Dutch apple pie with a flaky homemade crust, tender cinnamon apples, and a buttery streusel crumb topping—classic, cozy, and so satisfying.
This Dutch apple pie recipe is my go-to for fall baking, with a thick apple pie filling that holds its shape and a crisp crumb topping that bakes up golden.
Made from scratch with simple pantry ingredients, it’s an easy apple pie with crumb topping that tastes bakery-worthy and slices clean once cooled.
Why you'll love this recipe
- Buttery homemade crust – Flaky, crisp, and sturdy enough to hold the apple filling
- Thick cinnamon apple filling – Soft apples that slice clean without being watery
- Golden crumb topping – Crunchy, buttery streusel that makes this pie irresistible
Key ingredients
- Apples – Juicy apples like Golden, Gala, or Granny Smith work best
- Cold butter – Essential for a flaky crust and crisp topping
- Brown sugar – Adds a deep caramel flavor
- Cinnamon & vanilla – Classic apple pie warmth
- Almond meal – Brings texture and a subtle nutty note
Tips for this recipe
- Choose the right apples – Mix sweet and tart apples for the best flavor and texture.
- Keep everything cold – Cold butter helps create a flaky crust and a crisp streusel.
- Don’t overfill the pie – Pack the apples snugly, but leave room for the streusel to bake evenly.
- Bake until bubbling – The filling should bubble around the edges so the apples are fully cooked.
- Let it cool before slicing – Cooling helps the filling set and gives cleaner slices.
How to Make Dutch Apple Pie with Crumble Topping
Prepare the streusel by mixing flour, almond meal, brown sugar, and salt, then rub in the cold butter until crumbly. Chill.
Make the pie crust by combining flour, powdered sugar, salt, cold butter, and ice water. Form a dough, wrap, and chill 20 minutes.
Roll out the dough and line a greased 9-inch pie dish. Prick the bottom with a fork.
Mix the apple filling with sliced apples, brown sugar, cinnamon, lemon juice, flour, vanilla, and salt.
Fill the crust with the apple mixture, then top evenly with the chilled streusel.
Bake at 350°F (180°C) for about 1 hour, until golden and bubbling.
Cool completely before slicing and serving.
Serving Suggestions
- Serve this cinnamon apple streusel pie warm with a scoop of vanilla ice cream
- Add a spoon of lightly whipped cream for a softer contrast
- Drizzle with caramel sauce for an extra fall dessert touch
- Enjoy it slightly warm or at room temperature for the best texture
Storage
- Fridge: Store covered in the refrigerator for up to 4–5 days
- Freeze: Freeze the baked pie (well wrapped) for up to 3 months, then thaw overnight in the fridge
Recipe Variations
- Caramel apple streusel pie: Add caramel sauce over the apples before topping with streusel
- Oat streusel topping: Replace part of the flour with rolled oats
- Nutty streusel: Add chopped pecans or almonds to the topping
- Apple pear streusel pie: Replace part of the apples with ripe pears
- Extra cinnamon version: Increase cinnamon slightly for a more spiced filling
Recipe Questions
What apples are best for cinnamon apple streusel pie?
Use firm apples like Granny Smith, Honeycrisp, Gala, or Pink Lady for a good balance of flavor and texture.
How do I keep the streusel topping crunchy?
Use cold butter and avoid overmixing the streusel. Let the pie cool completely before slicing.
Can I make this apple streusel pie ahead of time?
Yes, you can bake it one day ahead and store it in the fridge. Reheat slightly before serving.
Why is my apple pie watery?
Too much juice from the apples or not enough thickener can cause this. Use firm apples and measure flour or cornstarch carefully.
More Apple Pie Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Dutch Apple Pie with Crumble Topping
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
Description
Dutch apple pie recipe with a buttery pie crust, tender cinnamon apple filling, and a crispy crumble topping, perfect for a 9-inch pie to slice and share.
Ingredients
Pie Crust
- 200 g (1 ⅔ cups) all-purpose flour
- 40 g (¼ cup) powdered sugar
- 1 pinch salt
- 135 g (1 stick + 2 tbsp) unsalted butter, very cold
- 60 ml (4 tbsp) ice-cold water
Streusel Topping
- 100 g (¾ cup) all-purpose flour
- 100 g (1 cup) almond meal
- 50 g (¼ cup) brown sugar
- 100 g (½ stick + 3 tbsp) unsalted butter, cold
- 1 pinch fleur de sel
- ½ tsp ground cinnamon (optional)
Apple Filling
- 5 apples, peeled and sliced
- 80 g (⅓ cup) brown sugar
- 2 tsp vanilla extract
- 1–2 tablespoon lemon juice
- 30 g (¼ cup) flour or cornstarch
- 1 tsp ground cinnamon
Instructions
Make the crumble topping
- In a medium bowl, add the flour, almond meal, brown sugar, cinnamon, and fleur de sel. Mix with a spoon until combined.
- Add the cold butter cut into small cubes. Using your fingertips, rub the butter into the dry ingredients until you get a crumbly mixture with small clumps.
- Do not overwork it. You want a sandy texture with visible crumbs.
- Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the rest of the pie.
Make the pie crust
- In a large bowl, mix the flour, powdered sugar, and salt.
- Add the very cold butter cut into small pieces. Using your fingertips, rub the butter into the flour until the mixture looks sandy, with some pea-size butter pieces remaining.
- Pour in the ice-cold water a little at a time and gently bring the dough together with your hands.
- Do not knead. Stop as soon as the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes. This helps the crust stay flaky.
- After chilling, roll out the dough between two sheets of parchment paper or on a lightly floured surface until about 3–4 mm thick.
- Grease a 9-inch (22–24 cm) pie pan and gently place the dough inside.
- Press it into the corners, trim the excess, and place the pie pan back in the fridge while you prepare the filling.
Prepare the apple filling
- Peel, core, and slice the apples.
- Place them in a large bowl and add the brown sugar, vanilla extract, lemon juice, flour (or cornstarch), and cinnamon.
- Mix gently with a spoon until all the apple slices are evenly coated.
Assemble and bake
- Preheat the oven to 350°F / 180°C.
- Remove the pie crust from the fridge and fill it with the apple mixture, arranging the apples evenly and pressing them down slightly.
- Take the crumble topping from the fridge and sprinkle it generously over the apples, making sure they are fully covered.
- Place the pie on the middle rack of the oven and bake for 55 minutes to 1 hour, until the topping is golden and the filling is bubbling.
Cool and serve
- Remove the pie from the oven and let it cool completely at room temperature.
- This step is important so the filling can set properly.
- Serve warm or cold, plain or with vanilla ice cream or whipped cream.
Notes
Storage: Store covered in the fridge up to 4 days or freeze for up to 2 months.
Tips:
- Use a kitchen scale for best results and consistent texture
- Keep butter very cold for a flaky crust and crisp crumble
- Pack apples tightly to avoid gaps after baking
- Let the pie cool fully so the filling sets cleanly
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: pie, tart, dessert
- Cuisine: American
Sarah
I made this last weekend and it turned out so good. The apples were soft but not mushy, and that crumb topping is honestly the best part. Everyone went back for a second slice. This one’s a keeper.