Dutch Apple Pie (crumb crust)

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I found this recipe in a Taste of Home Magazine in the '90's and I've been using it ever since. I love the cooked, creamy filling which sets it apart from many other recipes and prompts requests for the recipe.

Best of all, there is no pie crust to roll out as it uses a crumb crust and topping!


★★★★★ 1 vote

15 Min
1 Hr


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  • 2 c
  • 1 c
    brown sugar, lightly packed
  • 3/4 c
    butter or margarine, melted
  • 1/2 c
    quick cooking oats
  • 2/3 c
  • 3 Tbsp
  • 1 1/4 c
  • 3 c
    peeled, diced baking apples
  • 1 tsp
    vanilla extract
  • 1/2-1 tsp

How to Make Dutch Apple Pie (crumb crust)


  1. Combine the first 4 ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.
  2. For the filling: Combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and add apples, vanilla and cinnamon. Pour into crust.
  3. Top with reserved crumb mixture.
  4. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

Printable Recipe Card

About Dutch Apple Pie (crumb crust)

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free

Show 6 Comments & Reviews

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