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)

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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.