There’s something about a slice of Dutch Apple Pie that feels like home. It’s sweet, spiced, warm, and buttery with that perfect crumbly topping that makes every bite feel like a little celebration of fall—or comfort, really, no matter the season.
This is the pie I reach for when I want to bring something classic to the table but with a little extra texture and depth. Instead of a top crust, Dutch apple pie goes for a golden oat-streusel topping, which adds crunch and contrast to the tender, cinnamon-spiced apple filling. And the smell while it bakes? Unreal. Cinnamon, butter, and apples just fill the kitchen with the kind of aroma that makes you want to stay a while.
Let me show you how I make it, from the crust up to that nutty, golden topping—and how you can tweak it to your taste.
Why I Keep Coming Back to Dutch Apple Pie
There are a few reasons this recipe lives in my personal pie hall of fame:
- The topping is everything: Buttery oats, warm brown sugar, and just enough crunch.
- You don’t need to fuss with a double crust: One crust on the bottom, crumbly topping on top—done.
- It’s flexible: Use any combination of apples you love, and add nuts (or not) to the crumble.
- It tastes even better the next day: Perfect for make-ahead baking.
Ingredients You’ll Need
(Serves 8 | Prep Time: 15 minutes | Bake Time: 50 minutes)
For the Pie:
- 1 pie crust (store-bought or homemade)
- 6 medium apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
For the Crumb Topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/4 cup chopped walnuts (optional)
How I Make Dutch Apple Pie (Step-by-Step)
1. Preheat and Prep
I preheat the oven to 375°F (190°C) and roll out my pie crust into a 9-inch pie pan. If I’m using store-bought, I give the edges a little crimp for a homemade touch.
2. Make the Apple Filling
In a large mixing bowl, I toss the peeled and sliced apples with lemon juice to keep them bright. Then I add granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt. I stir until every slice is coated in that sweet-spiced mixture.
Once it’s ready, I pour the apple mixture into the prepared pie crust, making sure it’s evenly spread.
3. Make the Crumb Topping
In a separate bowl, I mix together the oats, flour, and brown sugar. Then I add the cold butter pieces and use a pastry cutter (or just my fingers) to blend everything together until it resembles coarse crumbs.
If I’m using chopped walnuts, I stir them in last. The topping should be slightly clumpy and crumbly—that’s exactly what you want.
4. Assemble and Bake
I sprinkle the oat mixture evenly over the apples, making sure to cover every inch. Then it goes into the oven for 45–50 minutes.
About halfway through, I check the crust. If the edges are browning too fast, I cover them loosely with foil to prevent burning.
You’ll know it’s done when the topping is golden brown and the apples are soft and bubbling underneath.
5. Cool and Slice
I let the pie cool on a wire rack for at least 15 minutes before slicing. That short rest lets everything settle so you get clean slices—and it’s still warm enough to enjoy with a scoop of vanilla ice cream if you’re going that route (which I highly recommend).
My Favorite Tips
- Mix up your apples: I like a combo of Granny Smith and Honeycrisp for a sweet-tart balance, but any firm baking apple will do.
- Don’t skip the lemon juice: It brightens the flavor and helps keep the apples from turning mushy.
- Make it ahead: Bake the pie, let it cool, and store it covered at room temp overnight. The flavors deepen, and it slices beautifully the next day.
- Add a little zest: A touch of lemon or orange zest in the topping or filling gives it an unexpected brightness.
What I Serve It With
This pie stands perfectly well on its own, but here are a few ways I like to dress it up:
- A scoop of vanilla ice cream or cinnamon gelato
- Fresh whipped cream
- A drizzle of warm caramel sauce
- Hot coffee or a mug of spiced chai for cozy vibes
FAQs from My Kitchen
Q: Can I use quick oats instead of old-fashioned?
A: You can, but the texture will be softer. I prefer old-fashioned oats for a heartier, more rustic topping.
Q: Can I freeze it?
A: Yes! You can freeze the unbaked pie (wrap tightly and freeze up to 2 months), or freeze leftovers after baking. Reheat slices in the oven to bring back the crisp topping.
Q: What’s the best way to reheat slices?
A: I warm individual slices in a 300°F oven for 10–15 minutes. It keeps the crust and topping crisp, unlike the microwave which softens everything.
Q: Can I make this gluten-free?
A: Absolutely. Use a gluten-free pie crust and swap in almond flour or a gluten-free blend for the topping.
Why I Keep Coming Back to This Pie
This Dutch Apple Pie is simple, reliable, and endlessly cozy. It’s one of those recipes that makes people linger at the table, go back for seconds, and ask for the recipe on the way out. With its spiced apple filling and buttery crumble topping, it hits every note of comfort and celebration.
So if you’re looking for a dessert that tastes like home and feels a little special, give this one a try. And if you add your own twist—a different nut, a dash of ginger, a caramel drizzle—I’d love to hear how you make it yours.
Sweet, Spiced, and Perfectly Crumbly: My Favorite Dutch Apple Pie Recipe
Ingredients
- 1 tablespoon lemon juice
- 4 cups granulated sugar
- 4 cups brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons ground nutmeg
- 1 tablespoon cornstarch
- 4 teaspoons salt
- 2 cups old-fashioned oats
- 2 cups all-purpose flour
- 4 cups unsalted butter
- 4 cups chopped walnuts (optional)
- 6 cups sliced apples (such as Granny Smith or Honeycrisp)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and salt. Toss until apples are evenly coated.
- In another bowl, mix oats, flour, and softened butter until crumbly. If using, fold in the chopped walnuts.
- Spread the apple mixture into a pie dish. Top with the crumbly oat mixture, covering the apples completely.
- Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the apples are bubbly.
- Let cool for at least 10 minutes before serving.
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