Toffee Apple Crumble Pie is the perfect mix of sweet, crunchy, and soft all in one bite. This pie combines tender, spiced apple slices with sticky, buttery toffee and a crisp, crumbly topping that makes every mouthful a delight. The warm caramel notes from the toffee blend beautifully with the tartness of the apples, making it a classic treat that feels like autumn on a plate.
I love making this pie when the weather starts to turn cooler because it fills the kitchen with the coziest smells. One little trick I always use is to add a pinch of cinnamon and nutmeg to the apples—it adds just the right bit of warmth and makes the flavors pop even more. Plus, the crumble topping is a must; it gives that wonderful crunchy texture that everyone can’t resist.
My favorite way to enjoy Toffee Apple Crumble Pie is with a scoop of vanilla ice cream melting over the top or a dollop of whipped cream. It’s the kind of dessert that’s perfect for sharing around the table, whether it’s a casual family dinner or a special gathering. I always find that once people take a bite, they keep going back for more, and I can’t blame them—it’s just so good!
Key Ingredients & Substitutions for Toffee Apple Crumble Pie
Apples: I like using Granny Smith or Braeburn because they hold their shape and add a bit of tartness. If you prefer sweeter apples, try Fuji or Honeycrisp. Mixing types gives extra flavor and texture.
Butter: Cold, unsalted butter is key for the crust and topping to keep them flaky and crumbly. You can use salted butter but reduce added salt slightly in the recipe.
Brown Sugar: It gives the toffee its deep flavor and moist crumble topping. Light brown sugar works well, and if you can’t find it, you can mix white sugar with a bit of molasses.
Rolled Oats: These add lovely texture to the crumble topping. If you don’t have oats, you can skip or use chopped nuts like walnuts for extra crunch.
Heavy Cream: This makes the toffee sauce silky. For a lighter version, you can substitute half-and-half but keep an eye to prevent the sauce from breaking.
How Do You Make Sure the Pie Crust Stays Flaky and Crispy?
Making a good crust can feel tricky, but a few simple tips help every time:
- Keep your butter and water cold. Warm butter melts into the dough; cold butter creates little pockets of fat that make it flaky.
- Don’t overwork the dough. Mix just until it comes together to avoid developing gluten and tough crust.
- Chill the dough for at least 30 minutes before rolling and baking. This helps the gluten relax and keeps the crust from shrinking.
- Roll gently on a floured surface and transfer carefully to the pan to keep it intact.
- If edges brown too fast during baking, cover them with foil to prevent burning while the filling cooks through.
Equipment You’ll Need
- 9-inch pie plate – the perfect size for holding all the apple filling and crumble topping.
- Mixing bowls – a few different sizes help keep your crust, filling, and topping separate and easy to mix.
- Pastry cutter or fork – makes cutting butter into flour easy and helps create a flaky crust.
- Rolling pin – helps you roll out the pie dough evenly without sticking.
- Small saucepan – for making the smooth, rich toffee sauce.
- Spatula or wooden spoon – good for stirring the filling and crumble without breaking the apples.
Flavor Variations & Add-Ins
- Try mixing in chopped pecans or walnuts into the crumble topping for a crunchy, nutty twist.
- Swap some apples for pears for a softer, sweeter filling that still complements the toffee well.
- Add a pinch of ginger or ground cloves to the apple filling for a warm, spicy note I love on chilly days.
- Use caramel sauce instead of toffee sauce for a smoother, creamier drizzle that’s easier to make.
How to Make Toffee Apple Crumble Pie
Ingredients You’ll Need:
For The Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For The Apple Filling:
- 6 medium apples (Granny Smith or Braeburn), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For The Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
For The Toffee Sauce:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For Serving:
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, 50-60 minutes baking, plus at least 30 minutes chilling time for the crust. In total, plan for around 1 hour 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour and salt. Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, stirring gently until the dough just comes together. Form it into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Make the Apple Filling:
In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated. Set aside while you prepare the rest.
3. Prepare the Crumble Topping:
Mix flour, brown sugar, oats, cinnamon, and salt together in a bowl. Cut in the cold butter until the mixture forms coarse crumbs. Pop this in the fridge until you’re ready to assemble the pie.
4. Assemble the Pie:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Transfer the dough carefully, trim extra edges, and crimp if you like. Spread the apple filling in the crust evenly, then sprinkle the crumble topping on top.
5. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, until the crumble is golden and the filling is bubbling. If the crust edges brown too fast, cover them with foil halfway through baking to avoid burning.
6. Make the Toffee Sauce:
While the pie bakes, melt butter in a small saucepan over medium heat. Whisk in brown sugar and cook, stirring often, for 2-3 minutes until the mixture bubbles and the sugar dissolves. Remove from heat and stir in heavy cream and vanilla extract until smooth.
7. Serve and Enjoy:
Let the pie cool slightly before slicing. Serve each piece with a scoop of vanilla ice cream or whipped cream, and drizzle generously with warm toffee sauce. Enjoy the perfect blend of tart apples, buttery crumble, and rich toffee!
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices. This helps prevent a soggy crust.
Can I Make the Pie Ahead of Time?
Absolutely! You can assemble the pie and refrigerate it for up to 24 hours before baking. Just cover it well and bake it straight from the fridge—add a few extra minutes to the baking time if needed.
How Do I Store Leftovers?
Store leftover pie tightly covered in the refrigerator for up to 3 days. To reheat, warm slices gently in the oven at 300°F (150°C) for about 10-15 minutes to keep the crumble crisp.
Can I Substitute the Toffee Sauce?
If you don’t have ingredients for toffee sauce, caramel sauce works beautifully as a drizzle. You can even use store-bought caramel for a quick and delicious alternative!
