Why You’ll Love This Recipe
I like this recipe because it strikes the ideal balance between sweet and tart. The apples soften beautifully, the cinnamon adds warmth, and the buttery oat crumble brings a rustic texture that pairs perfectly with the fruit. I also love how simple it is to make—it doesn’t require a pastry crust, and it’s just as satisfying as a traditional apple pie.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 cups Granny Smith or Honeycrisp apples, peeled and sliced
3/4 cup light brown sugar
2 tsp ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup unsalted butter, cold and cubed
1/4 cup all-purpose flour
1 tbsp lemon juice
Pinch of salt
Directions
I preheat the oven to 350°F (175°C).
In a bowl, I toss the sliced apples with lemon juice, brown sugar, and cinnamon until everything is evenly coated.
In a separate bowl, I mix the oats, flour, brown sugar, and salt. Then I cut in the cold butter until the mixture turns crumbly.
I pour the apple mixture into a greased pie dish and spread the crumble topping evenly over the top.
I bake the pie for about 45 minutes, until the topping is golden brown and the filling is bubbly.
I let the pie cool for at least 15 minutes before serving it warm with ice cream or whipped cream.
Servings and Timing
This recipe serves 8 people. It takes about 15 minutes to prepare, 45 minutes to bake, and 1 hour total from start to finish.
Variations
I like to switch up the fruit by using a mix of apples and pears, or even adding cranberries for a festive touch. If I want a richer topping, I sometimes add chopped pecans or walnuts to the crumble mixture. For a slightly different flavor, I’ve swapped cinnamon for pumpkin pie spice, which adds cloves and nutmeg for extra warmth.
Storage/Reheating
I store leftover apple crumble pie covered in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 325°F for about 10 minutes, which keeps the topping crisp. If I’m in a hurry, I reheat it in the microwave, though the topping turns softer. This pie also freezes well—wrapped tightly, it keeps for up to 2 months.
FAQs
Can I use different types of apples?
Yes, I often use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a more complex flavor.
Do I need to peel the apples?
I like to peel them for a softer filling, but leaving the skins on adds extra texture and fiber.
Can I make this pie ahead of time?
Yes, I bake it a day in advance and reheat it before serving. The flavors deepen overnight.
Can I use quick oats instead of old-fashioned oats?
I prefer old-fashioned oats because they give more texture, but quick oats work in a pinch.
What can I serve with this pie besides ice cream?
I enjoy it with whipped cream, crème fraîche, or even a drizzle of caramel sauce.
Can I reduce the sugar in the recipe?
Yes, I sometimes cut the sugar slightly, especially if I’m using sweeter apples like Fuji or Gala.
How do I keep the topping crunchy?
I make sure the butter is very cold before mixing, and I don’t overmix the crumble. Reheating in the oven also keeps it crisp.
Can I make this gluten-free?
Yes, I use gluten-free flour and certified gluten-free oats, and the pie turns out just as delicious.
Can I add nuts to the crumble?
Definitely. I often mix in chopped pecans, almonds, or walnuts for extra crunch.
How do I know when the pie is done baking?
The topping should be golden brown and the filling bubbly around the edges. That’s when I know it’s ready.
Conclusion
This Classic Apple Crumble Pie with Oats is a dessert I always come back to because it’s simple, comforting, and full of flavor. The spiced apple filling with the buttery oat topping makes it a perfect treat for any season, especially when served warm with something creamy on the side. It’s a recipe that always brings comfort and a little nostalgia with every bite.
