Apple Crumble Pie

Warm, spiced apples baked on a buttery and flaky pie crust, and topped with a sweet-and-salty macadamia crumble, this Apple Crumble Pie is perfect if you want something easier than a traditional double-crust pie.

No extra pie dough or lattice top required, so it’s much simpler to make. And the crumble topping is truly out-of-this-world crunchy, buttery, and delicious!

The Best Crumble Topping for Apple Pie

For the longest time, I’ve made my classic apple pie with a pre-cooked filling. This year, I wanted to switch things up and try an Apple Crumble Pie with a crunchy, sweet, salty, buttery crumble topping. And now, I honestly can’t pick a favorite!

What makes this apple crumble pie extra special is the macadamia nuts. They make the topping extra crunchy, and that salty contrast with the sweet apples and warm spices is SO GOOD. A few key ingredients that make the best apple crumble pie:

• Salted roasted macadamia nuts: They add a whole extra layer of crunch on top, and the salt actually pairs so well with the sweet apples and warm spices.
• Dark brown sugar: It gives the crumble a richer, deeper molasses flavor that pairs so well with the cinnamon and allspice.

For this apple pie, I use my homemade apple pie filling recipe and buttermilk pie crust. You can make these ahead.

-Tania

Pre-Cook Your Apple Pie Filling

My number 1 tip for making the best apple pie is ALWAYS pre-cooking the filling! I swear by it, and it’s the only way I make apple pie (after years of testing, mistakes, and tweaking).

Here’s why: Cooking the apples down on the stovetop first lets you control exactly how sweet, thick, and soft they are before they ever go into the crust. No guessing, no runny center, and no soggy bottom.

For this apple crumble pie, pre-cooking the apples is key due to bake times. Cooking the apples on the stovetop first gives them a head start, so the filling is perfectly cooked and thick by the time the crumble is golden and crunchy on top, without burning it.

Ingredient Notes

For the my homemade apple pie filling:

• Apples: You’ll need about 4 pounds, roughly 9 medium-to-large apples. I use a mix of honeycrisp and granny smith for a good balance of sweet and tart.
• Butter: Divided between the filling and the crumble topping. Unsalted for the filling, salted for the crumble to really bring out that sweet-salty flavor.
• Brown sugar and granulated sugar: Both go into the apple pie filling for depth and balanced sweetness.
• Cinnamon, nutmeg, and allspice: The warm spice blend that makes this taste like fall.
• Lemon zest and juice: Brightens up the filling and keeps the apples from browning too fast while you work.
• Cornstarch: Dissolved into a slurry with water, this is what thickens the pre-cooked apple pie filling into that glossy, jammy texture.

For the crumble topping and pie crust:

• Crumble topping: Flour, dark brown sugar, cinnamon, allspice, salt, and chopped macadamia nuts, mixed with melted butter until it forms coarse clumps.
• Pie crust: I use my trusty flaky pie crust recipe. You only need one disc of dough for this pie (for the bottom), since there’s no top crust, just crumble.
• Egg wash: A whisked egg with a little heavy cream for brushing.

As always, ingredient quantities can be found in the recipe card down below.

How To Make Apple Crumble Pie

Step 1 | Make the pie crust

The day before or a few hours ahead, make the crust as directed in this pie crust recipe. Pie dough, in general, needs to be cold. For this crumble pie, you only need a bottom crust.

Step 2 | Make the apple pie filling

In a large deep skillet, melt butter. Add the sliced apples, the sugars, spices, salt, lemon zest, and lemon juice (see recipe card). Cook for 12-15 minutes, stirring occasionally, until the apples release juices and soften. Whisk in the cornstarch slurry and simmer for 2 minutes until thickened to your liking. Let cool completely.

Tip: To speed up cooling, transfer the filling to a large, shallow bowl. It usually takes about 45 minutes to cool, and it’s okay if it’s still slightly warm.

Step 3 | Make the crumble topping

Meanwhile, preheat oven to 400°F.

In a bowl, combine the flour, dark brown sugar, cinnamon, allspice, salt, and chopped macadamia nuts. Drizzle in the melted cooled butter and mix gently until you get coarse, clumpy crumbs. Note: It will look crumbly and a little floury at this stage, that’s normal.

Step 4 | Assemble the pie

Roll the dough into a 12-inch round and place it in a 9-inch pie pan. Crimp the edges or press a fork around the border for a simple pattern.

Pour the cooled apple filling into the crust and spread evenly. Generously sprinkle the prepared crumble topping over the filling, all the way to the edges. Lightly brush the edges with egg wash.

Step 5 | Bake

Place the pie on a large sheet pan (helps catch any spills), and bake at 400°F for 20 minutes. Then lower 375°F, remove the pie and set up a pie crust shield around the edges. Return to the oven for another 30 minutes, until the crumble is golden and the filling is bubbling. Note: If the top looks like it’s browning too fast, carefully tent with foil.

Tip: This is optional, but for a crisper bottom crust, preheat the sheet pan in the oven so it’s hot, then place the pie on top. This immediate heat transfer will yield a more sturdy bottom crust.

Step 6 | Cool before slicing

This is important! Once it’s out of the oven, let it cool for at least 3 hours before cutting, so the center has time to set. The apple crumble pie will still be warm, which is great with a big scoop of ice cream!

Apple Pie Troubleshooting Tips

• Apples too soft or too firm? Make sure the apples are cut to about the same size. And keep an eye on the filling, once it’s softened to your liking, it’s ready.
• Too thin? Make sure you let the cornstarch slurry simmer for the full 2 minutes after adding it. It needs that time in the heat to fully activate and thicken. If it’s still thin, add more cornstarch slurry.
• Too thick? Stir in a splash of water or apple juice while it’s still warm on the stovetop.
• Avoid a soggy bottom crust: This almost always comes down to the filling being too warm. Always let it cool down first.

Make Ahead and Freezing

Make ahead: The pie crust and the apple pie filling can both be made up to 2 days in advance. Store in the fridge, then assemble and bake when you’re ready.

Storage: Once baked, this apple crumble pie keeps well at room temperature, loosely covered, for up to 2 days. For longer storage, cover and refrigerate for up to 5 days.

Freezing: You can freeze the cooled apple pie filling on its own for up to 3 months, or freeze the fully baked and cooled pie, wrapped tightly, for up to 2 months.

Reheating: If you like a warm slice of pie, warm individual slices in the oven at 300°F for about 10-15 minutes to bring back that just-baked texture. I wouldn’t recommend the microwave, since it can make the crumble topping soggy.

More Apple Desserts

If you’re as into crumb toppings as I am, you’ll also love my Apple Peach Crumb Bars, Apple Crumb Cinnamon Muffins, and Cranberry Crumb Bars.