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This apple pie with crumb topping features a flaky, buttery crust topped with tender apples and a golden crumb topping. Made with 7 ingredients, it’s perfect for the holidays!
Need more pie recipes? Try my vegan sweet potato pie, buttermilk pie, chocolate pudding pie, and healthy pumpkin pie next.
If you love the look of apple pies but the texture of apple crisp, you’ll love my apple crumble pie recipe.
It’s the best of both worlds, with a flaky pie crust and tender, caramelized apple filling. The only difference is I replaced the lattice top with a fuss-free crumble topping.
Table of Contents
Why I love this recipe
- Convenient. You can make a homemade pie crust or buy one from the store, and it’s equally delicious served hot, cold, or at room temperature.
- Easily made vegan and gluten-free. Easily adjust this recipe to suit any diet at your dinner table.
- Minimal prep needed. You’ll only need 5 minutes of prep time and the oven does the rest.
- Make it in advance. I’m a fan of holiday desserts that offer flexibility. This apple pie can be made up to three days in advance, and you don’t have to worry about the crumb topping going soggy!
Ingredients needed
- Pie crust. Either use a homemade pie crust or buy a 9-inch crust from the store. Use a gluten-free crust if needed. I’ve included an option for both.
- Apples. A must for an apple recipe! They’ll need to be sliced ¼-inch in thickness, not chopped.
- Sugar. I used brown sugar, but any type of sugar can be used.
- All-purpose flour. For the crumb topping. Use gluten-free flour if needed.
- Cinnamon. A must in any apple pie recipe!
- Walnuts. For the added streusel topping. You can omit this or substitute it with pecans or hazelnuts.
- Unsalted butter. For the topping. Use dairy-free butter if needed.
The best apples for apple pie
Generally, I prefer the flavor of green apples (like Granny Smith apples) so the tartness balances out the sugar. Red apples (like Honeycrisp) can also work if you’re in a pinch.
How to make apple pie with crumb topping
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the filling. In a large bowl, add the sliced apples, sugar, cinnamon, and flour and mix well.
Step 2- Make the crumb topping. In a separate bowl, combine the sugar, flour, and walnuts. Add the melted butter and mix until a crumbly texture remains.
Step 3- Assemble. Transfer the apple pie filling to the prepared pie crust. Cover the top of the pie with the crumble mixture.
Step 4- Bake. Bake the pie for 45-50 minutes or until the crumble turns golden brown. Remove from the oven and let sit for 10 minutes.
Arman’s recipe tips
- Think about the pan you’re using. I tested this recipe with a stainless steel pie dish, but if you’re using a glass pie pan, know that it will take roughly 5-7 minutes longer to bake.
- Don’t worry about adding too many apples. When you add them to your pie crust, it may look like there are WAY too many apples, but don’t worry—they’ll settle and sink as they release their juices.
- Bake the pie on a baking sheet. If there is any spillage, it will spill onto the baking sheet and not your oven.
- Keep an eye on the pie. If the crust turns golden before the center is warm, lightly wrap the edges of the crust in foil for the final 15 minutes of baking.
Variations
- Make a more traditional apple pie. Since the apples are sliced, this is more of a Dutch apple pie recipe. If you prefer the American way, use chopped apples.
- Make a lattice top. Make double the pie dough and follow my healthy apple pie recipe for how to lattice perfectly.
- Toss the apples in two tablespoons of lemon juice. This will help prevent them from browning, and it also adds a tart flavor, which is helpful if you’re using sweeter apples.
- Add spices. A few teaspoons of apple pie spice or pumpkin pie spice can seriously level up this recipe.
- Don’t forget a scoop of vanilla ice cream and caramel sauce for the ultimate holiday dessert!
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to two weeks.
To freeze: Cover the leftover pie (or pie slices) in plastic wrap and store them in a freezer-safe container. Freeze them for up to six months and let them thaw overnight in the fridge.
To reheat: Microwave leftovers in 20-second intervals or until warm.
Make ahead tip
If you’re planning to bring this pie to Thanksgiving dinner, bake the pie (topping and all) and let it cool. Store it, covered, in the fridge for up to three days. Let it come to room temperature for 20 minutes, then pop it in the oven to reheat for 10 minutes or until warm.
Frequently asked questions
The major difference between a Dutch apple pie and a crumb pie is the ingredients in the crumb topping. Meanwhile, the latter uses a mix that is often found on a crumble. The former uses nuts and seeds in it.
This pie is not the best to make without a crust, as you risk the crumb topping becoming soggy.
On average, one large apple will yield a little less than a cup of sliced apples, or about ⅓ of a pound.
More apple desserts to try
Apple Pie With Crumb Topping
Ingredients
- 1 9-inch pie crust * See notes
For the apple pie filling
- 5 cups sliced apples approximately 6-7 apples
- 1/2 cup sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon cinnamon
For the crumb topping
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup walnuts chopped
- 1/3 cup butter melted
Instructions
- Prepare your pie crust or use a store bought pie crust. Preheat the oven to 200C/400F.
- In a large mixing bowl, prepare the apple pie filling. Add the sliced apples, sugar, cinnamon, and flour and mix well.
- In a separate bowl, prepare your crumb topping. Add the sugar, flour, and chopped walnuts, and mix well. Add your melted butter and mix until a crumbly texture remains.
- Transfer the apple pie filling to the prepared pie crust. Cover the top of the pie with the crumble mixture.
- Bake the pie for 40-45 minutes, or until the crumble has turned golden brown. Remove from the oven and let sit for 10 minutes, before serving.
Notes
- I used a store-bought pie crust, but if you’d like to make it from scratch, here is my simple recipe: 1 1/4 cups flour, 1/2 teaspoon salt, 1/2 cup unsalted butter, cubed, and 1/4 cup ice water. Add all the ingredients, except the water, to a mixing bowl and mix until a crumbly texture remains. Gradually add the water until smooth. Gently knead the dough, shape it into a ball, cover it with plastic wrap, and chill for an hour. When ready to bake, roll out the dough until 1/8 inch thick and transfer it to a 9-inch pie pan. There is no need to blind bake it.
Nutrition
Originally published October 2022, updated and republished August 2024
You think the best combination are apples and walnuts? Maybe if I use almonds/peanuts, would it be okay?
Great recipe…
about to try it and let you know
Made this Apple Pie this past weekend with the wife and MAN it was AMAZING!!! We sliced the apples and actually used a traditional crust for the base, but used the gluten free flour for the crumble. Loved the crumb topping, especially with the walnuts (it was a game changer) and it has become one of our favorite desserts to make in the future. Keep up the Great Work Arman!!!!!
Being a very efficient cook (aka lazy) I cut my apples into chunks, something between chopped and sliced. Another efficient substitute was gluten free pastry sheets for crust, prebaked before filling. Both worked well, but I definitely like your recipe as is for best results. Thanks for another super easy and even yummier pie!
Okay great! Thank you
I have made two of your pies (strawberry rhubarb and Apple crumble pie) and my family has not stopped raving about them. They are so easy and delicious.
So good to hear!