Apple crumble using canned pie filling is one of the easiest baking recipes. The ingredients and equipment required for the recipe is very basic and can be made in a jiffy. Making this Apple Crumble Using Canned Pie Filling can save your valuable time during the holidays, or any other special occasions when you are running around doing dozens of things to get everything done.
EASY APPLE CRUMBLE PIE
Quick and easy apple crumble pie recipe, homemade with simple ingredients. A flaky, buttery pie crust, loaded with juicy apple filling and crunchy crumble topping with oats. Also known as apple crumb pie or Dutch apple pie or apple pie crumble.
Both of them get rave reviews and even people who have never ever baked in their lives can make them without any problems! It’s the perfect Thanksgiving dessert and an awesome way to use up a surplus of apples.
HOW TO MAKE APPLE CRUMBLE PIE (APPLE CRUMB PIE)?
- Prepare pie crust– Bake it and let it cool down.
- Add filling– Add homemade or store-bought filling.
- Add crumb topping– Mix together a coarse mixture of oats, flour, sugar, cinnamon, butter. Sprinkle it on top of the filling.
- Bake– Bake until juices are bubbly and topping is golden brown.
- Enjoy– Let it cool down, drizzle caramel sauce (optional) and cut slices.
WHAT IS THE DIFFERENCE BETWEEN A DUTCH APPLE PIE AND FRENCH APPLE PIE?
The Dutch version is an apple pie with crumb topping. The French version is very similar but based on my research, it also has raisins and nuts in the filling.
WHAT ARE THE BEST APPLES FOR BAKING PIES?
Granny Smith, McIntosh, Honeycrisp, Golden Delicious, Gala apples are best. Use a combination of them, if you like.
PIE CRUMBLE TOPPING/STREUSEL TOPPING
This topping is made by roughly mixing oats, flour, sugar, cinnamon and butter.
It can be used in many of pies! Berry crumble pie, blueberry crumble pie, blackberry crumble pie and peach crumble pie are very popular, especially during Summer. You can also make cranberry crumble pie during the Christmas holidays.
- Crumble pie crust– I used a simple store-bought frozen pie crust but you can also use this Oreo Pie Crust or this Graham Cracker Crust.
- Add toppings- You can enjoy the crumbly topping as is or you can take it up a notch and serve with some Homemade Whipped Cream or vanilla ice cream. A drizzle of Homemade Dulce De Leche or Homemade Caramel Sauce is also a delicious addition.
- Add nuts and dried fruits– In the topping and/or the filling too for an added crunch.
- Add other spices and extracts- Such as vanilla, orange, cinnamon, nutmeg, pumpkin pie spice, ginger, allspice e.t.c.
- Deep dish apple pie– Use the same recipe but instead of a regular frozen pie crust, use a frozen deep-dish pie crust and 2 cans (21 ounces each) apple pie filling. Also, double the crumble topping ingredients.
- Make slab pie– Instead of a round pie dish, use a rectangle sheet pan.
TIPS AND TECHNIQUES
- Use glass pie pans or dull metal pie pans– That’s because dark pans absorb a lot of heat while baking and lead to too much browning. I usually use foil trays because it’s easy cleanup and they are easier to take over to family and friends too.
- Prevent the edges from burning or over-browning- Just cover the edges with strips of aluminum foil halfway through baking.
- Homemade pie filling vs. Store-bought pie filling– Either can be used!
- Homemade pie crust vs. Store-bought pie crust– I used store-bought pie crust today because it’s just so much easier but you can use a homemade version too.
- Make a thicker crumb layer- Just double all the crumb ingredients.
- Let it cool before slicing– For perfectly cut slices, let it cool down completely first.
- Use unsalted butter– Because this prevents the topping from becoming too salty.
- Notice the two temperatures- Bake the pie crust at a higher temperature of 450 degrees. Then, lower the temperature to 400 degrees for baking the filling and topping.
