There’s something magical about a Dutch apple pie with crumb topping—the way the buttery, cinnamon-spiced crumbs melt into the tender apples while baking, creating this irresistible texture that’s somewhere between a pie and a crisp. It’s my go-to dessert for fall gatherings, and honestly, I’ve lost count of how many times friends have begged for the recipe. My grandmother first introduced me to this version when I was little, and I still remember the way the kitchen smelled as it baked, like caramelized sugar and warm apples. The crumb topping is the real star here—no fussy lattice work, just a generous layer of buttery, crunchy goodness that pairs perfectly with a scoop of vanilla ice cream. Whether it’s a cozy weeknight treat or the centerpiece of a holiday table, this pie never disappoints.
Why You’ll Love This Dutch Apple Pie
- Simpler than traditional pie: No need to fuss with a top crust—just sprinkle and bake!
- Perfect texture: The crumb topping stays crisp while the apples soften just right.
- Loaded with flavor: Cinnamon, brown sugar, and tart apples create a balanced, cozy sweetness.
- Crowd-pleaser: It’s the kind of dessert that disappears fast at potlucks and family dinners.
- Easy to customize: Add nuts, swap spices, or drizzle with caramel for your own twist.
Ingredients for Dutch Apple Pie with Crumb Topping
Gathering the right ingredients makes all the difference in this Dutch apple pie. I’ve learned through trial and error that quality matters – especially when it comes to the apples and butter. Here’s exactly what you’ll need, organized so you can check things off as you go:
For the Apple Filling:
- 6 cups peeled and sliced apples (about 5-6 medium apples – I always use Granny Smith)
- 1/2 cup granulated sugar (adjust to taste if your apples are very sweet)
- 1 teaspoon ground cinnamon (the good stuff – none of that stale spice jar dust!)
- 1 tablespoon lemon juice (fresh squeezed if possible, but bottled works in a pinch)
For the Crumb Topping:
- 1 cup all-purpose flour (spooned and leveled – don’t scoop!)
- 1/2 cup packed brown sugar (dark brown gives deeper flavor)
- 1/2 cup (1 stick) cold butter, cubed (must be cold – I pop it back in fridge after cubing)
- 1/4 teaspoon salt (balances the sweetness perfectly)
For the Base:
- 1 (9-inch) unbaked pie crust (homemade or store-bought – no judgment here!)
Pro tip: Measure everything before you start mixing – it makes the whole process smoother. And whatever you do, don’t skip chilling your butter for the topping – those cold butter bits are what create those irresistible crunchy clusters we all love.
How to Make Dutch Apple Pie with Crumb Topping
Alright, let’s get baking! I’ve made this Dutch apple pie so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. Trust me – the smell alone will make your whole house feel like a cozy autumn day.
- Preheat and prep: Crank your oven to 375°F (190°C). This gives the pie that perfect golden crust without over-browning. Place your pie crust in a 9-inch pie dish and set aside – no need to pre-bake, we’re going for simplicity here!
- Mix the apple filling: In a big bowl, toss together your sliced apples, granulated sugar, cinnamon, and lemon juice. The lemon keeps the apples from browning while adding a bright note. Let this sit while you make the topping – you’ll see juices start to form, which is exactly what we want.
- Make the crumb topping: In another bowl, combine flour, brown sugar, and salt. Now here’s the fun part – cut in the cold butter with a pastry cutter or your fingers until you get pea-sized crumbs. If the butter starts getting melty, pop the bowl in the fridge for 5 minutes. The mixture should look like wet sand with some bigger buttery nuggets – those are the magic bits that’ll crisp up beautifully.
- Assemble: Pour your apple mixture into the pie crust, making sure to scrape in all those delicious juices. Then sprinkle the crumb topping evenly over the apples – don’t press it down, we want those crumbs loose and craggy. Pro tip: Use your hands to break up any huge clumps so they bake evenly.
- Bake to perfection: Pop that beauty in the oven for 45-50 minutes. You’ll know it’s done when the topping is golden brown (like the color of a sugar cookie) and the filling is bubbling at the edges. My oven runs hot, so I start checking at 40 minutes – every oven is different!
- Cool (if you can wait!): Let the pie cool for at least 30 minutes before slicing. I know it’s hard when your kitchen smells amazing, but this lets the juices thicken so you don’t end up with apple soup. Serve warm with vanilla ice cream melting over the top – pure heaven.
Tips for Perfect Crumb Topping
The topping makes this pie special, so let me share my hard-earned secrets:
- Keep everything cold: I cube my butter and stick it back in the fridge until the last second. Warm butter makes greasy crumbs instead of crisp ones.
