The Ultimate Make-Ahead Crumb Topped Apple Pie: Bake Now or Freeze for Later
Indulge in the irresistible charm of this crumb topped apple pie, often lovingly referred to as Dutch apple pie or French apple pie. Each slice is a symphony of flavors and textures, featuring a generous amount of tender, juicy apples infused with warm cinnamon spice, crowned with an incredibly buttery, crumbly streusel topping. This isn’t just any apple pie; it’s a true pie lover’s dream come true, designed for convenience without sacrificing a single ounce of homemade deliciousness.
What truly sets this recipe apart is its incredible versatility: you can bake it right away for an immediate dessert, or prepare it in advance, freeze the unbaked pie, and then bake it straight from frozen whenever a craving strikes. This flexibility makes it the perfect treat for last-minute gatherings, busy weeknights when you need a comforting dessert, or for getting a proactive head start on your holiday baking. Imagine the aroma of freshly baked apple pie filling your home, effortlessly, even on the busiest of days!
✩ What readers are saying…
“Loved this recipe. It baked up great and the family loved. Loved it so much, my dad requested it for his upcoming birthday. I would have never believed that baking from frozen would be so easy.” -Carolyn B.
This easy crumb topped apple pie has earned its place as one of the absolute best apple pies I have ever tasted! It’s not just “lick-the-plate good”; it’s a revelation in convenience and flavor. Beyond its incredible taste, there are three compelling reasons why this Dutch apple pie recipe will quickly become a cherished favorite in your kitchen:
- Effortless Make-Ahead Option – This apple crumb pie is a lifesaver for busy schedules. You can prepare it fully, right up to the point of baking, and then freeze it unbaked for an impressive period of up to three months. This feature alone is a game-changer for holiday meal planning or preparing for unexpected guests.
- Bake Directly from Frozen – Forget the hassle of remembering to thaw your pie! When you’re ready for a warm slice of homemade goodness, simply transfer your frozen pie directly into the oven. This means no waiting around, no complicated defrosting steps – just pure, straightforward baking convenience.
- Luxurious Big Crumb Crumble Topping – Unlike those sad, sparse crumb toppings that barely make an appearance, this recipe boasts a truly magnificent, generous streusel topping. These substantial, buttery crumbs create a wonderfully crisp, cookie-like crust over the tender apple filling, providing an exquisite textural contrast that elevates the entire pie experience. You’ll never have a wimpy crumb topping again!
Craving more easy pie recipes perfect for Thanksgiving, Christmas, or any day you desire a comforting dessert? You must try this rich and candy-like Quick Chocolate Chip Walnut Pie, our incredibly Easy Apple Crumble Recipe (featuring that same Big Crumb Topping), or this refreshingly light No Bake, Low Sugar Blueberry Pie. Each offers a unique take on classic desserts with simplicity and flavor at their core.
Crumb Topped Apple Pie: French vs. Dutch vs. Apple Crumble Pie
While you might see variations of this delicious dessert listed as apple crumb pie, French apple pie, or Dutch apple pie, rest assured, they generally refer to the same delightful type of pie. The distinguishing characteristic of these pies, compared to a traditional double-crust apple pie, is their irresistible topping.
These pies typically feature a classic, flaky pie crust on the bottom, generously filled with a sweet and spiced apple mixture. What truly makes them special is the crowning glory: a rich, crumbly streusel topping. This streusel is traditionally made from a simple yet perfect combination of flour, sugar, and butter, sometimes enhanced with the addition of oats for extra texture and flavor. This buttery, textured topping offers a wonderful contrast to the tender apple filling below, providing a welcome change from a plain top crust. Serve it warm with a scoop of vanilla bean ice cream, and you’ll understand why it’s a truly heavenly experience.
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Selecting the Best Apples for Your Crumb Topped Apple Pie
The success of any apple pie hinges significantly on the quality and type of apples you choose. For a truly outstanding crumb-topped apple pie, a blend of apple varieties is often the secret to achieving complex flavor and perfect texture. My top picks for robust flavor and excellent baking qualities include Granny Smith, Honeycrisp, Braeburn, and Jonathan apples.
For an ideal balance, I highly recommend combining sweet apples with tart ones. For instance, pairing a naturally sweet Fuji or Gala apple with a zesty Gravenstein or classic tart Granny Smith creates a dynamic flavor profile that prevents the pie from being overly sweet or too sharp. The tart apples provide a pleasant tang that cuts through the richness of the filling and crumb, while the sweeter varieties offer a mellow depth.
