Name: Apple Crumble Pie with Brown Sugar Oat Crunch
Cook time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 6-7 large Granny Smith or Honeycrisp apples (peeled, cored, and sliced); 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 tablespoons all-purpose flour; 1 tablespoon lemon juice; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1 unbaked 9-inch deep-dish pie crust; 1 cup old-fashioned rolled oats; 1 cup light brown sugar, packed; 3/4 cup all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/2 teaspoon ground cinnamon; Pinch of salt

Ingredients

Scale

6–7 large Granny Smith or Honeycrisp apples (peeled, cored, and sliced)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 unbaked 9-inch deep-dish pie crust
1 cup old-fashioned rolled oats
1 cup light brown sugar, packed
3/4 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon
Pinch of salt

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Instructions

Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch deep-dish pie plate. Crimp the edges decoratively and place the crust in the refrigerator to stay cold while you prepare the filling. This ensures a flakier crust after baking.
In a large mixing bowl, toss the sliced apples with the lemon juice to prevent browning. Add the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Stir well until every apple slice is evenly coated in the spice mixture. Let the apples sit for about 10 minutes to release some of their natural juices.
In a separate medium bowl, combine the rolled oats, brown sugar, flour, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. Do not overmix; you want those distinct buttery clumps for maximum crunch.
Remove the chilled pie crust from the fridge. Pour the apple filling into the crust, piling them slightly higher in the center. Sprinkle the oat crumble topping generously over the apples, ensuring you cover them completely to the edges. Place the pie on a baking sheet to catch any drips and bake for 45 to 50 minutes. The topping should be golden brown and the filling bubbly.
Remove the pie from the oven and place it on a wire rack. Allow the pie to cool for at least 2 hours before slicing. This cooling period is crucial as it allows the filling to thicken and set. Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.

Cook Time: 1 hour 20 minutes