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Side shot of a slice of apple pie with crumb topping on a plate
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4.50 from 2 votes

Dutch Apple Pie {Apple Crumble Pie}

This easy Dutch Apple Pie is a traditional, old-fashioned dessert that always wins rave reviews!
Course Dessert
Cuisine American
Keyword apple crumb pie, apple crumble pie, apple pie with crumb topping, dutch apple pie
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 521kcal
Author Blair Lonergan



  • 6 cups Granny Smith apples, peeled, cored and sliced (about 5-6 medium apples)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt


  • ½ cup (1 stick) salted butter, melted
  • ¾ cup all-purpose flour
  • 1 cup light brown sugar
  • ¾ cup old-fashioned rolled oats
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • Optional, for serving: vanilla ice cream or whipped cream


  • Preheat oven to 375° F. Roll out pie crust to about 12 inches in diameter. Place pie crust in a 9-inch pie plate; crimp edges with fingers or a fork. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an even flakier crust).
  • In a large bowl, toss together all of the filling ingredients.
  • In a separate bowl, stir together the crumb topping ingredients.
  • Layer the apple mixture in the chilled pie crust. Sprinkle with crumb topping.
  • Bake for 45-50 minutes, covering the top of the pie loosely with foil after the first 25-30 minutes (so that the crumb topping doesn’t burn).
  • Cool pie on a wire rack for at least 2 hours before slicing and serving.


  • Let the pie crust come to room temperature for 10-15 minutes before you try to roll it out. Otherwise the cold pastry may tear or crack.
  • Once the dough is in the pie plate, I like to cover the dish and chill it in the refrigerator for about 10-20 minutes before I add the filling. This isn't necessary, but the cold pastry yields a flakier pie crust!
  • Don’t slice the apples too thin. They will break down as they bake, so you don’t want them to completely turn to mush in the oven.
  • Towards the end of the baking time (after 25-30 minutes), I suggest that you lightly cover the top of the pie with aluminum foil. This will prevent the crumb topping from burning or getting too dark while the rest of the pie bakes.
  • Allow the pie to sit to cool for about 2 hours before slicing. This gives the filling a chance to set.
  • Top each slice of pie with vanilla ice cream or freshly-whipped cream for a real treat!


Serving: 1slice | Calories: 521kcal | Carbohydrates: 87g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 285mg | Potassium: 210mg | Fiber: 4g | Sugar: 55g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg