For When You Can’t Decide Between Apple Pie and Apple Crisp: Apple Crumble Pie

My trip to the apple orchard and its consequences really weren’t thought through ahead of time, which left me with a bounty of apples. Very tiny apples. I have seen plums bigger than these apples. But I love apples, so it was all good, I just ate three at a time. Perfectly acceptable solution. After a week of this I still had 2/3 of a bag of apples to go, so I used a couple of them in the slow-cooker with a pork tenderloin and was still left with a plethora of apples. We had company coming, and I had a pie crust in the freezer begging to be used. The result – this delicious pie.

Don't drool on your keyboard.

Don’t drool on your keyboard.


1 deep-dish pie shell (if you’re feeling ambitious you can make your own too)


  • 5 cups apples, peeled and sliced thinly
  • 1 tsp vanilla extract
  • 1/2 cup oats
  • 1/2 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1 1/2 tsp cinnamon


  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup cubed cold butter
  • 1/2 tsp cinnamon


  1. Preheat oven to 375F.
  2. Mix all your filling ingredients in a bowl. If you like dishes, you may mix the sugars, oats, and cinnamon separately, but I am lazy and all about one dish things. If you have a bowl with a lid that’s even better – dump it all in there and shake it around.
  3. Add apple mixture to your pie crust.
  4. Mix everything for the topping together EXCEPT the butter. Once it’s mixed, add the butter, and then using either forks or a pastry blender, cut in the butter until you’ve got a crumbly mixture.
  5. Add the crumb mixture on top of the apples.
  6. Cover the pie with foil and bake for 25 minutes, then take the foil off and bake for another 25-30 minutes, until crust appears golden brown and delicious.


  1. Pingback: Running, Eating, and Dog Tags | climbing the crazy tree

  2. Pingback: 278/365: National Apple Betty Day | Eat My Words

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