Dutch Apple Crumble Pie Recipe

If you’ve ever dreamed of that perfect balance between tart apples and a golden, buttery crumble topping, this Dutch Apple Crumble Pie Recipe is honestly everything you want in a homemade pie. It’s got this luscious apple filling that’s tender but not mushy, wrapped in a flaky crust and topped with the most irresistible crumble. When I first made it, my whole family went crazy—I’m pretty sure it disappeared faster than I could slice it! Stick around, because I’ll walk you through every step so you get that flawless pie all your guests will rave about.

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Ingredients You’ll Need

This recipe shines because it uses fresh apples blended with aromatic spices and a crumble topping that’s seriously next-level. Pick a variety of apples for balanced flavor and texture—you’ll find the mix makes a huge difference.

• Pie crust: I use my homemade pie dough recipe for the best flaky crust, but store-bought can work if you’re short on time.
• Lemon zest and juice: Just a little brightness to keep the apples from browning and to add fresh flavor.
• Apples: A mix is best, like Granny Smith’s tartness balanced by Honeycrisp’s sweetness.
• Brown sugar and granulated sugar: Brown sugar adds richness and moisture, granulated sugar adds sweetness.
• All-purpose flour: Helps thicken the filling and the crumble topping.
• Spices (cinnamon, nutmeg, cardamom): These warm spices create that classic comforting apple pie taste.
• Kosher salt: Just a pinch to tie all the flavors together.
• Vanilla extract: Adds a lovely, homey aroma to the filling.
• Butter: Melted and mixed into the crumble for that irresistible crumbly texture.

Variations

I like to keep this pie pretty classic since it’s my family’s favorite, but you can totally play around to suit your taste buds or dietary needs. The crumble topping especially invites some creativity!

• Spice twists: Swap cardamom for ground ginger or cloves for a different cozy vibe—I once tried allspice and it gave it a festive holiday feel.
• Gluten-free crust: I’ve successfully made this with gluten-free pie dough and it still works beautifully.
• Nutty crumble: Add chopped pecans or walnuts into the crumble for an extra crunch and flavor.
• Lower sugar option: Reduce the sugar slightly if you like your pie less sweet; I tweak this when using sweeter apple varieties.

How to Make Dutch Apple Crumble Pie Recipe

Step 1: Choose and Prepare Your Apples

I always use about 5 pounds of apples—that’s roughly 11 large apples—and opt for a mix like Granny Smith, Honeycrisp, and Golden Delicious. Mixing varieties balances tartness and sweetness perfectly. Peel and thinly slice each apple right before adding it to the lemon juice in the skillet. This stops them from browning and keeps everything fresh. Trust me, peeling and slicing one apple at a time makes all the difference—your filling will look so much prettier!

Step 2: Cook the Filling to Perfection

Once all your apples are sliced and tossed with lemon juice and zest, add the sugars, flour, salt, and spices to the pan. Gently stir everything on medium heat with the lid on, but here’s my secret: don’t walk away! Stir every couple of minutes to prevent sticking and ensure even cooking. After about 20 minutes, your apples should be fork-tender but still hold their shape. Taste for your perfect “al dente” apple—everyone has their level of softness, so adjust as you go.

Step 3: Chill the Filling and Crust

Transfer the filling to a sheet pan and cool it completely—either pop it in the fridge or freezer for 30 minutes. Meanwhile, roll out your pie dough in a 9-inch pie dish and put it in the fridge or freezer too. This chilling step is key to that flaky, tender crust you and your family will love.

Step 4: Make the Divine Crumble Topping

Whisk the dry ingredients together, then stir in melted butter until the mix looks sandy with some chunks. The chunks are good—they become those wonderful crumbs after baking! Chill the crumble while you get ready to assemble everything.

Step 5: Assemble and Bake Your Dutch Apple Crumble Pie

Once the filling and crust are cold, scrape all the filling, including any caramel-y juices, into the crust. Top with about a cup or two of the crumble — just enough to cover the apples. Bake at 425°F for 15 minutes on a baking sheet preheated in the oven, then lower the heat to 350°F without removing your pie. After another 10 minutes, sprinkle the rest of the crumble over the top, shield the edges with foil to prevent burning, and bake for a final 25-35 minutes. Your pie will be bubbling and smelling like pure heaven!

Step 6: Patience is a Virtue—Cool Before Serving

I know waiting 4 hours feels like forever (I’m right there with you), but letting the pie cool completely is absolutely necessary. It stops the filling from being lava-hot and liquid-y, and keeps the crumble crisp instead of soggy. Trust me, slicing hot pie will wreck your pie’s texture and your patience will be rewarded with a perfect slice every time.

How to Serve Dutch Apple Crumble Pie Recipe

Garnishes

I’m a sucker for a generous scoop of vanilla ice cream melting on top—my husband even thinks serving it without ice cream is borderline criminal! Drizzle some warm caramel sauce if you want to kick it up a notch. A sprinkle of cinnamon or a dollop of whipped cream also pairs beautifully.

Side Dishes

Serve this pie with a simple cup of strong coffee or chai for an afternoon treat. For a cozy dinner, it pairs wonderfully with roast pork or turkey—it makes the meal feel extra special without any extra fuss.

Creative Ways to Present

For holiday gatherings, I’ve served this Dutch Apple Crumble Pie in mini ramekins topped with crumble for individual portions. It looks charming and makes plating easy. Also, try dusting with powdered sugar just before serving for a snowy, festive look.

Make Ahead and Storage

Storing Leftovers

I usually cover the pie loosely with plastic wrap and keep it on the countertop for up to 2 days. After that, I transfer it to the fridge to keep it fresh longer. The flavor actually improves a little as it rests overnight!

Freezing

Freeze the unbaked assembled pie wrapped tightly in plastic wrap and foil for up to 3 months. When ready, thaw overnight and bake as usual. I’ve also frozen leftover slices, wrapped individually, and reheated them with good results.

Reheating

Reheat leftover slices in a 350°F oven for 10-15 minutes to bring back the crisp topping and warm filling without making the crust soggy. The microwave works in a pinch, but you’ll lose that lovely crumble texture.

FAQs

Final Thoughts

I absolutely love how this Dutch Apple Crumble Pie Recipe comes together—it feels like the ultimate cozy dessert that everyone can enjoy. I remember the first time I made it for my family’s holiday, and how each bite just kept getting better with that buttery crumble and perfectly cooked apples. Whether you’re an experienced baker or giving pie a try for the first time, this recipe is super forgiving and results in a true crowd-pleaser. I promise, once you try it, you’ll be making this again and again—so go ahead, treat yourself and enjoy every crumb!

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