Classic apple crisp recipe
Pie, Tart, and Galette Recipes 0 comments

Apple Pie with Oat Streusel Topping | Recipe | [UPDATED October 2023]

Difficulty Easy

This apple pie with oat streusel topping recipe combines tart granny smith apple filling, oat streusel on top and an all butter crust. A truly classic dessert that best served with vanilla bean ice cream or whipped cream. Make this apple pie recipe for any time you need a classic dessert.

Apple Pie 
Oat Streusel Topping

BASICS | Apple Pie

This is truly a classic apple pie recipe that has nostalgic flavor. It has simple and uncomplicated ingredients that are familiar to all bakers.

Start with a classic butter pie crust. Here is my recipe, feel free to use another one. Yes, it is OK to buy pre-made pie crust.

I like to make this recipe into two mini apple pies for another foodie friend. Here are the disposable baking pie pans I use. If you decided to make two mini pies, make sure the pie pans are 2 inches in height and 3-4 inches in diameter.

For the topping, I used my oat streusel topping recipe that only take four ingredients, here is the recipe.


  • Apples: I recommend using Granny Smith because they are tart and balance the oat streusel topping. Pick out under-ripe apples to avoid a mushy filling.
  • Pear (Optional): Pear, like apples, are high in pectin. This helps thicken the the filling. If you do not have a pear, you can leave it out.
  • Lemon juice: To prevent the sliced apples from browning. Also, it balances the flavor in the sugar. You only need a little! Avoid accidentally adding too much or else the filling will not thicken properly.
  • Sugar: Add sweetness to the filling.
  • Salt: Balances sugar and lemon juice in the filling. You only need a little!
  • All purpose flour: To thicken the filling.
  • Unsalted butter: To thicken the filling. The butter combines with the flour, in the pie, to act like a roux, a popular way to thicken sauces. Once the pie is baking, the butter melts into the flour, and thickens the filling.
  • Spices: Adds flavor to the filling and compliments the apple flavor.

QUESTIONS | Apple Pie with Oat Streusel Topping

What do I make first?

First, make the butter pie crust (or buy one) and roll it out into a pie pan. Second, the oat streusel topping. Both of these can be made the day before baking. Lastly, make the filling and bake it.

How is it different versus apple crisp or apple cobbler?

Apple pie = apple pie filling, pie crust, and topping (either streusel or pie crust)

Apple cobbler = apple pie filling + biscuit topping

Apple crisp = apple pie filling + oat streusel topping

What kind of dish do I bake it in?

Stonewear is great because it retains heat very well. If you have an extra deep pie dish or casserole type dish, both work perfectly. I recommend a 9 inch round pie pan that is 2 inch in height. Here is one I use.

Can I substitute granny smith apples?

I recommend not to. Granny Smith apples have a great tartness that balances the sweetness of the oat streusel.

Do I need to peel apples?

Yes! Peel the apples, core them, and slice into even slices. Make the slices about 1/4 inch thick.

Do I use fresh or bottled lemon juice?

Either one works just fine.

How do I store apple pie?

First, let the apple pie cool completely on a kitchen counter. Do NOT cut immediately after baking. Wait 2-3 hours before serving. If you plan to eat the pie within 1 day (24 hours), you can store in an air tight container on the kitchen counter. If you plan to eat the pie within 2-4 days, store it in an air tight container, or wrap it with plastic wrap, and place in your fridge.


