Cozy Dutch Apple Pie Recipe with Easy Streusel Topping Guide

Let me tell you, the smell of cinnamon, nutmeg, and warm apples bubbling up from a golden crust is enough to make anyone’s mouth water. That first time I baked this cozy Dutch apple pie with streusel topping, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, on a rainy Saturday afternoon when I was knee-high to a grasshopper, helping my grandma in her kitchen. She handed me a slice of this pie, still warm, and I swear that bite felt like a warm hug from the inside out.

You know what? My family couldn’t stop sneaking pieces off the cooling rack (and honestly, I can’t blame them). It’s dangerously easy to make, and the perfect sweet treat for cozy weekends, potlucks, or just brightening up your Pinterest cookie board. I wish I’d discovered this recipe years ago—it’s become a staple for family gatherings, gifting, and those moments when you just need a little comfort on a plate.

Honestly, this Dutch apple pie with streusel topping feels like home every time. I’ve tested it more times than I can count (in the name of research, of course), and it never disappoints. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Recipe

After countless attempts and tweaks, this cozy Dutch apple pie recipe stands out because it gets so many things right at once. Let me share why this one is a keeper:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Cozy Occasions: Ideal for chilly evenings, holiday dinners, or weekend baking sessions with the family.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, with that irresistible crumbly streusel.
• Unbelievably Delicious: The mix of tart apples balanced with buttery streusel topping offers next-level comfort food vibes.

What really sets this Dutch apple pie apart is the streusel topping—it’s that perfect crumbly crunch that adds texture without overpowering the tender, cinnamon-spiced apple filling. Plus, the crust is flaky but sturdy enough to hold all that goodness in. I love to swap in a touch of brown sugar for a deeper caramel flavor, which makes this pie feel like a warm, nostalgic hug on a chilly day.

This isn’t just any apple pie—it’s the kind that makes you close your eyes after the first bite, savoring every moment. Whether you’re impressing guests without breaking a sweat or just treating yourself after a long day, this cozy Dutch apple pie with streusel topping is the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but a few tips for choosing the best:

• Apples: 6 cups peeled and sliced (about 6 medium apples). I recommend Granny Smith for tartness and Honeycrisp for sweetness and crunch.
• Granulated sugar: 1/2 cup (100g) to balance the tartness of the apples.
• Brown sugar: 1/2 cup (110g), packed, adds depth and caramel notes.
• Ground cinnamon: 2 teaspoons, for that classic warm spice.
• Nutmeg: 1/4 teaspoon, freshly grated if possible, for subtle warmth.
• Lemon juice: 1 tablespoon, fresh-squeezed to brighten flavors and keep apples from browning.
• All-purpose flour: 2 tablespoons for thickening the filling.
• Pie crust: One 9-inch (23cm) double pie crust, store-bought or homemade (I prefer a buttery, flaky crust like [brand] for best texture).
• For the streusel topping:
• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) brown sugar, packed
• 1/2 cup (115g) unsalted butter, cold and cubed (adds richness and crispness)
• 1 teaspoon ground cinnamon
• Pinch of salt

Substitution tips: Use almond flour for a gluten-free streusel or swap butter with coconut oil if you want a dairy-free version. For the apples, any firm baking variety will do, but combining tart and sweet apples gives the best flavor balance.

Equipment Needed

• 9-inch (23cm) pie dish – glass or ceramic works well for even baking.
• Mixing bowls – a large one for the apple filling and a smaller one for the streusel topping.
• Sharp knife and vegetable peeler – for prepping apples.
• Measuring cups and spoons – accurate measurements help keep the pie balanced.
• Pastry cutter or fork – for cutting butter into the streusel mixture (a food processor works too, but I like the hands-on approach).
• Rolling pin – if you’re making your own crust, otherwise skip.
• Baking sheet – place under pie dish to catch drips.

If you don’t have a pastry cutter, use two knives or your fingertips quickly to avoid melting the butter. A stand mixer isn’t necessary here, which keeps cleanup easy.

Preparation Method

1. Prep the apples (10 minutes): Peel, core, and slice apples to about 1/4-inch (6mm) thickness. Toss in a large bowl with lemon juice to prevent browning.
2. Mix the filling (5 minutes): Add granulated sugar, brown sugar, cinnamon, nutmeg, and flour to the apples. Toss gently until all slices are coated evenly—this helps thicken the juices while baking. Set aside.
3. Prepare the streusel topping (10 minutes): In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use a pastry cutter or fork to mix until the topping looks crumbly, with pea-sized butter bits. Don’t overwork it; buttery chunks help create that perfect crunch.
4. Assemble the pie (5 minutes): Roll out one pie crust and fit it into your 9-inch pie dish. Pour in the apple filling evenly, making sure not to overpack—leave a bit of room for bubbling juices. Sprinkle the streusel topping evenly over the apples.
5. Add the top crust (optional) and seal (5 minutes): For a fully covered pie, place the second crust on top, trim edges, and pinch to seal. Cut a few slits for steam to escape. For a classic Dutch apple pie, leave it open with just the streusel topping.
6. Bake (55-65 minutes): Place pie on a baking sheet and bake in a preheated oven at 375°F (190°C). After about 30 minutes, cover edges with foil to prevent over-browning. The pie is done when the topping is golden and apples are tender (test with a toothpick).
7. Cool before serving (at least 2 hours): This step is key! Let the pie rest so filling sets up nicely—cutting too soon can make it runny.

