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Apple Crumble Pie

Apple crumble pie with a tender, spiced apple filling and deeply golden oat crumble baked until the juices bubble at the edges. Features a single 9-inch unbaked pie shell with a thick, chunky topping for a crisp finish.
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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 shell
  • 1 unbaked 9-inch pie shell
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

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Preheat and prepare crust
  1. Preheat the oven to 375°F, then fit the unbaked pie shell into a 9-inch pie dish and crimp the edges for a sealed rim.
  2. Place the pie dish on a sheet pan so any bubbling juices are caught while baking.
Make apple filling
  1. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Pile the apple filling into the unbaked shell, mounding slightly so the center bakes up and stays full.
Make oat crumble topping
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Add the cold cubed unsalted butter and cut it in until chunky clumps form, with some larger pieces for crunch.
Assemble and bake
  1. Scatter the oat crumble topping over the apple filling, covering generously so the filling is fully insulated by the crumble.
  2. Bake at 375°F for 55-65 minutes until the crumble is deeply golden and the filling bubbles through at the edges.
  3. After 35 minutes, tent loosely with foil if the topping browns too quickly to prevent over-darkening.
Cool and serve
  1. Cool the pie at least 1 hour before slicing so the filling sets and holds its shape.

Notes

For the cleanest slices, let the pie cool fully (at least 1 hour, up to 2) before cutting. Store covered in the refrigerator for up to 4 days; reheat individual slices in a 300°F oven for 10 minutes. Freezing is not recommended for best crumble texture. For a dairy-free swap, use a plant-based butter stick for the crumble and keep it cold.