Dutch Apple Pie with Crumb Topping Easy Homemade Recipe

The scent of cinnamon-laced apples bubbling under a golden, buttery crumb topping always makes my kitchen feel like fall—even in the middle of July. The first time I baked this Dutch apple pie with crumb topping, I remember my kids sneaking spoonfuls of the sugary, spiced apples straight from the mixing bowl (who could blame them?). I’ve honestly lost count of how many times I’ve made this pie, but every single slice brings back cozy memories and a sense of occasion, even on a regular Tuesday night.

There’s something magical about a Dutch apple pie with crumb topping—it’s familiar but just different enough from classic double-crust apple pie that it always sparks conversation. I picked up this recipe from my grandma, who swore by a crumb topping because it gave her more room to play with flavors and textures. Over time, I’ve tweaked it: a smidge more cinnamon here, a dash of lemon juice there, and a trick for getting that topping extra crisp (hint: a quick chill before baking!).

This recipe is a lifesaver for busy days because you don’t need to fuss with a second crust, and the crumbly, sweet top is always a hit with guests and family alike. Plus, it’s friendly for beginner bakers—if you can slice apples and stir, you can make this pie! The Dutch apple pie with crumb topping is a comforting classic that’s both rustic and impressive, perfect for holidays, potlucks, or just when you want your house to smell incredible. I’m excited to walk you through my tried-and-true method, so you can enjoy a slice of homemade happiness, too.

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

I can promise you—after baking more pies than I care to admit, this Dutch apple pie with crumb topping is the one that gets requests for seconds (and thirds). There’s a reason it’s become my go-to for every autumn gathering and family birthday. Here’s why you’ll want to make it your signature pie, too:

• Quick & Easy: You’ll have this pie ready to bake in about 30 minutes—no special skills or fancy gadgets required.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge—no wild goose chases for weird spices or hard-to-find apples.
• Perfect for Every Occasion: Whether it’s Thanksgiving, a cozy weekend, or a midweek treat, this pie fits the bill. It’s even special enough for potlucks and dinner parties.
• Crowd-Pleaser: The crumb topping makes people’s eyes light up, and even apple pie skeptics come back for “just one more bite.”
• Unbelievably Delicious: You get the best of both worlds: tender, cinnamon-kissed apples and a buttery, crunchy topping. It’s sweet, a little tart, and oh-so-satisfying.

What truly sets this Dutch apple pie with crumb topping apart is the texture contrast—the juicy apples against that crisp, golden-brown crumb. I’ve tested different apple varieties and topping ratios, and this version nails the perfect balance. The trick of chilling the topping for a few minutes before baking keeps the crumbs distinct and crunchy rather than melting into a single layer.

This isn’t just any apple pie—it’s the kind of dessert that makes you stop and savor, maybe even close your eyes for a second. It’s comforting and nostalgic, but the crumb topping adds a twist that keeps things interesting. I love how it’s both rustic and a little fancy, and it never fails to bring folks together around the table. If you want a pie that’s fuss-free but feels special, this Dutch apple pie with crumb topping is the one. Trust me—your kitchen will smell like a dream, and your guests will beg for the recipe.

What Ingredients You Will Need

This Dutch apple pie with crumb topping comes together with everyday ingredients, but each plays a key role in flavor and texture. You probably have most of these on hand already, and I’ll share a few favorite brands and swaps just in case.

