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Oat Crunch Apple Pie Recipe

This apple pie has an oats-brown sugar-butter topping which adds crunchiness to an All-American dessert.

Prep: 30 minutes | Cook: 1 hour | Serves: 8

Apples, oats, cinnamon, pie recipes


  • Pie pastry for one 9-inch single-crust pie
  • 1 teaspoon flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 8 cups (about 3 pounds) of cooking apples, peeled, cored and thinly sliced (my favorite are Jonathan, Winesap, or Rome)


  • 1/2 cup flour
  • 1/2 cup quick-cooking rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup butter, room temperature


  1. Preheat oven to 375 degrees F.  Prepare pie pastry for 9-inch single-crust pie.  Roll out pastry and line pie plate.  Carefully trim edges.  Sprinkle 1 teaspoon of flour in the bottom of pie shell and with dry pastry brush, spread evenly over bottom.  Place pie shell in freezer while preparing filling.
  2. In a large mixing bowl, stir together cinnamon, salt, sugar, and flour.  Add apples and mix gently to coat apples.   Spoon mixture into prepared, unbaked pie shell.
  3. For topping, stir together flour, oats, and brown sugar.  With a fork, mash in the softened butter until mixture is crumbly.  Spoon oat crumb mixture evenly over apples.  Place strips of foil or a pie crust shield around edge of crust to prevent over-browning.  Bake for one hour or until topping is golden brown.   Cool completely before serving.

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