That being said, don’t let a specific apple variety deter you. The beauty of this recipe is its forgiving nature. Ultimately, your apple pie will be wonderfully delicious with whatever apples you have on hand, as long as they hold up well to baking. Experiment with local varieties or simply use your favorites to create your personalized perfect pie.
How to Make Crumb Topped Apple Pie: Step-by-Step Guide
Crafting this delightful crumb-topped apple pie is a straightforward process, made even easier with these helpful visual instructions. The complete instructions, along with precise ingredient measurements, are conveniently located in the printable recipe card further down this page.
Step 1: Peel and Thinly Slice Apples. Achieving perfectly cooked apples is crucial for a great pie, and it all starts with how you prepare them. First, ensure your apples are peeled thoroughly, removing any tough skin. Next, slice them thinly and uniformly – aim for about 1/8 to 1/4 inch thick. This uniform thickness is vital because it guarantees all the apples cook at the same rate, preventing some from being mushy while others are still crunchy. Thin slices also allow the apples to soften completely during the baking process without the pie crust or crumb topping becoming over-browned too quickly, ensuring a harmonious balance between the tender fruit and the golden, buttery crust.
Step 2: Prepare the Pie Filling. In a large mixing bowl, gently toss your thinly sliced apples with the sugar, flour, and cinnamon until all the apple slices are evenly coated. The flour helps to thicken the juices released by the apples during baking, preventing a watery pie. The amount of brown sugar you use can be adjusted based on the natural sweetness of your chosen apples and your personal preference. Opt for less brown sugar if you’re using sweeter apple varieties like Fuji or Gala, and increase the amount slightly for tart Granny Smith apples to balance their acidity. A good rule of thumb is to taste a small piece of apple after tossing to gauge if the sweetness is to your liking.
Step 3: Fill the Pie Crust. Carefully press your unbaked pie crust into a large 9-inch pie plate. Ensure the crust fits snugly into the bottom and up the sides, then flute the edges decoratively. Next, evenly add the coated apple filling to the prepared pie crust. It’s best to create a slight mound in the center, gently pressing down the apples to eliminate any large air pockets and ensure an even distribution. This helps prevent the pie from sinking too much in the middle during baking.
Step 4: Craft the Irresistible Crumb Topping. The star of this crumb-topped apple pie is undeniably its rich streusel. To make it, combine the brown sugar, flour, cinnamon, and cold butter (cut into small pieces) in the bowl of a food processor. Pulse until the mixture comes together and starts forming large, distinct clumps. You want a texture that resembles coarse crumbs, not a fine powder. If you don’t have a food processor, a pastry blender or even your fingertips can work just as effectively; simply cut the cold butter into the dry ingredients until lovely, substantial crumbs form. Avoid overmixing to maintain that desirable crumbly texture.
Thinking of using a premade pie crust? No problem!
- Refrigerated Pie Crusts – These work perfectly in this recipe, just like a homemade crust. Simply unroll it, fit it into your pie plate, and proceed with the recipe instructions for filling and topping.
- Frozen Pie Crusts – If you opt for a frozen pie crust, prepare your apple filling and crumb topping first. Once these components are ready, remove the frozen crust from the freezer, immediately fill it with the apple mixture, and then top it generously with the streusel. After assembly, follow the directions below for freezing the pie. This quick handling helps prevent the crust from becoming soggy before freezing.
Look at that magnificent, thick, and substantial crumb topping! This is no ordinary streusel; it’s composed of beautiful, large pieces that promise a delightful crunch with every bite. You can rest assured that this generous topping will never get lost in the fruit filling; it stands proud and flavorful, creating a stunning visual and textural component for your Dutch apple pie.
How to Properly Freeze an Unbaked Crumb Topped Dutch Apple Pie
One of the most incredible benefits of this crumb topped apple pie recipe is its freezer-friendly nature. Once you’ve assembled the pie – whether it’s days or even weeks before you plan to serve it – proper wrapping is key to preserving its freshness and preventing freezer burn.
Carefully wrap the entire unbaked pie, including the pie plate, with heavy-duty aluminum foil. For extra protection, you can even use a double layer of regular foil. Ensure the foil is tightly sealed around the pie, leaving no gaps for air to enter. Air is the enemy of frozen food, so a snug wrap is crucial. To make your life easier in the future, don’t forget to label the outside of the foil with the pie’s contents and the date it was frozen. This simple step prevents guesswork later on.
Pro Tip: For ultimate convenience, write the baking instructions directly onto the foil with a permanent marker. This way, when you’re ready to bake, you won’t have to hunt for the recipe card – everything you need will be right there!
