If you have a soft spot for cozy, warmly spiced desserts, you’re going to adore this Dutch Apple Pie with Crumble Topping Recipe. It’s a true classic with a twist — tender, tangy apple slices enveloped in a buttery, flaky crust, all crowned with a golden, satisfyingly crunchy crumble made from oats, brown sugar, and butter. Each bite offers that perfect comforting blend of sweet and tart, with a hint of spice that feels like a warm hug on a chilly day. Whether you’re baking for a family gathering or just indulging yourself, this recipe is bound to become your new favorite go-to for apple pie bliss.
Ingredients You’ll Need
This Dutch Apple Pie with Crumble Topping Recipe relies on simple, pantry-friendly ingredients that come together to create layers of amazing flavor and texture. Every component plays a vital role — from the crisp apples that give zesty juiciness to the spiced filling, to the buttery crumble that provides that crave-worthy crisp finish.
- Pie crust: One 9-inch deep-dish pie crust, homemade or store-bought, for the perfect flaky base.
- Apples: Eight medium Granny Smith or other cooking apples, tart and firm to hold up during baking.
- Lemon zest and juice: Two tablespoons each to brighten the apple filling and prevent browning.
- Heavy cream: Two tablespoons to add a subtle richness and help the filling bind.
- All-purpose flour: Half a cup to thicken the filling and create a luscious texture.
- Brown sugar: Three-quarters cup for natural sweetness and deeper molasses notes.
- Spices: One teaspoon cinnamon, half a teaspoon each of ground cloves and allspice for that classic cozy warmth.
- Golden raisins (optional): Half a cup to throw in bursts of chewy sweetness that contrast beautifully.
- Crumb topping: Three-quarters cup brown sugar, one and a quarter cups flour, half a cup quick-cooking oats, and ten tablespoons unsalted butter softened to room temperature, combined for the irresistible crisp crust on top.
How to Make Dutch Apple Pie with Crumble Topping Recipe
Step 1: Prepare Your Pie Crust
Start by lining a 9-inch deep-dish pie plate with your pie crust. Take a moment to crimp the edges into your favorite pattern or simply press down with a fork for a rustic look. Pop the crust into the fridge to chill while you move on to your filling — this extra chill helps keep the crust from shrinking during baking.
Step 2: Make the Apple Filling
Peel, core, and slice your apples into even ¼-inch pieces for consistent baking. Toss these slices with lemon zest and juice to add freshness and prevent browning, and mix in the heavy cream to bind the filling gently. Sprinkle over the flour, brown sugar, cinnamon, cloves, allspice, and optional golden raisins — mixing everything until the apples are perfectly coated in the warm, sweet-spiced mixture. Arrange the apples evenly in your chilled crust and pop the dish back into the fridge momentarily to firm up.
Step 3: Prepare the Crumble Topping
In a medium bowl, whisk together brown sugar, flour, oats, and a pinch of salt. Using your hands or a pastry cutter, rub the softened butter into the dry ingredients until you achieve a crumbly texture resembling coarse sand. Spread this crumble topping evenly over the apple filling for that welcoming layer of golden crunch after baking.
Step 4: Chill, Bake, and Cool
Before baking, chill the assembled pie for 30 minutes — this step is key to prevent the crust from shrinking and to help the filling set better. Preheat your oven to 375°F (191°C), place the pie on a cookie sheet to catch any drips, and bake for 55 to 65 minutes. Keep an eye around the 35-minute mark; if the crust or crumble is browning too quickly, tent with foil for the rest of the baking time. Use an instant-read thermometer to check for an internal temperature of 175°F (79°C) to ensure the filling is cooked through. Finally, allow the pie to cool on a wire rack for at least 3 hours to let the juices thicken and the flavors meld beautifully.
How to Serve Dutch Apple Pie with Crumble Topping Recipe
Garnishes
A classic scoop of vanilla ice cream is a match made in heaven for this pie, slowly melting into the warm apples and crumble. Alternatively, a dollop of fluffy whipped cream or a drizzle of bird’s English custard adds a luxurious creaminess that complements the spiced apples perfectly. If you’re feeling extra indulgent, homemade salted caramel sauce drizzled on top will elevate each bite into pie paradise.
Side Dishes
This Dutch Apple Pie with Crumble Topping Recipe pairs wonderfully with a warm cup of coffee or tea to balance the sweetness. For a festive touch, serve alongside spiced mulled cider or a simple glass of chilled milk to bring everyone back to that nostalgic homemade dessert moment.
Creative Ways to Present
For an eye-catching dessert table, serve individual portions in rustic ramekins topped with extra crumble and an artful swirl of cream or caramel. You can also make mini Dutch apple pies using muffin tins for a bite-sized treat perfect for parties. Consider adding toasted nuts sprinkled over the crumble to introduce a lovely nutty crunch and extra dimension.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover Dutch Apple Pie with Crumble Topping Recipe tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days, allowing you to enjoy slices with all the fresh-baked flavors intact without worries about spoiling.
Freezing
For longer storage, wrap the whole baked pie or individual slices well in plastic wrap followed by foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving to keep the filling juicy and the crumble crisp.
