Cinnamon Apple Crumble Pie (Printable)
A cozy autumn dessert featuring cinnamon-spiced apples under a buttery crumble topping.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ Apple Filling
02 - 6 medium apples, peeled, cored, and sliced
03 - 1/2 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon vanilla extract
→ Crumble Topping
11 - 3/4 cup all-purpose flour
12 - 1/2 cup packed light brown sugar
13 - 1/4 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 1/4 teaspoon salt
16 - 1/2 cup unsalted butter, cold and cubed
# How To Make:
01 - Heat the oven to 375°F and position the rack in the middle.
02 - Place the pie crust into a 9-inch pie dish. Trim excess pastry and flute the edges as preferred. Set aside.
03 - In a large bowl, combine apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss thoroughly to coat the apples evenly.
04 - Transfer the apple mixture into the prepared crust, spreading into an even layer.
05 - In a medium bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold cubed butter and blend with a pastry blender or fingers until coarse crumbs form.
06 - Sprinkle the crumble topping evenly over the apple filling.
07 - Place the pie on a baking sheet to catch drips and bake for 45 to 50 minutes until the topping is golden and filling bubbles. If browning too fast, tent loosely with foil.
08 - Remove from oven and cool for at least one hour to allow the filling to set before slicing.
# Expert Tips:
01 -
- The buttery crumble topping is crispy on the outside and tender inside, a textural dream that feels like a secret weapon in your baking arsenal
- It comes together surprisingly fast—less than two hours from start to slice—yet tastes like you spent all day on it
- That perfect balance of tart Granny Smith apples with warm spices makes everyone ask for the recipe
02 -
- Use a mix of sweet and tart apples—this is the secret that makes your pie taste restaurant-quality. One type of apple alone makes it taste flat
- Cold butter for the crumble is non-negotiable. If your kitchen is warm, cut it up and pop it in the freezer for a few minutes before you start mixing
- The filling will look quite wet before it goes in the oven—this is perfectly normal and exactly what should happen
03 -
- Mix your apple filling about 10 minutes before you're ready to assemble the pie—this lets the apples release some juice without getting mushy, and you'll have less liquid weeping from the bottom crust
- The difference between a good pie and an incredible pie is letting the filling set completely. I've made this mistake, sliced too early, and regretted it, but that hour of cooling is absolutely worth it