Baking a Frozen Crumb Topped Dutch Apple Pie to Perfection
The magic of this recipe truly shines when you bake your frozen pie. No thawing required means less planning and more spontaneity for enjoying a warm, fresh apple pie. Here are the simple steps to achieve a perfectly baked pie straight from your freezer:
- Prepare for Baking: Carefully unwrap the frozen pie. Place it on a sturdy baking sheet; this will catch any drips and make it easier to transfer the pie in and out of the oven. Preheat your oven to the specified temperature in the recipe card (typically 350°F or 375°F).
- Initial Cover for Even Cooking: Take the same foil that surrounded the pie in the freezer and loosely tent it over the pie dish and the baking sheet. This initial covering is crucial because it helps the pie bake more evenly, preventing the crumb topping and crust edges from browning too quickly before the apples have a chance to soften and cook through.
- Bake and Brown: Bake the pie according to the recipe’s initial timing while covered with foil. After this initial baking period, carefully remove the foil. Continue to bake the pie uncovered for the remaining time. Keep a close eye on it until the top is beautifully golden brown, the juices from the apples are visibly bubbling in the center (indicating the fruit is cooked), and a knife or skewer inserted into the filling yields tender apples. Allow the pie to cool on a wire rack for at least 2-3 hours before slicing, as this allows the filling to set properly.
Yes, it’s truly that straightforward – as easy as… well, pie! This crumb topped apple pie recipe is an absolute dream for holiday gatherings and special occasions. Having an unbaked pie stashed in the freezer, ready to be pulled out and baked at a moment’s notice, reduces stress and ensures you always have a fresh, homemade dessert on hand. Of course, if spontaneity isn’t your priority, you can always follow the directions in the recipe card to make and bake it right away.
EXPERT TIP: Why make just one? Double the recipe! You can enjoy one delicious pie immediately and freeze the second for a future craving or unexpected company. Future you will be incredibly grateful!
Salted Caramel Apple Variation: Elevate Your Pie
For those who love to take their desserts to the next level, consider a salted caramel twist! After your pie has cooled slightly, drizzle generously with this easy-to-make homemade caramel sauce. The sweet and salty notes of the caramel perfectly complement the spiced apples and buttery crumb, creating an even more decadent and unforgettable dessert experience. It’s a simple addition that delivers an enormous flavor impact!
Storage Tips for Your Baked Apple Pie
Once your crumb topped apple pie is baked and cooled, you’ll want to ensure it stays fresh and delicious. You can leave the pie loosely covered with plastic wrap on your kitchen counter at room temperature for up to one to two days. However, for longer storage and optimal freshness, it should be transferred to the refrigerator. When refrigerated, your pie will remain delicious for up to four days.
For an even longer-lasting treat, you can absolutely freeze individual portions of your baked pie! Simply slice the pie into desired serving sizes and store them in airtight freezer-safe containers. Properly stored, frozen baked pie portions will maintain their quality for up to six months. When you’re ready to enjoy a slice, defrost it in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) for 15-25 minutes, or until warmed through and the crumb topping is crisp again.
Reader Raves
“It is delicious! I will be using this recipe from now on!! Thank you for this yummy recipe!! ” -Marianne
“This pie recipe is so easy and SO delicious! I highly recommend using brown sugar like you said – Makes for a real Carmely flavor. I came across your recipe on Pinterest & will hold on to this forever!” -Heidi
“I started using this recipe in place of the one I used for years because it’s both easy & delicious!” -Lisa
I sincerely hope you fall in love with this crumb topped apple pie as much as my family and I have! Its rich flavors, comforting warmth, and incredible make-ahead convenience make it a standout dessert for any occasion. If you decide to bake this delightful pie, please be sure to leave a recipe rating and a comment so I know how much you enjoyed it. Your feedback helps others discover and create this wonderful dessert too!
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Easy Crumb Topped Apple Pie – Bake Now or Freeze for Later
Ingredients
For each pie:
- 1 unbaked single crust pie dough (Find my highly-rated pie crust recipe here)
- 1 to 3 tablespoons light brown sugar*
- 2 tablespoons all-purpose flour
- 1/2 to 1 teaspoons ground cinnamon (we prefer a more generous amount of cinnamon)
- 6-8 cups thinly sliced & peeled tart apples (deep-dish pie plates will require approximately 8 cups)
For the Big Crumb Topping:**
- 2/3 to 1 cup light brown sugar*** (firmly packed)
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold salted butter (cut into small pieces)
Instructions
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Roll out your pie dough and carefully fit it into a 9-inch pie plate (either a regular or deep-dish size). Flute the edges of the crust for a decorative finish. If you plan to bake the pie immediately, preheat your oven to 375 degrees Fahrenheit (190°C).
