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Apple Crumble Pie

Apple crumble pie with a crisp, deeply golden oat crumble and a spiced apple filling that bubbles at the edges. Filled into a single unbaked pie shell and baked until the topping is chunky and caramel-colored.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple Crumble Pie
  • 1 unbaked 9-inch pie shell
  • 6 large apples
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 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 assemble
  1. Preheat the oven to 375F, then fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges to seal.
  2. Toss the sliced large apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  3. Pile the apple filling into the unbaked shell, mounding slightly so it bakes up high.
  4. Combine the rolled oats, all-purpose flour, brown sugar, packed, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
  5. Scatter the oat crumble topping over the apple filling, covering generously for a thick, golden crust.
Bake
  1. Bake at 375F for 55-65 minutes until the crumble is deeply golden and the filling bubbles through, especially at the edges.
  2. Tent with foil after 35 minutes if the topping browns too quickly to prevent burning.
Cool
  1. Cool the pie at least 1 hour before slicing so the filling sets and the crumble stays crisp.

Notes

For best set and clean slices, let the pie cool at least 1 hour at room temperature before cutting. Store covered in the refrigerator for up to 4 days; rewarm slices in a 300F oven for 10-15 minutes if you want the topping to crisp again. Freezing is not recommended because the crumble can soften after thawing. For a lighter option, use reduced-sugar or monk-fruit blend in the apple filling while keeping the same spice and cornstarch for proper thickening.