.

    Spices: I used cinnamon and nutmeg but you can addd your favorites in. You might try a sprinkle of allspice, cloves, cardamom, and/or ginger.

    How to Make Apple Crumble Pie

    Peeled apples getting chopped and topped with lemon juice.

    1. Roll your pie dough to about 1/4 inch thick then transfer to your pie dish and press in to form. I like to push the edge in, instead of pressing down in the middle so the dough is stretched less.

    2. Trim the edge so there’s about an inch to a half an inch of overhang then fold under and crimp with your thumbs and index finger. Transfer the crust to the freezer to chill while you prepare the filling and crumble.

    Peeled apples getting chopped and topped with lemon juice.

    3. Peel and slice your apples. Try to cut similar-sized pieces so they all bake and soften uniformly. You’ll want about 3 1/2 pounds of apples but the recipe is pretty forgiving so you can add more or less depending on the size and deepness of your pie dish.

    4. Drizzle the lemon juice over the apples and toss. This is not to stop them from changing color as much as it is to add some zing and brighten up the flavor. 

    Apple slices being mixed with sugar, nutmeg and cinnamon for an apple crumble pie.

    5. Add the sugar and cinnamon then grate in the nutmeg and mix to distribute.

    6. Melt the butter in a large pan over medium-high heat then add the apple mixture and cook, stirring occasionally, for about 2 minutes. Reduce to medium-low, cover, and simmer for another 7 minutes or so until the apples have released most of their juices.

    Apple slices getting cooked before being added to a pie shell.

    7. Reduce to medium-low, sprinkle with Cornstarch, mix, then cover and simmer for another 7 minutes or so until the apples have released most of their juices. You’ll want the apples to start softening at this point but not become completely soft.

    8. Place a sieve above a large bowl and pour the apples and juice into it. Allow the juice to drain then place the apples in an empty bowl.

    An apple caramel for apple crumble pie being cooked down.

    9. Pour the apple juices back onto the pan and place on medium-high heat. Use a spatula to move around and test the thickness of the mixture. You’re basically making an apple caramel by heating the sugar and cooking off the water.

    10. Once it becomes significantly thicker you can pour the caramel onto the apples and toss to combine. Set aside to cool while you make the crumble. This is a good time to set the oven to 400F.

         A crumble to top apple pie being mixed in a bowl.

    11. To make the crumble you’ll mix the flour, brown sugar, salt, and cinnamon in a bowl.

    12. Pour in melted and cooled butter then use a fork to mix until you have a bowl of crumbles.

    Apple crumble pie being assembled before baking.

    13. I always give any pie crust an egg wash for a nice golden finish. This pie only has a bit of exposed pastry but I still mixed up an egg and splash of cream and brushed it on,  this step is completely optional. Transfer the apple filling into your chilled pie shell and use a spoon or spatula to flatten out the top and smooth.

    14. Spread the crumble on top of the pie, try to cover all the apple spices if possible. Place the pie dish on a baking sheet then cover loosely with foil. This is called tenting the crust and it prevents the edge from burning while the bottom bakes through.

    Bake at 400F for 15 minutes then reduce heat to 350F and bake another 50 minutes or so until the center is golden. You can remove the foil in the last 20 minutes if the crust needs some more color.

    A freshly baked apple crumble pie ready to be served.

    Pro Tips for the BEST Apple Crumble Pie

    • The key to avoiding a soggy pie is to really cook the liquid down to a caramel before adding it back to the apples. Go for a thicker consistency where the water has mostly evaporated, it will thin out a bit after mixing and baking with the apples.
    • Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You’ll end up with a nice depth or flavor and beautiful color.
    • You can always toss an extra apple into the filling, it’s better to have more filling than you need than not enough!
    • If your crumble turns into one big blob after mixing, pop it into the fridge to chill for a few minutes then break it up into pieces and set aside.
    • TENT that crust during baking. You need to cover the edge with foil so it doesn’t burn while you wait for the center and bottom to get nice and golden.

    Ice cream melting into a piece of warm apple crumble pie.

    Frequently Asked Questions

    How do you make apple crumble pie from scratch?

    Mix the apples with lemon juice, sugar, and spices then cook them down a bit, strain the juices out and cook the juice down to make an apple caramel. Mix together and place in your unbaked pie crust then top with crumble and bake.

    How do you keep crumble topping from getting soggy?

    Butter will keep your crumble nice and crisp after baking, don’t skimp on this ingredient. If your crumble seems too dry and powdery then mix in melted butter a tablespoon at a time until you have nice little clumps. If your crumble is one big blob after mixing then the butter may have been a bit too warm. Transfer to the refrigerator for about five minutes and then break apart into crumbles using your hands or a fork.

    What apples are best for this recipe?

