This crumb topping dutch apple pie replaces the usual top crust with a buttery brown sugar streusel that bakes crisp over tender sliced apples. A flaky homemade crust holds everything together, and the result slices neatly after a good rest.
The method is simple. You mix a small batch of dough with butter and shortening, chill it, fill it with lightly sweetened apples, and pile the crumbs on top. Two stage baking sets the bottom crust first and then browns the topping without scorching it.
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Why This Crumb Topping Dutch Apple Pie Recipe Works
Using both butter and shortening gives you flavor and flakiness. Butter brings richness while shortening keeps the dough tender and easy to roll.
A crumb top is far more forgiving than a lattice or double crust. There is no weaving, no dough to patch, and the streusel crisps while the apples soften underneath.
Starting the oven hot sets the bottom crust and then dropping the temperature lets the apples cook through gently. The flour in the filling thickens the juices so each slice holds together.
Ingredients for Crumb Topping Dutch Apple Pie
- 1 1/4 cups all purpose flour, for the crust
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup cold vegetable shortening, cubed
- 1/4 cup ice water
- 1 cup all purpose flour, for the topping
- 2/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 6 large apples, peeled, cored, and sliced, about 8 cups
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour, for the filling
- 1 tablespoon fresh lemon juice
Butter and shortening. Cold fat is what makes layers. Keep both in the refrigerator until the moment you use them.
Ice water. Add it a spoonful at a time until the dough just holds together when pinched. Too much water makes a tough crust.
Brown sugar topping. Brown sugar adds molasses flavor and helps the crumbs clump into large, crisp pieces.
Large apples. Choose firm baking apples such as Granny Smith or Braeburn. Slice them evenly so they cook at the same pace.
Flour and lemon juice. Flour thickens the juices and lemon brightens the filling while keeping the slices from browning as you work.
How to Make Crumb Topping Dutch Apple Pie
1. Mix and chill the dough Stir the flour, sugar, and salt, cut in the cold fats until the mixture looks like coarse crumbs, and sprinkle in the ice water. Form a disk, wrap it, and chill for 30 minutes.
2. Make the crumb topping Combine the flour, brown sugar, cinnamon, and salt, then work in the cold butter with your fingertips until you have pea sized and larger clumps.
3. Toss the apples Mix the sliced apples with the sugar, flour, and lemon juice until the slices are evenly coated.
4. Line the dish Heat the oven to 425 degrees F. Roll the dough into a 12 inch circle and ease it into a 9 inch pie dish, then crimp the edge.
5. Fill and top Pile the apples into the crust and spread the crumb mixture evenly over the surface.
6. Bake in two stages Bake for 15 minutes, then lower the oven to 350 degrees F and bake for 30 to 35 minutes more until the topping is deep golden and the juices bubble at the edges.
7. Cool before slicing Rest the pie for 2 hours so the filling thickens and the slices hold their shape.
How to Serve Crumb Topping Dutch Apple Pie
Serve warm with vanilla ice cream or a spoonful of whipped cream. For a fall dessert table, pair it with oat pecan apple crisp, baked cinnamon rice pudding, and cinnamon streusel coffee cake. A tall glass of berry kefir smoothie makes a lighter side.
How to Store and Reheat Crumb Topping Dutch Apple Pie
Wrap the cooled pie and keep it in the refrigerator for up to 4 days. Rewarm slices in a hot oven at 350 degrees F for 10 minutes to refresh the topping. To freeze, wrap the fully cooled pie well and freeze for up to 3 months, then thaw overnight in the refrigerator.
Tips and Variations for Crumb Topping Dutch Apple Pie
Keep fats cold. If the dough feels soft while rolling, chill it for 10 minutes before continuing.
Roll evenly. Turn the dough a quarter turn after each roll for an even circle about 1/8 inch thick.
Slice thickly. Cut apples about 1/4 inch thick so they soften but do not turn to sauce.
Press lightly. Squeeze some of the topping into larger clumps so the surface bakes up craggy.
Protect the edge. Cover the crimped rim with foil if it browns before the topping is golden.
Add warmth. A teaspoon of cinnamon tossed with the apples adds spice if you like a bolder flavor.
Use a sheet pan. Set the pie on a rimmed baking sheet to catch drips.
Store safely. Refrigerate leftovers promptly, and read this Purdue Extension guide to storing leftovers for general tips on keeping leftovers safe.
Frequently Asked Questions About Crumb Topping Dutch Apple Pie
What makes crumb topping dutch apple pie different from a regular apple pie?
It swaps the top crust for a streusel made from flour, brown sugar, and butter. The result is crisp and crumbly instead of flaky.
Can I make crumb topping dutch apple pie ahead of time?
Yes. Bake it up to a day ahead and keep it covered, or prepare the dough and topping separately and assemble when ready.
How do I get a crisp bottom on a crumb topping dutch apple pie?
Bake on a lower rack and start the oven hot so the crust sets quickly. A metal or glass dish also helps.
Which apples work for baking?
Firm varieties such as Granny Smith, Braeburn, and Gala keep their shape.
Can I freeze the unbaked topping?
Yes. Freeze the crumbs in a bag for up to 3 months and spread them straight from the freezer over the apples.
Dutch Apple Pie with Brown Sugar Crumb Topping
Equipment
- 9-inch pie dish
- Rolling Pin
- Pastry cutter or fork
- Plastic wrap
- Large mixing bowl
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour for the crust
- 1 tsp granulated sugar for the crust
- ½ tsp kosher salt for the crust
- ¼ cup cold unsalted butter cut into small cubes, about 1/2 stick
- ¼ cup cold vegetable shortening cut into cubes
- ¼ cup ice water add a spoonful at a time
- 1 cup all purpose flour for the topping
- ⅔ cup packed brown sugar for the topping
- ½ tsp ground cinnamon for the topping
- ¼ tsp kosher salt for the topping
- ½ cup cold unsalted butter cut into small cubes, about 1 stick
- 6 large apples peeled, cored, and sliced, about 8 cups
- ½ cup granulated sugar for the filling
- ¼ cup all purpose flour for the filling
- 1 tbsp fresh lemon juice
Instructions
Cooking
- Make the dough. Mix 1 1/4 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt, cut in the butter and shortening until crumbly, then stir in the ice water until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
- Make the topping. Whisk the flour, brown sugar, cinnamon, and salt, then rub in the cold butter until large clumps form. Chill until needed.
- Fill the crust. Heat the oven to 425 degrees F. Roll out the dough, fit it into a 9 inch dish, toss the apples with the sugar, flour, and lemon juice, and pile them in.
- Add the crumbs. Sprinkle the topping evenly over the apples, pressing lightly so it stays in place.
- Bake in two stages. Bake at 425 degrees F for 15 minutes, then lower to 350 degrees F and bake 30 to 35 minutes until the topping is golden and the filling bubbles. Tent with foil if it browns too fast.
- Cool. Cool for at least 2 hours before slicing so the filling sets.
