Apple Pie Crumble Topping with Oats

This apple pie crumble topping with oats creates the perfect buttery, crunchy crown for tender cinnamon apples—better than any bakery pie you’ve tried!

What Makes This Recipe Special

This apple pie crumble topping with oats transforms classic apple pie into something extraordinary—think tender, cinnamon-kissed Granny Smith apples nestled under a golden, buttery oat streusel that shatters perfectly with every forkful. It’s the best of both worlds in one stunning dessert.

I’ll be honest—this oatmeal streusel apple pie was born from a happy accident. One Thanksgiving, I ran out of top crust dough and panicked. I grabbed oats from my pantry, mixed up a crumble topping, and crossed my fingers. Best. Decision. Ever.

Now my family refuses to let me make traditional double-crust apple pie anymore! If you’re into creative twists on classics, you’ll also love these viral matcha brookies that blend two desserts into one magical bite.

Why You’ll Love This Apple Pie with Oat Crumble Topping

Let me count the ways this apple crumble pie recipe will steal your heart:

• That texture contrast – Buttery, crispy oat topping meets tender apples (pure magic)
• Less fuss, more flavor – No wrestling with a top crust or worrying about crimping
• Crowd-pleaser guaranteed – Even picky eaters go back for seconds
• Make-ahead friendly – Prep the components separately, then assemble when ready
• Bakery-worthy presentation – That golden, rustic crumble looks like you spent hours

Here’s my favorite trick: I always use Granny Smith apples because their tartness balances the sweet crumble perfectly. According to King Arthur Baking, firmer apple varieties hold their shape better during baking, preventing that mushy filling nobody wants. Trust me, I learned this the hard way after a Red Delicious disaster in 2019.

Nutritional Peek (Per Slice, Based on 8 Servings)

Nutrient	Amount
Calories	420
Protein	4g
Carbohydrates	62g
Fat	18g
Fiber	4g
Sugar	38g

These are estimates—your slice might be bigger than mine (no judgment here!)

Ingredients You’ll Need

Creating the perfect oatmeal streusel apple pie starts with quality ingredients, and the good news? You probably have most of these already.

The Foundation & Filling

Amount	Ingredient
1	Homemade pie crust (store-bought works beautifully in a pinch!)
6 large	Granny Smith apples (about 2½ pounds)
⅓ cup (66g)	Granulated sugar
2 Tablespoons	All-purpose flour
½ teaspoon	Ground cinnamon
1 Tablespoon	Fresh lemon juice (this keeps apples from browning and adds brightness!)

The Star: Crumble Topping

Amount	Ingredient
¾ cup (94g)	All-purpose flour
½ cup (40g)	Rolled oats (old-fashioned work best—instant gets mushy)
⅓ cup (66g)	Light brown sugar
⅓ cup (66g)	Granulated sugar
½ teaspoon	Ground cinnamon
½ cup (113g)	Unsalted butter, cut into 1-inch pieces (softened but still cool to touch)

Quick tip: I always use salted butter everywhere except pie crusts and crumble toppings—the unsalted version lets you control the sweetness perfectly. Need help choosing the right bakeware essentials? I’ve got you covered.

Equipment You’ll Need

Essential Tools:

• 9-inch pie plate
• Large mixing bowls (at least 2)
• Pastry cutter or your trusty hands
• Rolling pin
• Apple peeler/corer (or a sharp paring knife and patience)
• Large baking sheet (for catching drips)
• Aluminum foil

Nice to Have:

• Bench scraper for easy cleanup
• Silicone pastry mat
• Pie crust shields (though foil works great)

Step-by-Step Instructions for Your Apple Pie Crumble Topping with Oats

Let’s get baking! This process is easier than you think, I promise.

Prep Your Crust Roll your pie dough into an 11-inch circle on a lightly floured surface (don’t stress about perfect circles—rustic is charming!). Gently press it into your 9-inch pie plate, letting the excess hang over the edges.

Now here’s where you get creative: crimp those edges using your fingers—I do a simple pinch-and-twist pattern, but honestly, as long as it looks homemade and loved, you’re golden. Pop the whole thing in the freezer while you tackle the filling. This prevents shrinkage during baking (learned that one the hard way).

Prepare That Gorgeous Filling Crank your oven to 400°F. Now for the apples: peel and slice them into ⅛-inch slices, tossing the cores. If you don’t have an apple peeler/corer gadget, a sharp knife and a little elbow grease work fine—just put on your favorite playlist.

Toss those apple slices into a large bowl with the ⅓ cup sugar, 2 tablespoons flour, lemon juice, and ½ teaspoon cinnamon. Mix gently until every slice is coated in that fragrant, sweet mixture. Your kitchen should smell like fall right about now.

Mix Up the Magic Crumble In a separate bowl, whisk together ¾ cup flour, ½ cup oats, both sugars, and cinnamon until everything’s friendly. Add those butter pieces and here’s where it gets fun—use a pastry cutter to work the butter into the dry ingredients, or just dive in with your hands (my preferred method).

You want a crumbly, sandy texture with some pea-sized butter chunks still visible. Those little butter pockets create the most amazing crispy bits when baked.

Assemble Your Masterpiece Pull that chilled crust from the freezer. Now pile in those apples—and I mean pile. It’ll look like way too many apples, almost comically tall, but trust me. They’ll cook down beautifully. Mound them highest in the center for that classic dome shape.

Sprinkle your crumble topping evenly over everything, then gently press it down with your palm so it adheres to the apples (otherwise, it might slide off when you slice).