    Apples with a nice balance of acid and sweetness are best for baking apple crumble pies. Honey crisps, granny smith, braeburn, golden delicious, and cortland apples are all great choices. Use your favorite and enjoy! I would not use red delicious.

    Do you need to peel the apples?

    You should peel your apples. The peels will add some tougher texture to the filling which just shouldn’t be there. Peeled apples will hold together better after baking and give you a delicate texture which will contrast nicely with the crisp crumble and crust.

    Should you cook apples before putting in?

    Precooking the apples removes a lot of unwanted water and ensures the pastry and filling will be done baking at the same time. 

    If you love this recipe try these out!

    • A top town photo of an apple pie with a lattice top and a piece on a plate.

      Apple Pie Recipe

    • Overhead view of a plate with a serving of apple cobbler with a scoop of vanilla ice cream on top.

      Apple Cobbler

    • Apple pie cookies with a bite taken out of one.

      Apple Pie Cookies

    • A big jar of apple pie filling next to some apple slices.

      Apple Pie Filling

    • Apple fritters on a plate.

      Apple Fritters

    If you’ve tried this apple crumble pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Print
    5 from 144 votes

    Apple Crumble Pie

    This amazing apple crumble pie recipe has a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling busting with flavor topped with an easy and delicious crumble.
    Course Dessert
    Cuisine American
    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Servings 10 Slices
    Calories 715kcal
    Author John Kanell

    Equipment

    • 9 inch pie dish

    Ingredients

    For the Pie Crust:

    • 1 Butter Pie Crust unbaked

    For the Filling:

    • 1/4 cup lemon juice freshly squeezed
    • 3 lbs apples Honey crisp, Cortland, Granny Smith, or Mitsu
    • 2/3 cup sugar plus more for sprinkling on the pie
    • 1/4 cup unsalted butter
    • 1/2 tsp ground cinnamon
    • 1 pinch ground nutmeg
    • 1 tbsp corn starch

    For the Egg Wash

    • 1 egg
    • 1 tbsp cream

    For the Crumble

    • 3/4 cup All purpose flour 90g
    • 1/2 cup light brown sugar 100g
    • 1 tsp cinnamon
    • 1/2 cup unsalted butter melted, 113g
    • 1/2 tsp salt

    Instructions

    For the Pie Dough

    • Roll out your chilled pie dough into a disk about 1/4 inch thick and an inch or so larger than your pie dish. Transfer the dough into the pie dish leaving half an inch of overhang. Trim the edge as needed then fold under and crimp the edge. Transfer to the freezer to chill while you make the filling.

    For the Crumble

    • Add the flour, salt, sugar, and cinnamon to a bowl then mix until combined. Pour in the melted and cooled butter then mix once more. If the butter is too warm the mixture will form a glob instead of crumbles.Just pop in the fridge to chill a few minutes and break up with your hands if that happens.

    For the Filling

    • Peel, core and slice your apples, then toss with the lemon juice. Cut your apples into similar sized pieces so they cook at the same rate.
    • Add the sugar, cinnamon, and nutmeg then toss to combine evenly.
    • In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.
    • Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens. The liquid will be thickened to the consistency of caramel when It's ready.
    • In a medium bowl, toss the apples with the reduced juice. Set aside to cool completely.

    For the Assembly

    • Heat oven to 400F. Mix the egg and cream, or milk in a small bowl then Brush the edge of the pie with it. This is optional but gives your crust a golden finish.
    • Add your filling to the dish and smooth out surface with a spatula.
    • Sprinkle the crumble on top of the pie covering the surface completely. Transfer the pie dish to a baking sheet then loosely wrap the edge with foil. This will prevent the pie from burning while you wait for the center to bake through.
    • Bake at 400F for 15 minutes then reduce the temperature to 350F and bak an additional 50 minutes or until golden brown in the center. You can remove the tenting in the last 20 minutes If the edge needs some color.

    Video

    Notes

     
    • Try adding a teaspoon or two of cinnamon to the dry ingredients of your crust. You'll end up with a nice depth or flavor and beautiful color.
    • Give the egg wash a thorough mix for a nice even golden crust. Globs of egg whites will mar the look and texture.
    • You can make the pie dough and filling a day or two in advance. Just assemble and bake the day of for a fresh out of the oven pie in a jiffy.
    • TENT that crust during baking. You need to cover the edge with foil so it doesn't burn while you wait for the center and bottom to get nice golden color.

    Nutrition

    Serving: 125g | Calories: 715kcal | Carbohydrates: 94g | Protein: 8g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 229mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1395IU | Vitamin C: 6.3mg | Calcium: 35mg | Iron: 3.2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Broccoli Salad
    Chocolate Chip Muffins »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    4751 shares