Apple Crumble Pie Recipe

There’s something about a homemade apple pie cooling on the counter that makes fall baking feel extra special. This Apple Crumble Pie combines a flaky pie crust with warmly spiced apples and a buttery walnut crumble, giving you the best part of a classic apple pie with an extra layer of crunch.

The apples bake down into a tender, cinnamon-spiced filling while the crumble turns golden and crisp on top. Give it plenty of time to cool before slicing, and you’ll have a beautiful dessert that feels right at home at a holiday dinner or a quiet weekend gathering.

Why You’ll Reach for This Recipe Again

This is a useful recipe to have bookmarked when you want a dessert that can be prepared around your schedule. The crust and filling can be handled in stages, and the pie needs a generous cooling period anyway, so there’s no pressure to serve it immediately after it comes out of the oven.

The crumble topping also makes this pie a little more forgiving than a traditional double-crust version. Instead of worrying about a second pastry layer, you simply scatter the walnut mixture over the apples and let the oven turn it into a golden topping.

Ingredient Notes & Easy Substitutions

1. Apples: Use firm baking apples that hold their shape in the oven. A combination of sweet and tart apples can give the filling more depth.
2. Lemon Juice: A little acidity brightens the apples and helps balance the sweetness of the filling.
3. All-Purpose Flour: Flour helps thicken the apple juices as they bake and keeps the filling from becoming overly runny.
4. Warm Spices: Cinnamon, cloves, and nutmeg give the apples their classic spiced flavor. Adjust the spice balance to your preference.
5. Walnuts: Chopped walnuts add texture and nuttiness to the crumble. Pecans are an easy alternative.

this Recipe

Apple Crumble Pie Recipe

This classic apple crumble pie combines a flaky crust, spiced apple filling, and crunchy walnut crumble topping. A comforting dessert perfect for fall, served warm with vanilla ice cream!

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Prep Time 3 hours hrs

Cook Time 55 minutes mins

Resting Time 3 hours hrs

Total Time 6 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Equipment

• Large mixing bowl
• Silicone Spatula or Wooden Spoon
• Rolling Pin
• 9×2-inch Pie Dish
• Baking sheet
• Small Paring Knife
• Pie Crust Shield (optional)

Ingredients

  

• Homemade Pie Crust recipe makes 2 crusts; you can halve the recipe or freeze the 2nd half
• 8 –10 cups apple slices 1/4-inch slices, see note
• 2 Tablespoons 30ml lemon juice
• 1/4 cup 31g all-purpose flour (spooned & leveled)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 cup 100g granulated sugar
• 1 teaspoon pure vanilla extract
• Crumble Topping
• 1/2 cup 100g packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 cup 94g all-purpose flour (spooned & leveled)
• 3/4 cup 95g chopped walnuts
• 5 Tbsp 71g unsalted butter, melted and slightly cooled

Instructions

 

• Prepare the Pie Crust: Follow your pie crust recipe through step 5, or use a pre-made crust.
  
• Make the Filling: Mix apple slices, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla in a bowl. Let sit while preheating the oven to 400°F (204°C).
  
• Roll Out Dough: Roll out chilled pie dough into a 12-inch circle on a floured surface. Place it into a 9×2-inch pie dish and trim the edges. Flute the edges as desired.
  
• Add Filling: Spoon the apple mixture into the pie crust, leaving excess liquid behind in the bowl.
  
• Prepare the Crumble Topping: Combine brown sugar, cinnamon, flour, and walnuts in a bowl. Stir in melted butter until crumbly, then sprinkle over the apples.
  
• Bake the Pie: Place the pie on a baking sheet. Bake at 400°F for 20 minutes. Lower the temperature to 375°F and bake for an additional 30–35 minutes. Use a pie crust shield if needed to prevent over-browning.
  
• Cool the Pie: Let the pie cool at room temperature for 3 hours to allow the filling to set.
  
• Serve and Store: Serve with vanilla ice cream if desired. Store leftovers tightly covered in the refrigerator for up to 5 days.
  

Nutrition Information

Common Mistakes to Avoid

• Uneven Apple Slices: Different thicknesses can cause some apples to become soft while others remain firm.
• Adding Excess Liquid: Leave extra liquid from the apple mixture behind when transferring the filling to the crust.
• Skipping the Baking Sheet: Placing the pie on a baking sheet makes it easier to catch any bubbling juices.
• Overbrowning the Crust: Use a pie crust shield if the edges become dark before the filling is finished.
• Cutting Too Soon: The filling needs several hours to cool and set properly.
• Overmixing the Crumble: Stir just until the melted butter is distributed and crumbly pieces form.

More Fall Desserts You’ll Enjoy

1. Apple Cider Donut Cake
2. Pumpkin Chocolate Chip Scones
3. Pumpkin Crumble Cake
4. Apple Cinnamon Cake
5. Pumpkin Pie
6. Apple Crisp

Best Ways to Store Leftovers

Delicious Variations You Should Try

• Pecan Crumble: Replace the walnuts with chopped pecans.
• Caramel Apple: Drizzle caramel sauce over individual slices before serving.
• Cranberry Apple: Add fresh or dried cranberries to the apple filling.
• Ginger Apple: Add a little ground ginger alongside the existing spices.
• Oat Crumble: Replace part of the flour in the topping with old-fashioned rolled oats.
• Maple Apple: Add a small amount of maple syrup to the apple mixture.
• Almond Crumble: Replace the walnuts with chopped almonds for a different nutty topping.

Frequently Asked Questions

1. What apples are best for apple crumble pie?
   Firm apples that hold their shape during baking work best. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are good options.
2. Why does my apple pie have a watery filling?
   Excess apple juice can make the filling loose. Leaving extra liquid behind when transferring the apples and allowing the pie to cool fully both help.
3. Should I peel the apples?
   Peeling is recommended for this recipe because it gives the filling a softer, more consistent texture.
4. Why does the crumble topping become too dry?
   Make sure the melted butter is evenly distributed through the flour, brown sugar, cinnamon, and walnuts before adding it to the pie.
5. How do I know when the apple filling is cooked?
   The apples should be tender when pierced with a knife, and the filling should be bubbling around the edges.
6. Can I use store-bought pie crust?
   Yes. A refrigerated or frozen pie crust can save preparation time and works well with the crumble topping.
7. Why does the pie need to cool for so long?
   The juices are still loose when the pie comes out of the oven. Cooling allows the filling to thicken and set so the slices hold together.
8. Can I use pecans instead of walnuts?
   Yes. Pecans have a similar texture and work especially well with the cinnamon-spiced apple filling.

Noah Baker

hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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