Apple Pie with Oatmeal Streusel Topping, or Dutch Apple Pie, is my favorite go-to for the fall! A beautiful flaky pie crust on the bottom, an incredible saucy apple pie filling in the middle, and sweet and crunchy streusel on top is the perfect way to eat an apple pie. Learn how to put this homemade apple pie together and why this crumb topping is perfect for your apple pie.
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Apple Pie is hands down, my most favorite pie to eat. Well and that Chocolate Cream Pie… But for fall, this pie is where it’s at! I love that it’s got some tart to it but sweet enough to balance it all out. What makes this apple pie for me, though, is the crunchy, crumbly oatmeal streusel on top!
Also known as a Dutch Apple Pie, this apple pie with oatmeal streusel topping is a fun way to add some texture and more spice to your apple pie. And the best thing is that this oatmeal streusel topping can be used in other recipes as well!
My recipe for an amazing apple pie calls for:
- Tender apple pie crust
- Perfectly cooked right here
- A crumbly oatmeal streusel topping
What is a Dutch Apple Pie
Often, when we think of apple pie, we think of an apple pie that is topped with pie crust (whether it be a whole sheet of pie crust or latticework or what have you). Another way to top an apple pie is with a gorgeous crumble. That’s a Dutch Apple Pie.
Typically, the crumb topping on a Dutch Apple Pie doesn’t include oatmeal. I like adding oatmeal to my crumble because it adds another layer of texture and oats go so well with apples!
How to Make Homemade Apple Pie
Making a pie can call for some technique but is easy enough to get the hang of once you know the tricks! I won’t delve too much into the making of the apple pie filling, because I have this nifty post all about the perfect apples to use, how to make it, and how to can it right here!
Apple Pie Crust
The basis for any good pie is the pie crust! My apple pie crust is tender and buttery and just oh so delicious! I like to make mine in a food processor but you can also make the crust in a large mixing bowl and use a fork to cut the butter into the flour.
One thing that you need to keep in mind when making a killer pie crust is that you need to keep your butter and liquid cold. This keeps the butter from melting too much with the flour; this leads to a much more tender pie crust which is ideal.
This pie dough recipe makes enough for two single pies or one pie with a pie crust top. You should only add enough cold liquid to your pie dough to achieve a ball. If you add too much, then the dough gets sticky and is extremely hard to work with. If you add too little, then it just crumbles and is a mess.
Another huge thing for you to know about pie crust is that you can’t reroll it! I know, it’s so sad but you can’t. The thing that makes the pie crust so tender and flaky is its short gluten structure (you know, the thing that makes bread delicious and chewy?). The more that you work your pie dough, the tougher it becomes and the harder it is to chew. Which is why it’s so important that you add the correct amount of liquid to your dough!
However, pie dough can be forgiving if you create cracks while rolling it out. I find that if I just pinch it together, the crack goes away and bakes well.
Transferring the pie dough to the pie pan can be a bit tricky once it’s rolled out, but I have a tip for you! With a well floured rolling pin (I like using this one), roll the dough up onto your rolling pin and then unroll over the pie dish! Ta-dah! If any cracks were created, just pinch the dough together and you’re ready to rock and roll.
Oatmeal Streusel Topping
The piece-de-resistance of this homemade apple pie, for me, is the oatmeal streusel topping. I love the addition of brown sugar in this streusel because of the slight molasses undertone which works so well with apples.
Why oatmeal? Well, oats have such a great texture to them, which breaks up the crumb from just being crunchy baked sugar, to have a slight chew amongst all the crunch. Oats also go so well with apples.
Making this oatmeal streusel topping is a breeze (honestly, so much easier than the pie crust). All you need are the ingredients (duh) and a large mixing bowl.
Before I get started with making the streusel topping, I cut my butter into small chunks and keep it refrigerated until I’m ready for it. Then I like to mix all of my dry ingredients together in the mixing bowl, just so that there aren’t any big clumps of salt or flour in the crumble topping.
I like to cut the butter into the flour mixture with my hands because I can really get the crumbly texture I want rather than with a fork. The downside is that the warmth of my hands warms up the butter after some time. You could also consider using a box grater to cut the butter into small pieces over the flour and mix briefly!