- Don’t overmix: Stop blending when you still see some flour streaks and uneven butter bits. Perfection looks imperfect here!
- Watch the sugar: If your apples are super sweet, cut the brown sugar in the topping to 1/3 cup. The topping should balance, not overwhelm.
- Even coverage: Hold your hand high when sprinkling the topping to distribute it evenly. Any bare spots will let too much steam escape from the apples.
Bonus tip: If your crumbs start browning too fast (oven hot spots happen!), just loosely tent some foil over the top for the last 10 minutes. Nobody likes burnt sugar!
Ingredient Notes and Substitutions
One of the things I love most about this Dutch apple pie is how forgiving it is when you need to swap ingredients. Over the years, I’ve tested just about every variation imaginable—here’s what works (and what doesn’t):
Choosing Your Apples
Granny Smith will always be my top pick—their tartness holds up beautifully against the sweet topping, and they keep their shape when baked. But if you can’t find them, any firm baking apple works:
- Honeycrisp: Sweeter but still holds texture well
- Braeburn: Nice balance of sweet-tart
- Pink Lady: Lovely floral notes
Avoid super soft apples like Red Delicious—they turn to mush. And here’s a secret I learned from my neighbor: mixing two types (say, 4 cups Granny Smith + 2 cups Honeycrisp) creates amazing depth of flavor.
Sweetener Swaps
The granulated sugar in the filling can easily be adjusted:
- For less sweet: Reduce to 1/3 cup
- For deeper flavor: Use coconut sugar instead
- For maple lovers: Replace 2 tbsp sugar with pure maple syrup (reduce lemon juice slightly)
The brown sugar in the topping gives that signature caramel taste—light brown works, but dark brown is magic. In a pinch? Make your own by mixing 1/2 cup white sugar with 1 tbsp molasses.
Flour Alternatives
Need to go gluten-free? No problem:
- 1-to-1 GF flour: Works perfectly in both crust and topping
- Almond flour: Makes a richer, denser crumb (use 3/4 cup + 1/4 cup tapioca starch)
For the pie crust, many stores now carry GF options, or you can press a mixture of ground nuts (almonds + pecans are my fave) with butter and sugar into the pan for a delicious crunch.
Butter Options
While I’m a firm believer in real butter for the best flavor, in a pinch you can use:
- Vegan butter: Look for sticks with at least 80% fat content
- Coconut oil: Solid when cold, gives a slight coconut aroma
Just avoid spreads or margarines with high water content—they’ll make the topping soggy.
Remember: Baking is part science, part art. Don’t be afraid to make this pie your own—that’s how family recipes evolve!
Serving and Storage Tips
Oh, the joy of serving this Dutch apple pie – it’s practically a performance! For the full experience, I always wait until the pie is just warm (not piping hot) so the ice cream melts into those buttery crumbs in the most magical way. Here’s how to make the most of every slice:
Best Ways to Serve
- Temperature matters: Let the pie cool about 30 minutes after baking – the filling thickens perfectly at this stage. Reheat individual slices for 15 seconds in the microwave if you prefer it warmer.
- Classic pairing: A scoop of vanilla bean ice cream is non-negotiable in our house. The way it melts into the warm apples and crispy topping? Absolute perfection.
- Breakfast upgrade: (Don’t judge me) Leftover pie makes an amazing morning treat with a dollop of Greek yogurt and drizzle of honey.
Storing Your Masterpiece
This pie keeps surprisingly well if you can resist eating it all in one sitting:
- Room temp: Cover loosely with foil and keep on the counter for up to 2 days. The topping stays crispest this way.
- Fridge: For longer storage (up to 5 days), refrigerate in an airtight container. The crumbs will soften slightly, but 10 minutes in a 300°F oven brings them back to life.
- Freezing: Wrap cooled pie tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 350°F for 20 minutes to refresh.
Pro tip: If you’re freezing individual slices, layer them between parchment paper in an airtight container. That way you can grab just one midnight snack portion without thawing the whole pie!
Reviving Leftovers
Day-old pie deserves love too! Here’s how I bring it back to its former glory:
- Oven method: Heat slices at 350°F for 5-7 minutes – this crisps the topping beautifully
- Air fryer: 3 minutes at 325°F gives amazing results if you’re reheating single servings
- No-crisp emergency: If the topping gets too soft, crumble it over the pie and broil for 60 seconds (watch carefully!)
Remember – food safety first! If your kitchen is warm or humid, play it safe and refrigerate after 24 hours. But let’s be honest – in my house, leftover pie is a rare occurrence!
