I perfected The Best Dutch Apple Pie that manages to be a total show-stopper while staying incredibly easy to make, so I had to share it for the holidays.
I never pictured something so showy would be this lazy, but here we are. I love how a simple unbaked pie crust can hold a mountain of apples, peeled and thinly sliced, and then surprise everyone when the top bakes into crunchy little bits.
People search Dutch Apple Pie Topping Crumble Recipes, and you’ll even find it tucked into Holiday Desserts Thanksgiving roundups, so yeah the hype is real. I messed up a couple times making it and still got rave reviews, which means you can pull this off too, even if you forget the timer now and then.
Ingredients
- Apples: Crunchy, sweet tart fruit.
Good fiber, vitamin C, low fat, adds natural sweetness.
- Granulated sugar: Pure sweetener, mainly carbs.
Packs calories, little nutrients, boosts crust browning.
- Brown sugar: Adds molasses flavor and moisture, but dont add much nutrition.
- All-purpose flour: Structure provider for filling and topping.
Mostly carbs, some protein, not whole grain.
- Cinnamon: Warm spice, low calories.
Adds aroma and perceived sweetness without sugar.
- Nutmeg: Pungent, nutty spice.
Strong flavor, use little, adds depth and cozy notes.
- Butter: Fat powerhouse, gives richness and flakiness.
High calories, adds mouthfeel and browning.
- Lemon juice: Bright acid, cuts sweetness and prevents apple browning.
Little calories, lots of zing.
Ingredient Quantities
- 1 (9-inch) unbaked pie crust, store bought or homemade
- 6 medium apples, peeled cored and thinly sliced (about 2 to 2 1/2 lb)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
- 3/4 cup all-purpose flour for the crumb topping
- 1/2 cup packed light brown sugar for the crumb topping
- 1/4 cup granulated sugar for the crumb topping
- 1 tsp ground cinnamon for the crumb topping
- 1/4 tsp salt for the crumb topping
- 6 tbsp cold unsalted butter, cubed (for the crumb topping)
- 1 tbsp coarse or turbinado sugar, optional, for sprinkling
How to Make this
1. Preheat oven to 375°F (190°C) and set a rack in the center, put a rimmed baking sheet nearby to catch any drips.
2. Place the 9-inch unbaked pie crust in your pie pan and flute the edges if you want, no need to blind bake.
3. Peel, core and thinly slice 6 medium apples (about 2 to 2 1/2 lb) and toss them right away with 1 tbsp fresh lemon juice so they dont brown.
4. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/8 tsp salt to the apples and toss until everything is evenly coated.
5. Pile the apple mixture into the prepared crust, pressing gently so the apples fit snugly and evenly.
6. Make the crumb topping by stirring together 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tsp ground cinnamon and 1/4 tsp salt, then cut in 6 tbsp cold unsalted butter (cubed) with a pastry cutter or fork until you have coarse crumbs, or pulse briefly in a food processor.
7. Scatter the crumb topping evenly over the apples, press down lightly so it adheres, and if you like a little sparkle sprinkle 1 tbsp coarse or turbinado sugar on top.
8. Bake on the rimmed baking sheet for 45 to 55 minutes, until the topping is deep golden and the filling is bubbling through; if the topping is browning too fast tent with foil for the last 10 to 15 minutes.
9. Let the pie cool on a wire rack at least 2 hours so the filling sets (i know it’s tempting to dig in sooner but it will be runny), then slice and serve warm with ice cream or whipped cream if desired.
Equipment Needed
1. Oven (set to 375°F / 190°C)
2. Rimmed baking sheet (to catch any drips)
3. 9-inch pie pan (unbaked crust goes straight in)
4. Cutting board and a sharp knife plus a vegetable peeler
5. 2 mixing bowls (one for apples, one for the crumb topping)
6. Measuring cups and spoons
7. Pastry cutter or fork (or a small food processor if you prefer)
8. Rubber spatula or wooden spoon for tossing and packing the apples
9. Wire cooling rack for letting the pie set before slicing
FAQ
Easy Dutch Apple Pie Recipe Substitutions and Variations
- Apples: If you dont have 6 medium apples, use about 2 to 2 1/2 lb of firm pears or a mix of apples and pears. Pears bake similarly but may get a bit softer, so slice them slightly thicker.
- Light brown sugar: Swap 1:1 with coconut sugar for a less sweet, more caramel-y flavor, or make quick brown sugar by stirring 1 tbsp molasses into 1/2 cup granulated sugar.
- All-purpose flour (crumb topping): Use a 1:1 gluten free all-purpose flour blend if you need GF, or try almond flour for a nuttier, denser crumb. Almond flour will be more delicate so expect a different texture.
