There’s nothing better than a warm slice of apple pie with crumb topping made with sweet cinnamon apples, a buttery streusel top, and a flaky crust baked to golden perfection.
Perfect for holidays, Sunday dinner, or a classic fall dessert, this apple dessert is comforting, nostalgic, and always a hit with family and friends.
Recipe at a Glance
If you enjoy Dutch apple pie or an old-fashioned apple crumb pie, this easy version delivers all the cozy fall flavor with simple ingredients and reliable results every time.
Prep: 20 min | Cook/Bake: 50 min | Difficulty: Easy
What it is: A classic apple pie made with tender, cinnamon-spiced apples baked in a flaky crust and finished with a buttery streusel crumble.
Why you’ll love it: It’s an easy, crowd-pleasing dessert with warm fall flavor, a golden crumb topping, and a bakery-style finish perfect for holidays or weekend baking.
How to make it: Layer cinnamon apples into a pie crust, sprinkle generously with crumb topping, and bake until the filling is bubbly and the topping is crisp and golden.
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Tried, Loved, and Rated 5 Stars!
"Making 2nd one this week right now...YUMMY!"
~ Bonnie
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- How to Make Apple Crumb Pie
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- How to Make Crumbs for Pie
- Do and Do Not Tips
- Storage & Serving Tips
- Ready for more of our Favorite Apple Recipes?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Finally, a Meal Planner That Keeps Up With Your Life
- Recipe FAQ's
- 💬 Comments
How to Make Apple Crumb Pie
Prepare the crust: Press a homemade or store-bought crust into your pie dish and chill it while you prepare the filling.
Make the apple filling: Toss sliced apples with sugar, cinnamon, and a splash of lemon juice.
Add the crumb topping: Mix flour, sugar, and cold butter into coarse crumbs and sprinkle over the apples.
Bake until golden and bubbly: The apples should be tender and the topping crisp and lightly browned.
Ready for more Easy Dessert Recipes? Try my Pie Crust Basics, Pie Crust Basics Part Two and a few More Apple Pie Recipes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Pie crust: I used a homemade pie dough for the best flavor, but a refrigerated crust works when you're short on time. A frozen pie crust can also be used in a pinch.
Apple varieties: Mix sweet and tart apples (like Honeycrisp and Granny Smith) for the best flavor, or use whatever apples you already have. You could also use my Homemade Apple Pie Filling recipe.
Spices: Add a pinch of nutmeg, allspice, or even cardamom for a warm, cozy twist.
Topping: Stir in chopped pecans or oats for extra crunch and texture.
Mini pies: Turn this into individual apple crumb pies by baking the filling and topping in ramekins or a muffin tin. For more help, see my Apple Pie for Two recipe.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Toss the sliced apples with sugar, flour, and cinnamon to make the filling. Roll out the pie crust, fit it into the pie plate, flute the edges, then pour the apple mixture into the crust. Set aside while you prepare the crumb topping.
How to Make Crumbs for Pie
A good crumb topping starts with cold butter, flour, and sugar. The key is to cut the butter into the dry ingredients until you see coarse crumbs that look like wet sand or small pebbles. This texture helps the topping bake up crisp, golden, and buttery like the topping on an apple crisp.
Step 2: Make the crumb topping by combining the flour and sugar in a small bowl. Cut in the butter until the mixture is crumbly, then sprinkle the topping evenly over the apples just before baking.
Step 4: Bake 10 minutes at 450°F and then reduce the heat to 350°F and bake another 50 - 60 minutes or until the topping is golden brown and the filling is bubbly. Cool on a wire rack before serving.
Do and Do Not Tips
✔️ DO use a mix of sweet and tart apples for the best flavor and texture in every bite.
❌ DO NOT skip chilling the butter for the crumb topping as warm butter won’t create that perfect crumbly texture.
Storage & Serving Tips
Refrigerate: Cover and store leftovers in the refrigerator for up to 4 days. Warm slices in the oven before serving for the best texture.
Freezer: Wrap the baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Tips: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic, cozy touch.
Ready for more of our Favorite Apple Recipes?
If you love apple desserts as much as we do, be sure to try a few more family favorites. My Apple Dump Cake is a classic and my Apple Caramel Puff Pastry is perfect when you want an impressive dessert with minimal effort.
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📖 Recipe Card
Apple Crumb Pie
Ingredients
Equipment
Method
- Preheat the oven to 450 degrees.
