Rustic Dutch Apple Crumble Pie Recipe (Print Version)

Bake a Rustic Dutch Apple Crumble Pie with buttery crust, spiced apples, and crunchy streusel. This recipe brings warm, comforting flavors to your kitchen.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Dutch
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients for the Crust

01 - 2 ½ cups all-purpose flour, plus more for dusting
02 - 1 teaspoon granulated sugar
03 - ½ teaspoon salt
04 - 1 cup (2 sticks) unsalted butter, very cold and diced
05 - ½ cup ice water, plus more if needed

→ Apple Filling Flavor Boosters

06 - 6-7 medium apples (about 2 ½ lbs), a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji)
07 - ¾ cup packed light brown sugar
08 - 1 tablespoon ground cinnamon
09 - ½ teaspoon ground nutmeg (freshly grated is best!)
10 - 1 tablespoon fresh lemon juice

→ Crunchy Crumble Topping

11 - 1 cup all-purpose flour
12 - ½ cup rolled oats
13 - ½ cup packed light brown sugar
14 - ½ cup (1 stick) unsalted butter, very cold and diced

→ Finishing Touches

15 - Pinch of salt (for both crust and crumble)

# Instructions:

01 - First things first, let's tackle the pie crust. In a large bowl, whisk together your flour, a pinch of salt, and that little bit of sugar. Now, cut in your super cold, diced butter. I usually use a pastry blender or my fingertips, quickly, until the mixture resembles coarse meal with some pea-sized butter bits. Then, slowly add the ice water, one tablespoon at a time, mixing just until the dough comes together. Honestly, this is where I always have to resist overmixing! Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. Chilling is non-negotiable for a flaky crust, trust me on this one.
02 - While your dough is chilling, it's apple time! Peel, core, and slice your apples into about 1/4-inch thick pieces. I like a mix of sizes for texture, so don't be too precise. Toss them into a big bowl with the brown sugar, cinnamon, nutmeg, and lemon juice. Give it a good stir, making sure every apple slice is coated in that fragrant, spiced goodness. You'll start to smell the warmth already, and it's just amazing. This step always makes my kitchen smell like autumn, even in the middle of summer.
03 - In another bowl, combine your flour, rolled oats, brown sugar, and a pinch of salt for the crumble. Now, cut in your cold butter using your fingers or a pastry blender until you have a coarse, crumbly mixture. I like some bigger clumps for extra crunch, so I don't go too fine here. Don't overmix, though; we're aiming for crumbles, not a dough ball! This is where you can totally experiment with adding a little extra cinnamon if you're a spice fiend like me!
04 - Once your dough is nicely chilled, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang, and then crimp them however you like – forks, fingers, whatever feels right. Pour your spiced apple filling into the crust, mounding it slightly in the center. Don't worry if it looks like a mountain; apples cook down quite a bit. I always make sure to get all those juicy bits from the bottom of the apple bowl into the pie!
05 - Now for the best part: generously sprinkle your prepared crumble topping evenly over the apples. Make sure you get good coverage; we want that crunchy texture in every bite! If you have a pie shield, now's the time to use it to protect the crust edges from browning too quickly. Pop your Rustic Dutch Apple Crumble Pie onto a baking sheet (to catch any drips – I learned that the hard way!) and slide it into a preheated oven at 375°F (190°C).
06 - Bake your Rustic Dutch Apple Crumble Pie for about 50-60 minutes, or until the crumble is golden brown, and the apple filling is bubbling thickly. You should be able to smell that incredible apple-cinnamon aroma wafting through your kitchen – it’s honestly the best! If the crust edges start to get too dark, just gently place that pie shield or some foil around them. Once it's done, pull it out and, this is the hardest part, let it cool completely on a wire rack before slicing. I know, I know, but it helps the filling set beautifully!

# Notes:

01 - Always, always use COLD butter for both the crust and the crumble. It’s a game-changer for texture.
02 - Don't overmix your pie crust dough; a tender crust is a happy crust, and it's a common mistake I've made!
03 - Let your Rustic Dutch Apple Crumble Pie cool completely before slicing, or the filling will be runny. Patience is key!

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - wire rack
06 - baking sheet

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 60-70g
Protein: 4-6g

Back