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4.85 from 13 ratings

Easy Apple Crumble Pie

 simple apple pie recipe with a crunchy, buttery oatmeal crumb topping is a tasty spin on the traditional apple pie.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 343
Author: Natalie


For the Pie

  • 1 sheet frozen pie crust thawed per package instructions (or your favorite pie crust recipe)
  • 5 large granny smith apples about 6-7 cups
  • Zest of 1 lemon about 1-2 teaspoon
  • Juice of half a lemon about 1 tablespoon
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 - 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

For the Crumble

  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 6 tablespoons all-purpose flour
  • 8 tablespoons cold butter cut into small pieces


  • Preheat oven to 400 degrees
  • Press the pie crust into a 9 inch pie plate, trimming off the excess and crimping the edges. Put in the fridge.
    1 sheet frozen pie crust
  • In a medium size mixing bowl, make the crumble topping by combining 1 cup rolled oats, 1/2 cup packed brown sugar and 6 tablespoons all-purpose flour. Toss the ingredients together to evenly combine, breaking up any chunks of brown sugar. Combine the cold butter into the dry ingredients by squeezing and breaking it up with your fingers until crumbs form. Cover with saran wrap and put in the freezer.
    1 cup rolled oats, 1/2 cup packed brown sugar, 6 tablespoons all-purpose flour, 8 tablespoons cold butter cut into small pieces
  • Peel and core the granny smith apples. Slice the apples into slices that are 1/8" thick and 1" long. In a large mixing bowl, toss the apple slices with the lemon zest and lemon juice. Then add in the 1/2 cup granulated sugar, 1/4 brown sugar, 2 tablespoons all-purpose flour, cinnamon and nutmeg. Toss to evenly combine.
    5 large granny smith apples, Zest of 1 lemon, Juice of half a lemon, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 - 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg
  • Take the pie crust out of the fridge and pour in the apple mixture. The apples should be about 1/4" - 1/2" taller than the edge of the pie pan.
  • Take the crumble topping out of the freezer. Should be very cold and almost hard. This is good. Take a knife or pastry cutter and break up into large pieces. Then, use your fingers to break into smaller crumb pieces, using medium pressure to press into an even layer to the pie.
  • Place the pie plate on a parchment lined baking sheet to protect your oven if it bubbles over. Bake at 400ºF degrees for 20 minutes, then lower the oven to 350ºF degrees and bake for another 35-40 minutes, or until the crumb topping is golden and the pie is bubbling.
  • Allow to cool for at least 6 hours at room temperature uncovered. I like to make mine 24 hours in advance, and leave it uncovered on the counter.
  • Serve at room temperature or reheated in the microwave for 45 seconds. Serve with ice cream or whipped cream.
  • Refrigerate after 24 hours. Will keep in the fridge for 1 week.
  • See Recipe Notes below for more tips, tricks and recipe substitutions!


Apples: Granny smith apples are the best to use for this pie. They stay firm when baked, and their tartness mellows to leave them sweeter with tons of apple flavor.
Sweetener: The original recipe uses white and brown sugar. You could swap white sugar for maple sugar, and the brown sugar for coconut sugar. Same quantity for both substitutions.
Lemon zest: This is my favorite secret ingredient that adds tons of brightness and freshness to the pie. The lemon helps to balance out the sweet.
Freezing: This pie can be frozen. After pressing in the crumble, but before baking, place the pie uncovered in the freezer for 12 hours, the cover tightly with aluminum foil for long term storage. Will keep for 6 months.


Calories: 343 | Total Carbs: 50.5g | Protein: 2.2g | Fat: 10.2g | Fiber: 3.5g | Net Carbs: 47g