12 Best Dutch Apple Pie with Crumb Topping Recipes (October 2026)

Dutch apple pie with crumb topping is the cozy fall bake that wins over everyone at the table, no lattice weaving required. The combination of a flaky bottom crust, cinnamon-spiced apple filling, and a buttery brown sugar streusel on top is what makes this dessert a forever favorite for Thanksgiving, Sunday dinners, and last-minute potlucks.

I’ve pulled together 12 complete dutch apple pie with crumb topping recipes you can cook from start to finish on this page, from the classic version to old-fashioned scratch bakes, deep-dish skillet bakes, gluten-free and vegan twists, and portable bar and mini versions. Every recipe has a real ingredient list with grams for baking, numbered steps, a tip that actually matters, an easy swap, and storage notes so nothing goes to waste. If you’re after more fall apple inspiration beyond pies, my 15 easy apple cake recipes for fall are a natural follow-up once your streusel craving is satisfied.

Dutch Apple Pie with Crumb Topping at a Glance

Recipe	Time	Difficulty	Best For
1. Classic Dutch Apple Pie with Crumb Topping	1h 40m	Medium	Thanksgiving, family dinner
2. Old-Fashioned Dutch Apple Pie from Scratch	2h 10m	Medium	Heirloom-style baking
3. Easy Dutch Apple Pie with Pre-Made Crust	1h 10m	Easy	Weeknight baking, beginners
4. Dutch Apple Pie with Crumb Topping and Oats	1h 45m	Medium	Extra-crunchy topping fans
5. Dutch Apple Pie with Crumb Topping and Pecans	1h 50m	Medium	Nutty, fall-flavored bakes
6. Dutch Apple Pie in a Deep-Dish Skillet	1h 30m	Medium	Rustic presentation
7. Dutch Apple Pie with Crumb Topping and Caramel	2h 00m	Medium	Bakery-style showstopper
8. Dutch Apple Pie with Crumb Topping and Cream Cheese	1h 50m	Medium	Cheesecake-apple crossover
9. Dutch Apple Pie with Crumb Topping – Gluten Free	1h 50m	Medium	Gluten-free guests
10. Dutch Apple Pie with Crumb Topping – Vegan	1h 45m	Medium	Plant-based bakers
11. Dutch Apple Pie Bars with Crumb Topping	1h 20m	Easy	Potlucks, bake sales
12. Mini Dutch Apple Pies with Crumb Topping	1h 15m	Easy	Parties, portion control

1. Classic Dutch Apple Pie with Crumb Topping

This is the version you come back to every fall: a flaky homemade bottom crust, a generous layer of cinnamon-spiced Granny Smith apples, and a buttery brown sugar streusel that crackles when you cut into it. It is the most balanced dutch apple pie with crumb topping in this roundup and the one I recommend everyone try first.

Yield: 8 servings · Prep: 30 minutes · Cook: 1 hour 10 minutes · Total: 1 hour 40 minutes · Difficulty: Medium

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3 to 4 tbsp ice water
• For the filling:
  • 6 cups (about 900 g) peeled and sliced Granny Smith apples
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp (16 g) cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
• For the crumb topping:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Make the crust: pulse flour, salt, and butter until pea-sized. Drizzle in ice water, a tablespoon at a time, until the dough just holds together. Shape into a disc, wrap, and chill 30 minutes.
2. Roll the dough on a floured surface into a 12-inch round. Fit into a 9-inch pie plate, trim, and crimp the edges. Chill while you prep the filling.
3. Preheat the oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat.
4. Make the filling: toss sliced apples with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated. Let sit 10 minutes.
5. Make the crumb topping: combine flour, both sugars, and cinnamon. Cut in cold butter with a pastry cutter until large, clumpy crumbs form. Chill 10 minutes.
6. Pour the apple filling into the chilled crust, mounding slightly in the center.
7. Sprinkle the crumb topping loosely over the apples, covering them completely without pressing down.
8. Bake on the preheated sheet for 55 to 65 minutes, until the topping is deep golden and the filling bubbles at the edges. Tent with foil if the topping browns too fast.
9. Cool on a wire rack for at least 2 hours before slicing so the filling sets.

