Apple Crumble Pie is a delicious and easy pie that everyone requests time and again.
A tender flaky crust filled with sweet juicy cinnamon kissed apples all topped of with a delicious crumb topping. This is the perfect apple pie to serve after any meal!
Why This Is the Best Apple Crumb Pie Ever!
“The Best” is a pretty big statement and not one I take lightly… and “The Best” fits this Apple Crumb Pie perfectly! I first served this apple pie Thanksgiving many years ago and it was a HUGE hit, it has been requested over and over again!
- Great to make ahead, bakes up perfectly every time.
- Simple to make with homemade pie crust or store bought to make it fast.
- Can be served warm, room temperature, or chilled.
- Simple ingredients you probably have on hand.
The Best Apples for Pie
The base of a perfect apple pie (or apple crumble) starts with choosing the right apples. You’ll want an apple that is crisp and slightly tart but will hold its shape while baking.
When baking apple pie, I recommend using a Granny Smith apple as I’ve used in this apple crumb pie recipe.
While you certainly can use any apple, some apples have a softer texture or are less crisp meaning your pie could become mushy or the apples won’t hold their shape. Find more info on apples for baking here.
How Many Apples are Needed for a Pie
This will vary based on the recipe you’re using and the topping, this particular recipe uses a delicious crumb topping so the apples are really piled sky-high.
For this apple crumb pie, you’ll need 8 medium Granny Smith apples which will be approximately 6-7 cups of apples. Always be sure to peel your apples for pie as the skin can become tough and chewy once baked.
How Many Cups is a Sliced Apple?
You can expect 3 medium apples (approximately 1 pound) to yield about 2 1/2 cups of sliced apples.
Cut the apples fairly thin (about 1/8″) and, in this apple crumble pie recipe, you’ll want to stack them nice and high because they will shrink down a bit as they bake!
An apple peeler/corer/slicer can make this job extra quick if you use a lot of sliced apples, it’s a great investment that will save you hours!
Crumb Topping for Apple Pie
What sets this pie apart from a classic apple pie recipe is the topping! The crumble is easy to make and this pie has a generous portion!
It’s a simple mixture of:
- butter
- brown/white sugar
- flour
- cinnamon
Tips for a Perfect Pie
- Use an apple that holds up well like Granny smith.
- Pile the apples high, they’ll shrink a bit as they bake.
- If your crumb topping is powdery, it hasn’t been mixed enough. Use your hands to really mix it together until bigger crumbs form.
- If you notice the topping starts to brown too early, place a small square of foil over the middle.
- I use a nice deep dish pie plate and always set the pie plate on a parchment lined baking pan to bake. This makes it easier to get in and out of the oven and will catch any drips or spills should your pie bubble over!
Storage/Leftovers & Reheating Apple Crumb Pie
Once the pie has cooled it can be stored at room temperature uncovered for up to 24 hours.
If you bake this apple crumb pie ahead of time, you can warm it in the oven again before serving. Reheat at 325°F for about 20 minutes (heated from room temperature).
We serve this with a big scoop of vanilla ice cream or whipped topping and caramel sauce!
You can freeze this pie either before or after baking. If frozen before baking, the pie can be baked from frozen. To bake from frozen, preheat the oven to 425°F and cover the pie loosely with foil. Place the pie in the oven and bake for 20 minutes. Reduce the heat to 350°F and continue baking for an additional 45-55 minutes.
More Apple Favorites
I love apple everything from Apple Pie Tacos, Apple Crumble, and Baked Apple Pie Roll Ups to Apple Pie Egg Rolls.
Did you love this Apple Crumble Pie? Be sure to leave a comment and a rating below!
Ingredients
- 1 single pie crust prepared or homemade
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ cup unsalted butter chilled and cubed
Filling
- 8 granny smith apples
- ⅓ cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional)
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
Directions
- Preheat oven to 450°F.
Topping:
- Combine all topping ingredients using a fork until completely mixed and crumbly.
