Apple Crumb Pie Recipe delivers buttery cinnamon apples under a crunchy brown sugar streusel, all tucked into a tender, flaky crust. It suits anyone who wants an easy, cozy dessert, and it takes about 1 hour 45 minutes total, plus cooling. I baked this for my dad every fall weekend, and he never left a crumb.
Why Apple Crumb Pie Recipe Is Worth It
Apple Crumb Pie Recipe blends the comfort of classic apple pie with a fuss-free streusel topping. You skip lattice work and still get a golden, crackly crown that tastes like a bakery secret.
The filling uses a mix of tart and sweet apples for balance. Warm spices, a touch of lemon, and the right thickener keep the slices juicy but not soupy.
Ingredients You Need
- Pie crust: 1 9-inch single crust, chilled. Use a store-bought refrigerated crust for speed or a homemade all-butter crust for extra flavor.
- Apples: 6 medium apples, about 2.25 to 2.5 pounds, peeled, cored, and sliced 1/4 inch. Mix Granny Smith and Honeycrisp for tart-sweet balance.
- Lemon juice: 1 tablespoon to brighten flavor and slow browning.
- Granulated sugar: 1/3 cup for the filling.
- Brown sugar: 1/4 cup for the filling, plus 1/2 cup packed for the crumb.
- Spices: 1.5 teaspoons ground cinnamon for the filling, plus 1/2 teaspoon for the crumb; 1/4 teaspoon nutmeg; 1/8 teaspoon allspice optional.
- Salt: 1/4 teaspoon in the filling; 1/4 teaspoon in the crumb.
- Thickener: 3 tablespoons cornstarch, or 5 tablespoons all-purpose flour if that’s what you have.
- Vanilla extract: 1 teaspoon for the filling, optional but lovely.
- Butter: 8 tablespoons cold unsalted butter, cut into small cubes, for the crumb.
- All-purpose flour: 1 cup for the crumb. I like King Arthur or Gold Medal for consistent results.
- Optional mix-ins for crumb: 1/3 cup old-fashioned oats or 1/2 cup chopped pecans.
- Egg wash: 1 egg beaten with 1 tablespoon milk or water for the crust edge, optional.
- Turbinado sugar: 1 tablespoon for extra crunch on the rim, optional.
Equipment: 9-inch pie plate, large mixing bowl, medium bowl, peeler, sharp knife, pastry cutter or two forks (a food processor works too), measuring cups and spoons, rimmed baking sheet, foil or pie shield, cooling rack.
Quick Tips & substitutions
- Use a blend of apples for balanced flavor and texture.
- Preheat a rimmed baking sheet and set the pie on it for a crisp bottom crust.
- Shield the crust rim with foil once it browns, usually around the 20-minute mark.
- Swap cornstarch with flour if needed; use 3 tablespoons cornstarch or 5 tablespoons flour.
- Short on time? Use a refrigerated crust and a pastry cutter for the crumb.
- Want less sugar? Reduce total sugar by 2 to 3 tablespoons; the pie still tastes great.
- Add oats to the crumb for extra crunch, or add pecans for a nutty finish.
- If you use very juicy apples, add 1 extra teaspoon cornstarch.
How to Make Apple Crumb Pie
1: Heat the oven and prepare the pan
Place a rimmed baking sheet on the middle rack and heat the oven to 425°F. Butter your pie plate if it isn’t nonstick. Fit the chilled crust into the plate, crimp the edge, and chill it while you make the filling.
2: Mix the crumb topping
In a medium bowl, whisk 1 cup flour, 1/2 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until clumps form. Stir in oats or pecans if you like, then chill the bowl.
3: Make the apple filling
In a large bowl, toss sliced apples with lemon juice. Add 1/3 cup granulated sugar, 1/4 cup brown sugar, 1.5 teaspoons cinnamon, nutmeg, allspice, 1/4 teaspoon salt, cornstarch, and vanilla. Toss until the slices look evenly coated and the spices stick to the fruit.
4: Fill the crust
Brush the crust edge with egg wash if using. Mound the apple mixture into the crust and press it down gently to level the top. Pour any juices from the bowl over the apples.
5: Add the crumb topping
Sprinkle the crumb mixture evenly over the apples. Press lightly so the topping holds together but still looks craggy. If the crust edge looks pale, sprinkle it with a little turbinado sugar for sparkle.
6: Bake hot, then lower the heat
Set the pie on the preheated baking sheet. Bake at 425°F for 15 minutes, then lower the oven to 375°F and bake 35 to 45 minutes more, until the topping looks golden and the juices bubble at the edges. Tent the rim with foil if it browns too fast.
7: Check doneness and cool
Pierce the center with a paring knife; the apples should feel tender with a little bite. Cool the pie on a rack for at least 3 hours so the juices set. This wait keeps slices neat and prevents a soupy center.
8: Slice and serve
Cut with a sharp knife and lift with a pie server. If you like it warm, rewarm slices at 300°F for 8 to 10 minutes. Add vanilla ice cream or a spoon of whipped cream and enjoy the cinnamon-sugar crunch.
Variations
- Maple crumb: Swap half the brown sugar in the filling with maple syrup and add 1 extra teaspoon cornstarch.
- Caramel apple: Drizzle 1/3 cup thick caramel over the apples before the crumb, then reduce the granulated sugar in the filling by 1 to 2 tablespoons.
- Oat streusel: Use 3/4 cup flour and 1/2 cup oats in the crumb for a bakery-style top.
- Whole wheat twist: Replace 1/3 cup flour in the crumb with fine whole wheat flour for a nutty note.
- Spiced cider boost: Warm 1/4 cup apple cider with the sugars for the filling, cool, then toss with apples for big fall flavor.
Ways to Serve
- With vanilla bean ice cream, cinnamon ice cream, or salted caramel gelato.
- With lightly sweetened whipped cream and a drizzle of warm caramel.
- Alongside sharp cheddar slices for a classic sweet-salty duo.
- With hot coffee, chai, or apple cider for peak cozy vibes.
Storage
Keep the pie covered at room temperature for 1 day. Refrigerate after that, up to 4 days; the crumb stays crisper if you store slices in a single layer. Rewarm at 300°F for 10 to 12 minutes to refresh the topping. Freeze slices individually for up to 3 months, then thaw in the fridge and re-crisp at 350°F for 8 to 10 minutes.
Apple Crumb Pie Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie plate and crimp the edges as desired.
- In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated.
- Transfer the apple mixture into the prepared pie crust, spreading it out evenly and mounding slightly in the center.
- To make the crumb topping, stir together 3/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the apples, covering them completely.
- Place the pie on a baking sheet to catch any drips. Bake for 45–55 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil during the last 10–15 minutes.
- Remove the pie from the oven and let cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
- Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream.
Notes
Approximate per serving (1/8 of pie): 410 calories; fat 16 g; saturated fat 9 g; carbohydrates 64 g; fiber 3 g; sugars 37 g; protein 4 g; sodium 210 mg. Values will vary based on exact ingredients, brands, and portion size.