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!
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
Oh wow this is definitely something I am going to make this autumn.
It looks so fun to make. Thank you for sharing! This recipe is perfect for upcoming Fall.
I am certain that you are my soulmate, and this pie is my soul food.