Apple Crumble Pie

This easy apple crumble pie is filled with cinnamon-spiced apples and topped with a buttery streusel. It’s like apple crisp and pie in one!

⭐️⭐️⭐️⭐️⭐️ This has been my go to apple pie recipe since you posted this a couple years back!! Always gets compliments. Making it again this weekend for part of my in-laws 40th anniversary dessert. -Lilly

Why This Pie is My Favorite

1. It has the perfect ratio of filling to topping. The tasty apple filling is plentiful, and there is just the right amount of buttery crumble in every bite.
2. Brown sugar gives the apple filling a rich, almost caramel-like flavor as it bakes. The sweet salty notes compliment the apple perfectly.
3. The golden streusely topping is easier than fiddling with a second pie crust, and honestly, I like it even better. I’d be supportive if we just threw crumbly streusel on everything.
4. This pie is surprisingly easy! You can use a homemade or store bought pie crust, and the apple filling doesn’t need to be precooked. Toss the filling ingredients together and pile it in the pie crust.
5. It tastes incredible slightly warm with vanilla ice cream, but the leftovers are also fantastic at room temperature or chilled.

I have a lot of apple pie recipes living on this website and in my heart, but this is the apple pie I want to eat for every single holiday.

Key Ingredients Notes

• Pie crust: You can opt for store bought pie crust or homemade pie crust (this recipe or this recipe are my go-to pie crust recipes). Here’s a tutorial on rolling out and crimping the edges of homemade pie crust.
• Apples: I prefer using Honeycrisp, Cosmic Crisp, Fuji or Granny Smith apples in this pie. A variety of different types of apples works well, too! You’ll need about 40 ounces of apples to start, yielding 6 to 7 cups of sliced apples.
• Brown sugar: Lightly packed brown sugar is used in the apple filling (which lends that delightful caramel flavor) and in the crumbly streusel.
• All-Purpose Flour: This is an important ingredient to thicken the filling. Remember that the filling will continue to thicken as the pie cools.
• Lemon juice: Tossing the apples with fresh lemon juice helps them retain a bright color and flavor.
• Cinnamon: Ground cinnamon is used in both the filling and the crumble for a classic apple pie flavor.

How to serve this pie: This apple crumble pie is delicious served at room temperature or lightly warmed. Serve it with a dollop of sweetened whipped cream, a scoop of ice cream, a drizzle of caramel, or just by itself.

Make-Ahead Notes

This pie does very well being made ahead of time. Make it start-to-finish, let it cool, then cover and refrigerate. Warm the pie by covering loosely with foil and baking at 325 degrees for 15 to 20 minutes, or warm individual slices before serving.

I have been making this apple crumble pie for many years, and it continues to be one of my favorite pies to serve at Thanksgving…and throughout the year. (I usually make an apple pie and a cherry pie for the 4th of July.)

That tender, cinnamon-infused, caramelly apple filling with the golden crumble topping cannot be beat. It is the best!

Apple Crumble Pie

Yield: 8 Slices (9-inch pie)

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 20 minutes mins

4.61 stars (113 ratings)

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Ingredients

Pie + Filling:

• 1 unbaked pie crust fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial)
• 6 to 7 crisp sweet-tart apples, cored, peeled, and sliced about 1/8-inch thick (for 6 to 7 cups sliced)
• 1 tablespoon fresh lemon juice
• ½ cup (106 g) packed light brown sugar
• ¼ cup (36 g) all-purpose flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• Pinch of salt

Crumble:

• ⅔ cup (95 g) all-purpose flour
• ½ cup (106 g) packed light brown sugar
• ½ teaspoon cinnamon
• Pinch of salt
• 6 tablespoons (85 g) salted butter, melted

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Instructions 

• Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
• For the apple filling, in a large bowl toss the apples with the lemon juice. Add the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir until the apples are evenly coated with the ingredients. Set aside.
• For the crumble, in a medium bowl mix together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir until the mixture forms small crumbles. It's ok if the crumble mixture is more wet than a traditional streusel – just crumble it into pieces when topping the pie.
• To assemble the pie, place the pie on a foil-lined, rimmed baking sheet.
• Scrape the apples and any liquid evenly into the pie crust.
• Spread the crumble topping evenly over the top of the apples.
• Bake the pie for 60 to 70 minutes until the filling is hot and bubbling and the crust is evenly browned. If the streusel or pie crust is browning too quickly, tent lightly with foil partway through baking.
• Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.

Notes

Pie Crust: my favorite homemade pie crust is this one. It includes a picture and video tutorial. I also have another (slightly easier) go-to pie crust recipe here along with a full tutorial on rolling out the crust, fitting it into the pie plate, and crimping the edges. 

For Apples: I prefer using Honeycrisp, Cosmic Crisp, Fuji or Granny Smith apples in this pie. A variety of different types of apples works well, too! You’ll need about 40 ounces of apples to start. Once they are peeled, cored and sliced, you’ll end up with about 6 to 7 cups of sliced apples (about 24 ounces). 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Slice, Calories: 402kcal, Carbohydrates: 68g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 23mg, Sodium: 171mg, Fiber: 4g, Sugar: 41g

Recommended Products

9-inch Pie Plate

Mixing Bowl

Silicone Spoon

Recipe Source: from Mel’s Kitchen Cafe

Recipe originally published November 2017; updated August 2026 with new photos, recipe notes, etc

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