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Apple Crumble Pie

Apple crumble pie with a buttery oat crumble and a spiced apple filling that bubbles at the edges. Bake until the topping turns deeply golden, then cool for clean, sliceable wedges.
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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
  

Pie shell
  • 1 unbaked 9-inch pie shell Use a single bottom crust.
Apple filling
  • 6 large apples Peeled and sliced.
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
Oat crumble topping
  • 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 Keep cold for chunky clumps.

Equipment

  • 1 sheet pan

Method
 

Prep and fill the pie
  1. Preheat the oven to 375F. Fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
  2. Toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Pile the mixture into the unbaked shell, mounding slightly.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold unsalted butter until chunky clumps form.
  2. Scatter the oat crumble topping over the apple filling. Cover generously so the apples are fully cloaked by the crumble.
Bake and cool
  1. Bake at 375F for 55-65 minutes until the crumble is deeply golden and the filling bubbles through. Bake on a sheet pan for easier handling.
  2. Tent the pie with foil after 35 minutes if the topping browns too quickly. Continue baking until the full time is reached.
  3. Cool the pie at least 1 hour before slicing. This sets the filling for neat wedges and less runniness.

Notes

For the cleanest slices, let the pie cool until the filling looks set and thick, not loose. Store covered in the refrigerator for up to 4 days; freeze baked pie for up to 2 months (thaw overnight in the fridge) if you want to make ahead. To make it dairy-light, use a 1:1 plant-based cold butter stick for the crumble—texture may be slightly less crisp but still chunky.