Go Back
Best Apple Pie Crumb Topping Recipe for a Perfectly Crunchy Pie

Best Apple Pie Crumb Topping Recipe

A classic 9-inch apple pie finished with a buttery brown sugar crumb topping. The recipe serves about 8 and includes optional oats or chopped nuts for extra texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 1 cup (120 g) All-purpose flour
  • 2/3 cup (about 135-145 g) Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 6 tablespoons (85 g) Unsalted butter, melted
Optional Crumb Additions
  • 1/2 cup (40-45 g) Old-fashioned or quick oats
  • 1/3 cup (about 35-40 g) Chopped pecans or walnuts
Apple Filling
  • 6-7 medium apples, about 2 1/2-3 pounds before peeling Firm apples, peeled, cored, and sliced
  • 1/2 cup Granulated sugar
  • 1/4 cup All-purpose flour
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 1/4 teaspoon Salt
Crust
  • 1 crust Unbaked 9-inch pie crust

Method
 

Step-by-Step
  1. Fit the unbaked crust into a 9-inch pie plate and chill it while preparing the filling.
  2. Peel, core, and slice the apples about 1/4 inch thick. Toss them with granulated sugar, flour, lemon juice, cinnamon, nutmeg if using, and salt, then let them stand for about 10 minutes.
  3. Arrange the apples in the chilled crust, mounding them slightly higher in the center because they shrink during baking.
  4. Stir together the flour, brown sugar, cinnamon, and salt for the crumb topping. Mix in the melted butter until coarse, moist crumbs form, then stir in oats or nuts if desired.
  5. Scatter the crumbs evenly over the apples, pressing them only lightly into place. Bake at 375°F (190°C) for 50–60 minutes, until the topping is browned, the apples are tender, and the filling bubbles around the edges.
  6. Cool the pie on a rack for at least 2 hours before slicing so the filling can thicken.

Notes

For especially crisp crumbs, refrigerate the prepared topping for 10–15 minutes before using. Cover the crust rim loosely with foil if it browns too quickly. The pie is best sliced only after it has cooled completely.