• For the Pie Filling:
  • 6–7 medium apples (about 2 1/2 lbs/1.1 kg), peeled, cored, and thinly sliced (Granny Smith for tartness, or mix with Honeycrisp for sweetness—my go-to combo!)
  • 2/3 cup (130 g) granulated sugar (adjust to taste if your apples are extra sweet or tart)
  • 2 tbsp (16 g) all-purpose flour (helps thicken the filling so it doesn’t get runny)
  • 1 1/2 tsp ground cinnamon (McCormick is my favorite for warm, bold flavor)
  • 1/4 tsp ground nutmeg (optional, but I love the depth it adds)
  • 1/8 tsp salt (just a pinch, but don’t skip it!)
  • 1 tbsp (15 ml) fresh lemon juice (keeps the apples bright and balances sweetness)
  • 1 tsp vanilla extract (pure is best, but use what you have)
• For the Crumb Topping:
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, cold and cubed (I use Kerrygold for richness—any good butter works)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• For the Pie Crust:
  • 1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought—Trader Joe’s and Pillsbury both work great if you’re short on time)

Tips & Substitutions:

• Use almond flour in the topping for a gluten-free version (it gives a lovely nutty flavor, too).
• For a dairy-free pie, swap the butter with a plant-based alternative (like Earth Balance).
• If you’re low on apples, toss in a pear or two for a little extra juiciness.
• Want less sugar? Reduce the granulated sugar in both the filling and topping by a couple of tablespoons—no biggie.

Honestly, what I love most is that you can tweak the apples and sugars to match your taste or what’s in season. Fresh-picked apples in fall? Dreamy. Supermarket apples in spring? Still turns out delicious. That’s the magic of Dutch apple pie with crumb topping—it works with what you have.

Equipment Needed

You don’t need a professional bakery setup for this Dutch apple pie with crumb topping, but a few trusty tools make it a breeze. Here’s what I reach for every time:

• 9-inch (23 cm) pie dish: Glass or ceramic both work—glass helps you see when the crust is perfectly golden.
• Mixing bowls: Two medium bowls (one for apples, one for the topping).
• Apple peeler/corer/slicer: Not required, but it’ll save your wrists. I’ve used a simple paring knife when my gadget broke, so don’t sweat it if you don’t have one.
• Pastry cutter or fork: For blending the crumb topping. Clean hands do the job just fine, too.
• Measuring cups and spoons: Precision is important for baking, so don’t eyeball it here.
• Rubber spatula or wooden spoon: For mixing the apple filling together.
• Cooling rack: Helps the pie cool evenly and avoids a soggy bottom.

If you’re just starting out, don’t worry about fancy tools. In a pinch, you can use your fingers to work the butter into the topping and a regular dinner knife to slice apples. My first pies were made with thrift store finds, and they turned out great. For cleaning, soak your pie dish right after serving to make cleanup easier, especially if any filling bubbles over (we’ve all been there!). If you’re in the market for a pie dish, Pyrex is affordable and reliable.

Preparation Method

Let’s get down to the nitty-gritty of making this Dutch apple pie with crumb topping. I promise, these steps are simple—and a few little tricks will help you get bakery-worthy results at home.

1. Prep your pie crust:
   
   Place your 9-inch (23 cm) pie crust into your pie dish. If using store-bought, let it soften for 10 minutes at room temp, then gently fit it into the dish and crimp the edges. Pop it in the fridge while you prep the filling to keep it cold (cold crust = flakier pie).
2. Preheat your oven:
   
   Set to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips—trust me, you’ll thank yourself later.
3. Make the apple filling:
   
   In a large bowl, toss the sliced apples with 2/3 cup (130 g) granulated sugar, 2 tbsp (16 g) flour, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp salt, 1 tbsp (15 ml) lemon juice, and 1 tsp vanilla. Mix until the apples are evenly coated. If the apples look dry, add an extra teaspoon of lemon juice. If your apples are super juicy (some varieties are!), toss in another teaspoon of flour.
4. Assemble the filling:
   
   Pour the apple mixture into the chilled pie crust, spreading it out evenly. Gently press down to minimize air pockets (helps the pie slice cleanly later).
5. Make the crumb topping:
   
   In another bowl, combine 3/4 cup (95 g) flour, 1/2 cup (100 g) brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold, cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces. (Tip: If your kitchen is warm, chill the bowl for 5 minutes before using—keeps those crumbs crisp!)
6. Top the pie:
   
