Celery Free Dutch Apple Pie with Crumb Topping
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 ½ lbs (about 5–6 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp fresh lemon juice
For the crumb topping
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, melted and slightly cooled
Instructions
- 1
In a large mixing bowl, whisk together 1 1/4 cups flour, 1 tbsp granulated sugar, and 1/4 tsp salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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