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
I have been craving a crumb apple pie all day… this does not help! Besides, can you believe I don't have a pie plate?! It's on my Christmas list. Along with a pastry cutter. And quite a few other kitchen items. 🙂
Beautiful apple pie! This crumb topping looks like something I could handle since my top crust never turns out nicely. Yum!
Ooooh, this is my husbands favorite! I'll try this one out on him : )
This sounds so delicious and perfect for me- the girl who struggles with pie crust.
I LOVE crumb-topped apple pie, I can't wait to try this one. I think I'll make it for Thanksgiving since I always make something other than pumpkin!
Does the leftover pie need to be refrigerated? Not that I'm planning on leftovers 🙂 but I'm donating a pie to a correctional facility for Thanksgiving and they only want ones that need immediate refrigeration.
Can't wait to try it – looks delish!
Thank you for the lovely apple pie! I love the toppings, I just wanted to add that I sometimes use a lovely bit of cassia and cardamon for an interesting kick to the old tradition.
Another idea is bits of chocolate under the crust for a sinful addition. At least, that is how my wife likes the crumble made. I am sure it would translate well to this recipe as well. LOL
Eek, Jen, thanks for catching my mistake! How could I forget the apples in the recipe, lol?? Anyway, it's 4 c. of thinly sliced baking apples, which ends up being about 3 medium apples.
I so want to make this for pie in a jar! How many apples do we need?
That sure is gorgeous! I'm actually trying a different pumpkin pie today, crossing my fingers!