Homemade Apple Crumble Pie Without Oats

Apple pie is my favorite and this delicious apple crumble pie does not disappoint. It features with a flaky, golden brown crust packed with over two pounds of apple spiced with cinnamon and nutmeg. It’s topped with a buttery crumble that bakes up crisp and golden, with just enough sweetness to contrast the slightly tart filling. No oats or nuts here, just tender apples and a crunchy topping that holds its shape beautifully.

Seriously, I woke up one day and decided I needed an crumble apple pie recipe for the blog. Now I have two other versions of this recipe, apple caramel crumble pie and apple cranberry crumble pie, both of which are very good. But I wanted a recipe that was simple and straight forward, so here it is.

What Makes This Apple Crumble Pie Special

• Balanced sweet-tart flavor. I use a mix of Cosmic Crisp and Granny Smith apples which gives the pie an incredible tart sweet flavor and they pair well with the sweet brown sugar crumble. Cosmic Crisp apples are my new favorite and if you haven't tried them yet, you should
• No oats or nuts in the topping – just flour, butter, brown sugar, and warm spices for that classic bakery-style crumb.
• Homemade pie crust. This pie crust bakes up buttery, flaky, and golden brown every time. I use a lamination method to ensure all those flaky layers. If you new to making pie dough make sure to read all the way through the blog post to ensure success.
• Baked on a preheated sheet pan. This method prevents a soggy bottom by ensuring a golden brown bottom crust. The pan also serves a second purpose by catching and overflow from the pie.
• Thermometer-tested for doneness. While I use visual cues to check for doneness, I also use an instant read thermometer to check for doneness. The ideal temperature is about 195°F inside the pie, to ensure the apples are tender and the structure is set.

Apple Pie with Crumble Topping Ingredients

• Apple Pie Filling: This apple filling is made with a combination of Cosmic Crisp and Granny Smith, sugar, cinnamon and nutmeg. For this pie I followed my mom's recipe and used flour as a thickener instead of tapioca flour, which is usually my preferred thickener. I keep the spices to a minimum to allow the apple flavor to shine through.
• Homemade Pie Crust: This recipe can be made up to 2 days in advance. I've provided directions for single and double pie crusts.
• Brown Sugar Crumble: This is my tried and true recipe for crumble topping that works every time. I use the base recipe for all my pies and make adjustments based on the fruit. For instance, if you'd like a version with nuts, check out my peach crumble recipe which features a pecan brown sugar crumble.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Apple Crumble Pie from Scratch

Step 1: Make the pie dough and refrigerate it.

Step 2: Roll out the pie dough, place it in the pie plate and refrigerate while you prepare the other ingredients.

Step 3: Combine the dry ingredients of the crumble and whisk together.

Step 4: Work the cold butter in the dry ingredients. I like to use my hands, but you can use a pastry cutter.

Step 5: Mix brown sugar into the crumble until thoroughly combimed.

Step 6: Whisk together the sugar, flour, cinnamon, nutmeg, and salt

Step 7: Peel and slice the apples and mix with the lemon juice.

Step 8: Mix the dry ingredients with the apples. Be gentle so as not to break the apples.

Step 9: Layer the apples in the unbaked pie shell. Take your time so there are very few gaps.

Step 10: Spread the brown sugar crumble on top of the apple filling.

Step 11: Bake the pie until the top and crust are dark golden brown and the apple filling registers 195°F on an instant read thermometer or you see the filling bubbly up in several places.

Step 12: Remove the pie from the oven and let it cool to room temperature or at least 3 hours.

How to Store an Apple Pie

How you store the pie is very important. The first day you make it, you want it to cool to room temperature especially if you want those clean pretty slices you see in these images.

If you the pie is not consumed with the first 24 hours it can sit at room temperature, covered with plastic wrap, for up to 2 days. If your kitchen or the weather is warm place it in the refrigerator after 1 day at room temperature.

After that, place it in the refrigerator covered so it doesn't spoil immediately.

