Everyone loves this recipe for rustic apple pie with an amazing crumble topping. Bake one up and taste the freshness. It’s sweet deliciousness!
This apple pie was made with my son Josh. We recently went apple picking at a local orchard where they had a nice variety of apples to “pick” from. You can use whatever apples you like best. I mixed them up a bit and the taste was fabulous.
The reason why I called this a rustic pie is because we kind of threw things together and didn’t care if it looked messy. That was the whole point. And, it still came out looking beautiful. Have fun in the kitchen with your family while making this and all your favorite recipes.
Rustic Apple Pie with Cinnamon Oat Crumble Topping
Yields: 8 servings
- 1 ready made graham cracker crust
- 5 apples, I used Granny Smith, Fuji, Yellow Golden -Cored, peeled and cut into medium slices
- 1/4 cup flour, I used 1/8 cup whole wheat pastry flour and 1/8 cup all purpose
- 1/2 cup granulated sugar, I used organic cane sugar (found at most markets)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp apple pie spice
- 1 1/2 tsp vanilla extract
- 1/4 tsp fine salt, I used sea salt
- 1/4 cup flour of choice, I used whole wheat pastry flour
- 1/4 cup oats
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp apple pie spice
- 1/8 tsp fine salt
- 1 stick unsalted butter, softened to almost melted
- Preheat oven to 375 degrees.
- In a large bowl, combine all filling ingredients and toss gently to coat all the apples.
- Toss into prepared pie shell, set aside for just a few minutes.
- In a medium bowl, toss all topping ingredients.
- Crumble topping over entire pie.
- Place pie on a foil lined cookie sheet and bake for about 30 to 40 minutes. Check after 30 minutes with a skewer or fork that the apples are tender. If not, put back in the oven until fork tender. Baking time could be more than 40 minutes. If the topping is getting too brown, take out of oven and place foil loosely over pie and continue to bake.
- Let pie cool at least 2 hours to set up. You will know it’s ready when you can cut into it and you get a neat slice.