- Roll out the pie crust and place in a pie plate, flute the edges and set aside.
- Prepare the filling by placing the sliced apples in a bowl.
- Add the sugar, flour and cinnamon and mix to combine with the apples.
- Pour the apples into the pie crust.
- Prepare the topping by combining the flour and sugar in a small bowl.
- Cut in the butter until crumbly. Sprinkle the topping over the apples.
- Bake 10 minutes at 450°F and then reduce the heat to 350°F and bake another 50 - 60 minutes or until the topping is golden brown and the filling is bubbly.
- Cool on a wire rack before serving.
Nutrition
Notes
Tips:
- Use a mix of sweet and tart apples for balanced flavor and texture.
- Slice the apples evenly so they bake at the same rate, and chill the pie crust before filling to help it stay flaky in the oven.
Storage & Make Ahead:
- Store leftover pie covered in the refrigerator for up to 4 days.
- Make the crumb topping ahead and refrigerate it for up to 3 days or freeze for up to 1 month.
- Reheat slices in a warm oven to crisp the topping again before serving.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
A mix of sweet and tart apples gives the best flavor and texture. Tart apples like Granny Smith hold their shape, while sweeter varieties such as Honeycrisp, Fuji, or Jonagold add natural sweetness and a juicy filling. Using a blend helps the apples bake up soft, not mushy, with great flavor in every bite.
Pre-bake (par-bake) the crust for a few minutes before adding the filling to help it stay crisp. You can also drain any excess liquid from the apples and bake the pie on the lower oven rack to ensure the bottom browns evenly.
Yes, you can make apple crumb pie ahead of time. Assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking. When you're ready, add the crumb topping (if you prefer it extra crisp) and bake as directed. This is especially helpful for holidays or busy weekends when you want dessert ready to go without the last-minute prep.
This recipe was originally published in 2013 and has been updated with new photos and helpful information.
Esme Slabbert says
Oh my, this does remind me of an old lady, no longer with us, that made the best apple crumb pies. Thank you for linking to SSPS 385. See you again on Monday
Sherry says
That looks awesome, however, my pie crusts always turn out bad. Any way it could taste semi delicious with a store bought one? I'm a good cook, but horrible baker, so any hints would help! 🙂
Lois says
Hi Sherry! I hope you got my email, but go ahead and use store-bought crust! And if you want tips on how to bake a good pie crust, check out my post here ---> https://walkingonsunshinerecipes.com/pie-crust-basics/
Carrie Bolen says
Delicious... Not near as pretty as yours, but I've never been "artistic."
My flavors are always on point, I just can't decorate or make goodies look pretty.
Lois says
I'm sure your family appreciated the home-baked pie! Thank you for the 5 star rating and coming back and leaving a great comment!
Jhuls @ The Not So Creative Cook says
The pie looks absolutely amazing, Lois. I wish I could have a slice right now! 😀 Thanks for sharing!
Lois says
Thank you for visiting!
Chas' Crazy Creations says
This looks delicious - thanks for sharing
Bonnie says
Making 2nd one this week right now YUMMMY
Laura Franklin says
Looks delicious, must try! Thanks for linking up with the Delicious Dishes Recipe party this week!
Dee M says
This looks wonderful! Thanks for sharing at Merry Monday!
Marilyn Lesniak says
Congratulations! Your post was my feature pick from my Commenters at #WonderfulWednesday this week. Visit me on Tuesday evening and to see your feature and pick up your badge! All hosts choose their own features so be sure to return to my blog. I invite you to leave more links to be shared and commented upon.
vickie morgan says
looks delicious! The taste of apple pie just can't be beat. Thanks for sharing at the #HomeMattersParty
Carlee Scharnhorst says
Yum! I haven't made an apple pie yet this fall and now I REALLY want one!
Juli says
Definitely gonna make a German version of that, looks so yummy! 🙂
xx Juli
mickeydownunder says
G'day and YUM Lois, true!
Your photo is mouth watering and wish I could try some now too!
Cheers! Joanne
Cindy Jamieson says
Oh goodness, your pie looks so good! Thanks for sharing at Simple Supper Tuesday.
Cranberry Morning says
I like that last photo. I've always crimped the edges of my crust with my thumb, but now I go back afterwards and make that little point on each little scallop, like you do in the photo. It makes it even prettier!!