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Blue Ribbon Crumble Top Apple Pie

November 24, 2014

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This is part of our Apple Day tradition.  Since my husband doesn’t like pie crust, we use a crumble top.  It’s way better than crust for the top anyway.

We think you’ll find it to be a fav too!


Blue Ribbon Crumble Top Apple Pie

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  • 1 Pie Crust (I use the Barefoot Contessa’s recipe)
  • 5 cups tart apples, such as Granny Smith or Jonagold, peeled, cored, and sliced
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 1/4c. + 1 tbsp. flour
  • 3/4 tsp. cinnamon
  • 1/4 tsp. all spice (optional)
  • 1/4 tsp. cloves (optional)
  • 1/4 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. rolled oats, can blend if you like a finer texture
  • 7 tbsp. butter


  1. Preheat oven to 350 degrees.
  2. Mix apple slices with 1/4 c. + 1 tbsp. flour, 1/4 c. sugar, 1/4 c. brown sugar, and the spices.
  3. After well coated, disperse evenly in the pie shell.
  4. Mix the rest of the sugars, the flour, and the oats, and cut in the butter (or process in a food processor).
  5. Sprinkle over the top of the pie.
  6. Bake for roughly 1 hour, or until the top is browned, and the apples are bubbly. Watch carefully toward the end so it doesn’t burn.
  7. Enjoy!
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