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Apple Crumble Pie

Apple crumble pie with a buttery oat crumble topping and a bubbling spiced apple filling. Baked until deeply golden with a crisp edge crust and chunky oat clumps.
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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
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 unsalted butter cold, cubed

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and fill
  1. Preheat the oven to 375F and fit the unbaked 9-inch pie shell into a 9-inch pie dish, then crimp the edges as needed.
  2. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then pile into the unbaked shell and mound slightly.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form with a crumbly, wet-sand look.
Assemble and bake
  1. Scatter oat crumble topping over the apple filling so it covers generously, creating an even thick layer.
  2. Bake for 55-65 minutes until the crumble is deeply golden and the filling bubbles through at the edges, with visible bubbling in the center.
  3. Tent with foil after 35 minutes if the topping browns too quickly, keeping the crumble from over-darkening while the filling finishes baking.
Cool and serve
  1. Cool the pie at least 1 hour before slicing so the juices set and the slice holds its shape.

Notes

For clean slices, cool the pie at least 1 hour and wait until bubbling has fully subsided; for extra insurance, bake on a sheet pan to catch any overflow. Store covered in the refrigerator up to 4 days; freeze baked pie (or individual slices) up to 2 months. If you want a lower-sugar option, use a reduced-sugar granulated sugar and reduced-sugar brown sugar blend in the same amounts.