Apple Crumble Pie: The Cozy Fall Dessert You’ll Crave

Is there anything that whispers ‘autumn’ quite like the scent of cinnamon and apples wafting from your kitchen? This Apple Crumble Pie is the answer to that cozy craving. It’s the perfect marriage of two beloved classics: a flaky, tender pie crust holding a warmly spiced apple filling, all topped with a buttery, crisp oat crumble. It’s the kind of dessert that makes you want to pull on a sweater and pour a cup of coffee. And honestly? It’s a whole lot easier to make than you might think.

Why You’ll Love This

This recipe is the ultimate crowd-pleaser for so many reasons. First, it’s incredibly forgiving—a little more cinnamon or a different apple variety won’t ruin your day. That crumble topping hides a multitude of sins, making it perfect for bakers of all confidence levels. It’s the dessert that feels fancy enough for a holiday table but simple enough for a casual weeknight treat. The combination of textures is just magical: soft, tender apples, a flaky crust, and that sweet, crunchy topping. So, so comforting.

Ingredients You’ll Need

• 1 (9-inch) unbaked pie crust, store-bought or homemade: For a no-fuss foundation.
• 6 cups thinly sliced, peeled apples (about 5-6 medium apples): I love a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet.
• 1/2 cup granulated sugar: Sweetens the apple filling.
• 2 tablespoons all-purpose flour: Helps thicken the juices.
• 1 teaspoon ground cinnamon: The essential fall spice.
• 1/4 teaspoon ground nutmeg: Adds a warm, nutty depth.
• 1 tablespoon lemon juice: Keeps the apples from browning and adds a bright note.
• For the crumble topping:
• 3/4 cup all-purpose flour: The base of the crumble.
• 1/2 cup old-fashioned rolled oats: For that classic, hearty texture.
• 1/2 cup packed brown sugar: Adds caramel-like sweetness and moisture.
• 1/2 teaspoon cinnamon spice: Because you can never have too much.
• 1/2 cup dairy-free butter alternative, chilled and cubed: Creates that irresistible, crispy topping.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C). Place a baking sheet on a lower rack to catch any potential drips—trust me, you’ll thank me later!
2. Prepare your apple filling. In a large bowl, toss the sliced apples with the lemon juice. Add the granulated sugar, 2 tablespoons of flour, 1 teaspoon cinnamon, and nutmeg. Stir until every apple slice is evenly coated. Set this aside while you make the crumble.
3. Make the crumble topping. In a medium bowl, whisk together the 3/4 cup flour, oats, brown sugar, and 1/2 teaspoon cinnamon. Add the chilled dairy-free butter cubes. Using a pastry cutter, a fork, or your fingertips, work the butter into the dry ingredients until the mixture is crumbly and the butter is about the size of small peas.
4. Assemble the pie. Place your unbaked pie crust into a 9-inch pie plate. Give your apple filling one more stir and pour it into the crust, spreading it into an even layer. Sprinkle the crumble topping evenly over the entire surface of the apples.
5. Bake for 45-55 minutes. You’ll know it’s done when the apple filling is bubbly around the edges and the crumble topping is a beautiful golden brown. If the edges of your pie crust are browning too quickly, you can cover them with a bit of foil.
6. Cool completely. I know it’s hard, but let the pie cool on a wire rack for at least 3 hours. This allows the filling to set properly so your perfect pie slice doesn’t turn into soup.

Tips For Success

• Don’t skip preheating that baking sheet! It helps cook the bottom crust and makes cleanup a breeze.
• Keep your butter alternative cold. This is the secret to a crispy, not greasy, crumble topping.
• Slice your apples evenly. This ensures they all cook at the same rate for a perfect texture.
• Let it cool. I promise it’s worth the wait for a clean slice.
• Have fun with it! This isn’t a fussy French pastry. A little extra cinnamon never hurt anybody.

Variations & Substitutions

• Gluten-Free: Use a certified gluten-free pie crust and swap the all-purpose flour in both the filling and topping for your favorite 1:1 gluten-free flour blend.
• Nut-Free: The recipe is naturally nut-free, but always double-check your oat packaging to ensure they weren’t processed in a facility with nuts.
• Pumpkin Apple Twist: For a fun fall flavor, try stirring 1/2 cup of dairy free pumpkin puree into your apple filling mixture.
• Spice It Up: Feel free to add a pinch of cardamom or cloves to the cinnamon spice mix for more complexity.

Oven Temperatures

This Apple Crumble Pie bakes beautifully at a steady 375°F (190°C). This temperature is high enough to get that bottom crust crisp and the crumble topping golden, but not so high that the topping burns before the apples have time to soften and bubble. If you have an oven thermometer, it’s always a good idea to check that your oven is calibrated correctly for the best results.

Storage & Reheating

Once cooled, cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can also freeze the baked and cooled pie for up to 3 months; just wrap it tightly in a few layers of plastic wrap and foil. To reheat, place a single pie slice or the whole pie (thawed if frozen) in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This will bring back that wonderful crispness to the topping.

Frequently Asked Questions

• Q: Can I use pre-made apple pie filling?
  A: You can, but honestly, the fresh apple filling is so much better and takes barely any more time. The texture and flavor are worth the extra few minutes of slicing.
• Q: My crumble topping seems dry and isn’t clumping. What did I do wrong?
  A> No worries! This happens. Just drizzle in a teaspoon of cold water or a neutral oil (like avocado or vegetable) and mix it in. You just need a touch more moisture to help it bind.
• Q: What’s the best way to get a clean pie slice?
  A> A sharp, thin-bladed knife wiped clean between cuts does the trick. And remember, letting the pie cool completely is the most important step.
• Q: Can I make this into individual servings?
  A> Absolutely! You can divide the apple filling and crumble topping among ramekins (skip the crust) and bake for a smaller version. Or, use the filling and topping to make delicious gluten free muffins—just fill a muffin tin halfway with batter, add filling, top with crumble, and bake.