Dutch Apple Pie with Oatmeal Streusel
Prep
15 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This Dutch apple pie with oatmeal streusel has become my go to dessert whenever I need something impressive but manageable. The beauty of this recipe is how quickly it comes together, ready in just an hour from start to table. Fresh apples are naturally rich in fiber, which keeps you feeling satisfied longer, and the warm spices like cinnamon and nutmeg add wonderful depth without any extra calories. Using a frozen pie crust makes this so much easier than wrestling with homemade dough, and the buttery oatmeal topping adds the perfect crunch. It's comforting, delicious, and honestly, one of my favorite ways to use up apples from the farmers market.
Ella x
Ingredients
- 55 cups apples - peeled, cored and sliced
- ⅔ cup white sugar⅔ cup white sugar
- 22 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice¼ teaspoon ground allspice
- 11 (9 inch) frozen pie crust
- 22 tablespoons butter, aluminum foil
Detail level
Instructions
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated.
- 3
Remove pie shell from freezer; pour apple mixture into pie shell and dot with butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
- 4
Bake pie in the preheated oven for 10 minutes.
- 5
Meanwhile, make the streusel topping: Mix flour, oats, brown sugar, lemon zest, and cinnamon in a medium bowl until combined. Cut in butter until mixture is crumbly. Remove pie from oven and sprinkle streusel on top.
- 6
Reduce heat to 375 degrees F (190 degrees C). Return pie to oven and bake until streusel is browned and apples are tender, 30 to 35 minutes more. Cover loosely with aluminum foil to prevent excess browning.
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