Dutch Apple Crumble Pie

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


Units Scale
  • 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
  • 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


  1. Pre-heat the govern to 400° F.
  2. Make the bottom crust first. If using a purchased per-made set out on the counter to soften.
  3. Next, make the crumble topping: mix together with a fork 1 cup of flour, 2/3 of brown sugar, and 1 tablespoon of cinnamon. Add the melted butter and stir together with the fork. If too soft and does not crumble place it in the fridge for 5 minutes.
  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. 
  5. In a large bowl mix together the apples, white sugar, flour, cinnamon, salt, nutmeg, and 1 tablespoon of lemon juice and stir well.
  6. In the bottom of a pie 8 or 9-inch pie pan layer the bottom 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 this 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. 

Keywords: Dutch Apple Crumble Pie

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