The texture that you’re looking for is small pebbles. That’s going to allow you to have a really nice covering over your homemade apple pie but will also create chunks.
The recipe for this crumble makes more than will fit on a pie but I love this oatmeal streusel topping so much that I save it and make Apple Streusel Muffins as well! Wouldn’t that be the perfect way to start off a fall breakfast?! It’s also great on these Blueberry Lemon Muffins, for a summer brunch!
I use a version of an oatmeal streusel to create a quick apple pie crisp, a perfect breakfast or dessert. Check out the video here.
How To Bake Apple Pie
You’ve carefully constructed the perfect apple pie crust, you filled it with an incredible pie filling, and then you topped your pie with a delicious oatmeal streusel topping and are ready to bake! It would be a shame to burn it.
Here is what I do to make sure that my crust gets golden brown on top but cooks thoroughly in the pie dish.
I cover my pie dish with aluminum foil for the first 30 minutes of baking. This allows the crust in the dish to fully cook without the top part of the crust getting burnt. The last 15-20 minutes of baking, I remove the foil from the pie which leads to a gorgeous golden crust.
Of course, apple pie isn’t apple pie without a nice scoop of vanilla ice cream! Homemade is best, so grab my recipe here.
Does Apple Pie Need To Be Refrigerated
YES! There is a lot of butter in this recipe and although it’s been baked, it’s best if you refrigerate it. The pie is good to last about 7 days, but who honestly has ever had to throw out an apple pie?!
I hope that you enjoyed this apple pie with oatmeal streusel topping recipe and tricks! If you really enjoyed it, please leave a comment (with a rating) down below.
Here are some delicious apple recipes you’ll enjoy:
- Stuffed Lamb Breast with Apple Cider Glaze
- Sweet Potato Bake with Fresh Cranberries and Apples
- Apple Turnovers with Puff Pastry
- How to Make Apple Pie Filling
- Apple Pie Streusel Muffins
- Apple Butter Filled Doughnuts
- Butterscotch Apple Crisp
Check out these delicious pie recipes:
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- 1 batch apple pie filling
- 10 ounce all purpose flour
- 1/2 tablespoon Sugar
- 3/4 teaspoon salt
- 6 ounce Butter, chilled
- 2 ounce water, ice cold
- 1/2 tablespoon distilled vinegar
- 8 oz all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2.75 oz brown sugar
- 3 ounces oats
- 6 ounces cold butter, cut into small pieces
- Mix together dry ingredients by spinning in the food processor for 30 seconds.
- Pulse the cold butter into the dry ingredients until mealy.
- Add wet ingredients until dough comes together in a ball.
- Let the dough rest, wrapped in plastic wrap, for 30 minutes before use.
Mix ingredients together in a medium mixing bowl. Cut butter into dry ingredients with a fork until small pebbles form. Keep refrigerated or frozen until ready to use.
- Preheat oven to 350 degrees. Pull dough out to temper for a few minutes before rolling out. Flour your counter well and rolling pin as well. Divide dough in half. Roll half of the dough out into a circle and place into the pie dish.
- Fork the bottom of the pie dough. Fill the pie dish with apple pie filling. Cover the top of the pie with oat streusel.
- Place pie in the oven to bake for 30 minutes with the crust covered with foil. Remove foil and bake another 15 minutes. Pull the pie when the crust becomes golden brown and the bottom crust is fully cooked. Let cool for a few minutes before cutting to let the juices settle.
If you use a deep pie dish, like I do, I would double the amount of apple pie filling you use to make this pie. If you are using a regular pie dish, follow the recipe.
I like using my own apple pie filling recipe for this pie but feel free to use your own if you feel like it
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Nutrition InformationYield 8 Serving Size 1
Amount Per ServingCalories 641 Total Fat 36g Saturated Fat 22g Trans Fat 1g Unsaturated Fat 11g Cholesterol 91mg Sodium 634mg Carbohydrates 72g Fiber 3g Sugar 16g Protein 8g