Apple Pie - Crumb

This crumb-top apple pie skips the fussy second crust entirely and covers the filling with a thick layer of brown sugar, flour, and butter crumbled together by hand. The topping bakes into a craggy, buttery crust that shatters when you cut into it.

Slice the apples very thin. Thin slices cook through evenly and create tight, compact layers that hold together when you cut a slice. Thick wedges leave gaps and stay crunchy in the center. A toss of sugar and nutmeg is all the seasoning the filling needs.

A drizzle of milk poured over the crumb topping before baking helps the streusel brown more evenly and adds a touch of richness to the crust.

Kitchen Tips

• Use a tart baking apple like Granny Smith or Braeburn. Sweet apples like Fuji turn mushy and overly sugary with the brown sugar topping.
• Cut the butter into the flour and brown sugar with a pastry cutter or your fingertips. You want pea-sized crumbles, not a paste.
• Shield the pie crust edges with foil if they start browning too fast.
• Let the pie cool for at least 20 minutes before slicing so the filling firms up.

Variations

• Add cinnamon alongside the nutmeg for a warmer spice profile.
• Toss a handful of chopped pecans or walnuts into the crumb topping for crunch.
• Stir a squeeze of lemon juice into the apples before filling to brighten the flavor and prevent browning.