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Apple Crumble Pie

Apple crumble pie with a flaky single 9-inch crust and a thick golden oat topping. Tender spiced apples bubble at the edges while the crumble turns deeply golden.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 unbaked 9-inch pie shell Single store-bought or homemade 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; use cold butter for chunky clumps.

Equipment

  • 1 sheet pan
  • 1 pie dish

Method
 

Prep and fill
  1. Preheat oven to 375F, then fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
  2. Toss the sliced large apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then pile them into the unbaked shell and mound slightly.
Make crumble and assemble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until chunky clumps form.
  2. Scatter the oat crumble topping over the apple filling, covering generously.
Bake and cool
  1. Bake 55-65 minutes at 375F until the crumble is deeply golden and the filling bubbles through.
  2. Tent the pie with foil after 35 minutes if the topping browns too quickly.
  3. Cool at least 1 hour before slicing so the filling sets and slices cleanly.

Notes

For the thickest crumble, keep the butter cold and avoid overmixing—chunky clumps should form. Store covered in the refrigerator up to 4 days; reheat slices in a 325F oven for 10-15 minutes. Freeze whole pie (or slices) up to 2 months, thaw in the fridge overnight and rewarm. For a lighter option, use half whole-wheat flour in the crumble (substitute the same amount for all-purpose flour).