This Dutch Apple Pie is the kind of dessert that makes the whole house smell like comfort. It’s packed with tender spiced apples and topped with a buttery, golden crumble that bakes into the perfect crispy layer. It’s a cozy, rustic treat that I love to make when apples are in season—or whenever I want something nostalgic and satisfying.
Why I Love This Recipe
I love how this Dutch apple pie has that beautiful balance between sweet and tart. The apples are soft but still hold their shape, and that crumb topping? Buttery, golden, and just the right amount of crunch. I find it’s a little more exciting than a traditional double-crust pie, and it always impresses guests. It’s also pretty forgiving—hard to mess up and always delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the filling:
- 6 medium apples, peeled and sliced (I usually mix sweet and tart varieties)
- 2 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the crumb topping:
- 1 cup flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon
- ½ cup rolled oats (optional, but I love the texture they add)
Directions
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Prep the crust: Place the pie crust in a 9-inch pie dish, trim the edges, and pop it in the fridge while you work on the rest.
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Make the filling: In a large skillet, I melt the butter, then add in the sliced apples, sugars, cinnamon, nutmeg, and lemon juice. I cook this down for about 5–7 minutes until the apples soften just slightly. Then I stir in the flour, cornstarch, and vanilla. I let it cool while I mix the topping.
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Make the crumble: In a bowl, I combine flour, brown sugar, cinnamon, oats (if using), and melted butter. It should form nice, crumbly clumps.
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Assemble the pie: I pour the apple filling into the chilled crust and spread it evenly. Then I sprinkle the crumb topping generously over the apples, pressing slightly so it sticks.
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Bake: I bake the pie at 375°F (190°C) for 50–60 minutes until the top is golden brown and the filling is bubbly. If the top browns too quickly, I tent it with foil halfway through.
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Cool and serve: I let the pie cool for at least 2 hours before slicing—this helps the filling set. It’s amazing on its own or with a scoop of vanilla ice cream.
Servings and Timing
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Servings: 8 slices
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Prep time: 30 minutes
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Cook time: 1 hour
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Cooling time: 2 hours
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Total time: 3.5 hours
Variations
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Add nuts: I sometimes toss chopped pecans or walnuts into the topping for extra crunch.
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Spiked filling: A splash of bourbon or rum adds warmth to the filling.
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Make it gluten-free: Use a gluten-free crust and flour substitute in the topping.
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Berry twist: I’ve mixed in a handful of cranberries or raspberries for a tangy pop.
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Cheddar crust: For a savory-sweet combo, I mix a little shredded cheddar into the crust—surprisingly good!
Storage/Reheating
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Room temp: I leave it out, covered, for up to 2 days.
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Fridge: I store leftovers in the fridge for up to 4–5 days.
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Freezer: I wrap slices tightly and freeze for up to 3 months.
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To reheat: I use the oven at 325°F (163°C) for about 10–15 minutes to keep the topping crisp, or microwave a slice for 30–40 seconds if I’m in a hurry.
FAQs
How is Dutch apple pie different from regular apple pie?
Dutch apple pie skips the top crust and uses a sweet, buttery crumble instead. It gives a crunchier texture and more caramelized flavor.
What are the best apples to use?
I like to mix sweet and tart varieties—Honeycrisp, Granny Smith, Braeburn, or Fuji all work well.
Can I make this pie ahead of time?
Absolutely. I usually bake it the day before, let it cool, and store it covered at room temp or in the fridge until ready to serve.
How do I keep the topping from burning?
If it starts browning too quickly, I just loosely cover the pie with foil for the last 15–20 minutes of baking.
Can I skip the oats in the topping?
Yes, the oats are totally optional. I like the texture they add, but the crumble works fine without them.
Conclusion
This Dutch Apple Pie is the kind of dessert I keep coming back to—simple, satisfying, and endlessly customizable. The crumb topping adds such a nice contrast to the soft apple filling, and it’s just as perfect for holiday tables as it is for a weekend bake. Once I made it the first time, it quickly became one of my go-to apple desserts.
Print
Ultimate Crumb-Topped Dutch Apple Pie
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Ultimate Crumb-Topped Dutch Apple Pie is a cozy, rustic dessert layered with tender, spiced apples and topped with a buttery cinnamon crumble. This pie is the perfect balance of sweet and tart, with a golden, crispy topping that adds just the right crunch. Ideal for fall baking, holiday dinners, or weekend treats, it’s an easy and crowd-pleasing apple pie variation that always impresses.
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the filling:
- 6 medium apples, peeled and sliced (use a mix of sweet and tart varieties like Honeycrisp and Granny Smith)
- 2 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon
- ½ cup rolled oats (optional)
Instructions
- Prepare the crust: Place the crust into a 9-inch pie dish. Trim and crimp the edges. Refrigerate while preparing the filling and topping.
- Make the filling: In a large skillet, melt butter. Add apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes until slightly softened. Stir in flour, cornstarch, and vanilla. Remove from heat and let cool slightly.
- Make the crumble: In a bowl, mix flour, brown sugar, cinnamon, oats (if using), and melted butter until crumbly.
- Assemble the pie: Pour the apple filling into the crust. Sprinkle the crumb topping over the apples, pressing gently to help it stick.
- Bake: Bake at 375°F (190°C) for 50–60 minutes, until topping is golden brown and filling is bubbling. If topping browns too quickly, tent with foil during the last 15–20 minutes.
- Cool: Let pie cool for at least 2 hours before slicing to allow the filling to set. Serve as-is or with vanilla ice cream.
Notes
- Apple variety: Mixing sweet and tart apples (like Fuji + Granny Smith) creates the best flavor.
- Add-ins: Try chopped pecans or walnuts in the crumble for extra crunch.
- Spiked version: Add a splash of bourbon or rum to the filling for warmth and depth.
- Gluten-free option: Use a gluten-free crust and flour alternative in the crumble.
- Oats optional: Leave them out for a more classic, fine-textured crumb topping.
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