Dutch Apple Crumble Pie Recipe

I absolutely love how this Dutch Apple Crumble Pie Recipe comes together with a perfect balance of tender, cinnamon-spiced apples and a buttery, golden crumble topping. It’s the kind of pie that makes your kitchen smell cozy and inviting, and the crisp crumble crust on top adds a wonderful texture that I find irresistible. When I first tried this recipe, I was amazed at how the apples stayed fork-tender without turning mushy, and the lemon zest and juice really brightened the flavors in a subtle but delicious way.

You’ll find that this Dutch Apple Crumble Pie Recipe is perfect for gatherings or a quiet weekend treat when you want to impress without too much fuss. It’s a crowd-pleaser—my family goes crazy for it every time—and once you get a feel for the steps, you’ll appreciate how straightforward it actually is. Trust me, the care you put into gently cooking the filling and chilling the crumble topping pays off big time!

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Ingredients You’ll Need

Choosing fresh, firm apples and quality butter really makes this Dutch Apple Crumble Pie Recipe shine. Each ingredient plays a role in creating the wonderful textures and flavors you’ll love.

• Homemade single pie crust: Using a homemade crust gives you flaky, buttery goodness—store-bought works in a pinch, but I find fresh crust tastes better.
• Lemon zest and juice: Just a touch keeps the apples bright and prevents browning while adding subtle freshness.
• Apples: A 5-pound mixture of Granny Smith, Honeycrisp, and Golden Delicious offers a great combo of tart, sweet, and tender textures.
• Brown sugar and granulated sugar: These sweeteners balance the tartness of the apples and help form that lovely caramel-like filling.
• All-purpose flour: Used both in the filling to thicken and in the crumble topping for structure.
• Kosher salt: Just enough to enhance all the flavors and balance the sweetness.
• Cinnamon, nutmeg, and cardamom: These warm spices bring cozy depth; I sometimes skip cardamom if I’m short on it, but it’s a lovely addition.
• Vanilla extract: Added at the end for a smooth, aromatic finish.
• Butter (for crumble): Melted butter binds the dry crumble ingredients and creates that dreamy golden topping.

Variations

One of the things I love about this Dutch Apple Crumble Pie Recipe is how flexible it is. Feel free to tweak it to suit your taste or dietary needs—you can’t really go wrong!

• Spice swaps: If you don’t have cardamom, try adding a pinch of cloves or ginger to deepen the flavor.
• Gluten-free option: Use your favorite gluten-free flour blend for both the crust and crumble—just keep an eye on baking times as they might vary a bit.
• Apple variety: Depending on the season, use a mix like Fuji, Braeburn, or Cortland for different flavor nuances.
• Extra crunch: Adding chopped toasted pecans or walnuts to the crumble topping adds a delightful nutty texture.

How to Make Dutch Apple Crumble Pie Recipe

Step 1: Pick and Prepare Your Apples Just Right

I like to use a mix of apples—Granny Smith for tang, Honeycrisp for sweetness, and Golden Delicious for softness. Peel and slice them into nice thin 1/8-inch slices so they cook evenly. Here’s a tip: peel and slice one apple at a time, tossing it into the bowl with lemon juice before moving on. This stops them from browning and keeps everything fresh-looking.

Step 2: Gently Simmer the Filling on the Stovetop

After zesting and adding lemon juice to the skillet, add your apples and the sugars, flour, salt, and warm spices. Then cover the skillet and cook gently for about 20 minutes on medium heat. Don’t walk away—stir every few minutes to prevent sticking and to make sure all apples soften evenly. This method helps the apples stay tender but intact, which makes for a better final texture in your pie.

Step 3: Chill the Filling and Pie Crust

Once your filling is cooked and fragrant, stir in vanilla, then spread it out in a sheet pan to cool completely—either in the fridge or for a quicker chill, in the freezer for about 30 minutes. At the same time, roll out your pie dough into a 9-inch pie dish and chill that for at least 30 minutes too. This cooling step helps ensure a flaky crust and keeps the filling from making the crust soggy.

Step 4: Make the Irresistible Crumble Topping

Mix the flour, sugars, and salt in a bowl, then pour melted butter over and stir until you get a wet, sandy mixture with some bigger clumps—this is the magic of the crumble. Chill the crumble until you’re ready to assemble the pie, but try not to sneak too many bites—it’s dangerously tasty!

Step 5: Assemble Your Dutch Apple Crumble Pie

Take both your filling and pie shell out of the freezer. Using a spatula, scrape the filling into the crust, making sure to get every last bit of that delicious caramel-y goodness. Sprinkle about 1 to 2 cups of crumble over the apples to cover fully—not too piled up! Save the rest of the crumble in the fridge for later.

Step 6: Bake with Love and Patience

Place the pie on a preheated baking sheet or pizza stone at 425°F for 15 minutes to get a good start on browning the crust. Then reduce the oven temp to 350°F and bake for 10 minutes more. After that, carefully cover the pie edges with a foil shield to prevent burning, sprinkle the remaining crumble on top, and bake for another 25-35 minutes until golden and bubbly. The wait to cool for 4 hours is definitely worth it—that’s when the filling sets perfectly and your crumble stays crisp.

How to Serve Dutch Apple Crumble Pie Recipe

Garnishes

I like a generous scoop of vanilla ice cream on the side—my husband insists it’s a crime not to! Sometimes I drizzle a bit of warm caramel sauce over the top for an extra decadent touch. If you want something lighter, a sprinkle of powdered sugar or a dollop of freshly whipped cream works beautifully too.

Side Dishes

This pie stands on its own beautifully, but I enjoy pairing it with a hot cup of coffee or spiced chai tea. For holiday dinners, a simple green salad or roasted root vegetables balance the sweetness and make the meal feel complete.

Creative Ways to Present

For special occasions, I’ve served mini individual Dutch apple crumble pies in ramekins—everyone gets their own perfectly portioned treat. Another fun idea is to serve pie à la mode with a drizzle of homemade salted caramel and a sprinkle of toasted pecans over the top for texture and elegance.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store the Dutch Apple Crumble Pie at room temperature covered loosely with foil or plastic wrap for up to two days—this keeps the crumble nice and crisp. After that, moving it to the fridge helps preserve it for up to a week, but I recommend reheating slightly before serving to refresh the texture.

Freezing

I’ve successfully frozen slices wrapped tightly in plastic wrap and foil for up to 3 months. When ready, thaw in the fridge overnight and reheat gently in the oven to bring back that fresh-baked texture. Freezing the entire pie works too—just be sure to freeze before baking the crumble topping, then add it fresh before the final bake.

Reheating

Reheat pie slices in a 325°F oven for about 10-15 minutes covered loosely with foil to avoid burning the crumble. If you want to revive a bit of crispness, remove the foil during the last 3-5 minutes. This way, you get the warm, gooey filling and delightfully crunchy topping all over again.

FAQs

Final Thoughts

This Dutch Apple Crumble Pie Recipe has truly become one of my go-to desserts—there’s something magical about the way the tender, spiced apples marry with the rich, crumbly topping. I love sharing this recipe with friends because it’s approachable yet sophisticated enough to wow any crowd. Give it a try and enjoy the warm, comforting flavors that feel like a big cozy hug on a plate. And don’t forget the vanilla ice cream—trust me, it’s a game changer!

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