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Apple Crumble Pie

Apple crumble pie with a crisp, chunky oat topping and a spiced apple filling that bubbles at the edges. Bake in a single pie shell for a golden crumble crust and a sliceable, set interior after cooling.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie shell
  • 1 unbaked 9-inch pie shell
For apple filling
  • 6 apples large, peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
For oat crumble topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, cubed cold

Equipment

  • 1 sheet pan

Method
 

Preheat & prepare the pie shell
  1. Preheat oven to 375F. Fit the unbaked 9-inch pie shell into a 9-inch pie dish and crimp the edges.
Make the apple filling
  1. Toss apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Pile the mixture into the unbaked shell, mounding slightly.
Assemble the oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold unsalted butter until chunky clumps form.
  2. Scatter the oat crumble topping over the apple filling, covering generously. Use your hands to ensure the crumble sits thickly across the surface.
Bake & finish
  1. Bake at 375F for 55-65 minutes, until the crumble is deeply golden and the filling bubbles through the edges. Place the pie on a sheet pan to catch any drips.
  2. After 35 minutes, tent the pie loosely with foil if the topping browns too quickly. Continue baking until the full bake time is reached.
  3. Cool the pie at least 1 hour before slicing. Let it set until the filling is no longer runny when you cut through the center.

Notes

For clean slices, cool the pie fully (at least 1 hour) so the cornstarch thickens the bubbling juices. Store covered in the refrigerator up to 4 days; reheat individual slices in a 300F oven for about 10 minutes. Freezing is not recommended because the crumble and apple texture can soften after thawing. For a lower-sugar option, replace half the granulated sugar with a like-for-like sweetener suitable for baking.