Apple Pie with Oatmeal Cookie Crumble is my new favorite way to enjoy apple pie! You get the flaky and buttery crust and crumbly topping. Best of both worlds. It’s like an apple crisp in a pie shell. And I specifically took and oatmeal cookie recipe and removed the eggs and leaveners so the crumble would be extra delicious and all cookie-like. It’s so good.
The filling is your standard apple pie filling, except I swapped some of the sugar for pure maple syrup for a little extra flavor. (If you don’t want to use maple syrup, you can just replace it with more light brown sugar!) It’s full of those warm and cozy fall spices like cinnamon, nutmeg, and ginger. I threw a little pinch of ground cardamom in mine too.
This recipe has a few components, but the good thing is that you can make the pie crust and the crumble (and refrigerate them) the day before if you’d like to split the process up into two days. Just makes it a bit easier to manage than going from start to finish all in one day!
This Apple Pie with Oatmeal Cookie Crumble is best served warm with a scoop of ice cream! It’s a great option for your Thanksgiving table, but it’s also just a fun and delicious bake for apple season as well. I’m a little sad apple baking season is almost over, so I might just keep baking with them! I feel like I still have several apple recipes in my system that I need to get out. 😂
Hope you enjoy this one as much as we did, friends! Happy baking!
More Pie Recipes
Apple Pie with Oatmeal Cookie Crust
All-Butter Pie Crust
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 8 tbsp cold butter
- 6 tbsp ice water
Oatmeal Cookie Crumble:
- ½ cup unsalted butter melted
- ½ tsp ground cinnamon
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 cup old fashioned oats
- ½ tsp kosher salt
Apple Pie Filling:
- ⅓ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tbsp cornstarch
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 5 cups sliced apples
- 1 large egg
- Splash of water
To make the pie crust:
- To make the pie crust, add flour and salt to food processor. Add butter and pulse until crumbly. Add water two tablespoons at a time, pulsing for a few seconds between each until dough resembles coarse meal with pea-sized butter pieces throughout. (Don’t process until dough forms a ball.) Turn out onto a sheet of plastic wrap and shape into a disc. Chill for at least 30 minutes.
- On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate and flute the edges. Return pie crust to refrigerator.
To make the oatmeal cookie crumble:
- Combine melted butter, cinnamon, flour, light brown sugar, oats, and salt in a bowl. Use a fork to stir until combined and break mixture into crumbles. Set aside.
To make the pie filling:
- In large bowl, whisk together light brown sugar, cinnamon, nutmeg, ginger, and cornstarch. Add maple syrup, vanilla, and apples; toss until apples are evenly coated.
- Preheat oven to 350°F. Remove pie crust from refrigerator; spoon apple filling into crust. Sprinkle evenly with a thick layer of oatmeal cookie crumble (you may have some leftover).
- To make the egg wash, crack egg into a bowl and add a splash of water. Whisk with a fork until egg is well scrambled. Use a pastry brush to brush egg wash over the edges of the pie crust.
- Place pie plate on a baking sheet and bake for 25 minutes. At this point, tent a piece of foil over pie to prevent crust and topping from over-browning. Bake for 20 to 25 more minutes.
- Remove from oven and let pie cool. Cut into slices and serve with a scoop of ice cream! Store pie covered at room temperature.
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