Tip: Keep the butter for the topping very cold and work quickly with a pastry cutter. Warm butter turns the streusel into paste, which is the number one reason the crumb topping melts into the filling.

Swap it: Use an all-butter store-bought pie crust to save 20 minutes. Roll it out, fit it in the pan, and skip the chilling step.

Storage: Loosely covered at room temperature for 1 day, refrigerated up to 3 days, or frozen (whole or sliced) for up to 2 months. Thaw overnight in the fridge and reheat at 300°F (150°C) for 10 minutes.

2. Old-Fashioned Dutch Apple Pie with Crumb Topping from Scratch

This heirloom-style dutch apple pie with crumb topping uses a vinegar pie crust for extra tenderness, a touch of nutmeg and cinnamon in the apples, and a brown sugar-oat streusel for that old-fashioned bakery flavor. It is the recipe my grandmother taught me, scaled for a modern kitchen.

Yield: 8 servings · Prep: 40 minutes · Cook: 1 hour 30 minutes · Total: 2 hours 10 minutes · Difficulty: Medium

Ingredients

• For the crust:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp granulated sugar
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 1/4 cup (60 g) cold shortening
  • 1 tbsp apple cider vinegar
  • 3 to 4 tbsp ice water
• For the filling:
  • 7 cups (about 1 kg) mixed apples, peeled and sliced (Granny Smith + Honeycrisp)
  • 3/4 cup (150 g) light brown sugar
  • 2 tbsp (20 g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
• For the streusel:
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (100 g) packed dark brown sugar
  • 1/2 cup (50 g) old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Whisk flour, salt, and sugar for the crust. Cut in butter and shortening until pebble-sized. Stir vinegar into ice water and drizzle in, tossing with a fork, until the dough holds.
2. Form into a disc, wrap, and rest in the fridge for 1 hour.
3. Roll out the dough and fit it into a 9-inch deep-dish pie plate. Trim and flute the edge. Chill while you prep the apples.
4. Preheat the oven to 400°F (200°C) with a baking sheet on the lower rack.
5. Toss apples with brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let stand 15 minutes; drain off excess liquid.
6. Mound the apples in the crust and dot with 1 tbsp butter.
7. For the streusel, mix flour, brown sugar, oats, and cinnamon. Cut in cold butter until large, irregular clumps form.
8. Scatter the streusel evenly over the apples, covering them completely.
9. Bake 20 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake 50 to 60 minutes more, until the topping is golden and the filling bubbles thickly.
10. Cool at least 3 hours before slicing for a clean cut.

Tip: Resting the dough for a full hour (not just 30 minutes) is what gives the vinegar crust its signature flaky, tender bite.

Swap it: Skip the homemade crust and press a butter-shortening press-in crust directly into the pie plate for a faster, more forgiving version.

Storage: Room temperature 1 day, refrigerated up to 4 days, or frozen up to 2 months. Cover loosely so the streusel stays crisp.

3. Easy Dutch Apple Pie with Crumb Topping Using Pre-Made Crust

Short on time but still want a real dutch apple pie with crumb topping on the table tonight? This 30-minute prep version uses a store-bought pie crust, juicy Honeycrisp apples, and a quick butter-flour-brown sugar crumb. It is my go-to for a weeknight dessert that looks impressive without much fuss. If you’d like to skip the apple prep altogether, my easy homemade apple pie filling recipe makes a great shortcut here too.

Yield: 8 servings · Prep: 15 minutes · Cook: 55 minutes · Total: 1 hour 10 minutes · Difficulty: Easy

Ingredients

• 1 store-bought 9-inch pie crust, thawed
• 6 cups (about 900 g) Honeycrisp apples, peeled and sliced
• 1/2 cup (100 g) light brown sugar
• 1 tbsp (8 g) cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Fit the pie crust into a 9-inch pie plate, crimp the edges, and prick the bottom with a fork.
2. Preheat the oven to 375°F (190°C).
3. Toss apples with brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let sit 10 minutes, then drain excess juice.
4. For the crumb, combine flour and brown sugar. Cut in cold butter until large, clumpy crumbs form.
5. Spread the apple filling into the crust. Scatter the crumb topping evenly over the top.
6. Bake 50 to 55 minutes, until the topping is golden and the filling bubbles at the edges. Tent the edges with foil after 25 minutes to keep them from browning too fast.
7. Cool on a wire rack for at least 2 hours before slicing.

