Apple Crumble With Apple Pie Filling


Apple Crumble with Apple Pie Filling is a favourite dessert of mine. I generally make it during Autumn and Winter as well. I hope you give this recipe a go. I am often asked to provide my recipe for apple crumble with Apple Pie filling. It’s a simple request so I’m happy to oblige as long as you promise not to tell Strawberry and Rhubarb Crumble about it.


Looking for a delicious, beginner-level apple pie? If you want to make apple pie, but are hesitant to handle a top crust, you’re going to love this recipe! Our Easy Apple Crumble Pie is filled with fresh apples, spices, and a brown sugar topping that is sure to make everyone want one more slice!  


Apple Crumble Pie takes less time and effort than a traditional two-crust apple pie.  Make the bottom crust, fill with the apple mixture and top with crumble. No rolling out a second crust, or sealing the crust layers together, or worries about the top crust getting too browned! Easy as pie. 


Crumble topped pies are for those who are less than enthusiastic about pie!  The crumble topping completely changes an ordinary apple pie into something special. I have always been a huge fan of crust, so apple crumble has never been high on my list of must-make pies. After years of requests for an apple pie with a crumble topping, last summer I decided it was time!


As we tested and tried methods for making apple crumble pie, I became more of a fan. I think the simplicity of the crumble topped pie won me over. I do love a good crumble topping. This one is not too heavy, and not too skimpy. Lots of buttery, crumbly goodness in every last bite. Crumble topping can be made in a bowl by hand or in a food processor in seconds.


Yes, there is a difference! Dutch apple pie brings together sugar, spices and cream for the apple filling (look for a Dutch apple pie coming in the new year!).  Apple Crumble Pie combines a flaky crust, fresh apples, sugar and spices, and an easy-to-mix-together crumble. Honestly, it is the closest thing to apple crisp I have made, only nestled in a flaky pie crust.


  • Make crust and place in pie pan
  • Combine all crumble ingredients- set aside
  • Mix sliced apples with sugar and spices
  • Fill pie with apple mixture
  • Evenly spread crumble on top of apple mixture
  • Bake, cool, and enjoy! 

Easy Apple Crumble Pie

A beginner pie made with fresh apples and a crumble topping.










  • 1 cup all-purpose flour
  • ⅓ cup granulated white sugar
  • ⅓ cup packed dark or light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 1 stick unsalted butter cut into pieces, room temperature


  • 3 pounds mixed apples, peeled and sliced 1/4 inch thick Granny Smith
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg optional
  • 2 tablespoons unsalted butter cut into small cubes


  1. Make the crust and place in a 9 ½ inch pie plate. Refrigerate or freeze while preparing pie ingredients, or overnight. See recipe notes for pastry recipe.


  1. Mix the flour, granulated sugar, brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the sugar mixture with hands or using a pastry cutter. A food processor may also be used, only pulse for a few seconds, do not over mix! Set aside. If the kitchen is warm, place the crumble mixture in the refrigerator.


  1. Preheat the oven to 375 degrees and place one rack on the lowest setting in the oven, and the other rack in the top third of the oven.
  2. Mix the apples, granulated and brown sugar, flour, lemon juice, cinnamon, and nutmeg in a large bowl.


  1. Spoon the filling into the chilled pie crust. Do not pack the filling, or the pie will take longer to bake!
  2. Place the cut up pieces of butter on top of the apples, evenly distributing the butter over the apples.
  3. Dump the crumb mixture on top and spread evenly.
  4. Place the pie on a foil lined baking sheet (to catch any drips).
  5. Bake on the lowest rack at 375 for 50-60 minutes or until the top is golden and the apples are bubbly. If needed, place the pie on the upper rack for the last 10 minutes of baking if the pie isn’t browned enough on top.

Recipe Notes

  • For the flakiest pie crust, use this recipe. Each recipe makes two 9-inch crusts. One-half the recipe or make two single crusts and freeze one for later. 
  • 1 lb of apples = approximately 3 small apples (lunchbox size) before peeled and cored. For this recipe you will need about 9 small apples or about 7 medium to large.
  • The best apples for this pie are Granny Smith, Honeycrisp or Pink Lady. Or a combination!
  • This pie may be frozen and baked later. Follow instructions for making and assembly. Wrap pie in Saran Wrap. Make sure pie is wrapped well to avoid freezer burn or drying out! Remove from the freezer for 30 minutes before baking. When ready to bake, preheat the oven for a full 30 minutes to 375. Place pie on bottom rack for 50 minutes. Reduce temperature to 350 degrees and bake an additional 15-20 minutes or until apples are bubbly.
  • If baking the pie ahead and freezing, wrap after cooled, freeze. The day before serving, thaw in the refrigerator for one day, then let sit at room temperature, uncovered for at least two hours before serving.

