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Apple Crumb Pie is an easy pie recipe with a flaky crust, delicious apple pie filling, and oatmeal crumble topping. It’s like combining oatmeal cookies with a classic apple pie for the best dessert ever.
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Apple Pie with Oatmeal Crumble Topping
I am all about cookies and pies so I combined two classics into one amazing pie: apple crumble pie! If you love oatmeal cookies and apple pie, you will love this oatmeal crumble recipe.
You can make my favorite pie crust for this recipe or use a store-bought pie dough to make it easier. The filling is so simple and all about apples – tender apples sweetened with brown sugar and spiced with cinnamon. In other words, a classic pie filling that never disappoints.
I like to use Granny Smith apples for this pie because they’re nice and tart – the perfect complement to the sugary sweet oatmeal topping. It’s the best combination of textures!
Why you’ll love this recipe
I love this recipe because it reminds me of a crumble but transformed into a pie complete with the flaky bottom crust AND a crumble oatmeal topping. It’s like multiple desserts all wrapped up in one single pie.
For this recipe, you fill a pie crust with the apple filling, and then it’s all about the crumble topping with oats! This oatmeal crumble apple pie is so simple and takes apple pie to a whole new level.
Ingredients in Oatmeal Crumble Topping for Pie
- All-purpose flour: Be sure to measure it correctly.
- Quick-cooking oats: If you don’t have them, you can make your own quick oats.
- Brown sugar: Packed, always!
- Ground cinnamon: A must in apple pie!
- Diced unsalted butter: Be sure to use unsalted, or omit the salt.
How to make Oatmeal Crumble Topping
- Combine flour, brown sugar, oats, cinnamon, and salt in a large bowl. Add the diced butter and cut it into the dry ingredients.
- Once you have your crumble pie topping with oatmeal, sprinkle over the top of the prepared apple pie, and then pop the pie in the oven!
Storing and Freezing Instructions
Once the apple crumb pie is cooled to room temperature, you can store it in the refrigerator for up to three days.
You can also freeze the baked pie for up to three months. Keep it wrapped tightly in plastic wrap and thaw it in the refrigerator or at room temperature before serving it.
- If you only have old-fashioned oats on hand, you can turn them into quick-cook oats! Place them in a food processor and pulse a few times to break them down, and then measure the amount listed in the recipe.
- Apples and cinnamon are a classic combo, but you can use the same amount of nutmeg, cloves, or allspice. Or try using apple pie spice or pumpkin spice.
- When you make the crumble oatmeal topping, the easiest way to cut in the butter is with a pastry cutter. It’s a great tool and makes the job so much easier.
The bottom crust will be golden around the edges, and the filling should be bubbling around the edges of the pie. The crumble topping should also be golden brown.
Nope! You can add them to the pie raw, and they will cook in the oven.
This pie is great on its own but adding a scoop of vanilla ice cream, homemade whipped cream, or prepared whipped topping is highly recommended.
You can also go a step further and drizzle slices of pie with caramel sauce and add a sprinkle of toasted nuts like walnuts, pecans, or almonds.
The best apples will hold their shape when they bake and are tart or tart-sweet. Granny Smiths are always my first choice because they’re extra tart, balancing the sugar in the pie.
You can also use Golden Delicious, Pink Lady, Gala, or McIntosh.
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Apple Pie with Oatmeal Cookie Crumble
- 1 recipe All Butter Pie Crust
- 3 pounds Granny Smith Apples
- ¼ cup (50 g) packed brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup (93 g) all-purpose flour
- ¾ cup (75 g) quick cook oats
- ¾ cup (150 g) packed brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons (84 g) cold unsalted butter, diced
- ¼ teaspoon salt
- Preheat oven to 425°F.
- Place pie crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.
- Peel and core the apples, then slice into thin slices. I like using an apple peeler for this step. Place one inch of water in the bottom of a large pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils, or just until the apples start to turn the slightest bit opaque.
- Drain apples very well. Set aside to cool while making topping.
- Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs.
- Place apples in a large bowl. Toss with ¼ cup sugar and cinnamon. Transfer apples to prepared pie crust and top with crumble evenly.
- Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and bake until crust is light golden, about 35-45 minutes.
- Cool completely before slicing. Serve plain or with ice cream.
- Store in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.
Our favorite Apple Pie recipe with Oatmeal Crumble Topping! This is like an Oatmeal Cookie Apple Pie – it’ll be a favorite all season long.