Crumble Top Apple Pie

Crumble Top Apple Pie


(4 votes) 4 4

Do not use a food processor in preparing this pie as it breaks up the oats.

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Serving Size / Yield

1 Pie


  • 1 C. rolled oats, large flaked or minute ( not instant)
  • 1 C. all purpose flour
  • 1 C. brown sugar
  • 2/3 C. butter at room temperature
  • 8 C. apples, from 6 to 8 medium sized apples
  • 1 Tbs. Fresh lemon juice
  • 3/4 C. firmly packed brown sugar
  • 2 Tbs. All purpose flour
  • 1/2 tsp. Ground cinnamon
  • 1/2 tsp. Ground nutmeg
  • 3/4 tsp. Salt
  • Pastry for single crust 9" pie

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Stir rolled oats with flour and brown sugar in a small bowl. Using a fork, work in butter till mixture is crumbly. Place oven rack on lowest level and pre-heat oven to 425F. Peel and slice apples into 1/4-inch wedges. Measure 8 C. into a large bowl. Sprinkle with lemon juice and stir to coat. In a small bowl, stir brown sugar with flour, cinnamon and salt. Stir into apples. Roll out pastry and fit into a pie plate. Trim overhang to about 3/4 inch from edge. Fold under, press into a high edge and flute. Spoon apple mixture into pastry; rounding in the middle. Press down lightly on apples. Cover apples with all the crumb topping. Do not press topping down. Carefully place pie on a shallow baking sheet with sides to catch drippings. Replace any crumble that may have fallen off. Place sheet holding pie on bottom rack of 425F oven. Immediately turn oven down to 350 F. Bake until apples are fork tender, from 1 to 1 1/4 hours. Serve warm or cover and refrigerate.

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