Think of this crumb topped apple pie as a cross between apple pie and apple crisp. The sweet, buttery cookie-like crumble topping pairs perfectly with soft, gently spiced apple slices. Perfect for holidays and lazy Sunday afternoons.
Ingredients Needed
- All-purpose flour
- Brown sugar
- Old-fashioned oats
- Salt
- Pecans
- Butter
- Tart apples – Such and Granny Smith.
- Granulated sugar
- Cornstarch
- Water
- Vanilla extract
How to Make Crumb Topped Apple Pie
- To get started, preheat your oven to 350°F.
- Combine flour, brown sugar, oats, salt, and chopped pecans in a small mixing bowl, then add the melted butter. Pack 1 cup of the mixture into a measuring cup and set it aside. Gently press remaining mixture into a 9″ pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it’s baked.
- In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place 3 sliced, peeled apples in the pie crust.
- After sugar/water mixture has come to a boil, pour the hot mixture over the apples.
- Sprinkle reserved crumb topping over apple sand then place the pie plate on a baking sheet.
- Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.
- Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Storing and Other Tips
- Store leftover cooled pie, tightly covered, in the refrigerator and consume within 3-4 days for best results.
- An apple peeler and corer will be your best buddy here if you have one!
Frequently Asked Questions
Is this like an apple crisp?
Yes, this pie is very similar to apple crisp. The great part, though, is that the same mixture is used for both a topping and a crust!
Can I make this gluten free?
I haven’t tried personally, but feel free to experiment with gluten free flour blends. This is a recipe where, in theory, it should work just fine!
Can I make the pie ahead of time and bake it later?
Yes, feel free to assemble the pie, cover it tightly, and refrigerate for up to 24 hours. If baking straight from the fridge, expect an extra 5-10 minutes of baking time.
Crumb-Topped Apple Pie
This crumb-topped apple pie is a cross between a pie and apple crisp–always a crowd pleaser!
Servings servings
Equipment
Ingredients
- 2 cups all-purpose flour
- ⅔ cup brown sugar
- ½ cup oats old fashioned, uncooked
- ½ teaspoon salt
- ⅓ cup pecans chopped
- ¾ cup butter melted
- 4 cups tart thinly sliced apples (like Granny Smith; about 3 apples)
- ⅓ cup white sugar
- 1 ½ teaspoon cornstarch
- ⅛ teasppon salt
- ¼ cup water
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350℉.
- Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9″ pie plate. Be sure not to pack it in there too tightly, or it will be too hard and messy to slice the pie when it’s baked.
- In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.
- Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.
- Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Notes
- Store leftover cooled pie, tightly covered, in the refrigerator and consume within 3-4 days for best results.
- An apple peeler and corer will be your best buddy here if you have one!
Nutrition
Calories: 450kcal, Carbohydrates: 63g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 295mg, Potassium: 166mg, Fiber: 3g, Sugar: 33g, Vitamin A: 568IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 2mg
Calories: 450kcal
Cost: $10
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Questions & Reviews
Got this recipe in your special email today and made it for after-dinner dessert with my 3yo, right away! It was delicious! A perfect use to get rid of the full bag of apples we had that weren’t super tasty on their own. We just doused the slices in lemon juice to make them tangy enough since they were just bland organic fuji apples (walmart was not the best place for out-of-season organic apples; not that we don’t shop there for a ton of other things) .
I love how the ‘crust’ came out like its own oatmeal cookie. We made a little extra of that so the top would have plenty, and I accidentally added a little bit more butter than I should have, but not too much where I’d need to add any other dry stuff, and it was still perfectly delicious with a great buttery taste!
We also used kerrygold grassfed butter; jovial, organic, einkorn flour; and mixed up our own organic brown sugar with cane sugar and molasses. But kept to the recipe as is. So yum!
The pie looks amazing! But the true gem in this whole post is your writing skills, Kate! You are real, and you are clever, and witty, and very funny. I don’t know what the Schmed Schmug Schmituation might be but I just want to say those silly words over and over because it makes me giggle!
This is perfect! I love an easy pie in August. Can’t wait!
I’ve been making this pie for years. It’s one of my favorites from Ultimate Southern Living Cookbook. Everyone needs this easy and delicious pie in their arsenal. Happy first day of school!
This pie looks so yummy! I can’t wait for the apples on our tree to be ready so that we can make one!
Paige
http://thehappyflammily.com
I just love you so much! Threat Level Midnight sometimes occurs if I work too many Saturdays in a row and my house resembles the rubble-y remains of a hurricane, as well as this time of year before the school year starts and they start acting like they in fact did grow up in a barn and/or pygmy tribe. I thrive on order and predictability and alone-ness and at this point, I am sitting very patiently using self-talk techniques to not go crazy all over my kids… and pie might just help me cope.
We’ve made this recipe about 6 times in the past 2 months here in south Texas. Love this one.
Do I shorten the cooking time if I am using the canned apple pie filling recipe from your blog in place of the fresh apples?
Could this be made as a sort of apple crisp? Just leave out the crumble on the bottom and put it all on the top? If I bake it in a 9×13 do you think I’d need to double the recipe? I’ve made this as a pie and loved it!!
Yep- that would be good! I’d double it for a 9×13.
I just made this for Thanksgiving and it was divine! I did make a few alterations…added cinnamon, nutmeg, and ground cardamom in crumb topping and crust, and I used brown sugar instead of white for the filling. I added a tiny bit of lemon to the apples to keep them from discoloring while I prepared the rest of Thanksgiving dinner, so that might have added a little oomph to it as well. And I served it with rum raisin gelato. OMG {drool}!