Maple Oat Crumble Apple Pie

Prep Time
Cook Time
1h 15m
Ready In

"A homey tasty pie where maple is all-about-it. Granny Smith apples are recommended because they help offset the sweetness from the rest of the pie, but your favorite combination of apples can be used, however, PLEASE DO incorporate Granny Smith in the mix. The refrigerator time for the crust is not included in the overall time. Also 50-60 minutes bake time is estimated - bake until crumble is golden brown and filling bubbling along edges."

Original is 8-10 servings


  • Serving Size: 1 (324.8 g)
  • Calories 870.7
  • Total Fat - 40 g
  • Saturated Fat - 23.7 g
  • Cholesterol - 96.7 mg
  • Sodium - 759.9 mg
  • Total Carbohydrate - 123 g
  • Dietary Fiber - 11 g
  • Sugars - 60.2 g
  • Protein - 12.8 g
  • Calcium - 65.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.5 mg

Step by Step Method


Step 1

Place flour, butter, and salt in the bowl of a mixing bowl.

Step 2

Mix together until butter is pea-sized.

Step 3

Add water and lemon juice, and mix until combined.

Step 4

Roll out pie dough into a large circle, place into pie tin, refrigerate until ready for use.


Step 5

Peel and slice the apples.

Step 6

Place apples into a bowl with remaining ingredients.

Step 7

Mix all ingredients together by hand until apples are evenly coated.

Step 8

Pour apples into pie shell, apples should create a small dome on top.


Step 9

Place all ingredients, except maple syrup, into a bowl and combine until butter is small pea sized.

Step 10

Add in maple syrup until combined.

Step 11

Sprinkle an even layer or crumble over apples, just until apples are no longer showing.

Step 12

Once pie is topped with crumble, bake at 300, until crumble is golden brown and filling bubbling along edges. Enjoy!


No special items needed.

1 Reviews

Chef Potpie

I would make few changes to this recipe in the future, although it was quite good with the changes I made and Hubs loved it! (I am not an apple pie fan, so I made it for him! But have to say that I LOVE the fact that I can have pie with pie crust AND crumble! The best of both worlds!) I did use all Grannies in this pie, because, as ForeverMama says, there is a lot of sweetness added! I wondered about the addition of the lemon juice to the crust. I have always added the lemon juice to the filling to keep the fruit from browning, and since I hade my own piecrust made in the freezer, I followed my instincts. You can half the recipe for the crumble. I packed it on and still had just as much leftover. This will not be a problem for me, because it is delicious and I will have many opportunities to use it this summer! The other thing I had to change was the tablespoon of cinnamon. That would have been way too much for us. So I used a teaspoon and it was perfect for us. I baked this pie for 70 minutes. There was plenty of juice, and it makes a beautiful pie! I don't mean to nitpick here! ForeverMama is an excellent cook and I just wanted to leave my thoughts. Oh! And also, DO use the Grannies, they hold up when cooked, they are The Hub's favorite in a pie!


review by:
(11 Jul 2021)

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