Reheating
Reheat slices in a preheated oven at 325°F (160°C) for 15 to 20 minutes to bring back that fresh-baked warmth and crispness. Avoid microwaving if you can, as it tends to soften the crumble topping, losing the signature crunch of the Dutch Apple Pie with Crumble Topping Recipe.
FAQs
Can I use other types of apples in this Dutch Apple Pie with Crumble Topping Recipe?
Absolutely! While Granny Smith apples are recommended for their tartness and firmness, you can mix in varieties like Honeycrisp, Fuji, or Braeburn to add sweetness and complexity. Just ensure the apples you choose hold their shape well when baked.
Do I have to use oats in the crumble topping?
Oats add wonderful texture and a rustic feel to the crumble, but if you prefer a more traditional streusel, you can omit them. The crumble will still be deliciously crisp, just a little less hearty.
Can I make the pie crust from scratch?
Yes! Homemade pie crust adds an extra level of flavor and flakiness that’s hard to beat. Feel free to use your favorite crust recipe or a trusted store-bought one for convenience — both work beautifully.
Why should I chill the pie before baking?
Chilling the pie before baking solidifies the fats in the crust and crumble, which helps prevent shrinkage and keeps the textures just right. It also helps the filling set, minimizing juice spillage during baking.
How long does the Dutch Apple Pie with Crumble Topping Recipe keep its best flavor?
This pie tastes best within 2 to 3 days of baking when the crust remains flaky and the filling is fresh. Stored properly in the fridge, it stays tasty and safe to eat for up to 5 days.
Final Thoughts
There’s something truly magical about a warm slice of Dutch Apple Pie with Crumble Topping Recipe fresh from the oven — the perfect balance of tart apples, cozy spices, rich crumb, and buttery crust. I can’t recommend this recipe enough if you want to fill your kitchen with incredible aromas and your heart with simple joy. Give it a try and watch how quickly it becomes a beloved part of your dessert rotation!
PrintDutch Apple Pie with Crumble Topping Recipe
A classic Dutch Apple Pie featuring a buttery crust filled with spiced apple slices and topped with a crunchy oatmeal crumble. This comforting dessert combines tart Granny Smith apples with warm spices, golden raisins, and a rich crumb topping, baked to golden perfection and best served with ice cream, whipped cream, or custard.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Total Time: 4 hours 35 minutes (including chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 9-Inch Pie Crust, homemade or store-bought
Apple Filling
- 8 Medium Apples, Granny Smith or cooking apples
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Heavy Cream
- 63 grams (½ Cup) All-Purpose/ Plain Flour
- 150 grams (¾ Cup) Brown Sugar
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Allspice
- ½ cup Golden Raisins (optional)
Crumb Topping
- 150 grams (¾ Cup) Brown Sugar
- 157 grams (1 ¼ Cup) All-Purpose /Plain Flour
- 50 grams (½ Cup) Quick Cooking Oats
- 1/4 Teaspoon Salt
- 10 Tablespoons Unsalted Butter, softened to room temperature
Topping
- Ice Cream
- Whipped Cream
- Bird’s English Custard
- Homemade salted caramel or store-bought caramel sauce
Instructions
- Prepare the Pie Crust: Line a 9-inch deep-dish pie plate with the pie crust. Crimp the edges or press with a fork for a decorative border. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Apple Filling: Peel, core, and slice apples into ¼-inch pieces. In a large bowl, combine the apple slices with lemon zest, lemon juice, and heavy cream. Add flour, brown sugar, cinnamon, cloves, allspice, and golden raisins (if using). Mix until the apples are evenly coated. Transfer the apple mixture evenly into the chilled pie crust and return to the refrigerator.
- Prepare the Crumb Topping: In a medium bowl, mix brown sugar, all-purpose flour, oats, and salt. Cut the softened butter into the dry ingredients using your hands or a pastry cutter until the mixture forms coarse crumbs. Sprinkle the crumb topping evenly over the apple filling.
- Chill the Pie: Place the assembled pie in the refrigerator for 30 minutes to chill thoroughly. This step helps prevent the crust and filling from shrinking during baking.
- Bake the Pie: Preheat the oven to 375°F (191°C). Place the pie on a cookie sheet to catch any drips and bake for 55-65 minutes. Check at 35 minutes; if the crust or crumb topping is browning too quickly, cover loosely with aluminum foil for the remainder of baking time. Use an instant-read thermometer to ensure the internal temperature reaches 175°F (79°C).
- Cool the Pie: Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 3 hours to allow the juices to set properly.
- Serve: Slice and serve your Dutch Apple Pie with a scoop of ice cream, whipped cream, Bird’s English custard, or salted caramel sauce. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Using Granny Smith or similarly tart apples helps balance the sweetness and maintain apple texture after baking.
- Chilling the pie before baking prevents crust shrinkage and helps set the filling.
- If you don’t have quick oats, rolled oats can be substituted in the crumb topping.
- Cover the pie with foil if the crust or topping browns too quickly to avoid burning.
- For best flavor, allow the pie to cool completely before slicing.
- Store leftovers wrapped tightly in the refrigerator and consume within 5 days for optimal freshness.