Tips for Getting It Right the First Time

• Use a metal pie plate. It conducts heat more evenly and helps your crust brown properly.
• Chill your crust before baking. This is why I have you roll out the crust first, then make the other ingredients. By the time you've finished with the crumble topping and apples, it will be almost an hour.
• Cut the butter into the crumble while it’s cold, and don’t overwork it. You want some small pieces and some larger ones—it gives texture.
• Use an instant-read thermometer. If you’re unsure if the filling is done use an instant-read thermometer to check the internal temperature in the center of the pie. It’s the best way to avoid undercooked apples.
• Place your pie on a preheated baking sheet. It promotes even browning and catches any drips.

If you make this apple pie please leave a rating and a comment below.

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Homemade Apple Crumble Pie Without Oats

5 from 1 vote

Prep Time: 1 hour hour

Cook Time: 1 hour hour 10 minutes minutes

Cooling Time: 3 hours hours

Total Time: 5 hours hours 10 minutes minutes

Crumble pies are my favorite and this apple crumble pie does not disappoint. The pie crust is flaky and golden brown and it's packed with over two pounds of tart and tender apples. The brown sugar crumble is perfectly sweet with the right amount of cinnamon and nutmeg.

Servings: 12

PRINT RECIPE PIN REVIEW SAVE RECIPESaved!

Course: Dessert

Cuisine: American

Author: Cheryl Norris

Equipment

• ▢
  9-inch pie plate
• ▢
  Digital Scale
• ▢
  Half Baking Sheet
• ▢
  Mixing Bowls
• ▢
  Instant-read thermometer
• ▢
  Wooden Rolling Pin

Ingredients

Pie Crust

• ▢ 1 recipe single pie crust

Brown Sugar Crumble Topping

• ▢ 1 cup (125 grams) unbleached all-purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 3/4 teaspoon kosher salt
• ▢ 8 tablespoons (113 grams) unsalted butter cold
• ▢ 1/3 cup (67 grams) packed light brown sugar

Apple Filling

• ▢ 2-3/4 pounds (1248 grams) peeled and sliced Cosmic Crisp apples start with over 3 pounds of apples
• ▢ 2 tablespoons (30 ml) lemon juice fresh-squeezed
• ▢ 1-1/4 cups (250 grams) granulated sugar
• ▢ 6 tablespoons (54 grams) unbleached all-purpose flour
• ▢ 1-1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 3/4 teaspoon ground cardamom
• ▢ 1/4 teaspoon kosher salt

Cook ModePrevent your screen from going dark

Instructions

Make the Pie Dough

• Make the pie dough according to this recipe. Divide dough into 2 equal sized piece. Wrap each piece in plastic wrap and store for at least 45 minutes and up to 2 days.
• Before starting the other elements, prepare the pie dough. Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 3/4-inch past the edge.
• Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the dough. Refrigerate the dough for at least 1 hour.

Make the Crumble Topping

• Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
• Place the flour, cinnamon, nutmeg, and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
• Use the pastry blender to cut the butter into the flour mixture, until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
• Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Refrigerate the crumble while you prepare the apple filling.
• The crumble can be made up to one week in advance and refrigerated until ready to use.

Make the Apple Filling

• Before you start peeling the apples preheat the oven to 400°F and place a half baking sheet in the oven.
• Whisk together the granulated sugar, cinnamon, nutmeg, cardamom, and salt, and flour in a medium-sized bowl. Set it aside.
• Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible.
• Place the apples in a large bowl. As you place the apples in the bowl, sprinkle a teaspoon of lemon juice over the apples until all the lemon juice is used up. Make sure you have enough room to gently fold the dry ingredients into the apples.
• Sprinkle the dry ingredients over the apples, then use a large spoon to gently fold the dry ingredients into the apples. Be careful not to break the apples. It may be easier to use your hands.

Prepare the Pie

• Layer the apples into the dough lined pie plate so there are as few gaps as possible.
• Remove the crumble from the refrigerator and spread it evenly over the apples. Take small handfuls, squeeze it together and then break it apart as you spread it over the apples.
• Place the pie on top of the baking sheet. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake 55-65 minutes until you see the filling bubbling up around the edges and occasionally through the crumble. The dough will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges.
• Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving.

Store the Pie

• Store the pie at room temperature for up to 2 days in an airtight container or covered with plastic wrap. After that store in the refrigerator covered in aluminum foil or plastic wrap for up to 5 days.

Nutrition

Calories: 258kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 227mg | Potassium: 73mg | Fiber: 2g | Sugar: 13g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg

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