Bake to Golden Perfection Slide your pie onto the middle oven rack. Place a large baking sheet on the rack below—this catches any bubble-over and saves your oven from a sticky mess. Bake at 400°F for 20 minutes. After that initial blast, reduce the heat to 375°F (don’t open the oven, just adjust the temp) and bake for 30-40 more minutes.

Check it around the 20-minute mark: if your crust edges and crumble are already deeply golden, tent a piece of aluminum foil loosely over the top to prevent burning while the inside finishes cooking.

The Hardest Part: Waiting I know, I know—it smells incredible. But you’ve got to let this beauty cool for at least 3 hours before slicing. Hot pie = soupy filling that oozes everywhere. Room temperature pie = neat slices that actually stay together. Physics can be so cruel yet so necessary.

When you’re ready to serve, add a generous scoop of vanilla ice cream and watch it melt into all those warm, cinnamon-y crevices.

Pro Tips & Guidance for Apple Pie Success

After making this apple crumble pie recipe countless times, here are my hard-won insights:

Apple Selection Matters: Granny Smiths are my ride-or-die, but a mix of Granny Smith and Honeycrisp adds lovely depth. Avoid soft apples like McIntosh—they turn to mush.

Keep Everything Cold: Cold butter in your crumble creates those coveted crunchy clusters. If your kitchen’s warm, pop the mixed crumble back in the fridge for 10 minutes before topping your pie.

The Toothpick Test: After baking, insert a toothpick through the crumble into the apples. If it slides through easily, you’re done. If there’s resistance, give it another 5-10 minutes.

Don’t Skip the Cooling Time: Seriously. I’ve ruined too many slices by cutting too early. The filling needs time to set up and thicken as it cools.

For more science behind perfect fruit pie fillings, Serious Eats has an excellent breakdown on how flour and sugar work together to create that ideal texture.

Troubleshooting Guide

Crumble topping is browning too fast? No worries—tent aluminum foil loosely over the top and continue baking. It happens when your oven runs hot or the butter was too soft.

Filling seems too liquidy after cooling? Next time, add an extra tablespoon of flour to your apple mixture, or let it cook 10 minutes longer. Different apples release different amounts of juice.

Bottom crust is soggy? Make sure you’re baking on the middle rack with proper air circulation. You can also try blind-baking your crust for 10 minutes before filling for extra insurance.

Crumble fell off while serving? Press it more firmly next time, and make sure your apples are mounded high to give it something to grip onto.

Variations & Twists on This Classic

This oatmeal streusel apple pie is endlessly adaptable—here are my favorite riffs:

Seasonal Swaps: Add ½ cup fresh or frozen cranberries to the filling for a holiday twist. In summer, try a mix of apples and blackberries (reduce sugar slightly).

Spice It Up: Add ¼ teaspoon nutmeg and a pinch of cardamom to your filling for warming complexity.

Nutty Crunch: Mix ½ cup chopped pecans or walnuts into your crumble topping. Toast them first for deeper flavor.

Caramel Drizzle: Before serving, drizzle homemade or store-bought caramel over each slice. Life-changing.

Mini Versions: Use muffin tins to make individual pies—reduce baking time to about 25-30 minutes total.

If you love creative flavor combinations, you should definitely try these chocolate oatmeal no-bake cookies that also celebrate the magic of oats.

Serving, Storage & Reheating Your Apple Pie with Oat Crumble Topping

Serving Suggestions: This pie shines at room temperature with vanilla ice cream, but it’s also heavenly warmed slightly (20 seconds in the microwave per slice) with a dollop of fresh whipped cream. For breakfast? A thin slice with your coffee is basically health food—there’s fruit and oats, after all.

Storage: Cover cooled pie with plastic wrap or aluminum foil and refrigerate for up to 5 days. The crumble might soften slightly in the fridge, but it’s still delicious.

Freezing: You can freeze the whole baked pie (wrapped tightly) for up to 3 months. Thaw overnight in the fridge, then refresh in a 350°F oven for 15-20 minutes. You can also freeze individual slices wrapped separately for grab-and-go desserts.

Reheating: For best results, reheat slices in a 350°F oven for 10-15 minutes until warmed through. This re-crisps that apple pie crumble topping with oats beautifully. Microwave works in a pinch, but the topping won’t be as crunchy.

No-Waste Kitchen Magic

Here’s how to use every bit of your baking bounty:

Apple Peels & Cores: Don’t toss them! Simmer with water, cinnamon, and sugar to make apple scrap syrup for cocktails or pancakes. Strain and store in the fridge for up to a week.

Leftover Crumble Topping: Freeze extra in a zip-top bag for up to 3 months. Sprinkle directly over fruit crisps, morning oatmeal, or yogurt parfaits.

Stale Pie: If your pie sits around too long (rare, but it happens), cube it up and use as a base for bread pudding. Mix with custard and bake—you’re welcome.

Extra Pie Crust Scraps: Cut into shapes, sprinkle with cinnamon sugar, and bake as chef’s snacks.

Apple Pie Crumble Topping with Oats FAQs

Celebrate Every Buttery, Cinnamon-Sweet Bite

There’s something almost magical about pulling a golden apple pie crumble topping with oats from the oven—the way that buttery aroma fills your kitchen, how everyone suddenly appears asking “when can we eat it?” This isn’t just pie; it’s a hug on a plate, a celebration of simple ingredients transformed into something extraordinary.

I’d love to hear how yours turns out! Did you try any of the variations? Did your family declare it the new Thanksgiving tradition? Drop a comment below and share your photos—I genuinely read every single one, and your successes make my day.

And if you’re looking for your next baking adventure, don’t miss this cozy collection of dessert ideas waiting for you.

Baked with love by Rebeccah Ellene