Quick Apple Crumble Dessert Made With Apple Pie Filling
This delicious buttery apple crumble is made even quicker using apple pie filling – either home canned or purchased. But you can use any flavor of pie filling you like. Dessert in a hurry! #TexasHomesteader
Keyword apple pie, apple pie filling, apples, crumble, dessert
Servings 4 people
- 1 20-oz can Apple pie filling (or 1 quart home-canned apple pie filling)
- 1/2 Cup Rolled Oats, I usually blend about 1/2 quick cooking and 1/2 old fashioned oats,
- 1/4 Cup Packed brown sugar
- 1 teaspoon Ground cinnamon
- 3 Tablespoons Softened butter
- 1/4 cup Chopped nuts (optional) I prefer pecans
- In a medium bowl mix the dry ingredients. Cut in softened butter and set bowl aside.
- Pour apple pie filling into an approximately 6×6 casserole dish. Sprinkle 1/2 of the oat mixture over the apples and fold gently to mix.
- Sprinkle remaining oat mixture on top. Add additional chopped nuts on top, if desired.
- Place into a 350-degree oven for 20 minutes, or until the top is golden brown.
Note: I love apple crumble, but you can use whatever pie filling you like for different flavors.
HOMEMADE APPLE PIE FILLING
Apple pie is made easy with this simple Homemade Apple Pie Filling recipe that can easily be canned and used later. Cinnamon and nutmeg season this fall favorite with a gooey thick apple juice filling. Give this as a gift or bake it into a pie instantly.
WHY THIS RECIPE WORKS
After moving to New York City in my early 20’s my roommate and I would often indulge in a shared slice of apple pie a la mode at a local diner and to this day it’s one of my favorite desserts. Having this pie filling on hand makes preparing a homemade pie extremely easy.
HOMEMADE APPLE PIE FILLING
You can use seasonally fresh apples for the filling and once made can it for later use. If you’ve got a crowd coming for Thanksgiving then having some stored in your pantry will save you tons of time.
There are only a handful of ingredients in this pie filling and it comes together in minutes. You can make a large batch or just a little. It’s also a great gift to give during the holidays too.
Apple pie is best served in a Flaky Pie Crust, which is why I prefer to make my own. It’s surprisingly easy and makes the most indulgent pie ever.
- Clear Gel: There is no right or wrong recipe for making apple pie filling, there are just preferences. When it comes to canning though, swap out the cornstarch for clear gel. Cornstarch doesn’t do well when canned with apple pie and it’s safer to use clear gel. King Arthur has a good clear gel I prefer to use.
- Apple Juice: Use unsweetened apple juice for this recipe since the filling will have both granulated sugar and brown sugar in it.
- Spices: I like to keep it simple and use nutmeg and cinnamon only, but you can easily swap this out for apple pie spice too.
- Sugars: When it comes to sugars and fall baking I almost always lean towards the sweetened maple taste of brown sugar and this recipe has both brown sugar and granulated sugar. You can use both or one or the other.
- Apple Cider instead of apple juice. Swap out the apple juice with apple cider for an extra fall touch.
- Add-ins. Toss in some dried cranberries or apples for a unique and delicious option.
BEST APPLES FOR APPLE PIE
Again, this choice comes down to preference on taste, which is always optional. I prefer to choose a mixture of firm tart and firm sweet varieties of apples for my pie filling. However, crisp apples, whether sweet or tart flavored are always recommended.
A mushy apple pie just doesn’t taste as delicious. Choose a combination of apples, or just one type, below and you’ll end up with amazing apple pie filling.
- Granny Smith
- Northern Spy
- Pink Pearl
- Ginger Gold
- Esopus Spitzenburg
- Golden Delicious
- Pink Lady
- Prep the apples. Working with 6 cups of apples at a time, blanch the apples in a large pot of boiling water for 1 minute. Remove using a slotted spoon and place in a large bowl. Mix 1/4 cup lemon juice and 4 cups of water together and pour it over the blanched apples.
- Dissolve the clear gel (or cornstarch). Pour the cold water and apple juice into a medium-sized bowl and stir to combine. Slowly add the clear gel (or cornstarch), whisking continuously until it’s fully dissolved into the mixture.
- Make the filling. Combine the brown sugar, granulated sugar, cinnamon, and nutmeg in a large heavy-bottomed pot such as a Dutch oven. Add the apple juice mixture to the large pot and bring to a soft boil over medium-high heat. Stir continuously until the filling begins to bubble and thicken, about 10 minutes.
