Amish Dutch Apple Pie with Oatmeal Crumb Topping
Here is another one of my favorite Amish pie recipes: Dutch Apple Pie with oatmeal crumb topping. It tastes similar to my double-crust apple pie recipe that I posted last week. But Dutch apple pie has a buttery crumble topping which adds an amazing texture and flavor.
I know we typically associate apple pie with fall. But if you’re anything like me, I love baked apples any time of the year. And I’m always up for a good piece of pie. I mean, if I can have a dessert that’s full of healthy fruit, it’s a win for me.
Oatmeal Crumb Topping Apple Pie
I know some Dutch Apple Pie recipes only have flour and no oatmeal in the crumb topping. But I love the texture of some added oats with the apples. Don’t you agree that baked warm syrupy cinnamon apples with oats and a flaky crust are an amazing combination? So good! Add some vanilla ice cream to that yet, and it’s perfection!
When you get an abundant supply of apples, make lots of Pennsylvania Dutch Apple Crumb Pie
Growing up, we had about every kind of fruit tree, vine, and bush that you would ever hope for except, of course, for those that only grow in the south. I never realized how fortunate we were to be able to pick all our own fresh fruit. I lived at the same place for the first twenty-five years of my life. But ever since I moved away from my home farm, I have not lived at the same place long enough to reap rewards from the fruit trees that I planted.
I am hoping to have an orchard again someday (I’m working on it) if I can keep my trees alive to full maturity. But I have discovered that gardening and keeping the plants alive is more of a challenge in Missouri than it was in Pennsylvania.
We harvested and preserved so much fruit from our farm, and we also kept big bags of apples in our root cellar for months, for fresh eating and baking.
How to make Apple Oatmeal Crumble Pie
You will need one 9″ pie pastry. (Flaky Amish Pie Crust recipe here)
For this Amish Dutch apple pie recipe you will cook the filling ingredients then add the raw apples. Put your sugar, salt, water, lemon juice, and cinnamon in a saucepan and bring to boil. Add the clear jel that has been mixed with water to make a paste. Whisk, as you slowly add the clear jel, and continue whisking until it is bubbly and thickened. Remove from the heat, add the butter, and stir till melted.
You can find the cook-type clear jel at Amish or Mennonite bulk food stores. But I know that some of you are not close to one of those, so I am adding an affiliate link where you can purchase clear jel online. You want to use the cook-type.
Peel, core, and cut the apples, and add them to your filling. Granny Smith are great baking apples, but you can also use a variety of crisp, tart baking apples.
For the crumb topping, mix together flour, oats, and brown sugar. Add butter slices and crumble with a pastry blender, or with your hands. Or you can even melt your butter then mix it in if you prefer.
Pour your apple mixture into your crust, and top with the oatmeal crumble. Gently pat the top to keep the crumble in place.
Bake in the middle of your oven at 400 degrees for 10 minutes. Reduce temperature to 350 degrees and continue baking for another 50 to 55 minutes or until apples feel soft when poked.
Enjoy your amazing Oatmeal Crumb Topping Dutch Apple Pie
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Amish Dutch Apple Pie Recipe with Oat Crumb Topping
- 1 unbaked 9" pie crust
Apple Pie Filling:
- 3/4 c. water
- 1 Tbs. lemon juice
- 3/4 c. sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 1 Tbs. butter
- 2 Tbs. cook-type clear jel, mixed with 2 Tbs. water
- 5 crisp, tart apples
- 1/2 c. brown sugar
- 3/4 c. flour
- 1/2 c. quick oats
- 7 – 8 Tbs. butter (1 stick)
- Preheat oven to 400°.
For the pie filling:
- Combine water, lemon juice, sugar, salt,and cinnamon in a saucepan. Bring to boil.
- Combine water and clear jel to make a paste. Slowly pour into boiling mixture, whisking until thickened.
- Remove from heat, add butter and whisk until melted.
- Peel, core and chop the apples, then add them to your thickened filling.
- Pour into pie shell, and cover with the crumble topping.
For the crumble topping:
- Mix brown sugar, flour, and oatmeal. Add butter and crumble with a pastry blender. Or you can melt the butter and mix it into your crumbs, if you prefer.
- Sprinkle the crumble over the top of the apples, pat gently.
- Bake at 400° for 10 minutes. Reduce temperature to 350° and continue baking for another 50 -55 minutes. Or until you can tell that the filling is bubbling, and apples are tender.
- Cool at least 1/2 hour before slicing.