  • Watery filling: The flour and butter measurements were off, so the filling did not thicken properly. Or, the apples and lemon juice sat too long together before the other filling ingredients were made. A baking tip: mix and bake filling ASAP. Make sure you have the pie crust and oat streusel made first before you start making the apple pie filling.
  • Soggy crust: The top reasons for a soggy bottom is the crust being rolled out too thin, too much liquid in the filling, underbaking, or cutting into the finished pie too early. A baking tip: I like to put a cookie sheet in the oven when it’s preheating. I place the pie pan onto of the cookie sheet when its baking. This gives extra insurance so I will get a fully cooked crust.
  • Burnt pie edges: Cover the pie crust with a pie shield or foil after the first 10 minutes. A baking tip: use an adjustable silicone pie shield because it fits perfectly around the pie.
  • Overcooked apples: Over ripe apples were used in the filling. Or, too much lemon juice, butter, and flour were used to make a super wet filling that overcooked the apples. A baking tip: pick under ripe or ripe apples for the filling.
Apple Pie with Oat Streusel Topping | Recipe

STEPS | Apple Pie

  1. Make the oat streusel topping first. Set aside.
  2. Make pie crust and roll it out into a pie pan. Set aside in the fridge until needed. Make sure the pie crust has been chilled for, at least, 2hrs before using.
  3. Pre-heat oven to 450 degrees F. Place a cookie sheet inside the oven
  4. Peel, core, and slice apples into 1/4 inch thick. Place in a bowl and toss with lemon juice to prevent browning.
  5. Add all other ingredients, EXCEPT butter, to the apple-lemon juice bowl.
  6. Place filling inside the pie crust. Cut the butter into small 1/2 inch squares. Place on top of the filling.
  7. Top with oat streusel. Bake for 10 minutes at 450 degrees F. Remove from oven. Place a pie shield, or foil, around the edges.
  8. Reduce oven temperature to 350 degrees F. Bake for 40-50 minutes or until bubbly. Let cook on wire rack on a kitchen counter. Cool for 2-3 hours before serving.
  9. Baking tip: if you have an instant read food thermometer, the pie filling should be 200 degrees F. If you do not, you should see the filling bubbling around the edges.

Don’t feel like making apple pie?

Apple Pie with Oat Streusel Topping | Recipe

Recipe by Kimm Moore Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time






  • 5 medium granny smith apples, peeled / cored / sliced into 1/4 inch slices

  • 1 pear, peeled / cored / sliced into 1/4 inch slices (optional)

  • 1 tablespoon lemon juice

  • 1/2 cup white sugar

  • 1/4 teaspoon nutmeg

  • 1 teaspoon ground cinnamon

  • 1/4 cup all purpose flour

  • 1/4 teaspoon fine sea salt

  • 2 tablespoon unsalted butter, cubed and chilled

  • Oat Streusel Topping
  • 2 cups cup oats, traditional (NOT instant)

  • 1/2 cup brown sugar

  • 4 tablespoon unsalted, chilled and cubed butter

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon cinnamon (optional)


  • Make Oat Streusel Topping
  • Place oats in a food processor and blend until smooth
  • Place in a bowl. Add brown sugar, chilled butter, and salt. Cut in the butter until it is the size of peas.
  • Or, you can place the blended oats, brown sugar, chilled butter, and salt in a standing kitchen mixer with a paddle attachment. Mix on low speed until butter is in small pea-size shape. Set aside.
  • Make filling
  • Pre-heat oven to 450 degrees F. Place a cookie sheet in the oven. Have pie crust ready.
  • Peel, core, and slice apples, and pear, to 1/4 inch thick. Place in a medium bowl. Add 1 tbsp lemon juice and toss.
  • Add white sugar, nutmeg, cinnamon, salt, and flour. Toss until evenly coated. Place inside pie crust.
  • Pour into prepared baking dish. Spread 2 tbsp unsalted, cubed butter over the top of the apples evenly.
  • Top with oat streusel.
  • Place pie pan on top of cookie sheet, this ensures the bottom gets fully cooked. Bake for 10 minutes at 450 degrees F. Remove from oven. Place a pie shield, or foil, over the edges. Reduce oven heat to 350 degrees F. Bake for 40-50 minutes or until the filling is bubbling on the edges.
  • Remove from oven and place on wire rack to cool. Let sit at room temp for 2-3 hours before serving. Serve plain or with vanilla ice cream or whipped cream.


  • Use a 9 inch round deep pie pan. The filling will shrink when cooking.

Leave a Comment

Your email address will not be published. Required fields are marked *