- Add the lemon juice. Add the remaining 1/2 cup of lemon juice, return to a boil and cook for an additional 1 minute.
- Fold in the apples. Drain the apple slices and gently fold them into the filling. Remove from the heat.
- Fill the jars. Ladle the filling into the pint jars using a canning funnel. If canning the apple pie filling leave a 1-inch headspace and follow the water bath process steps in the recipe card below.
- Canning Jars with Lids
- Canning Funnel: This funnel has a wide mouth that fits all sizes of canning jars and it makes transferring the brine into the jars easy with little mess.
- Ladle: a simple ladle helps you scoop up the brine and spices easily.
Canning Equipment (Optional)
- Water Bath Canner: this is the exact water bath canner I have and it’s great. There’s also a version with the canning kit included.
- Canning Kit: If you already have a water bath canner then I recommend this kit of tools that are extremely helpful when canning.
OTHER USES FOR PIE FILLING
- Dump Cakes such as this Apple Dump Cake.
- Apple Crisp or Apple Crumble.
- Filling for a cake.
- Spoon some over ice cream.
- Use it to make an easy cobbler.
- Add it to breakfast by serving it over waffles, pancakes, French toast, or even oatmeal.
RECIPE NOTES AND TIPS
- To avoid white clumps in the filling from the clear gel dissolve it into the apple juice first before adding it to the filling mixture.
- You can use either clear gel or cornstarch to thicken the filling, however, if you plan on canning the pie filling then you will need to use clear gel. Cornstarch doesn’t do as well with apple pie filling when canned.
- You’ll want to use a large 6 to 8-quart pot to prepare this recipe because the ingredients will be shallowly spread evenly across the bottom. This allows for quick and even cooking.
- For an extra fall-like flavor use apple cider instead of apple juice.
Do you cook apples before putting them in a pie?
The apples in homemade apple pie filling are parboiled, which softens them slightly, and then they’re cooked slightly when mixed into the filling. There is no need to cook them prior to these steps.
Do you put eggs in apple pie filling?
This recipe for homemade filling does not have egg in it and it can be canned too. It’s also great to use for other recipes such as apple crumble and apple dump cake.
Why do you put lemon juice in apple pie?
Lemon juice prevents oxidation of the apples so they don’t turn brown. By adding the lemon juice you’ll end up with a beautiful pie filling and an even prettier pie.
APPLE CRUMBLE PIE
This Apple Crumble Pie is made with a buttery, flaky pie crust, sweet and juicy apple filling, and topped with a buttery crumb topping. This recipe is perfect for fall, but can be enjoyed year-round too!
Fall is here and if you can’t tell, the only thing on my mind right now are apple and pumpkin desserts. Today’s apple crumble pie recipe is a fun spin on classic apple pie. And dare I say? It’s even better than the original!
This pie is made with a super flaky pie crust which is filled with a sweet apple pie filling mixed with a blend of spices. Then, it’s all topped off with a buttery crumb topping. While this pie does require a few extra steps, the flavor and taste makes it all worth it.
If there’s one pie recipe that you try from my site this fall, then this apple crumble pie needs to be it!
While the ingredient list for this cinnamon crumble apple pie may seem a little long, many of the ingredients repeat themselves for different parts of the recipe. Let’s discuss a few key ingredients to ensure that this pie turns out perfect for you:
- Pie Crust: For this recipe, I used my homemade pie crust recipe with one adjustment. Instead of using a combination of butter and shortening, we’re only using Danish Creamery European Style Unsalted Butter in it. The result is a super buttery and flaky pie crust that pairs beautifully with the apple pie filling and topping. I highly recommend using the homemade pie crust in the recipe, but if you’re short on time you can use a store-bought pie crust instead.
- Spices: The filling uses a combination of ground cinnamon, ground nutmeg, and ground cloves. The topping also uses some ground cinnamon to really amp up the flavor in the pie!
- Apples: You can use any type of baking apples that you prefer, but I do recommend using a combination of sweet and tart apples. I love to use Honeycrisp and Granny Smith apples, but some other good options would be Fuji or Pink Lady.