   Sprinkle the crumb topping evenly over the apples. Don’t press it down—leave it loose for maximum crunch.
7. Bake:
   
   Bake at 400°F (200°C) for 25 minutes, then reduce oven to 350°F (175°C) and bake another 30–35 minutes. The filling should be bubbling, and the topping deep golden-brown. If the topping browns too quickly, tent loosely with foil for the last 15 minutes.
8. Cool:
   
   Let the pie cool on a rack for at least 2 hours. It’s tempting, but don’t cut too soon—this helps the filling set, so your slices hold together (learned this one the hard way).
9. Serve:
   
   Slice and enjoy warm or at room temperature. Top with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.

Troubleshooting: If your pie is watery, your apples may have been extra juicy—next time, add a touch more flour. If your topping seems pale, give it another 5 minutes in the oven (just watch closely!).

Cooking Tips & Techniques

After years of trial and error (and the occasional pie disaster), here are my top tips for a Dutch apple pie with crumb topping that’s as good as any bakery—maybe even better.

• Use the right apples: A mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) gives the best flavor and texture. All one variety works, but the blend is unbeatable.
• Keep everything cold: Cold butter in the topping makes those crumbs crisp and distinct. If the butter softens too much, chill the topping for 10 minutes before baking.
• Don’t overpack the apples: Tightly packed apples can steam and get mushy. Layer them evenly, but don’t press down too hard.
• Watch the oven: Ovens run hot or cool, so check your pie at the 50-minute mark. If the topping is browning too fast, foil is your friend.
• Let it cool: It’s tough, but letting the pie rest helps the juices thicken. If you cut too soon, it’ll be runny (been there, regretted that).
• Multitasking: While the pie bakes, whip up some homemade whipped cream or prep coffee. The downtime is your chance to clean up or just enjoy the aroma!
• Consistency: Stick to the measurements for the crumb topping. Too much flour and it’s dry, too little and it melts into the apples.

Once, I forgot to chill my butter and ended up with a flat, greasy topping—lesson learned. Trust me, those little steps (like keeping things cold and not rushing the cooling) really do make all the difference. And hey, if your pie isn’t picture-perfect the first time, it’ll still taste amazing—no one ever complains about extra crumb topping, promise!

Variations & Adaptations

One of my favorite things about Dutch apple pie with crumb topping is how easy it is to make it your own. Here are a few tried-and-true variations, plus some tweaks for dietary needs and different seasons:

• Gluten-Free: Swap the all-purpose flour in both the filling and topping for a 1:1 gluten-free blend (like King Arthur’s or Bob’s Red Mill). I’ve done this for gluten-sensitive friends, and no one could tell the difference!
• Nutty Crunch: Add 1/2 cup (60 g) chopped pecans or walnuts to the crumb topping for extra texture. This is my husband’s favorite twist for Thanksgiving.
• Caramel Apple: Drizzle 1/4 cup (60 ml) caramel sauce over the apples before adding the topping. It’s decadent and made for special occasions.
• Vegan Option: Use a vegan butter substitute and a store-bought vegan pie crust. Double-check your sugars if you’re strict about animal products.
• Seasonal Fruit: In summer, swap half the apples for ripe peaches or berries. The crumb topping works beautifully with stone fruits and adds a pop of color.
• Lower Sugar: Cut the sugar in the filling and topping by 1/3 for a less sweet, more fruit-forward pie—great for breakfast pie (yes, that’s a thing in my house!).

Personally, I love tossing in a handful of dried cranberries with the apples for a festive touch around the holidays. The tartness balances out the sweet crumb and looks so pretty when you slice in. Don’t be afraid to experiment—with a solid base like this, you really can’t go wrong!

