Irresistible Dutch Apple Pie with Crumb Topping in Just 6 Steps

Oh my gosh, let me tell you about my first encounter with Dutch Apple Pie with Crumb Topping – it changed my dessert game forever! I still remember biting into that perfect bite at my neighbor’s holiday party years ago – the crisp, buttery crumbs giving way to tender cinnamon-kissed apples underneath. What I love most about this version? That glorious crumb topping takes all the fuss out of lattice work (I’ve cried over enough failed attempts, trust me). It’s the kind of dessert that looks fancy but secretly comes together with barely any effort. Just pile those juicy apples into a crust, shower them with sweet crumbs, and let the oven work its magic. Your kitchen will smell like heaven, and everyone will beg for seconds!

Why You’ll Love This Dutch Apple Pie with Crumb Topping

This pie is my go-to crowd-pleaser for so many reasons:

• That crumb topping – No fussy lattice work needed, just buttery, crisp crumbs that shatter perfectly with every bite
• Juicy, spiced apples – Cinnamon and nutmeg make the filling sing, while lemon juice keeps it bright (no mushy apples here!)
• Easier than it looks – Seriously, if you can slice apples and mix butter with flour, you’re golden
• Always a hit – I bring this to every potluck and watch it disappear before the main dishes do

Trust me, once you try this version, that crumbly golden top will become your new baking signature.

Ingredients for Dutch Apple Pie with Crumb Topping

This is where the magic starts! These simple ingredients come together to make something truly special. Here’s exactly what you’ll need:

• 6 cups thinly sliced apples – I always use Granny Smith (peeled and cored) for that perfect sweet-tart balance
• 3/4 cup granulated sugar – For just the right amount of sweetness
• 2 tbsp all-purpose flour – Helps thicken those delicious apple juices
• 1 tsp ground cinnamon – The cozier the better, I say!
• 1/4 tsp ground nutmeg – A little goes a long way for that warm spice
• 1 tbsp lemon juice – Keeps the apples bright and prevents browning
• 1 unbaked pie crust – Homemade or store-bought, no judgment here!

And for that glorious crumb topping:

• 1 cup all-purpose flour – The base of our crumbly goodness
• 1/2 cup brown sugar – For rich molasses notes that white sugar can’t match
• 1/2 cup cold butter, cubed – I mean really cold – straight from the fridge!

Ingredient Notes & Substitutions

Baking should be fun, not stressful! Here are my best tips if you need to swap things around:

• Apples: No Granny Smiths? Try Honeycrisp or Braeburn. Pears work in a pinch too!
• Sugar: Use all brown sugar if you prefer deeper caramel notes (my secret trick!)
• Gluten-free: A 1:1 gluten-free flour blend works perfectly in both the filling and topping
• Dairy-free: Swap butter for vegan butter sticks (the kind that comes in blocks, not tubs)
• Spices: Out of nutmeg? A pinch of allspice or cloves makes a great stand-in

My grandma always said baking is about making it work with what you’ve got – and she was right!

How to Make Dutch Apple Pie with Crumb Topping

Okay, here’s where the magic happens! I’ll walk you through each step – it’s easier than you think, and I promise the results are SO worth it. Just follow along and you’ll have the most incredible pie in no time.

Preparing the Apple Filling

First things first – those apples! Slice them about 1/4-inch thick (I leave the peeler on for this – it’s my secret time-saver). Toss them in a big bowl with the sugar, flour, cinnamon, nutmeg, and that all-important lemon juice. The lemon keeps the apples bright and prevents them from turning to mush. Mix it all up until every slice is evenly coated in that sweet, spicy goodness.

Making the Crumb Topping

Now for my favorite part – the crumbly topping! In a separate bowl, whisk together the flour and brown sugar. Then take that COLD butter (seriously, don’t let it soften) and cut it in using a pastry cutter or your fingers. You want pea-sized crumbs – when you squeeze a handful, it should hold together briefly before crumbling apart. If the butter gets too warm, pop the bowl in the fridge for 5 minutes.

Baking and Cooling

Pour your apple filling into the crust, then generously sprinkle on that glorious crumb topping. Bake at 375°F for 45-50 minutes until the topping is golden brown and you see bubbly juices peeking through. If the edges brown too fast, just cover them with foil. Here’s the hardest part – let it cool completely before slicing! I know it’s tempting, but waiting lets the filling set properly (about 2 hours should do it).

