Irresistible Apple Pie with Crumble in Just 6 Steps

There’s nothing quite like the smell of apple pie with crumble baking in the oven—that warm hug of cinnamon and butter that fills your kitchen and trickles down the hallway like a sweet invitation. It’s pure nostalgia! For me, this isn’t just dessert; it’s weekend mornings helping my mom peel mountains of apples, sneaking bites of cold crumble topping straight from the mixing bowl, and impatiently waiting as the juices bubbled under that golden-brown crust. The magic is in those layers: the flaky base giving way to tender, spiced apples, all crowned with that addictive crumbly crunch. Every bite is childhood Sundays and holiday feasts rolled into one perfect dessert. Trust me—once this beauty comes out of the oven, nobody waits for it to “cool properly.”

Why You’ll Love This Apple Pie with Crumble

Oh honey, this isn’t just any apple pie—it’s the apple pie that’ll have your friends begging for the recipe. Here’s what makes it so special:

• That flaky crust: Made with cold butter for maximum layers—it shatters beautifully against your fork.
• Sweet-tart magic: Cinnamon-kissed apples that hold their shape but melt in your mouth (no mushy fillings here!).
• Effortless crumble: Just mix, squeeze, and scatter—no fancy pastry skills required.
• Anytime, anywhere: Fancy enough for Thanksgiving, cozy enough for Tuesday nights with a scoop of ice cream.

Seriously, this pie checks all the boxes. The first time I made it, my husband ate three slices… before dinner. Need I say more?

Ingredients for Apple Pie with Crumble

Okay, let’s gather our cast of characters—these are the ingredients that’ll transform into that dreamy apple pie with crumble you’ve been craving. I’ve grouped them by their starring roles so you can prep like a pro. And trust me, using exactly what’s listed here makes all the difference!

For the Pie Crust

• 1 1/4 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1/2 teaspoon salt – Just enough to make the flavors pop
• 1/2 cup unsalted butter – Cold and cubed (I pop mine in the freezer for 10 minutes before using)
• 3-4 tablespoons ice water – Keep it chilly for maximum flakiness

For the Apple Filling

• 6 cups apples – Peeled, cored, and sliced (I use a mix of Granny Smith and Honeycrisp for perfect balance)
• 3/4 cup granulated sugar – Adjust up or down slightly depending on your apples’ sweetness
• 2 tablespoons all-purpose flour – Our secret thickener
• 1 teaspoon ground cinnamon – The warm hug your pie needs
• 1/4 teaspoon ground nutmeg – Just a whisper for depth

For the Crumble Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar – Packed tight for those caramel notes
• 1/4 cup unsalted butter – Again, cold and cubed (see a pattern here?)
• 1/2 teaspoon ground cinnamon – Because more cinnamon is always better

There you have it—everything you need for pie perfection. Now, no substitutions yet! (Okay, fine, you can use store-bought crust in a pinch, but I’ll pretend I didn’t hear that.) Let’s get mixing!

How to Make Apple Pie with Crumble

Alright, let’s get down to business! Making apple pie with crumble is easier than you think—I promise. Just follow these steps, and you’ll have a showstopper dessert that smells like heaven and tastes even better. Don’t worry if your first attempt isn’t perfect; even my early pies were a little… rustic. (We’ll call it “homemade charm.”)

1. Preheat and Prep

First things first: crank that oven to 375°F (190°C). Trust me, you want it nice and hot before the pie goes in. While it’s heating, grab your trusty 9-inch pie dish—no need to grease it since our crust has enough butter to handle things.

2. Make the Pie Crust

In a big bowl, whisk together the flour and salt. Now, here’s the fun part: cut in that cold, cubed butter using a pastry cutter or your fingers. You’re aiming for pea-sized crumbs—don’t overmix! Sprinkle in ice water, one tablespoon at a time, just until the dough holds together when you squeeze it. Pro tip: if it’s too crumbly, add another teaspoon of water. Too sticky? A dusting of flour saves the day.

3. Roll and Fit

Flour your counter and rolling pin generously. Roll the dough into a 12-inch circle (no need to be perfect—lopsided is cute!). Gently transfer it to the pie dish, pressing it in without stretching. Trim the edges, leaving about an inch overhang, then tuck and crimp however you like. I do a simple fork-press pattern because, well, I’m lazy.

4. Mix the Filling

Toss those beautiful apple slices with sugar, flour, cinnamon, and nutmeg in a big bowl. Let them sit for 10 minutes—this draws out juices so your pie isn’t soupy. Pour the apples into the crust, piling them higher in the center. Those juices? Pour ’em right over the top!

5. Create the Crumble

In another bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until you’ve got clumps ranging from pea-sized to walnut-sized. Scatter this glorious mess over the apples—no need to press it down. The more uneven, the better the texture!

