Apple crumble pie

Learn how to make the best apple crumble pie! Flaky pie crust, silky spiced apples, and a crisp crumble topping make a crowd-pleasing dessert for any holiday gathering.

Dutch Apple pie is everything you love about apple pie with a crumb crust. With the best saucy apple filling, it's the perfect holiday pie!

Homemade Apple Crumble is loaded with apples, cinnamon spices, & a sweet buttery crumble sprinkled over top, then baked until golden!

This Pioneer Woman Apple Crumb Pie features a wonderful flaky butter crust topped with a crisp, aromatic crumble and the most delicious, luscious apple pie filling that is bursting with flavor. What could possibly go wrong? This delicious dessert is ideal for the fall since it requires little effort, offers a lot of payoffs, and is sure to be gone in a hurry.

Dutch Apple Pie: Sweet and tart apples piled with an absurd amount of crunchy, crumbly brown sugar cinnamon topping and baked into a flaky pie crust.

This Dutch Apple Pie is one of my all time favorites. Something about warm apples, brown sugar, and whipped cream that make the perfect combination.

This Dutch apple pie recipe features tender, cinnamon-spiced apples & a buttery crumb topping. An easy homemade pie perfect for fall baking.

This delicious apple crumble, inspired by Paula Deen, is the perfect quick and cozy dessert! With its warm, cinnamon-spiced apples and a buttery, crisp oat topping, it’s a comforting classic. Simple to make with everyday ingredients, this dish pairs beautifully with vanilla ice cream, making it an irresistible treat for any occasion.

Cinnamon-spiced apples covered in a brown sugar crumb topping. Serve warm topped with vanilla ice cream. A comforting dessert everyone loves!

This Apple Crumb Pie starts with a flaky pie crust that's filled with juicy, cinnamon-laced apples and topped with an oat crumble. It's a classic, and for good reason! Be sure not to skip the step of macerating the apples for at least 20 minutes. You can let them macerate longer, for a better texture, if time allows. If you do macerate them for longer and you find you have a lot of juice in your bowl, you can strain the juice into a pot and boil it down until it has slightly thickened. This…