Apple Oat Crumble Pie

A slice of apple pie with a big scoop of vanilla ice cream on top.

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5 from 1 vote

Apple Oat Crumble Pie

A buttery homemade pie crust filled with cinnamon apples and topped with an oat streusel.

Prep Time1

Cook Time1 20

Total Time2 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 503kcal

Author: Ella Gilbert

Equipment

9-inch pie dish

Ingredients

Pie Dough

1 unbaked pie crust

Apple Filling

2 lb Granny Smith Apples
½ cup light brown sugar
¼ cup flour
1 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground cloves
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter cubed

Oat Crumble

1 cup all purpose flour
¾ cup old fashioned oats
½ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
10 tablespoons unsalted butter cold

Metric - US Customary

Instructions

Pie Crust

If you're using a store-bought pie crust, keep it in the fridge. If you're making a homemade pie crust, follow the instructions on my homemade pie crust until step 9.
1 unbaked pie crust

Crumble

In a medium bowl or jug, mix all of the crumble ingredients together until there are no more floury spots. I recommend using your hands to do and squishing the pieces of butter with the dry ingredients until everything is moist. Place in the fridge.
1 cup all purpose flour, ¾ cup old fashioned oats, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, 10 tablespoons unsalted butter

Apple Pie

Preheat your oven to 400℉/200℃.
Peel and slice the apples into half-inch wedges and place in a large bowl. Mix with the brown sugar, spices, flour, apple cider vinegar and vanilla. Toss until the apples are evenly coated.
2 lb Granny Smith Apples, ½ cup light brown sugar, ¼ cup flour, 1 teaspoon ground cinnamon, pinch ground nutmeg, pinch ground cloves, 1 tablespoon apple cider vinegar, ½ teaspoon kosher salt, 1 teaspoon vanilla extract
Pour the apple pie filling into the crimped pie dish. Use your hands to make sure you have an even layer of apple slices in the unbaked pie.
Dot the top of the apples with the butter.
1 tablespoon unsalted butter
Take the oat crumble out of the fridge and sprinkle it on top. It's a lot of streusel but it cooks down!
Place on a baking sheet in the middle of the preheated oven and bake for 20 minutes at 400℉. Turn the temperature down to 350℉/175℃ and bake for an additional 50-60 minutes. I recommend placing a pie shield on the crust after the first 20 minutes, and also covering the top of the pie with foil if the crumble gets too dark.
Let the pie cool for at least 3 hours before slicing and serving.

Video

Notes

Apples: I'm using Granny Smith but you can also use Fuji apples or Honeycrisp apples.

Spices: Feel free to add a pinch of cardamom!

Flour: You can swap this out for cornstarch if you prefer.

Apple Cider Vinegar: You can swap out the vinegar for an equal amount of lemon juice.

Old Fashioned Oats: Use whole oats, old-fashioned oats or rolled oats. I don't recommend using quick oats or porridge oats, this will make the topping dry and powdery.

Pie Crust: I'm using half of this flaky pie crust recipe, as the recipe makes 2 pie crusts. You can also use a storebought pie crust.

Pie Dish: I'm using a regular 9-inch pie plate, not a deep dish pie dish.

Storage: Cover tightly and store in the fridge for up to 4-5 days.

Nutrition