Simple apple crumble-topped pie
A comforting apple crumble pie with buttery shortcrust pastry, spiced apples, and a golden crumble topping.
Updated : 30 October, 2025
Easy
About 45 min.
Ingredients
For the pie
375 grams
Shortcrust pastry
4
Apple
1 tablespoon
Lemon juice
1.5 tablespoon
Flour
0.5 teaspoon
Cinnamon
0.5 teaspoon
Nutmeg
100 grams
Sugar
50 grams
Raisins
85 grams
Flour
pinch
Salt
85 grams
Butter
4 tablespoon
Sugar
handful
Rolled oats
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Lightly flour the work surface and roll out the shortcrust pastry so it’s about 3cm/1½in larger than the pie plate. Carefully drape the pastry over the rolling pin, lift it into the tin, and press it gently into place. Trim the edges neatly with a sharp knife and chill the pastry while you prepare the filling.
Step 2
Preheat the oven to 190°C and place a baking sheet on the middle shelf to heat up.
Step 3
For the crumble topping, sift the flour and salt into a large bowl, then rub in the butter with your fingertips until the mixture resembles rough breadcrumbs. Stir in the sugar and, if desired, a handful of oats for extra texture. Chill the crumble mixture in the fridge while you prepare the apples.
Step 4
Peel, core, and slice the apples into chunky pieces, tossing them with lemon juice to prevent browning. Sift over the flour, cinnamon, and nutmeg, and mix well to coat the apples evenly. Add most of the sugar, saving a little for sprinkling, and stir in the raisins or other dried fruit if using.
Step 5
Pile the apple mixture into the prepared pastry case, scatter over the crumble topping, and finish with the reserved sugar. It will look full, but the apples will soften and settle as they bake. Bake for 30 minutes, or until the pastry and crumble topping are golden and crisp.
Step 6
Serve warm with a generous helping of cream or a scoop of ice cream.