Tip: If your store-bought crust tends to slump, blind bake just the edges for 8 minutes with a pie shield or foil ring before adding the filling.

Swap it: Use a gluten-free pie crust to turn this into an easy gluten-free dutch apple pie with crumb topping.

Storage: Refrigerated, loosely covered, up to 4 days. Reheat slices in a 300°F (150°C) oven for 8 to 10 minutes to refresh the topping.

4. Dutch Apple Pie with Crumb Topping and Oats

If you love the chewy crunch of an oatmeal crumble, this dutch apple pie with crumb topping and oats is for you. The streusel gets a generous handful of old-fashioned oats plus a touch of maple in the filling, so the whole pie tastes like fall in a slice.

Yield: 8 servings · Prep: 25 minutes · Cook: 1 hour 20 minutes · Total: 1 hour 45 minutes · Difficulty: Medium

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3 to 4 tbsp ice water
• For the filling:
  • 6 cups (about 900 g) mixed apples, peeled and sliced
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tbsp (16 g) cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
• For the oat streusel:
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (100 g) packed brown sugar
  • 3/4 cup (70 g) old-fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Make the pie crust, fit it into a 9-inch plate, and chill.
2. Toast the oats for the streusel in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool.
3. Preheat the oven to 375°F (190°C) with a sheet pan on the middle rack.
4. Toss apples with granulated sugar, maple syrup, cornstarch, cinnamon, and lemon juice. Let rest 10 minutes.
5. Mix the toasted oats with flour, brown sugar, and cinnamon. Cut in cold butter until large, clumpy crumbs form. Chill 10 minutes.
6. Pour the apple filling into the crust, mounding in the center.
7. Scatter the oat streusel over the top, covering the apples completely.
8. Bake on the preheated sheet for 55 to 65 minutes, until the topping is deeply golden and the filling bubbles at the edges.
9. Cool at least 2 hours before slicing.

Tip: Toasting the oats first deepens their flavor and keeps the topping from tasting raw or pasty after baking.

Swap it: Use certified gluten-free rolled oats to make the streusel gluten-free while keeping the rest of the pie classic.

Storage: Refrigerated up to 3 days or frozen up to 2 months. The oat streusel softens a bit in the fridge, so reheat in a 325°F (165°C) oven for 10 minutes to crisp it back up.

5. Dutch Apple Pie with Crumb Topping and Pecans

Chopped pecans stirred into the streusel and a handful of pecan halves scattered on top give this dutch apple pie with crumb topping a nutty, almost praline-like richness. It is the version I bake for friends who say they “don’t really like pie” and then go back for seconds.

Yield: 8 servings · Prep: 25 minutes · Cook: 1 hour 25 minutes · Total: 1 hour 50 minutes · Difficulty: Medium

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 cups (about 900 g) Granny Smith apples, peeled and sliced
• 1/2 cup (100 g) light brown sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) packed dark brown sugar
• 1 tsp ground cinnamon
• 1/2 cup (115 g) cold unsalted butter, cubed
• 3/4 cup (85 g) chopped pecans, plus 1/4 cup (30 g) pecan halves for the top

Instructions

1. Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill.
2. Preheat the oven to 375°F (190°C) with a sheet pan on the middle rack.
3. Toss apples with brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let sit 10 minutes, then drain excess liquid.
4. Toast the chopped pecans in a dry skillet over medium heat for 4 minutes, until fragrant. Cool slightly.
5. Mix flour, brown sugar, and cinnamon. Cut in cold butter until clumpy. Stir in the toasted chopped pecans.
6. Pour the filling into the crust. Scatter the pecan streusel over the top, then arrange pecan halves across the surface.
7. Bake 55 to 65 minutes, until the topping is amber and the filling bubbles thickly. Tent with foil if the top browns too fast.
8. Cool on a wire rack for at least 2 hours before slicing.

Tip: Toasting the pecans in a dry pan for just a few minutes is the single biggest flavor upgrade here. Skip it and the streusel tastes flat.

