Easy Apple Pie Crumb Topping

This apple pie recipe eliminates the struggle with traditional pastry dough, making it perfect for novice bakers. The oil-based crust comes together right in the pie plate while the sweet-tart apple filling creates that classic comfort food experience everyone loves. Best of all, you'll have it in the oven in just 10 minutes.

I discovered this recipe during my first apartment days when I wanted apple pie but had minimal baking equipment. Now it's my go-to dessert when unexpected guests arrive since I can have it in the oven before they've finished their first cup of coffee.

Ingredients

• Flour: Forms both the crust and part of the filling, creating structure while thickening the apple juices
• Sugar: Balances the tartness of the apples while helping create that signature caramelized flavor
• Cinnamon: Provides the classic warming spice that makes apple pie instantly recognizable
• Canola oil: Creates a tender crust without the fussiness of cutting in cold butter
• Milk: Adds just enough moisture to bind the oil-based crust together
• Apples: Are the star ingredient; choose firm varieties like Granny Smith or Honeycrisp that hold their shape when baked
• Lemon juice: Brightens the filling and prevents apple browning
• Salt: Enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Prepare the Oven and Pie Plate:

Preheat your oven to 400°F to ensure it reaches the proper temperature before baking. Spray your pie plate thoroughly with cooking spray, making sure to coat the sides completely so the crust releases easily after baking.

Mix the Dry Crust Ingredients:

Add flour, sugar, cinnamon and salt directly to your pie plate. Use a fork to combine these ingredients thoroughly, ensuring the spices and salt are evenly distributed throughout the flour for consistent flavor in every bite.

Combine Wet Ingredients:

In a separate small bowl, whisk together the oil and milk until they form a cloudy emulsion. Pour this mixture over the dry ingredients in the pie plate. The wet ingredients will immediately begin to combine with the dry ingredients, forming a crumbly dough.

Form the Crust:

Set aside approximately one third of the dough for the crumb topping. Press the remaining dough firmly into the pie plate, working it up the sides to form an even crust. Use your fingertips to press gently but firmly, creating a solid foundation for the filling.

Prepare the Apple Filling:

Place the sliced apples and sugar in a microwave safe bowl. Microwave on high for 2 minutes to begin softening the apples and dissolving the sugar. Sprinkle the flour over the warm apples and microwave for another 2 minutes, which partially cooks the flour and starts thickening the juices.

Complete the Filling:

Gently stir in the lemon juice, salt and cinnamon until everything is evenly coated. The warm apples will continue releasing juice, which will combine with the flour to create a thickened sauce as it bakes. Pour this filling into your prepared crust, spreading it evenly.

Add Crumb Topping:

Take the reserved dough and crumble it between your fingers, scattering it over the top of the apple filling. The crumbs should vary in size for the best texture, with some larger pieces and some smaller bits for an attractive, rustic appearance.

Bake to Golden Perfection:

Place the pie in your preheated oven and bake for 30 minutes. The pie is done when the crumb topping turns golden brown and the filling bubbles around the edges, indicating the apples are tender and the filling has thickened properly.

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The cinnamon is truly the heart of this recipe. I remember my grandmother teaching me that good apple pie should fill the house with its aroma long before it reaches the table. When guests ask about my secret ingredient, I always smile knowing it's simply the perfect amount of cinnamon and a crust that couldn't be easier.

Perfect Apple Selection

The variety of apples you choose significantly impacts your pie's flavor and texture. For this recipe, I recommend using a combination of tart and sweet apples. Granny Smith provides structure and tartness while Honeycrisp or Gala adds sweetness and juiciness. Avoid Red Delicious as they tend to become mushy during baking. The ideal apple slice thickness is about a quarter inch which allows them to become tender without dissolving into applesauce during baking.

Make Ahead Options

This pie works beautifully as a make ahead dessert. You can prepare the entire pie up to 24 hours in advance and refrigerate it unbaked. When ready to serve, allow the pie to sit at room temperature for 30 minutes before baking to ensure even cooking. Alternatively, bake the pie completely, cool it thoroughly, and store at room temperature for up to two days. Reheat individual slices in the microwave for 30 seconds or warm the entire pie in a 300°F oven for 15 minutes for that fresh baked taste.

Serving Suggestions

While this pie is delicious on its own, elevating your presentation transforms it into a restaurant worthy dessert. Serve warm slices with a scoop of vanilla ice cream that slowly melts into the filling. For special occasions, drizzle caramel sauce over the top and add a light dusting of sea salt. During fall gatherings, I like to offer a selection of toppings including fresh whipped cream, chopped toasted pecans, and warm spiced apple cider for sipping alongside.

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Adapting for Dietary Needs

This versatile recipe can be modified to accommodate various dietary restrictions. For a gluten free version, substitute the all purpose flour with a one to one gluten free baking blend in both the crust and filling. Reduce the sugar by half for a less sweet version, or use monk fruit sweetener for a lower carb option. The milk can be replaced with any plant based alternative like almond or oat milk for a dairy free dessert. These modifications may slightly alter the texture but will maintain the comforting essence of this classic dessert.

Frequently Asked Questions

→ Can I use store-bought crust for this pie?

Yes, store-bought crust works fine. Just follow the instructions to add the filling and crumb topping before baking.

→ What type of apples should I use?

Granny Smith or Honeycrisp apples are ideal for their balance of sweetness and tartness, but most apple varieties will work.

→ Can I make this pie ahead of time?

Yes, you can bake it in advance and store it at room temperature for up to a day or refrigerate it for longer freshness.

→ How do I prevent the crust from getting soggy?

Microwaving the apple filling beforehand reduces moisture. You can also sprinkle a layer of breadcrumbs or oats on the crust before adding the filling.

→ Is it possible to make the topping crunchier?

For extra crunch, you can mix chopped nuts into the crumb topping or sprinkle a bit of granulated sugar before baking.