Dutch Apple Crumble Pie

Dutch Apple Crumble Pie is a deliciously sweet apple pie filling in a flaky pie crust with tons of buttery cinnamon crumble topping. Bake it up and enjoy the warm, sweet fragrances of apple pie!

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Dutch Apple Crumble Pie is a favorite autumn dessert. It combines all the fall flavors into one pie: apples, cinnamon & flaky pie crust.

A beautifully baked Dutch Apple Crumble Pie is a must-have for any fall celebration. This perfectly flakey pie crust is filled with cinnamon apples, sprinkled with an enticing crumble topping, and baked to golden perfection. A delicious warm slice with a scoop of vanilla ice cream will have you wanting another slice!

The Difference between 2 Crust Apple Pie and Apple Crumble Pie

An all American apple pie has a top and bottom crust. Dutch Apple Pie has a crumble top and only a bottom flaky pie crust. Dutch Apple Pie has a buttery crumble crust on top of the apple filling.

Traditional Dutch Apple Pie is from the Netherlands or Germany and has a lattice pie crust on top. But over the years the Apple Pie with a crumble topping is sometimes referred to as Dutch apple pie.

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Ingredients Needed

• 1 bottom pie crust, made from scratch or store-bought.
• 6 to 8 apples peeled, cored, and sliced
• Lemon Juice to keep the apples from turning brown

For the Apple Filling

• 3/4 cup of white sugar
• 2 tablespoons of flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon of salt
• 1/8 teaspoon nutmeg
• 1 tablespoon lemon juice
• For the Crumbles: 1/2 butter, melted
• 1 cup of flour
• 2/3 brown sugar
• 1 tablespoon cinnamon

How to Make a Dutch Apple Crumble Pie

1. Pre-heat the oven to 400° F.
2. Make the bottom crust first. If using a purchased premade crust, put it out on the counter to soften. If using my quick method in a mini food processor, combine and put in the refrigerator for 15 minutes before rolling.
3. Next, make the crumble topping: mix together with a fork 1 cup of flour, 2/3 cup of brown sugar, and 1 tablespoon of cinnamon. Add the 1/2 cup melted butter and stir together with the fork. If it is too soft and does not crumble, place it in the fridge for 5 minutes or add another tablespoon of flour.
4. In a large bowl, add cold water and 1/4 cup of lemon juice. Peel, core, and slice 6 to 8 apples. As you are working with the apples, put them in the lemon water. When ready to make the filing, drain the apples and rinse them with cold water. This method keeps them from turning brown.
5. In a large bowl, mix together the sliced apples, 3/4 cup of white sugar (or 1/2 white sugar and 1/4 monk fruit), 2 tablespoons of flour, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, 1/8 teaspoon of nutmeg, and 1 tablespoon of lemon juice, and stir well.
6. In the bottom of an 8 or 9-inch pie pan, layer the bottom pie crust. Leave about an inch to hang over the edge of the pie pan, and then fold over and crimp.
7. Add the apple filling to the bottom crust.
8. Take the crumble topping and layer a little at a time, crumbling over the top of the filling and covering all the apples.
9. Bake at 400° F for 35 to 40 minutes until the filling is bubbly and the crust is brown.

You May Also Like This Apple Pie Recipe

• Homemade As American Apple Pie
• Pie Crust – Easy as Pie

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