Swap it: Use walnuts in place of pecans for a more traditional apple-walnut pairing. Toast them the same way.

Storage: Loosely covered at room temperature for 1 day, refrigerated up to 4 days, or frozen up to 2 months. Reheat slices at 300°F (150°C) for 8 minutes to refresh the nuts.

6. Dutch Apple Pie with Crumb Topping in a Deep-Dish Skillet

No pie plate? No problem. This dutch apple pie with crumb topping is built in a 10-inch cast-iron skillet, partly cooked on the stovetop and finished in the oven, with brown butter in the streusel and no bottom crust at all. It is rustic, dramatic, and very forgiving.

Yield: 8 servings · Prep: 20 minutes · Cook: 1 hour 10 minutes · Total: 1 hour 30 minutes · Difficulty: Medium

Ingredients

• 7 cups (about 1 kg) mixed apples, peeled and sliced
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp (28 g) unsalted butter
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) packed brown sugar
• 1/2 cup (115 g) unsalted butter, browned and slightly cooled
• 1/2 tsp fine sea salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt 2 tbsp butter in a 10-inch cast-iron skillet over medium heat. Add apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook 8 to 10 minutes, stirring, until the apples just start to soften and the juices thicken.
3. Remove the skillet from the heat and spread the apples in an even layer.
4. For the streusel, whisk flour, brown sugar, and salt. Pour in the slightly cooled brown butter and stir with a fork until large, clumpy crumbs form.
5. Scatter the brown butter streusel generously over the apples, covering the whole surface.
6. Transfer the skillet to the oven and bake 40 to 45 minutes, until the topping is deeply golden and the filling bubbles thickly at the edges.
7. Cool at least 1 hour before serving. Serve warm, straight from the skillet.

Tip: Brown the butter until it smells nutty and turns the color of dark caramel. That is what gives this streusel its deep, toasty flavor without any extra spices.

Swap it: No cast-iron? Use a 9-inch cake pan lined with parchment and bake a few extra minutes until the topping is golden.

Storage: Refrigerated up to 3 days. Reheat slices in a 325°F (165°C) oven for 10 minutes to bring the streusel back to life.

7. Dutch Apple Pie with Crumb Topping and Caramel

This is the dutch apple pie with crumb topping I make when I want a real showstopper: a layer of homemade salted caramel tucked between the apples and the streusel, so every slice has that gooey, bakery-style pull. Plan a little extra time for the caramel and you will be rewarded.

Yield: 8 servings · Prep: 30 minutes · Cook: 1 hour 30 minutes · Total: 2 hours · Difficulty: Medium

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 cups (about 900 g) Granny Smith apples, peeled and sliced
• 1/2 cup (100 g) light brown sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 cup (200 g) granulated sugar (for the caramel)
• 6 tbsp (85 g) unsalted butter (for the caramel)
• 1/2 cup (120 ml) heavy cream (for the caramel)
• 1 tsp flaky sea salt (for the caramel)
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) packed brown sugar
• 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Fit the pie crust into a 9-inch pie plate, crimp, and chill.
2. Make the caramel: heat granulated sugar in a heavy saucepan over medium heat, swirling (not stirring), until amber, about 8 minutes. Whisk in butter, then slowly pour in the cream. Stir in salt. Cool 10 minutes.
3. Preheat the oven to 375°F (190°C).
4. Toss apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes, then drain.
5. For the streusel, mix flour and brown sugar. Cut in cold butter until clumpy. Chill 10 minutes.
6. Spread the apples in the crust. Pour the slightly cooled caramel evenly over the apples, leaving a 1/2-inch border at the edge.
7. Scatter the streusel over the caramel, sealing it in.
8. Bake 55 to 65 minutes, until the topping is golden and the filling bubbles at the edges. Tent with foil if the top darkens too quickly.
9. Cool at least 3 hours before slicing so the caramel sets.

Tip: Pouring slightly cooled caramel (not hot) over the apples keeps it from sinking straight to the bottom of the crust.

Swap it: Use store-bought dulce de leche thinned with a splash of cream and a pinch of salt for a fast, no-thermometer caramel layer.