6. Bake to Perfection

Pop that beauty in the oven for 45-50 minutes. You’ll know it’s done when the crust is golden, the filling bubbles like a witch’s cauldron, and your kitchen smells like a cinnamon factory. If the edges brown too fast, tent them with foil. Let it cool for at least 2 hours (good luck waiting!) so the juices set. Then? Slice, serve, and accept your compliments like the pie boss you are.

Tips for the Perfect Apple Pie with Crumble

Listen, I’ve made every mistake possible with apple pies—soggy bottoms, tough crusts, you name it. Here’s how to avoid them and make your pie legendary:

Keep everything COLD: From butter to mixing bowls, chill like it’s winter. Warm dough equals tough crust. I even freeze my flour for 10 minutes before starting.

Apple choices matter: Granny Smith for tartness, Honeycrisp for sweetness—use both! And slice them thin (¼-inch) so they cook evenly without turning to mush.

Let it rest: That agonizing 2-hour wait? It stops juicy filling from leaking everywhere. Cover slices with foil if you absolutely can’t wait (I won’t judge).

Extra crunch trick: Sprinkle coarse sugar on the crumble right before baking. That glittery, crackly top? Pure magic.

Serving Suggestions for Apple Pie with Crumble

Oh honey, the fun really starts when this pie comes out of the oven! My absolute favorite way to serve it? Still warm with a giant scoop of vanilla ice cream melting into all those caramelized apple crevices. That hot-and-cold contrast is everything! For extra decadence, try a dollop of fresh whipped cream and a drizzle of salted caramel—though honestly, this pie stands proud all on its own. It’s perfect for Thanksgiving feasts (I make two every year), but don’t wait for holidays—Tuesday nights deserve a little pie magic too!

Storage and Reheating Instructions

Now, let’s be real—leftovers are unlikely with this pie (my family attacks it like wolves), but if you miraculously have some, here’s how to keep it fresh! At room temp, cover it loosely with foil or a tea towel for up to 2 days. For longer storage, pop it in the fridge (covered) for 5 days max. To reheat, 10 minutes in a 300°F oven brings back that just-baked magic—crisp crust, warm filling, and that irresistible crumble crunch. Pro tip: A quick broil at the end makes the topping extra toasty!

Apple Pie with Crumble FAQs

Can I use store-bought pie crust?

Absolutely—we won’t tell Grandma! A good-quality refrigerated crust works in a pinch (just unroll it right into your pie dish). But here’s my secret: pop it in the freezer for 10 minutes before adding filling to keep it extra flaky. Homemade crust tastes better, but hey—sometimes we all need shortcuts!

How do I prevent a soggy bottom crust?

Two tricks: First, sprinkle a thin layer of crushed graham crackers or breadcrumbs on the unbaked crust—it soaks up extra juices. Second, bake the pie on the oven’s lowest rack so the bottom gets crisp before the filling bubbles. And don’t skip letting the pie cool—those resting juices are sly little troublemakers!

What are the best apples for pie?

Mix tart and sweet for balance! I swear by Granny Smith (they hold their shape) and Honeycrisp (natural sweetness). Avoid Red Delicious—they turn to mush faster than ice cream in July. Pro tip: Taste your apples first—if they’re bland, add an extra pinch of cinnamon.

Can I freeze this apple pie?

You bet! Freeze before baking for best results: Assemble the pie (without egg wash), wrap tightly in plastic, then foil. Bake frozen—just add 15-20 extra minutes. Already baked? Still freezes great for 3 months. Thaw overnight in the fridge, then warm in a 300°F oven until toasty. The crumble might lose some crunch, but it’ll still taste amazing!

Nutritional Information

Just so you know, these numbers are estimates—your results may vary based on apple sweetness or butter brands. But hey, we’re eating pie here! Each glorious slice packs:

• 320 calories
• 12g fat (7g saturated)
• 52g carbs
• 3g fiber
• 35g sugar (naturally occurring from those beautiful apples!)

Look, if you’re counting macros, maybe save this for your cheat day. But honestly? That cinnamon-kissed crumble topping makes every bite totally worth it.

For more amazing recipes, be sure to check out our other sections to explore a variety of ideas that will enrich your cooking experience. Each section offers its own unique flavors to ensure a delightful culinary journey:

Easy and Quick Recipes: A collection of dishes that guarantee delicious meals with minimal effort and time.

Healthy Recipes: Discover healthy and delicious options that fit your lifestyle.

Desserts: A diverse selection of sweets that will add a special touch of sweetness to your table.

Lunch Recipes: Tasty lunch ideas that you can easily prepare to delight your family.

Dinner Recipes: Delicious and easy-to-make recipes that will make your dinner a memorable occasion.