Nothing says fall to me more than a warm apple pie right out of the oven. I don’t know why but I prefer a nice crumble on top rather than dough. Usually I do a dutch apple pie but realized I didn’t have any oats on hand.
I found this butter crumble recipe on Pinterest that sounded like a better option than running to the dreaded grocery store. I actually think I prefer this over the dutch apple topping now. It makes a light fluffy topping that just melts in your mouth.
Butter Crumble Apple Pie
adapted from The Country Cook
1 pre-made refrigerated Pillsbury pie crust
6 apples – peeled, cored and sliced (I used 3 Granny Smith and 3 Fuji)
1/4 cup flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 stick unsalted butter (room temp)
1/3 cup sugar
1 cup flour
1. Preheat oven to 400°. Line your pie plate with the pie crust and set aside. Peel, core and thinly slice your apples. Toss apples with the flour, sugar, and spices. Put apples into the pie crust.
2. Combine the sugar and flour in a mixing bowl. Add the butter and use a fork to work the butter into the flour and sugar mixture. Combine them until crumbles form. Sprinkle evenly on top of the apples.
3. Bake for about 45 minutes or until top is browned. Let cool a bit so the filling sets before you cut it.