Storage: Refrigerated up to 2 days (caramel softens quickly at room temperature). Freeze up to 2 months and thaw overnight in the fridge.

8. Dutch Apple Pie with Crumb Topping and Cream Cheese

If you love cheesecake and apple pie in equal measure, this dutch apple pie with crumb topping is your weeknight hybrid. A tangy cream cheese layer sits between the crust and the apples, and a cinnamon streusel crowns the whole thing. Served slightly warm, it tastes like a cross between apple pie and cheesecake bars.

Yield: 8 servings · Prep: 25 minutes · Cook: 1 hour 25 minutes · Total: 1 hour 50 minutes · Difficulty: Medium

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 8 oz (225 g) cream cheese, fully softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 6 cups (about 900 g) mixed apples, peeled and sliced
• 1/2 cup (100 g) light brown sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 3/4 cup (95 g) all-purpose flour
• 1/3 cup (65 g) packed brown sugar
• 1/2 tsp ground cinnamon
• 1/3 cup (75 g) cold unsalted butter, cubed

Instructions

1. Fit the pie crust into a 9-inch pie plate, crimp, and chill.
2. Preheat the oven to 375°F (190°C).
3. Beat the softened cream cheese with granulated sugar until smooth. Add the egg and vanilla and beat until silky, about 1 minute.
4. Spread the cream cheese mixture in the bottom of the chilled crust.
5. Toss apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes, then drain.
6. Layer the apples over the cream cheese.
7. For the streusel, mix flour, brown sugar, and cinnamon. Cut in cold butter until clumpy.
8. Scatter the streusel over the apples, covering them completely.
9. Bake 55 to 65 minutes, until the topping is golden and the cream cheese layer is set at the edges (a slight wobble in the center is fine).
10. Cool at least 3 hours before slicing so the cream cheese layer firms up.

Tip: Truly room-temperature cream cheese is non-negotiable. Cold cream cheese leaves lumps that never fully smooth out, even with a stand mixer.

Swap it: Use an equal amount of full-fat Greek yogurt, strained for 30 minutes, for a tangier, slightly lighter version.

Storage: Refrigerated up to 3 days. Do not leave at room temperature for more than 2 hours because of the cream cheese layer.

9. Dutch Apple Pie with Crumb Topping – Gluten Free

A gluten-free dutch apple pie with crumb topping that nobody will guess is gluten-free. A good 1:1 gluten-free flour blend in the crust and the streusel gives you the same flaky, buttery bite as the classic, with no off flavors or gritty texture. Mixed berries are optional but lovely.

Yield: 8 servings · Prep: 30 minutes · Cook: 1 hour 20 minutes · Total: 1 hour 50 minutes · Difficulty: Medium

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) 1:1 gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 1 tsp apple cider vinegar
  • 3 to 4 tbsp ice water
• For the filling:
  • 6 cups (about 900 g) mixed apples, peeled and sliced
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp (16 g) cornstarch (certified GF) or tapioca starch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 cup (125 g) mixed berries (optional)
• For the streusel:
  • 1 cup (125 g) 1:1 gluten-free all-purpose flour blend
  • 1/2 cup (100 g) light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Whisk gluten-free flour and salt. Cut in butter until pea-sized. Stir vinegar into ice water and drizzle in, mixing gently, until the dough just holds. Shape into a disc, wrap, and chill 1 hour.
2. Roll between two sheets of parchment into a 12-inch round. Fit into a 9-inch pie plate. Trim and crimp. Chill 15 minutes.
3. Preheat the oven to 375°F (190°C).
4. Toss apples with brown sugar, cornstarch, cinnamon, lemon juice, and berries (if using). Let sit 10 minutes.
5. For the streusel, mix gluten-free flour, brown sugar, and cinnamon. Cut in cold butter until large, clumpy crumbs form. Chill 10 minutes.
6. Spread the filling into the crust. Scatter the streusel evenly over the top.
7. Bake 55 to 65 minutes, until the topping is golden and the filling bubbles thickly.
8. Cool at least 2 hours before slicing so the filling sets.

Tip: Gluten-free dough needs a longer chill than regular pie dough. The full hour in the fridge is what keeps the crust from cracking when you roll it out.