Serving & Storage Suggestions

This Dutch apple pie with crumb topping is best served slightly warm, when the apples are still a bit soft and the topping is super crisp. Here’s how I like to serve and store it for maximum enjoyment:

• Serving: Let the pie cool for at least 2 hours before slicing. Serve as is, or go all out with a scoop of vanilla ice cream or a swirl of homemade whipped cream. I love a sprinkle of extra cinnamon on top for a pretty finish.
• Pairings: This pie pairs perfectly with strong coffee, spiced chai, or even a glass of cold milk. For a celebration, try it with mulled cider or a dessert wine.
• Storage: Cover leftovers loosely with foil or plastic wrap and keep at room temperature for up to 2 days. For longer storage, refrigerate for 4–5 days (the topping stays crispest uncovered, but the fridge will make it a bit softer).
• Freezing: You can freeze the whole pie (baked or unbaked) wrapped tightly in foil and plastic for up to 2 months. Thaw overnight in the fridge, then reheat at 300°F (150°C) for 20–25 minutes to revive the crisp topping.
• Reheating: Warm individual slices in a 325°F (160°C) oven for 10–15 minutes or zap in the microwave for about 20 seconds (though the oven keeps the topping crunchier).

Honestly, this pie is so good fresh, but I’ve been known to sneak cold slices straight from the fridge for breakfast. The flavors only deepen as it sits—if it lasts that long!

Nutritional Information & Benefits

Here’s a quick look at what you’ll get with a standard slice (about 1/8th of the pie):

• Calories: ~350–400
• Carbohydrates: 60 g
• Protein: 2–3 g
• Fat: 15–18 g
• Fiber: 3–4 g (apples are a great source!)

Apples bring fiber, vitamin C, and antioxidants to every bite, while the crumb topping (although a treat) makes this pie feel extra special. If you use less sugar or swap in almond flour, you can nudge the nutrition in a lighter direction. Be mindful: this pie contains gluten, dairy, and potential tree nuts (if you add them). As someone who tries to eat balanced, I see this Dutch apple pie with crumb topping as the ultimate “worth it” dessert—especially when shared with friends or family.

Conclusion

If you’re searching for a dessert that’s easy, crowd-pleasing, and downright comforting, this Dutch apple pie with crumb topping is calling your name. It’s a recipe that’s stood the test of time in my kitchen, and I can’t help but smile every time I pull it from the oven. The blend of juicy apples and crunchy, buttery crumb is pure magic—no fancy tricks, just honest, homey goodness.

Don’t be shy about making it your own—switch up the apples, tweak the spices, or add nuts if you’re feeling adventurous. The real secret is sharing it with folks you love (though I won’t judge if you keep a few slices just for yourself). I hope this pie brings as much joy to your table as it has to mine!

Give it a try, snap a photo, and let me know in the comments how your Dutch apple pie with crumb topping turns out. If you share it on social, tag me—I love seeing everyone’s delicious creations. Happy baking, and here’s to many more warm, cinnamon-scented days in your kitchen!

Frequently Asked Questions

What’s the difference between a Dutch apple pie and a regular apple pie?

Dutch apple pie features a crunchy, buttery crumb topping instead of a pastry top crust. It’s a little sweeter and has a delightful texture contrast with the soft apples underneath.

Which apples are best for Dutch apple pie with crumb topping?

I love using a mix of Granny Smith and Honeycrisp for the perfect balance of tartness and sweetness. Any firm baking apple works—just avoid super-soft varieties like Red Delicious.

Can I make this pie ahead of time?

Absolutely! You can bake the pie a day ahead and store it covered at room temperature. For the freshest topping, reheat in the oven before serving.

How do I keep the crumb topping from getting soggy?

Chill the topping briefly before baking and let the pie cool on a rack. If you’re storing leftovers, keep the pie uncovered in the fridge for a crisper crumb.

Can I freeze Dutch apple pie with crumb topping?

Yes! Wrap the completely cooled pie tightly and freeze for up to 2 months. Thaw overnight and reheat before serving for best flavor and texture.

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