This easy apple crumble pie has all the gloriousness of classic apple pie with the added gift of a buttery, streusely, crumbly topping that is so yummy, you’ll cry.

If your main goal in life is to have random, paint-splattered, unknown dudes give you a heartfelt, and dare I say, tearful, hug over pie, you might want to consider making this apple crumble pie.

This totally happened to me a few months ago.

A slice of apple crumble pie with a scoop of vanilla ice cream on the side.

I made this apple pie as an incentive for people to help with a friend-of-my-son’s Eagle scout project.

Because nothing says: GET PAINTING, YOU TEENAGERS! like the promise of homemade pie, right?

With peach pie and this apple crumble pie on the offering block, after devouring, it was clear this apple pie was a huge favorite by a few of the dads there.


An apple crumble pie with a piece cut out in a glass pie dish.

I can’t say as I really blame them.

As someone who cares deeply about food, this apple crumb pie really is delicious enough to warrant an emotional reaction.

And if you’re sitting there wondering why I’m posting a new-ish apple crumble pie when I have a perfectly good apple crumb pie already posted from years past?

Well, you clearly don’t understand my recipe obsessed brain.

And further, the apple crumble pie you’re staring at today, is, quite simply, better.

I know that’s sometimes tough to hear, especially if you love that old apple crumb pie, but I can’t lie to you.

With all of the other apple pie recipes out there in the interwebs (and on my blog), this easy apple crumble pie has become one of my favorites.

A fork taking a bite of apple crumble pie off of a slice.

The filling gets an extra boost of flavor from brown sugar, which creates a syrupy, almost caramel-like flavor and texture as the pie bakes.

So yeah, big yum factor there.

And that buttery, golden crumble topping?

I mean, I won’t judge if you find a way to pilfer it off everyone else’s piece of pie before they notice that their pie is nekked and lonely.

It’s kind of that good.

A slice of apple crumble pie with a bite taken out next to a scoop of ice cream.

If you are looking for a pie addition to your upcoming Thanksgiving menu, this apple crumble pie should not be discounted!

Served a tiny bit warm with a scoop of vanilla ice cream, you might have found the only thing I even want to eat on the big day.

As noted in the recipe, I use my favorite sour cream pie crust for this pie. The flavor is out of the world with those juicy, sweet apples.

You could also use the easy, new recipe I posted last month during Pie Boot Camp.

Or your favorite homemade pie crust recipe.

Or, yes, even a storebought crust (gotta do what you gotta do sometimes).

A slice of apple crumble pie and scoop of vanilla ice cream on a white plate.

This pie has definitely earned a spot in the The Best Recipes category for pies.

It is so, so good…and pretty darn easy by homemade pie making standards.

I don’t want to offend my much-loved Blue Ribbon Apple Pie, but I think it’s getting bumped in favor of this delicious apple crumble number.

At least this time, I’m pretty safe knowing I’ll be surrounded by family on Thanksgiving. So…you know, the pie-inducing hugs will probably be a bit less awkward.

A piece of apple crumble pie on a white plate.

One Year Ago: Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes
Two Years Ago: Slow Cooker Butternut Squash Tortellini
Three Years Ago: Foolproof No-Stir Homemade Caramels {With Step-by-Step Tutorial}
Four Years Ago: Homemade Green Enchilada Sauce
Five Years Ago: Caramel Apple Bundt Cake

Easy Apple Crumble Pie

Apple Crumble Pie

4.59 stars (110 ratings)


Pie + Filling:

  • 1 Unbaked pie crust, fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial)
  • 6 medium-large crisp, tart/sweet apples (see note for weight), cored, peeled, and sliced evenly about 1/4-inch thick
  • ½ cup (106 g) brown sugar
  • ¼ cup (36 g) all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • Pinch of salt


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


  • 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, add the sliced apples. Add in the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir the mixture carefully (to avoid breaking apart the apples) until it is evenly combined. Set aside.
  • For the crumble, in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Drizzle the melted butter over the ingredients and mix with a spoon or spatula until the mixture is crumbly (sometimes I ditch the spoon and get my hands right in there to get it mixed).
  • Fill the chilled pie crust evenly with the apple mixture – if the apples have released a lot of liquid, do your best to transfer just the apples and thick, sugary mixture to the pie plate and leave most of the thin liquid in the bowl (once the apples are in the pie plate, I drizzle about 2-3 tablespoons of leftover liquid over the pie and discard the rest; don’t panic if there isn’t much liquid at all).
  • Place the pie on a foil-lined, rimmed baking sheet. Spread the crumble topping evenly over the top of the apples.
  • Bake for 45-50 minutes (covering loosely with foil the last 10-15 minutes, if the pie crust or crumble is overly browning) until the filling is hot and bubbling and the crust is evenly browned.
  • Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.


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, Pink Lady, Fuji, or other sweet-tart, crisp apples. A variety works well, too! I haven’t used Granny smith apples in this recipe (but it would probably work fine). As the recipe states, you’ll need about 6 medium-large apples, which will be about 40 ounces by weight. Once they are peeled, cored and sliced, you’ll end up with about 6-7 cups of sliced apples (24 ounces or so). 
Serving: 1 Slice, Calories: 402kcal, Carbohydrates: 68g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 23mg, Sodium: 171mg, Fiber: 4g, Sugar: 41g

Recipe Source: from Mel’s Kitchen Cafe