Apple Pie Filling

Apple Pie filling in a tan ceramic bowl with a thin black rim, with a wooden spoon in, and a blue and white striped napkin above, as well as an apple

One thing you will always find on my apple bucket list is apple pie filling. Just like you’d expect to find at the center of a really good apple pie, it’s a stovetop mixture of soft, cinnamon- and sugar-kissed apple slices nestled in a thick, sweet filling.

Because it can be made days (or even months, if stored in the freezer) in advance, it’s a smart way to get a head start on holiday pie-making. But more than that, I love pre-cooked apple pie filling versus using sliced raw apples. Because much of the liquid from the fruit gets released while the apples cook down, the filling won’t sink down and away from the crust as the pie cools. That means no gaps between the filling and crust, and no chance of the crust collapsing in.

This version starts with three pounds of sweet-tart apples and makes enough filling for one pie. Making a second batch is always a good idea, so you can use it to top yogurt and ice cream, mix it into oatmeal, or have it on hand for a super-quick apple crisp, crumble, or cobbler. And don’t be surprised if you sneak a few bites straight from the skillet.

What Kind of Apples Make the Best Pie Filling?

Sweet-tart baking apples are the best choice for apple pie filling. I like using a mix of sweet Honeycrisp or Pink Lady apples and tart Granny Smiths. These apples have a great flavor and hold their shape without turning mushy when cooked. 

How Thin Should I Slice Apples for Apple Pie Filling?

Plan to cut the apples into 1/4-inch-thick slices. This is thin enough so that they’ll easily soften in a short amount of time, but not so thin that they’ll get mushy.

How to Thicken Apple Pie Filling

A couple of tablespoons of cornstarch is the easiest way to thicken apple pie filling. 

You’ll whisk together the cornstarch with an equal amount of water to make a slurry. Once the apples are softened and have released their liquid, the slurry gets mixed in and the filling is cooked for about a minute more, until thickened.

Apple Pie Filling Desserts

Of course apple pie filling can be used to make an apple pie (this recipe makes enough for one apple pie), but beyond that there are so many way to put it to work for dessert or any time of day. Here are some of our favorite ways to use apple pie filling.

  • Apple Pie (traditional or Dutch style)
  • Slow Cooker Dump Cake
  • Hand Pies
  • Apple Crisp (sprinkle the topping over apple pie filling and bake until golden)
  • Apple Crumble (sprinkle the topping over apple pie filling and bake until golden)
  • Apple Cobbler (add the biscuit topping and bake until cooked through)
  • Spooned over ice cream
  • Spooned over yogurt or cottage cheese
  • Spooned over pancakes, French toast, or waffles
  • Spooned over oatmeal
Apple Pie filling in a tan ceramic bowl with a thin black rim, with a wooden spoon in, and a blue and white striped napkin above, as well as an apple

How to Store Apple Pie Filling

Once it’s cooled completely, store apple pie filling in an airtight container in the refrigerator for up to four days, or in the freezer for up to three months. 

Apple Pie Filling Recipe

This stovetop mixture consists of soft, cinnamon- and sugar-kissed apple slices nestled in a thick, sweet filling.

YIELDServes 4 to 8, Makes about 4 cups

PREP TIME8 minutes to 10 minutes

COOK TIME10 minutes to 12 minutesShow Nutrition


  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 pounds medium apples, such as Granny Smith, Honeycrisp, or Pink Lady (6 to 7 apples)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract


  1. Peel 3 pounds Granny Smith, Honeycrisp, or Pink Lady apples. Halve and core the apples, then cut into 1/4-inch-thick slices.
  2. Melt 4 tablespoons unsalted butter in a 12-inch or larger high-sided skillet over medium heat. Add the apples, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt, and stir to coat. Cook, stirring regularly, until the apples are softened, have released liquid, and the sugar is dissolved, 8 to 11 minutes.
  3. Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl to make a slurry. Add to the apple mixture and cook, stirring constantly, until the liquid is thickened and coats the apples, about 1 minute.
  4. Remove from the heat, add 1 teaspoon vanilla extract, and stir to combine. Let cool completely, 1 hour to 1 hour 30 minutes.


Storage: Refrigerate in airtight containers for up to 4 days or freeze for to 3 months.

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