Filling:
- Peel, core, and slice apples into thin slices (approximately ⅛ inch). Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg.
- Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).
- Bake at 450°F for 15 minutes, reduce heat to 350°F and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).
- Serve warm or room temperature.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I am anew cook, you mention flour in this recipe, is it plain flour or self raising flour?
This is plain all purpose flour.
do you bake crust first?
You do not need to pre-bake the crust.
Delicious!! I did paint the crust with eggwash to seal against a soggy bottom. In addition to directions I deleted 1 Tbs flour and Added 1 Tbs corn starch mixed in with the apples. Had to bake for 70 minutes to ensure 3 lbs of Granny Smith’s softened.
So happy to hear you loved it Rob!
Such an easy recipe I was inspired and made two. My teenage daughter and her grandad even helped out! She peeled/cored with the peeler/corer my husband had bought years ago and grandpa took the peels and cores to his turtles! Nothing wasted!! Thanks!!
Sounds delicious, I am glad you loved this recipe Diana!
This is an apple crisp pie! The topping reminds me of a recipe I used to use for apple crisp. It’s a fun idea to combine both desserts! The crisp topping is much tastier than pie crust, so it’s no wonder it you get a better pie.
Ive made this pie 3 times now! I love it and so does my hubby. Make sure you use softened butter yall – and no matter how high the pie is piled, it will bake down just right. Thank you!
I’m happy to hear this is such a big hit for you!
Delicious and easy recipe, I like that the crust is not overly sweet like other Dutch apple pies, will definitely make it again!
Glad you loved the pie Magda!
loved this recipe! the topping was so good it reminds me of the apple crumble in Dominos that we really liked! thank you for the recipe!
I made this recipe twice over the holidays (with homemade crust) and it was absolutely to-die for. Best apple pie I’ve had. And many many compliments. Thanks for the great recipe!!
I am so glad you enjoyed this recipe Emily!
Love this! I have made it twice and gotten rave reviews – serve with salted caramel sauce and ice cream!!
I am so glad that you have enjoyed this recipe Clarissa!
My husband is very picky about his pies but he loved this one! I’ve made it 3 times in the last 2 months! Never a leftover piece! Followed your recipe to the tee and it was awesome! Thanks!
I am so glad that your family has enjoyed this recipe Lisa!
Made this tonight with honey crisp apples, other than that, I followed the recipe exactly. It turned out amazing. Even my husband and daughter, who don’t like apple pie, inhaled it and raved in between bites. The crumble topping was crunchy and delicious. I will definitely be making this one again.
I’m so glad you loved it!
Made this tonight with honey crisp apples, other than that, I followed the recipe exactly. It turned out amazing. Even my husband and daughter, who don’t like apple pie, inhaled it and raved in between bites. The crumble typing was crunchy and delicious. I will definitely be making this one again.
I made this for Thanksgiving. The best apple pie I ever made!! Everyone absolutely loved it.
I’m so glad everyone loved it, it’s a favorite around here too!
This was delicious. I think I’ll make my apple pies this way from now on (instead of two crusts).
PS: I use Tapioca in the filling instead of flour – 2 TBSP).
I found this recipe on Pinterest and decided to try it for Thanksgiving to accompany the Pumpkin Pie that my daughter insists we have. I have to say, this pie rocked my dessert menu. It was full of apples, flavorful (I always double the cinnamon) and the crumb topping (my favorite part) was amazing!! Def a keeper!
Made this with gala apples and tasted great! Def making again but will half the topping recipe. Wicked sweet but delish. Thanks for sharing this!
This was the Best! I made this for Thanksgiving and my daughter loved it! It is fabulous will definitely be my go to for Apple pie. I made no changes. Thanks for a great recipe.
started making this recipe for every thanksgiving! Love it and so does the family!
I made this pie last night but it was late so i left it on the counter to cool. I did cover it but does it have to be refrigerated?
I don’t refrigerate it,I leave it at room temperature.