Tips for the Best Dutch Apple Pie with Crumb Topping

After making this pie more times than I can count, I’ve picked up some game-changing tricks that take it from good to “oh-my-gosh-can-I-have-the-recipe” amazing:

• Mix those apples! My secret? Use 2 parts tart (like Granny Smith) and 1 part sweet apples (Honeycrisp is perfect). The combo gives you the best flavor and texture – firm yet juicy.
• Pre-bake the crust for 10 minutes before adding filling if you hate soggy bottoms (who doesn’t?). Just poke holes with a fork and bake at 375°F until lightly golden.
• Add 1/4 cup oats to your crumb topping for extra crunch and nuttiness. My family now refuses to eat it any other way!
• Keep everything COLD – I even chill my bowl before making the crumbs. Warm butter makes greasy topping, and nobody wants that.

Bonus tip from my grandma: Let the pie sit overnight before serving (if you can resist!). The flavors meld together beautifully, making Day 2 slices even more incredible.

Serving and Storing Dutch Apple Pie with Crumb Topping

Okay, confession time – I’ve been known to eat this pie straight from the pan with a fork (no plate, no shame). But if you want to serve it properly, here’s how I like to do it: Warm slices with a big scoop of vanilla ice cream melting over that crumbly top is absolute perfection. The cold creaminess against the warm spiced apples? Yes please!

Now let’s talk storage, because this pie disappears fast in my house but sometimes you need to save some for later:

• Room temp: Cover loosely with foil and keep on the counter for up to 2 days (if it lasts that long!)
• Fridge: For longer storage, refrigerate covered for up to 5 days
• Freezing: My secret trick? Slice the cooled pie and wrap individual portions in plastic wrap, then foil. They’ll keep frozen for 2 months

To reheat, I always use the oven – 350°F for about 15 minutes if thawed, 30 if frozen. The microwave works in a pinch but makes the topping soggy (and we can’t have that!). Pro tip: Sprinkle a few fresh crumbs on top before reheating to restore that just-baked crunch.

Dutch Apple Pie with Crumb Topping FAQs

I’ve gotten so many questions about this pie over the years – here are the ones that keep coming up (along with all my best answers!):

Can I use frozen apples instead of fresh?
Oh honey, I’ve tried – and learned the hard way! Frozen apples release too much water as they thaw, leaving you with a sad, soggy pie. Fresh is definitely the way to go here. If you’re in a pinch, you can freeze your sliced apples with the sugar and lemon juice mixture (it helps control the moisture), then thaw and drain well before using.

How do I prevent a soggy bottom crust?
This used to drive me crazy until I discovered the magic of blind baking! Just pre-bake your crust at 375°F for about 10 minutes (with pie weights or dried beans to keep it from puffing up). Another trick? Brush the unbaked crust with beaten egg white before adding the filling – it creates a moisture barrier that’s pure gold.

Can I make the pie ahead of time?
Absolutely! Here’s my go-to plan: Assemble the whole pie (filling and topping included), then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the bake time since it’s going in cold. The crumb topping might not brown quite as much, but the flavor will still be amazing.

Why did my crumb topping melt together instead of staying crumbly?
This usually means your butter was too warm (been there!). The butter must be refrigerator-cold when you make the crumbs. If your kitchen is hot, pop the bowl in the fridge for 10 minutes before crumbling. And don’t overmix – you want pea-sized pieces, not a dough!

What’s the best way to slice apples for pie?
After many (many!) trials, I’ve found 1/4-inch slices are perfect – thin enough to soften nicely but thick enough to keep some texture. I leave the peel on for color and fiber, but you do you! A mandoline makes quick work of this if you’ve got one (watch those fingers!).

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients. Your exact counts might vary depending on your apple varieties or how generous you are with that crumb topping (no judgment here!). Here’s the breakdown per slice:

• Calories: About 320
• Fat: 12g (7g saturated)
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 25g
• Protein: 2g

Now, if you’re watching your sugar intake, you can totally cut back slightly on the granulated sugar in the filling – the apples bring plenty of natural sweetness! And hey, it’s got fruit, so that makes it healthy… right? (Wink!)

Ready to Bake Your Own Dutch Apple Pie with Crumb Topping?

There you have it – everything I’ve learned after years of perfecting this gorgeous Dutch apple pie! From choosing the right apples to mastering that crumbly golden topping, I’ve shared all my best secrets. Now it’s your turn to work some magic in the kitchen. Don’t be intimidated – remember, even my first attempt wasn’t perfect (hello, apple soup!), but the journey is half the fun.

I’d absolutely love to hear how your pie turns out! Did you try any fun variations? Maybe added some pecans to the topping or experimented with different apple blends? Drop me a comment below with your results (and any brilliant discoveries you made along the way). Happy baking, friends – may your crusts be flaky and your crumbs perfectly golden!

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