Dutch Apple Crumble Pie Recipe

If you’re craving that perfect fall dessert that’s both comforting and bursting with flavor, let me share my all-time favorite Dutch Apple Crumble Pie Recipe with you. This pie has that flaky crust, tender spiced apple filling, and the most amazing golden crumble topping that will have your whole family asking for seconds. Trust me, after making this once, you’ll want to keep it in your recipe rotation forever!

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Ingredients You’ll Need

The magic of this Dutch Apple Crumble Pie Recipe is in its quality ingredients working together: crisp apples balanced with warm spices and a buttery crumble. Choosing good apples and fresh spices will set you up for pie success.

• Homemade pie crust: I always use a flaky, buttery crust for the base—it really makes the pie.
• Lemon zest and juice: Just a bit wakes up the apples and keeps them from browning as you prep.
• Apples: A mix like Granny Smith, Honeycrisp, and Golden Delicious gives great texture and flavor.
• Brown sugar: Adds deep, molasses-like sweetness to both filling and topping.
• Granulated sugar: Balances the sweetness and helps with the caramelization.
• All-purpose flour: Thickens the filling and makes up the crumble topping’s base.
• Kosher salt: Enhances all the flavors—don’t skip it!
• Warm spices (cinnamon, nutmeg, cardamom): These bring that cozy, comforting vibe.
• Vanilla extract: The final touch in the filling to round out the flavors.
• Butter (melted): Key to that rich, crunchy crumble topping.

Variations

I love how this Dutch Apple Crumble Pie Recipe is super versatile, so feel free to tweak it to suit your taste or dietary needs. Here are some ways I’ve made it my own—don’t hesitate to experiment yourself!

• Spice it up: I sometimes add a pinch of ground ginger or cloves when I want a warmer, spicier fill.
• Go gluten-free: Substitute the flour in the filling and crumble with a gluten-free blend—just make sure it’s one that bakes well.
• Make it vegan: Use a plant-based butter alternative for the crumble and dairy-free pie crust, and swap the honey for maple syrup if you add any sweeteners beyond sugar.
• Mix up the fruit: Adding pears or a handful of cranberries during the filling step adds a seasonal twist that’s delicious.

How to Make Dutch Apple Crumble Pie Recipe

Step 1: Choose and Prep Your Apples

For this recipe, I like to pick about 5 pounds of a combo: Granny Smith for tartness, Honeycrisp for sweetness and crunch, and Golden Delicious for mellow flavor. Peel and slice the apples thinly—about 1/8 inch—and toss them immediately with the lemon juice and zest to prevent browning. Trust me, peeling and slicing one apple at a time makes this so much easier and keeps the slices fresh and pretty.

Step 2: Cook the Filling to Perfection

With the apples in a skillet, add your sugars, flour, salt, and spices. Stir gently so the slices don’t break apart. Cover and cook on medium, checking every few minutes and stirring gently, until the apples are tender but still hold their shape—usually about 20 minutes. This step is key because the apples won’t soften much in the oven, so trust your taste to get the texture right. Don’t forget to add a splash of water if it starts sticking!

Step 3: Chill Filling and Prepare Crust

Once the filling is cooked, stir in the vanilla and spread it out on a sheet pan to cool quickly—pop it in the fridge or freezer for about 30 minutes. Meanwhile, roll out your pie crust, fit it into your pie dish, and chill it, too. Having both the crust and filling chilled helps to keep the crust flaky and prevents sogginess, which I learned the hard way!

Step 4: Make the Butter Crumble Topping

Mix your dry crumble ingredients, then stir in melted butter until your mixture is crumbly with some clumps—that’s the texture that bakes into that perfect crisp, buttery topping. Keep it chilled until you’re ready to assemble the pie, unless you find yourself sneaking handfuls, like me!

Step 5: Assemble and Bake Your Dutch Apple Crumble Pie

Start by preheating your oven with a baking stone or sheet on the middle rack—it makes the bottom crust beautifully crisp! Pour the chilled filling into the chilled crust, then sprinkle some crumble over the top—just enough to cover. Bake at 425°F for 15 minutes, then turn the heat down to 350°F for 10 more minutes. Pull the pie out briefly to add the rest of your crumble topping, shield the edges with foil to prevent burning, and bake for another 25-35 minutes. It’s a bit of a process, but trust me, the wait is so worth it.

Remember to let the pie cool completely for at least 4 hours before slicing; it’s tough, I know! But cutting into it too soon means runny filling and a soggy crumble, and nobody wants that. Patience here is the secret to a perfect slice.

How to Serve Dutch Apple Crumble Pie Recipe

Garnishes

Honestly, I never skip a big scoop of classic vanilla ice cream on warm slices—that contrast of hot pie and cold cream is heavenly. Another favorite is a drizzle of rich caramel sauce or a sprinkle of extra cinnamon sugar for that added sparkle. If you’re feeling indulgent, a dollop of whipped cream with a sprinkle of nutmeg is spot on.

Side Dishes

This pie is usually the star dessert, but if I’m serving it for a holiday meal, I like to pair it with simple roasted nuts or a warm cup of spiced tea. A scoop of sharp cheddar cheese on the side might sound odd, but it’s a surprisingly delicious classic pairing if you want to try something new!

Creative Ways to Present

For special occasions, I’ve served this pie in individual ramekins topped with crumble and served with a cinnamon stick stirrer in each cup of hot cider on the side. It makes a real cozy presentation that sparks conversation and compliments.

Make Ahead and Storage

Storing Leftovers

Once your Dutch Apple Crumble Pie has cooled, I store leftover slices loosely covered at room temperature for up to two days. After that, the fridge is your friend to keep it fresh. Just make sure to cover it well to avoid it drying out.

Freezing

I’ve frozen the whole assembled pie (before baking) wrapped tightly in plastic wrap and foil, and it freezes beautifully! When you’re ready, just bake it straight from the freezer—add an extra 15-20 minutes to the baking time and cover the edges if they brown too fast.

Reheating

To reheat slices, I pop them in a 325°F oven for about 10-15 minutes or until warm through to keep the crumble crispy. Microwaving works in a pinch but tends to make the topping a little soggy.

FAQs

Final Thoughts

This Dutch Apple Crumble Pie Recipe is truly a labor of love that pays off with every bite. From the first time I made it, I knew it would be a crowd-pleaser for years to come. You’ll enjoy the balance of soft spiced apples and that crisp, buttery topping that feels like the coziest hug on a plate. Give it a try—you’ll be rewarded with a pie that’s both comforting and elegant, perfect for any occasion. Trust me, your kitchen (and taste buds) will thank you.

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