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There’s something undeniably comforting about a warm slice of apple pie—but when you top it with a buttery brown sugar crumble, it becomes even more irresistible. This apple crumble pie brings together the best of both worlds: the tender spiced filling of a classic pie and the golden crisp topping of your favorite fruit crisp. It’s a fall dessert favorite that works beautifully year-round.
With only one crust to roll out, this pie is easier than a traditional double-crust version, but every bit as satisfying. Granny Smith apples offer just the right balance of tartness and sweetness, especially when paired with cinnamon, nutmeg, and a touch of lemon. Whether you use fresh apples or pie filling for a shortcut, this dessert bakes up into a golden, bubbling treat perfect for sharing with family—especially with a scoop of vanilla ice cream on the side.
What You’ll Like About This Pie
Two desserts in one. It’s both a classic apple pie and a sweet, crumbly crisp—no need to choose!
Easier than a double crust pie. You only need one crust, so there’s less fuss and no need for perfect lattice work.
Perfect texture and flavor. The tart apples balance the sweet crumble topping, with warm cinnamon spice in every bite.
Great for make-ahead. Bake it the day before and warm it up before serving—just as delicious!
Ingredient Notes
- Granny Smith apples – Tart, firm apples that hold their shape well during baking.
- Granulated and brown sugar – Create sweetness and help the apples release their juices.
- Flour – Thickens the filling and forms the base of the crumble.
- Cinnamon and nutmeg – Add warm, classic apple pie spice.
- Lemon juice and zest – Brighten the filling and balance sweetness.
- Butter – Softened butter makes the crumble tender and crisp.
- Pastry crust – Use homemade or purchased; blind baking isn’t needed for this recipe.
Steps to Make Apple Crumble Pie
- Line the pie pan with pastry and crimp the edges.
- Toss the sliced apples with sugar, spices, flour, and lemon.
- Fill the pie shell and arrange the apples evenly.
- Mix the crumble ingredients until combined and sprinkle over the apples.
- Bake until the apples are tender and the topping is golden.
- Cool the pie before slicing.
Tips
- Slice the apples evenly so they cook at the same rate.
- Use a pie shield (or foil) if the crust browns faster than the filling cooks.
- Let the pie cool fully for cleaner slices and a thicker filling.
Recipe Variations
- Add oats to the topping. Stir in a handful of rolled oats for a more traditional crumble.
- Try mixed apples. Use a blend of tart and sweet apples for a more complex flavor.
- Add nuts. Chopped pecans or walnuts add crunch to the topping.
- Use spices boldly. Add cardamom or extra nutmeg for a deeper spice profile.
- Make it caramel. Drizzle a little caramel sauce over the apple filling before adding the crumble.
Serving Suggestions
- Serve warm with vanilla ice cream.
- Pair with whipped cream or crème fraîche.
- Add a drizzle of caramel sauce for extra indulgence.
- Garnish with a sprinkle of cinnamon or powdered sugar.
How to Store
Refrigerate: Cover the cooled pie loosely and store in the refrigerator for up to 4 days.
Freeze: Wrap the baked and cooled pie tightly in foil or plastic wrap, then freeze for up to 3 months. Thaw overnight in the refrigerator.
To Reheat: Warm individual slices in the microwave or reheat the whole pie in a 300°F oven for 15 to 20 minutes, loosely covered with foil.
Apple Crumble Pie
Ingredients
- 1 9-inch pie shell, unbaked
- 5 to 6 large apples, peeled, cored, and sliced (6 to 7 cups)
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 3 tbsp all-purpose flour, for the filling
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- ¼ tsp lemon zest, finely grated
- ⅛ tsp ground nutmeg
- 2 tsp lemon juice
Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, firmly packed
- ⅛ tsp fine salt
- 8 tbsp butter, softened
Recommended Equipment
Instructions
- Preheat the oven to 375°F. Line a 9-inch pie pan with pastry and crimp the edge as desired.1 9-inch pie shell
- In a bowl, combine the apples with the granulated sugar, 1/3 cup of brown sugar, 3 tablespoons of flour, the ground cinnamon, 1/4 teaspoon of fine salt, lemon zest, ground nutmeg, and lemon juice. Toss to blend the ingredients. Fill the pie shell, arranging the apple slices flat.5 to 6 large apples | 1/4 cup granulated sugar | 1/3 cup light brown sugar | 3 tbsp all-purpose flour | 1 tsp ground cinnamon | 1/4 tsp fine salt | 1/4 tsp lemon zest | 1/8 tsp ground nutmeg | 2 tsp lemon juice
- In a bowl, combine 1 cup of flour with 1/2 cup of light brown sugar, 1/8 teaspoon of fine salt, and the butter. Sprinkle over the apples.1 cup all-purpose flour | 1/2 cup light brown sugar | 1/8 tsp fine salt | 8 tbsp butter
- Bake 45 to 55 minutes, or until the apples are tender. If the edge browns too quickly, cover with a pie shield or foil ring.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
