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Apple Crumble Pie

Apple crumble pie with a classic unbaked 9-inch crust and a thick, golden oat crumble topping. Apples are tossed with cinnamon, nutmeg, cornstarch, and lemon juice, then baked until the filling bubbles and the crumble browns deeply.
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Prep Time 30 minutes
Cook Time 1 hour
cooling 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

pie shell
  • 1 unbaked 9-inch pie shell
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
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

Method
 

Prep and fill
  1. Preheat the oven to 375F, then fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges for a sealed rim.
  2. Toss the large apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then pile the apples into the unbaked shell and mound slightly.
Make crumble and bake
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold unsalted butter until chunky clumps form.
  2. Scatter the oat crumble topping over the apple filling, covering generously so the apples are well insulated.
  3. Bake at 375F for 55-65 minutes until the crumble is deeply golden and the filling bubbles through the topping.
  4. After 35 minutes, tent with foil if the topping browns too quickly to prevent over-darkening while the center sets.
Cool and slice
  1. Cool the pie for at least 1 hour before slicing so the filling can thicken and the crumble holds its shape.

Notes

For the thickest, most set filling, make sure the filling is bubbling at the end of baking and cool at least 1 hour before cutting. Store covered in the refrigerator for up to 4 days; reheat individual slices at 300F until warm. Freezing is not recommended because the crumble texture can soften after thawing. If you want a lighter option, use reduced-sugar or coconut sugar in place of the granulated sugar and brown sugar (measure by volume) without changing the baking time.