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In a large bowl, combine the thinly sliced apples with the brown sugar, flour, and cinnamon. Toss gently until all the apple slices are thoroughly and evenly coated with the filling mixture. Transfer this apple mixture into your prepared pie crust, spreading it out to fill the crust evenly, creating a slight mound in the center. Gently press down on the apples to ensure there are no large air pockets.
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To prepare the crumb topping, add the brown sugar, flour, cinnamon, and cold butter (cut into small pieces) to the bowl of a food processor. Pulse the mixture until it just begins to come together and forms large, distinct clumps. Alternatively, if you’re working by hand, use a pastry blender or your fingertips to cut the butter into the dry ingredients in a small bowl, mixing until substantial crumbs are formed to achieve that desirable “big crumb” topping. Avoid over-processing or over-mixing.
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Take pieces of the crumb topping – it should be solid enough that you can’t simply “sprinkle” it. If necessary, press the crumbly mixture at the bottom of the bowl together to form larger clumps. Evenly distribute these substantial crumb pieces over the entire surface of the apples, ensuring they are completely covered. Gently pat the crumb mixture down lightly.
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To Bake Immediately:
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Place the assembled pie on a baking sheet. Loosely cover the entire pie with aluminum foil. Bake in the preheated 375°F (190°C) oven for 15 minutes. After this time, carefully remove the foil. Continue to bake for an additional 35 to 40 minutes, or until the crumb topping is golden brown, the apple juices are bubbling vigorously through the crumbs, and the apples themselves are tender when pierced with a knife. (I often remove the baking sheet during the uncovered baking phase to allow the bottom crust to brown more effectively.) Cool completely on a wire rack before serving to allow the filling to set.
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To Freeze and Bake Later:
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After you have topped the apples with the crumb mixture, wrap the entire pie – including the pie plate – securely with heavy-duty aluminum foil. For extra protection against freezer burn, you can use a double thickness of regular foil. Label the wrapped pie with the date and contents. Freeze for up to three months.
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When you are ready to bake, remove the frozen pie from the freezer. Carefully unwrap the foil and place the frozen pie on a cookie sheet. Use the same foil that wrapped the pie to loosely tent it over the pie and the edges of the cookie sheet. This helps prevent the topping from burning while the interior of the pie bakes through.
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Bake the covered frozen pie at 350 degrees Fahrenheit (175°C) for 40 minutes. After this time, remove the foil. Continue to bake for an additional 40-50 minutes, or until the filling is visibly bubbling, the crumb topping is beautifully browned, and the apples are tender when tested. Cool on a wire rack before slicing.
Notes
**For those who have used this recipe in the past (between 2011 and 2015), please note that the topping amounts have been slightly adjusted. I increased the ingredients to ensure an even more generous and satisfying crumb topping, as we always find ourselves wanting more!
***Over time, as we’ve reduced our overall sugar intake, I’ve found that the original 1 cup of brown sugar in the topping is sweeter than our current preference. I now typically use only 2/3 cup of brown sugar for the topping. I encourage you to experiment with reducing the sugar amount to find your perfect balance of sweetness!
Nutrition
More Easy and Delicious Apple Recipes
If you’ve fallen in love with the comforting flavors of this crumb topped apple pie, you’ll surely enjoy these other fantastic apple-centric recipes from our kitchen. They’re perfect for embracing the bounty of apple season or simply enjoying the sweet and tart goodness of apples year-round:
- Easy Apple Crumble Recipe (with that incredible Big Crumb Topping): A delightful, simpler cousin to this pie, offering all the joy of a crumbly topping with a spoonable fruit base.
- 25 Of The Best Apple Breakfast Recipes: A collection of sweet and savory ways to incorporate apples into your morning routine, from pancakes to baked oatmeal.
- Applesauce and Spice Bread Recipe (Whole Wheat, Maple Sweetened, Dairy Free): A wholesome, moist, and flavorful bread that’s perfect for a snack or light breakfast, showcasing the natural sweetness of applesauce.
For even more delightful sweet endings, be sure to explore our comprehensive recipe index for the best easy dessert recipes! You’re sure to find something to satisfy every sweet tooth.
This beloved recipe for Crumb Topped Apple Pie has been thoughtfully updated and refined to ensure the best possible experience for our readers. It was originally published in 2015.