Apple Crumble Pie

There’s nothing quite as comforting as a homemade apple crumble pie fresh from the oven.

Tender slices of cinnamon-spiced apples bake beneath a buttery, golden crumble topping, creating the perfect balance of soft fruit filling and crisp, sweet texture in every bite.

This classic dessert is a wonderful choice for family gatherings, holiday celebrations, or simply enjoying with a warm cup of coffee.

Unlike a traditional double-crust apple pie, this version features a rich crumb topping that adds extra flavor and crunch while keeping preparation simple.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that never fails to impress.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Yield: 1 (9-inch) pie

Ingredients

  • 1 (9-inch) deep-dish pie crust
  • 5 cups apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons cold butter, cubed

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the sliced apples evenly in the unbaked deep-dish pie crust.
  3. In a small bowl, combine 1/2 cup sugar and the ground cinnamon. Sprinkle the mixture evenly over the apples.
  4. To prepare the crumble topping, combine the remaining 1/3 cup sugar and flour in a medium bowl. Cut in the cold butter using a pastry blender, fork, or two knives until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble topping evenly over the apple filling, covering the surface completely.
  6. Bake for approximately 40 minutes, or until the apples are tender and the topping is lightly golden brown.
  7. Remove from the oven and allow the pie to cool slightly before slicing and serving.

Chef’s Notes

  • Granny Smith, Honeycrisp, or Braeburn apples work especially well for this pie.
  • For extra flavor, add a pinch of nutmeg or allspice to the cinnamon-sugar mixture.
  • If the topping begins browning too quickly, loosely cover the pie with aluminum foil during the final portion of baking.
  • Serve warm with vanilla ice cream, caramel sauce, or freshly whipped cream.
  • Store leftovers covered in the refrigerator for up to 4 days.
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