Swap it: Use an almond flour-based crust for a nuttier, naturally gluten-free option. Add 1 tbsp extra butter and 1 egg to help it hold together.

Storage: Refrigerated up to 3 days or frozen up to 2 months. Contains wheat-free but check labels if you also need nut-free.

10. Dutch Apple Pie with Crumb Topping – Vegan

Plant-based bakers, this one is for you. This vegan dutch apple pie with crumb topping uses vegan butter in both the crust and the streusel, coconut sugar in the filling, and a quick flax egg wash for a beautiful golden finish. It tastes just as buttery as the classic.

Yield: 8 servings · Prep: 25 minutes · Cook: 1 hour 20 minutes · Total: 1 hour 45 minutes · Difficulty: Medium

Ingredients

• For the crust:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 cup (115 g) cold vegan butter, cubed
  • 3 to 4 tbsp ice water
• For the filling:
  • 6 cups (about 900 g) mixed apples, peeled and sliced
  • 1/3 cup (65 g) coconut sugar
  • 1/4 cup (50 g) light brown sugar
  • 2 tbsp (16 g) cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
• For the streusel:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup (115 g) cold vegan butter, cubed
• For the flax egg wash:
  • 1 tbsp ground flaxseed
  • 3 tbsp water

Instructions

1. Make the crust: pulse flour, salt, and vegan butter until pea-sized. Drizzle in ice water until the dough just holds. Shape into a disc, wrap, and chill 30 minutes.
2. Roll out and fit into a 9-inch pie plate. Trim and crimp.
3. Whisk ground flaxseed with water and let sit 5 minutes to gel.
4. Preheat the oven to 375°F (190°C).
5. Toss apples with coconut sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes.
6. For the streusel, mix flour, brown sugar, and cinnamon. Cut in cold vegan butter until clumpy. Chill 10 minutes.
7. Spread the filling in the crust. Scatter the streusel evenly over the top.
8. Brush the edges of the crust with the flax egg wash.
9. Bake 55 to 65 minutes, until the topping is golden and the filling bubbles at the edges.
10. Cool at least 2 hours before slicing.

Tip: Keep the vegan butter very cold and work quickly. Vegan butter melts faster than dairy butter, which is the most common reason vegan streusel turns pasty.

Swap it: Use refined coconut oil (solid, not melted) in place of vegan butter for a slightly different flavor and a flakier, almost shortbread-like crust.

Storage: Refrigerated up to 3 days or frozen up to 2 months. Contains wheat; for a fully gluten-free vegan version, swap in the 1:1 gluten-free flour blend from recipe 9.

11. Dutch Apple Pie Bars with Crumb Topping

All the cozy flavor of dutch apple pie with crumb topping in a portable 9×13 bar form. A buttery shortbread base, a layer of cinnamon apples, and a brown sugar streusel on top make these perfect for potlucks, bake sales, and lunchbox treats. Cut into neat squares and they vanish fast.

Yield: 16 bars · Prep: 20 minutes · Cook: 1 hour · Total: 1 hour 20 minutes · Difficulty: Easy

Ingredients

• For the shortbread base:
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tsp salt
  • 1 cup (225 g) cold unsalted butter, cubed
• For the filling:
  • 6 cups (about 900 g) mixed apples, peeled and sliced
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp (16 g) cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
• For the streusel:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Preheat the oven to 375°F (190°C). Line a 9×13-inch pan with parchment, leaving overhang on two sides.
2. Make the base: mix flour, sugar, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Press evenly into the pan. Bake 15 minutes.
3. Toss apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes, then drain.
4. For the streusel, mix flour, brown sugar, and cinnamon. Cut in cold butter until clumpy.
5. Spread the apple filling over the warm shortbread base. Scatter the streusel over the apples.
6. Bake 40 to 45 minutes, until the topping is golden and the filling bubbles at the edges.
7. Cool completely in the pan, then lift out using the parchment and cut into 16 bars.

Tip: Lining the pan with parchment that hangs over two sides is the secret to clean cuts and easy removal. Skip it and the first bar always falls apart.

Swap it: Use a 9×9-inch pan for thicker, bakery-style bars. Add 5 minutes to the bake time and check that the center is set.

