Dutch 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.
