This Dutch Apple Pie marries the best of pie and crumble-juicy apple slices in a spiced filling, topped with a buttery oat-streusel instead of a double crust. With a crisp base, crunchy topping, and a filling that sets beautifully, it's a dessert that's both comforting and elegant. Let it cool before slicing to let the juices settle.
One more pie recipe couldn't hurt, could it? Pies and tarts are some of my favorite recipes to make because you often get contrasting textures and temperatures. The beauty of this Dutch Apple Pie is that its a pie and a crumble in one. Crumbles are my favorite, you can't beat the crunchy, crumbly texture. So combining a crumble with a buttery, flakey pie crust is heaven. It's like an apple crumble + apple pie had a baby, the best of both worlds!
Crust + Filling + Crumble - Your Trio
- Pie Crust: You only need a single crust since the pie is topped with crumble. I have a recipe for all butter pie crust, flaky pie crust, or my brown butter pie crust.
- Apples + Lemon Zest/Juice + Heavy Cream: Apples bring texture; lemon adds brightness; cream gives richness to the filling.
- Flour, Brown Sugar & Spices (cinnamon, cloves, allspice): These bind the filling, sweeten it, and create the warm, familiar spice notes.
- Golden Raisins (optional): Adds chew and bursts of sweetness-use only if you like them.
- Crumble Topping Ingredients (flour, oats, butter, brown sugar, salt): Creates a golden, crunchy contrast on top.
Prep the Crust, Fill, Crumble & Bake
Once the pie is baked it's delicious as is but I love to serve it alongside some of these toppings.
- Homemade salted caramel or store-bought
- Ice Cream
- Whipped Cream
- Homemade Custard or the easy Birds Custard Powder
You just can't beat warm pie with a scoop of vanilla ice cream.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Dutch Apple Pie with Crumble Topping
This Dutch Apple Pie marries the best of pie and crumble-juicy apple slices in a spiced filling, topped with a buttery oat-streusel instead of a double crust. With a crisp base, crunchy topping, and a filling that sets beautifully, it's a dessert that's both comforting and elegant. Let it cool before slicing to let the juices settle.
- Total Time: 4 Hours 50 Minutes
- Yield: 6-10 Slices 1x
Ingredients
Crust
- 1- 9- Inch Pie Crusts, homemade or store-bought
Apple Filling
- 8 Medium Apples, Granny Smith or cooking apples
- 2 Tablespoons of Lemon Zest and 2 Tablespoons Lemon Juice
- 2 Tablespoons Heavy Cream
- 63 grams (½ Cup) All-Purpose/ Plain Flour
- 150 grams (¾ Cup) Brown Sugar
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Allspice
- ½ cup Golden Raisins, optional
Crumb Topping
- 150 grams (¾ Cup) Brown Sugar
- 157 grams (1 ¼ Cup) All-Purpose /Plain Flour
- 50 grams (½ Cup) Quick Cooking Oats
- 10 Tablespoons Unsalted Butter, softened to room temperature
Topping
- Ice Cream
- Whipped Cream
- Bird's English Custard
- Homeade salted caramel or store-bought
Instructions
Apple Pie Filling
- Line a 9-inch deep-dish pie plate pie crust. Crimp design or use fork to press the crust down. Place in the fridge to chill whill you prepare the rest of the recipe.
- Peel and core the apples then slice the apples into ¼" size pieces. Mix the apple slices, lemon zest, lemon juice, and heavy cream until evenly combined. Sprinkle flour, brown sugar, cinnamon, cloves, allspice and golden raisins on top and mix until fully combined. Place the apples evenly in the prepared pie dish then set in the fridge while you prepare the crumb topping.
Crumb Topping
- In a medium-sized bowl combine brown sugar, flour, oats and salt. Using your hands or a pastry cutter rub butter into the mixture to form crumbs. Sprinkle evenly on top of the apples.
- Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.
- Preheat oven to 375F/191C and place pie on a cookie sheet. Bake dutch pie for 55-65 minutes, check pie at 35 minutes if the crust/ crumble is darking too much cover with foil for remaining baking time. Use an instant read thermometer to check the internal temperature is 175F/79C.*
- Let pie cool on wire rack for at least 3 hours, to allow the juices to set. Serve with ice cream. Store any leftovers in the fridge for up to 5 days.
Notes
- Total time includes pie crust chill time.
- I use a Thermapen MK4 for checking the internal temperature
- Prep Time: 50 Minutes
- Chill Time: 3 Hours
- Cook Time: 1 Hour
- Category: Dessert
- Method: Bake
- Cuisine: Dutch
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