Storage: Covered at room temperature up to 2 days, refrigerated up to 5 days. Freeze in a single layer up to 2 months.

12. Mini Dutch Apple Pies with Crumb Topping

Individual dutch apple pies with crumb topping baked in a muffin tin are the cutest way to serve this classic dessert at a party, a brunch, or a holiday cookie exchange. Each one is a single serving with its own buttery crust, spiced apple filling, and a personal portion of streusel on top.

Yield: 12 mini pies · Prep: 30 minutes · Cook: 45 minutes · Total: 1 hour 15 minutes · Difficulty: Easy

Ingredients

• 2 9-inch pie crusts, homemade or store-bought
• 6 cups (about 900 g) mixed apples, peeled and finely chopped
• 1/2 cup (100 g) light brown sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 cup (125 g) all-purpose flour
• 1/2 cup (100 g) light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup (115 g) cold unsalted butter, cubed

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Roll out the pie crusts and cut 12 rounds using a 4-inch cookie cutter. Press each round into a muffin cup, pleating gently.
3. Toss chopped apples with brown sugar, cornstarch, cinnamon, and lemon juice. Let sit 10 minutes, then drain.
4. For the streusel, mix flour, brown sugar, and cinnamon. Cut in cold butter until clumpy. Chill 10 minutes.
5. Spoon about 1/3 cup of the apple filling into each crust.
6. Top each mini pie generously with streusel, covering the filling completely.
7. Bake 35 to 40 minutes, until the topping is golden and the filling bubbles at the edges. Tent loosely with foil if the tops brown too fast.
8. Cool in the pan for 10 minutes, then run a thin knife around each pie and lift out onto a wire rack to cool completely.

Tip: Press the dough into the muffin cups gently with your knuckles rather than stretching it. Stretched dough shrinks down the sides of the cup and pulls away from the filling as it bakes.

Swap it: Bake the filling and streusel in 6 oz ramekins instead of a muffin tin for a slightly larger, more elegant single serving.

Storage: Refrigerated in an airtight container up to 3 days. Reheat at 325°F (165°C) for 5 to 7 minutes to refresh the streusel.

Tips for Making These

These are the small details that make every dutch apple pie with crumb topping turn out bakery-quality, no matter which recipe you choose from this roundup.

• Keep the butter ice-cold for the streusel. Cold butter is what creates clumpy crumbs. If it softens too much, the streusel melts into the filling instead of staying in big, buttery pieces.
• Let the apples sit with sugar before assembling. Tossing the sliced apples with sugar and letting them sit for 10 minutes releases their juices, which you can drain off. This is the simplest way to keep your pie from turning watery in the oven.
• Bake on a preheated sheet pan. A hot baking sheet underneath the pie plate gives the bottom crust a head start, so it stays crisp instead of soggy under all that juicy filling.
• Tent with foil if the crumb browns too fast. If the streusel is golden after 30 minutes but the filling is still loose, lay a sheet of foil loosely over the top. The filling will finish cooking without the topping burning.
• Taste your apples before sweetening. Naturally sweet apples (like Honeycrisp or Pink Lady) need less sugar than tart Granny Smith. Adjust the sugar in the filling by a tablespoon or two based on what you taste raw.
• Cool the pie for at least 2 hours before slicing. Hot filling looks set but is actually liquid. A full 2-hour rest on a wire rack is the difference between clean, beautiful slices and a runny mess on the plate.

Frequently Asked Questions

Conclusion

If you are new to dutch apple pie with crumb topping, start with the Classic recipe. It has the most balanced ratio of crust to filling to streusel, and the techniques in it carry over to every variation in this roundup. Once you have made it a few times, the skillet, caramel, and oat versions are the next ones to try. If you’d rather let the slow cooker do the heavy lifting on a busy week, my 10 best crockpot apple recipes for fall desserts roundup is a great place to start.

Bookmark this page and you have a dutch apple pie with crumb topping recipe for almost any occasion: a quick weeknight bake, a Thanksgiving centerpiece, a gluten-free or vegan dinner party, or a portable bar for a bake sale. Save the recipe and let the fall baking begin.