- Cold unsalted butter (crumb topping): Replace with cold, solid coconut oil or a vegan stick butter 1:1 for dairy free. Make sure its very cold so you still get pea-sized crumbs.
Pro Tips
– Use a mix of apples for the best texture and flavor — one tart variety (like Granny Smith) and one sweet-crisp (like Honeycrisp or Fuji). The contrast keeps the filling from tasting one-note and prevents everything from turning mushy.
– If your apples seem extra juicy, toss them with the sugar then let them sit 10 to 20 minutes to draw out some liquid. Discard or reduce the excess juice, or stir in a small thickener (about 1 to 2 teaspoons cornstarch or 1 tablespoon quick-cooking tapioca) so the filling sets without turning gluey.
– Keep the butter for the crumble bone-cold and pulse the mixture briefly in a food processor or cut the butter into pea-sized pieces by hand. Cold butter = flaky, crumbly topping instead of a greasy paste. If the crumbs warm up while you work, pop them in the fridge a few minutes before topping.
– To get a crisper bottom crust, bake on a hot preheated baking sheet or use a metal pan instead of glass. Also, if the topping browns too fast, loosely cover the pie with foil for the last part of baking so the filling can finish bubbling without burning the crumbs.
– Resist cutting it too soon — letting the pie cool for at least a couple hours helps the filling set so slices hold together. When serving, warm individual slices briefly in the microwave or oven for that just-baked feel, and wipe your knife between cuts for neat slices.
Easy Dutch Apple Pie Recipe
I perfected The Best Dutch Apple Pie that manages to be a total show-stopper while staying incredibly easy to make, so I had to share it for the holidays.
8
servings
495
kcal
Equipment: 1. Oven (set to 375°F / 190°C)
2. Rimmed baking sheet (to catch any drips)
3. 9-inch pie pan (unbaked crust goes straight in)
4. Cutting board and a sharp knife plus a vegetable peeler
5. 2 mixing bowls (one for apples, one for the crumb topping)
6. Measuring cups and spoons
7. Pastry cutter or fork (or a small food processor if you prefer)
8. Rubber spatula or wooden spoon for tossing and packing the apples
9. Wire cooling rack for letting the pie set before slicing
Ingredients
-
1 (9-inch) unbaked pie crust, store bought or homemade
-
6 medium apples, peeled cored and thinly sliced (about 2 to 2 1/2 lb)
-
1/2 cup granulated sugar
-
1/4 cup packed light brown sugar
-
2 tbsp all-purpose flour
-
1 tsp ground cinnamon
-
1/4 tsp ground nutmeg
-
1 tbsp fresh lemon juice
-
1/8 tsp salt
-
3/4 cup all-purpose flour for the crumb topping
-
1/2 cup packed light brown sugar for the crumb topping
-
1/4 cup granulated sugar for the crumb topping
-
1 tsp ground cinnamon for the crumb topping
-
1/4 tsp salt for the crumb topping
-
6 tbsp cold unsalted butter, cubed (for the crumb topping)
-
1 tbsp coarse or turbinado sugar, optional, for sprinkling
Directions
- Preheat oven to 375°F (190°C) and set a rack in the center, put a rimmed baking sheet nearby to catch any drips.
- Place the 9-inch unbaked pie crust in your pie pan and flute the edges if you want, no need to blind bake.
- Peel, core and thinly slice 6 medium apples (about 2 to 2 1/2 lb) and toss them right away with 1 tbsp fresh lemon juice so they dont brown.
- Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/8 tsp salt to the apples and toss until everything is evenly coated.
- Pile the apple mixture into the prepared crust, pressing gently so the apples fit snugly and evenly.
- Make the crumb topping by stirring together 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tsp ground cinnamon and 1/4 tsp salt, then cut in 6 tbsp cold unsalted butter (cubed) with a pastry cutter or fork until you have coarse crumbs, or pulse briefly in a food processor.
- Scatter the crumb topping evenly over the apples, press down lightly so it adheres, and if you like a little sparkle sprinkle 1 tbsp coarse or turbinado sugar on top.
- Bake on the rimmed baking sheet for 45 to 55 minutes, until the topping is deep golden and the filling is bubbling through; if the topping is browning too fast tent with foil for the last 10 to 15 minutes.
- Let the pie cool on a wire rack at least 2 hours so the filling sets (i know it’s tempting to dig in sooner but it will be runny), then slice and serve warm with ice cream or whipped cream if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 224g
- Total number of serves: 8
- Calories: 495kcal
- Fat: 21.5g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 7g
- Cholesterol: 23mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 85g
- Fiber: 4g
- Sugar: 52g
- Protein: 3.3g
- Vitamin A: 72IU
- Vitamin C: 6mg
- Calcium: 28mg
- Iron: 0.6mg