Pro tip: Keep an eye on the pie during baking; ovens vary. If streusel browns too fast, tent with foil early. The filling should bubble but not overflow wildly.

Cooking Tips & Techniques

• Choosing apples: Using a mix of sweet and tart apples gives a balanced flavor and pleasing texture. Avoid overly soft varieties that turn mushy.
• Don’t skip the lemon juice: It brightens flavors and stops browning, keeping your apples looking fresh and vibrant.
• Cold butter for streusel: Cold butter creates flaky, crisp crumbs. If your butter melts before baking, the topping gets greasy.
• Thicken the filling: Adding flour to the apples helps absorb juices, preventing a soggy crust.
• Baking temperature matters: Starting at 375°F (190°C) gives a golden crust without drying out apples. Cover edges with foil after 30 minutes to avoid burnt crust edges.
• Cooling is crucial: Let the pie cool completely (at least two hours) to let the filling thicken properly. Impatience can lead to messy slices.
• Multitasking tip: While the pie bakes, clean your prep area and prep toppings or sides to save time.

Honestly, the first few times I made this pie, I was tempted to cut right away. Trust me, the wait is worth it. And if your pie isn’t perfectly golden, it still tastes amazing—comfort food isn’t about perfection, after all!

Variations & Adaptations

• Gluten-free streusel: Swap all-purpose flour with almond flour or a gluten-free blend to make this pie friendly for gluten-sensitive folks.
• Spiced up: Add a pinch of ground cloves or cardamom to the apple filling for a festive twist around the holidays.
• Vegan version: Use dairy-free margarine or coconut oil in place of butter for the streusel and a vegan pie crust.
• Caramel drizzle: After baking, drizzle warm caramel sauce over the pie for extra indulgence—my family loves this for special occasions.
• Mini pies: Make individual Dutch apple pies using muffin tins or mini tart pans for cute, portable treats.

Personally, I once swapped in pears for half the apples and added chopped walnuts to the streusel—unexpected but quite delightful! Feel free to experiment; this pie is forgiving enough to take creative liberties.

Serving & Storage Suggestions

Serve your cozy Dutch apple pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for that classic combo. It pairs beautifully with a hot cup of coffee or spiced tea, especially on chilly days.

Store leftovers covered tightly in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven at 325°F (165°C) for 10-15 minutes to bring back that crisp topping. Avoid microwaving if you want to keep the streusel crunchy.

If you want to freeze, wrap the whole pie tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and reheat as described. The flavors often deepen after sitting, making the next-day slice even better.

Nutritional Information & Benefits

This Dutch apple pie recipe delivers approximately 350-400 calories per slice (1/8th of the pie), depending on crust and serving size. Apples provide dietary fiber and vitamin C, while cinnamon adds antioxidants and aids digestion.

Using real butter and natural sugars means this is a treat to enjoy mindfully. For gluten-free or vegan diets, simple substitutions make this pie accessible without losing flavor. It’s a dessert that feels indulgent but also brings a bit of wholesome fruit to the table.

Honestly, treating yourself to a slice now and then is part of a balanced life. This pie is a cozy, nostalgic way to enjoy seasonal apples with a little sweet comfort.

Conclusion

This cozy Dutch apple pie with streusel topping is worth every minute of prep and waiting. Whether you’re baking for a family gathering, a holiday, or just because, it delivers warmth, comfort, and that perfect sweet-tart balance with a crumbly crunch on top.

Feel free to customize the apple mix, spices, or topping to suit your taste or dietary needs—this recipe is flexible and forgiving. I love this pie because it brings back memories and creates new ones every time I bake it.

Give it a try, and don’t forget to share your tweaks and stories in the comments. I’d love to hear how your version turns out! Remember, baking is as much about joy as it is about food, so have fun with it and enjoy every bite.

FAQs

Can I use frozen apples for this Dutch apple pie?

Frozen apples can work in a pinch, but fresh apples give the best texture and flavor. If using frozen, thaw and drain excess liquid before mixing with spices and sugar.

Do I have to use a top crust or can I leave it open with just streusel?

This recipe is traditionally made with just the streusel topping, which gives that delicious crumbly texture. However, you can add a top crust if you prefer a classic double-crust pie.

How do I prevent the crust edges from burning?

Cover the crust edges with foil or a pie shield after 30 minutes of baking to protect them from over-browning while the filling cooks through.

Can I prepare this pie in advance?

Yes! You can assemble the pie and keep it refrigerated for up to 24 hours before baking. Just let it come to room temperature for about 30 minutes before putting it in the oven.

What’s the best way to store leftover pie?

Store leftover pie covered in the fridge for up to 4 days. Reheat gently in the oven to keep the streusel topping crisp and the filling warm.

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