- Danish Creamery European Style Unsalted Butter: If you really want to elevate the flavor of your baked goods, then a butter with a higher fat content like Danish Creamery is what I recommend. They have been using the same recipe since 1895 with their high-quality cream. The fresh cream comes straight from cows that graze on their family farm and has an 85% butterfat, which is actually higher than most other brands of European Style Butter. When I say this stuff is amazing, I am not kidding.
HOW TO MAKE THIS APPLE CRUMBLE PIE
There are three different components to this pie – the pie crust, apple pie filling, and the crumb topping. Let’s discuss each one in more detail.
HOW TO PREPARE THE PIE CRUST
As I mentioned earlier, this pie crust is my homemade pie crust recipe with one exception – we’re only using butter! Since Danish Creamery’s butter is higher-quality it’s perfect for transforming my recipe into an all-butter pie crust.
First things first, make sure all of your ingredients are ice cold. Yes, that includes the water too! Here’s a quick breakdown for how to prepare the crust:
- Whisk together the dry ingredients: Mix together the all-purpose flour, sugar, and salt.
- Cut in the butter: I recommend cubing the butter into small pieces, then using a pastry cutter to cut it into the dry ingredients. You want to see small pea-sized pieces of butter, but some larger chunks are fine too.
- Add the water: I typically use about 1/4 cup of water in this pie crust. I recommend stirring in a tablespoon a time until your dough starts to come together and you can squeeze some into a ball in your hand.
- Pack the dough into a ball and flatten into a disc: This will make it much easier to roll it out when it’s time.
- Chill the dough: In order for your crust to be super flaky, you want the pie crust to be very cold. You will need to refrigerate the pie crust for at least one hour, so feel free to make this the day before if you’re short on time.
- Roll the dough out: I typically roll my dough out to about 12-inches in diameter so that it’s large enough to fit down into a 9-inch pie dish.
- Place the dough into the dish, trim the edges, and decorate it: I left the edges of my pie crust super simple so you can see just how flaky it is once it’s baked!
- Refrigerate the crust: Again, you want your crust to be cold so place it in the refrigerator and let it chill while you make the filling and topping.
HOW TO MAKE THE FILLING
To make the apple pie filling, start by peeling and coring your apples. Then, slice them into 1/4-inch thick slices. Once the apples are sliced up, toss them with some lemon juice to keep them from browning.
Next, whisk together some sugar, flour, and spices. Pour this mixture over the sliced apples, then toss the apples in it until they are completely coated in the mixture. Set this aside and let it rest for about 15 to 20 minutes so that the apples can release some of their juices.
HOW TO MAKE THE CRUMB TOPPING
The last part of this pie is the crumb topping. To make the topping, simply whisk together some more flour, brown sugar, and ground cinnamon. Next, add some cold cubed Danish Creamery butter to the mixture and use a pastry cutter to work it into the dry ingredients until it starts to come together and is crumbly.
If needed, you can use your hands for this step. Your topping should look like the picture above when it’s ready.
HOW TO ASSEMBLE & BAKE THE PIE
Now that all of the components to this pie are ready, here’s how to assemble and bake it:
- Remove the pie crust from the refrigerator
- Use a slotted spoon to scoop the filling into the pie crust: You want to leave some of the juice from the apples in the bowl, so it doesn’t all end up in your pie. This will ensure that the bottom of your pie crust stays crisp and is easy to slice into.
- Spread the apples into one even layer
- Add the crumb topping
- Bake the pie: I recommend baking this pie in the lower third of your oven, so the bottom can crisp up and to prevent the top from browning too much.
- Allow to cool completely
Once the pie has cooled completely, you may cover it tightly and store it at room temperature for up to two days. While it’s not necessary to refrigerate this pie, it will keep for up to 4 days if you store it in the fridge.
If you do store the pie in the refrigerator, I recommend placing it on the counter ahead of time so that it can come back to room temperature before serving. Or you can reheat individual slices in the microwave in 20 to 30 seconds increments.
If you need to store this pie longer, it will freeze well for up to 3 months. Once the pie has cooled completely, wrap it tightly with plastic wrap, and store it in a larger freezer bag.
When you are ready to enjoy the pie, simply place it on the counter the night before so that it can thaw to room temperature.