Crumble Topping For Apple Pie

Not all apple pies have a double pastry crust. Some have a crumble topping.



Personally, I don’t like a pie topping that is thick and sweet, like a streusel. I want it to complement the apple flavor, not to hide it. I want the apples to fill my fork, and have the topping enhance it. I’m also partial to nuts and ginger.


This is what I do:

Crumble Topping For Apple Pie

1/2 cup all-purpose flour
1/2 stick (4 ounces) chilled butter
1 1/2 cups old fashioned rolled oats
1/2 cup (2 ounces) nuts  (I prefer walnuts or pecans)
1 tablespoon crystalized ginger
1 tablespoon maple sugar (optional)
1 teaspoon ground cinnamon
1/4 cup demerara or light brown sugar
pinch of salt

Using a food processor, pulse until the nuts and butter become pea-sized.

This makes enough for two pies. Extra topping freezes well, and does not require thawing before use.


  1. I feel the same way… lots of apples, not too much on top. Or too sweet either…

    And go figure. I can leave comments on new posts, just not previous ones :-)

    Thanks again for all the info –

    • Or, you could use my crisp (crumble) recipe here. The pie topping in this post is very good as a crisp on its own, although depending on the fruit, you might need more butter.