Apple Crisp Pie
This Apple Crisp Pie combines two of my favorite apple desserts into one delicious pie. Made with a flaky pie crust, cinnamon-spiced apple filling and topped with a generous layer of buttery oatmeal crumble.
This post is an updated version of the original I published in 2017, featuring helpful new content and refreshed photos.
Serve this apple crisp pie warm with a scoop of vanilla ice cream for an easy fall dessert that is perfect for Thanksgiving, holidays or Sunday dinner dessert!
How to make the oatmeal crumble topping
The topping bakes up golden and crisp, giving you the best part of an apple crisp with all the goodness of homemade apple pie! This recipe has a generous oatmeal crumble that is thick, crunchy and buttery.
- Mix the flour, large-flake oats, brown sugar, cinnamon and salt in a bowl.
- Cut the cold, cubed butter into the dry ingredients with a pastry cutter.
- Don’t over-mix, you want coarse crumbs with some larger pieces of butter and crumble.
Note: use large-flake oats, not the quick cook variety. Commonly referred to as old-fashioned oats or rolled oats.
What are the best apples to use?
I am lucky to have two apple trees growing in my yard. I have no idea what kind they are, but the apples are firm and tart with and taste similar to a Macintosh apple. When I need to use store-bought apples I usually choose these varieties.
- MacIntosh
- Granny Smith
- Honeycrisp
- Pink Lady
Choose apples that are firm and will hold their shape when baked, softer varieties tend to become mushy when baked.
Can I use a store-bought pie crust?
Absolutely, although I prefer my Grandma’s Homemade Pie Crust recipe, a frozen pie crust makes this recipe quick and easy.
Helpful Tips
- Line oven with foil to help catch any spills.
- If the topping starts browning too quickly before the apples are tender, loosely cover with aluminum foil.
- Cut the apples into even slices so they cook evenly.
- Pile the apples high, they will cook down as the pie bakes.
- Give the pie time to cool a bit before slicing so the apple filling can thicken.
What is the difference between apple pie and apple crisp pie?
Traditional apple pie has a pastry crust on the top and bottom, while apple crisp pie uses a pastry crust on the bottom and an oatmeal crumble for the top.
The apple crisp pie usually takes about 1 hour to bake. The oatmeal topping is golden brown, and the apple filling is bubbling around the edges. The apples should be tender when pierced with a knife.
If you love homemade apple desserts, there are a few more recipes you’ll want to try. My Apple Cobbler is a comforting classic with tender cinnamon apples and a delicious baked topping. For another easy favorite, try my Maple Apple Crisp, made with sweet apples and warm maple flavor. And if you have extra apples to use, my Apple Bread Pudding is a cozy dessert that is especially delicious served with a warm caramel sauce.
Apple Crisp Pie
Ingredients
- 1 pie crust homemade or store-bought
Apple filling
- 8-10 apples peeled cored and sliced
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons flour
Apple Crisp Crumble Topping
- 1/2 cup large-flake oats old-fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- pinch salt
- 1/2 cup butter chilled, cubed
Optional Glaze Topping
- 1 tablespoon confectioners sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350º F. Line the bottom of the oven with foil to catch any juices that may bubble over.
- Place a pie crust into 9 inch pie plate.
Prepare Apple Filling
- In a large bowl toss together the apples, brown sugar, granulated sugar and cinnamon. Sprinkle with flour to coat apples. Pour into the pie crust, piling the apple mixture high. The filling will reduce down as it bakes.
Prepare the Crisp Topping
- Mix the flour, oatmeal, brown sugar, cinnamon and salt in a bowl.
- Add the cold, cubed butter and cut it into the dry ingredients with a pastry cutter. Don’t over-mix, you want coarse crumbs with some larger pieces of butter and crumble.
- Sprinkle evenly over the apple filling. I layer it on quite thick.
- Bake for 1 hour – 1 hour 15 mins in 350º F oven. The oatmeal topping is golden brown, and the apple filling is bubbling around the edges. The apples should be tender when pierced with a knife.
- Remove from oven and drizzle with icing glaze while pie is still warm.
Glaze (optional)
- Whisk one tablespoon of confectioners sugar with just enough milk to make a drizzle.
- Using a spoon drizzle the glaze over warm pie.
Nutrition
I am making this, but I’m going to put some caramel on top of the apples before I put the chrome crust and then drizzle with caramel syrup and serve with ice cream
That sounds exceptional Sally, let me know how it turns out.
I made this for our dinner party tonight. It was a huge success! Easy to make (made the crumb topping the day before and stored in the refrigerator, plus had the flour and spices in a bag). It went together very smoothly. As a bonus, baking this pie made the house smell fabulous!
thank you Diana, yes can’t beat the smell of apple pie baking!
Not a comment just a question. I am using a refrigerated roll out crust. I am only using one crust obviously b/c I am making the crumb topping. Do I prebake the crust or just unroll and use? I am using canned apples just to use them up.
Hi Patty, you do not pre-bake the crust. Enjoy
This. Is. Pure. Genius. Two of the very best apple desserts in one- MUST try!
Thank you Karly, I love apple desserts and this recipe is one of my favs!
Hi Lynne, did you toss the apples with the flour? What kind of apples did you use and how thick were they sliced?
I have never signed up for a newsletter until today. Your blog is inviting and recipes are all shown well and directions are clear. I wish you the best with your business… I also call it shepherd’s pie made with beef.
Thank you so very much Hollie, hope you enjoy the recipes.
Well done Garrett! and MOM!
Thank you Jenn, we love cooking and baking together.