Dutch Apple Crumble Pie Recipe

If you’re on the hunt for a dessert that strikes the perfect balance between cozy and celebratory, this Dutch Apple Crumble Pie Recipe is exactly what you need. I absolutely love how this pie combines tender, cinnamon-spiced apples with a buttery, crispy crumble topping – it’s like a warm hug in pie form! Whether it’s for a weekend treat or a holiday gathering, this recipe always impresses with its comforting flavors and flaky crust.

When I first tried this Dutch Apple Crumble Pie Recipe, I couldn’t believe how the crumble topping elevates the whole pie, making it even more irresistible. You’ll find that the tender apples cooked just right with a hint of lemon zest keep the filling fresh and never soggy. Plus, it’s surprisingly straightforward with just a little bit of patience needed in baking and cooling. Trust me, the end result is totally worth it!

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Ingredients You’ll Need

For this Dutch Apple Crumble Pie Recipe, the ingredients come together to build layers of flavor and texture—from fresh apples to a crumbly sugary topping. I always recommend picking apples that offer a good balance of sweetness and tartness, and using real butter for that rich crumble everyone raves about.

• Homemade single pie crust: A flaky and buttery crust sets the foundation; homemade always tastes better than store-bought in this pie.
• Lemon zest and lemon juice: Just a touch brightens the filling and prevents the apples from browning.
• Apples: I love mixing Granny Smith, Honeycrisp, and Golden Delicious for complexity in flavor and texture.
• Brown sugar: Adds a lovely caramel note when cooked with the apples and in the crumble topping.
• Granulated sugar: Balances the sweetness, helping the filling not to be overly sweet.
• All-purpose flour: Thickens the filling and forms the crumble base.
• Kosher salt: Enhances flavors without overpowering.
• Spices (cinnamon, nutmeg, cardamom): The warm spice combo creates that classic apple pie aroma and flavor you’re after.
• Vanilla extract: Adds depth and a hint of sweetness to the filling.
• Butter: Melted in the crumble topping for richness and crispness.

Variations

I like keeping the core of this Dutch Apple Crumble Pie Recipe classic, but you can absolutely play with it to suit your taste or dietary needs. It’s one of those recipes that easily welcomes experimentation!

• Use gluten-free flour: I swapped to a gluten-free mix once, and while the texture shifted a bit, the flavor stayed amazing—perfect for guests with dietary restrictions.
• Add walnuts or pecans: Toasted nuts sprinkled on top of the crumble add a lovely crunch and bonus depth.
• Spice variations: You can swap cardamom for allspice or cloves depending on what you love or have on hand.
• Make mini pies or hand pies: This filling and crumble work great for smaller, individual portions—fun for parties or lunchbox treats.

How to Make Dutch Apple Crumble Pie Recipe

Step 1: Prep Your Apples with Lemon Zest and Juice

Start by zesting 1/4 teaspoon of lemon peel into a large skillet—make sure it’s off the heat for this part! Then, add the juice from half a lemon (about 2 tablespoons). This little burst of acidity keeps those apple slices from browning, which I discovered after many attempts at prepping apples ahead. I like to peel and slice one apple at a time, tossing each into the pan and stirring gently so they’re coated with the lemon juice. It’s tedious but keeps the apples fresh and vibrant.

Step 2: Cook the Apple Filling Just Right

Once your apples are peeled and sliced (I slice them about 1/8 inch thick), heat your skillet to medium and add the sugar, flour, salt, cinnamon, nutmeg, and cardamom. Very gently stir so you don’t mash the apples – the goal is tender, not mushy. Cover with a lid and cook for exactly 20 minutes, stirring every three minutes so the apples don’t stick. I keep a close eye here because undercooking leaves the apples too firm and overcooking mushy. When the apples are fork-tender but still holding shape, remove from heat and stir in vanilla extract. Cooling this filling completely (I use the freezer for a quick chill) is a must to keep the pie crust from getting soggy.

Step 3: Make the Crumble Topping

This crumble topping is the real magic. In a bowl, whisk together flour, sugars, and salt, then pour in melted butter and stir until you get that sandy, chunky texture. It’s tempting to snack on the crumble raw (I’ve been there!), but chill it in the fridge until you want to assemble the pie. It helps keep the crumble from melting too quickly when the pie bakes.

Step 4: Assemble and Bake with Care

After chilling both your pie crust and apple filling, spread the filling evenly in your pie shell, making sure to scrape up all the gooey bits. Then top with just enough crumble to cover the apples – not too thick, because you want the center to cook through nicely. Bake at 425°F for 15 minutes, then reduce to 350°F for 10 minutes. Next, add the rest of the crumble on top, shield the edges of your crust with foil, and bake for another 25-35 minutes. This two-temperature baking method is what gives you a perfectly browned crust and topping without burnt edges—a trick I’m so glad I learned!

Patience is key here: let the pie cool on a wire rack for at least 4 hours before slicing. I know it’s hard not to dig in early, but letting the filling thicken fully is crucial for that perfect texture. Your Dutch Apple Crumble Pie will hold its shape beautifully and the topping will stay crisp instead of soggy.

How to Serve Dutch Apple Crumble Pie Recipe

Garnishes

I always serve this pie with a scoop of creamy vanilla ice cream—my husband calls it the “official partner” to this dessert! A drizzle of caramel sauce takes it to another level if you’re feeling indulgent. For a little fresh twist, sprinkle with chopped toasted pecans or a pinch of flaky sea salt on top of the ice cream. Simple and delightful.

Side Dishes

Since the pie is rich and hearty, I like keeping sides light and fresh. A crisp green salad with vinaigrette works well if you’re enjoying it after dinner. For holiday meals, a cup of spiced chai or coffee is the perfect pairing to complement the warm spices in the pie.

Creative Ways to Present

For special occasions, I’ve made mini versions using muffin tins—just the right size for parties and easy to pass around. Piping whipped cream rosettes on top of each slice adds a fancy touch that friends always comment on. Adding a sprig of fresh mint or a light dusting of cinnamon transforms it visually and aromatically into a festive showstopper.

Make Ahead and Storage

Storing Leftovers

After serving, you can keep leftovers at room temperature on the counter for up to two days, covered lightly with foil or plastic wrap. After that, it’s best to move the pie to the fridge where it stays good for about 4 more days. I’ve found that the crumble topping still stays nicely crisp if you avoid sealing it too tightly in the fridge.

Freezing

I like freezing leftover slices wrapped tightly in plastic wrap and then foil—prevents freezer burn and preserves flavor. When you’re ready to enjoy, just thaw them overnight in the fridge. The texture stays surprisingly good, and you won’t lose that delicious crumble topping crispness too much.

Reheating

To reheat, I recommend a gentle 325°F oven heat for about 15-20 minutes so the pie warms through without drying out. Avoid microwaving if you want to keep the crust and topping nice and crisp—though it’s tempting to go quick and easy, the oven method really makes a difference.

FAQs

Final Thoughts

This Dutch Apple Crumble Pie Recipe is one I come back to time and again because it hits every note I want in a fall dessert: tender, spiced apples, a flaky crust, and that golden crumble topping that’s pure joy. When I make it, the whole house fills with that amazing apple-and-cinnamon scent that feels like home. I hope you’ll give it a try—you might discover it becomes your family’s favorite too. And remember, there’s no wrong way with pie, so have fun with it and savor every delicious slice!

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