I love making this Dutch Apple Crumble Pie when I want a dessert that feels cozy, rich, and full of warm spices. The buttery crumble topping paired with tender cinnamon apples creates a comforting pie that always disappears quickly at my table. I enjoy serving it warm with a scoop of vanilla ice cream for the perfect finishing touch.
Why You’ll Love This Recipe
I love how this recipe combines a flaky pie crust with a crunchy brown sugar crumble topping. The apple filling stays soft and flavorful without becoming mushy, and the cinnamon aroma makes my kitchen smell incredible while the pie bakes. I also like that this recipe works beautifully for holidays, family dinners, or weekend baking projects.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pie crust:
1 unbaked 9-inch pie crust
For the apple filling:
6 cups peeled and sliced Granny Smith apples
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the crumble topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Directions
I preheat the oven to 375°F (190°C).
I place the unbaked pie crust into a 9-inch pie dish and set it aside.
In a large bowl, I combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until the apples are evenly coated.
I pour the apple filling into the prepared pie crust and spread it evenly.
In another bowl, I mix the flour, brown sugar, granulated sugar, cinnamon, and melted butter until crumbly.
I sprinkle the crumble topping evenly over the apple filling.
I bake the pie for 50 to 60 minutes, or until the topping is golden brown and the filling is bubbling.
I let the pie cool for at least 1 hour before slicing and serving.
Servings and timing
Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Variations
I sometimes swap Granny Smith apples with Honeycrisp or Fuji apples for a slightly sweeter filling. When I want extra texture, I mix chopped pecans or walnuts into the crumble topping. I also enjoy adding a pinch of cloves or cardamom for deeper spice flavor. For a caramel-style twist, I drizzle caramel sauce over each slice before serving.
storage/reheating
I store leftover pie covered in the refrigerator for up to 4 days. When I want to reheat a slice, I place it in the oven at 325°F (165°C) for about 10 minutes so the topping stays crisp. I sometimes microwave individual slices for about 20 to 30 seconds when I need a quick dessert.
FAQs
Can I use store-bought pie crust?
I often use a store-bought pie crust when I want to save time, and the pie still turns out delicious.
What apples work best for this pie?
I prefer Granny Smith apples because they hold their shape well and balance the sweetness of the crumble topping.
Can I freeze Dutch Apple Crumble Pie?
I freeze the baked pie after it cools completely. I wrap it tightly and store it in the freezer for up to 3 months.
How do I keep the crumble topping crisp?
I bake the pie until the topping is golden brown and allow it to cool uncovered so excess moisture does not soften the crumble.
Can I make this pie ahead of time?
I often bake the pie a day ahead and store it in the refrigerator until I am ready to serve it.
Conclusion
I enjoy making this Dutch Apple Crumble Pie because it delivers classic comfort in every bite. The flaky crust, spiced apple filling, and buttery crumble topping come together perfectly for a dessert that feels homemade and satisfying. I always look forward to serving this pie during family gatherings or cozy evenings at home.
A cozy and comforting Dutch Apple Crumble Pie made with tender cinnamon-spiced apples, a flaky pie crust, and a buttery brown sugar crumble topping. Perfect for holidays, family gatherings, or a warm homemade dessert served with vanilla ice cream.
Ingredients
1 unbaked 9-inch pie crust
6 cups peeled and sliced Granny Smith apples
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie dish and set aside.
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until the apples are evenly coated.
Pour the apple filling into the prepared pie crust and spread evenly.
In another bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and melted butter until crumbly.
Sprinkle the crumble topping evenly over the apple filling.
Bake for 50 to 60 minutes, or until the topping is golden brown and the filling is bubbling.
Allow the pie to cool for at least 1 hour before slicing and serving.
Notes
Serve warm with vanilla ice cream or whipped cream for extra indulgence.
Honeycrisp or Fuji apples can be substituted for a sweeter flavor.
Add chopped pecans or walnuts to the crumble topping for added crunch.
A pinch of cloves or cardamom adds deeper spice flavor.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat slices in the oven at 325°F (165°C) for about 10 minutes to keep the topping crisp.
The baked pie can be frozen for up to 3 months when wrapped tightly.