Dutch Apple Pie with Crumb Topping FAQs
After making this Dutch apple pie for years (and fielding countless questions from friends), I’ve answered just about every variation imaginable. Here are the most common questions that pop up, along with my tried-and-true solutions:
Q1. What are the absolute best apples for Dutch apple pie?
You want firm, tart apples that hold their shape. Granny Smith is my #1 pick – their tang balances the sweet topping perfectly. Second choices? Honeycrisp or Braeburn. Avoid mealy apples like Red Delicious – they turn to mush. Pro tip: Mix two varieties (say, 3 cups Granny Smith + 3 cups Pink Lady) for amazing flavor depth!
Q2. Can I freeze this pie before or after baking?
Both work! For unbaked, assemble everything but freeze before baking (crumb topping and all). When ready, bake straight from frozen, adding 15-20 extra minutes. For baked, cool completely, wrap tightly in plastic + foil, and freeze up to 3 months. Thaw in fridge overnight, then reheat at 350°F for 20 minutes to crisp the topping.
Q3. My topping sometimes sinks into the filling – how do I prevent sogginess?
Three tricks: 1) Pat apples dry after slicing if they’re very juicy 2) Let the sugared apples sit 10 minutes, then drain excess liquid 3) Bake on the lower oven rack so the bottom crust crisps first. If all else fails? Sprinkle 1 tbsp flour or breadcrumbs over the apples before adding topping – they’ll soak up extra juices.
Q4. What can I use instead of a crumb topping?
While the crumbs are traditional, try these fun twists: 1) Oatmeal streusel (add 1/2 cup oats to the topping mix) 2) Almond flour crumbs for nutty flavor 3) Crushed gingersnaps or graham crackers mixed with butter. For special occasions, I’ll drizzle caramel over the crumbs after baking – pure decadence!
Q5. How can I make this pie vegan?
Easy swaps: 1) Use vegan butter sticks (not tub spreads) in the topping 2) Replace the pie crust with a coconut oil-based dough 3) Swap honey for maple syrup in the filling if needed. The texture stays perfect! For serving, coconut milk ice cream makes a dreamy dairy-free pairing.
Nutritional Information
Okay, let’s be real – when you’re digging into a slice of warm Dutch apple pie, nutrition isn’t exactly the first thing on your mind! But for those curious (or tracking), here’s the breakdown per slice when cut into 8 generous portions. Remember, these numbers can vary depending on your exact ingredients and brands – consider them friendly estimates rather than lab-tested facts.
- Serving Size: 1/8 of 9-inch pie
- Calories: 320
- Total Fat: 14g (8g saturated)
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 48g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 2g
A few notes about these numbers: Using different apple varieties or adjusting the sugar amounts will change the carb count. The fiber increases if you leave the apple peels on (which I sometimes do for extra texture). And if you’re watching fat content, you can reduce the butter in the topping slightly – though personally, I think those buttery crumbs are worth every delicious calorie!
Like my grandma always said: “A little indulgence feeds the soul.” And one slice of this pie is absolutely worth savoring. Now pass the ice cream!
Nothing makes me happier than hearing how your Dutch apple pie adventures turn out! Did your crumb topping come out perfectly golden? Did you add a fun twist like pecans or cardamom? Maybe you discovered the perfect apple variety I haven’t tried yet? Spill all your pie secrets in the comments – I read every single one (usually while nibbling on leftover crumbs).
If you snap a photo of your masterpiece, tag me on Instagram @[yourhandle] – I love featuring reader bakes in my stories! And if this recipe becomes your new go-to like it did for me, consider leaving a star rating below. Your feedback helps other bakers know this pie is worth the (minimal) effort.
Most importantly – enjoy every bite! Some of my favorite kitchen memories involve this pie: the time my nephew got crumbs all over his face, the snowy afternoon when my best friend and I ate a whole pie while watching old movies, the year it became our unofficial Thanksgiving tradition. Now it’s your turn to make memories with this recipe. Happy baking, friends!
Amazing 5-Star Dutch Apple Pie with Crumb Topping
A classic Dutch apple pie with a buttery crumb topping, combining sweet apples and cinnamon for a delicious dessert.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
- 6 cups peeled and sliced apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/4 tsp salt
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix apples, granulated sugar, cinnamon, and lemon juice. Set aside.
- In another bowl, combine flour, brown sugar, butter, and salt to make the crumb topping.
- Place the pie crust in a pie dish and fill with the apple mixture.
- Sprinkle the crumb topping evenly over the apples.
- Bake for 45-50 minutes until golden brown.
- Let cool before serving.
Notes
- Use tart apples like Granny Smith for better texture.
- If the crust browns too quickly, cover edges with foil.
- Serve with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
