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Dutch apple pie in a pie pan.
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5 from 5 votes

Dutch Apple Pie

This healthier Dutch apple pie combines a sweet cinnamon apple filling with a delicious oat crumble topping. Serve it warm with vanilla ice cream for the ultimate fall dessert.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: dutch apple pie
Servings: 8


  • 1 9” store-bought or homemade pie crust


  • 8 cups Granny Smith apples peeled and sliced ¼-inch thick
  • 1 Tablespoon fresh lemon juice
  • ¼ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons cornstarch or arrowroot flour
  • ¼ teaspoon salt


  • ½ cup all-purpose flour, whole wheat pastry flour or gluten-free all-purpose flour
  • ½ cup rolled oats
  • ½ cup coconut sugar
  • ½ teaspoon ground cinnamon
  • 6 Tablespoons butter softened or coconut oil
  • Vanilla ice cream or whipped cream for serving


  • Preheat oven to 375ºF and grease a 9-inch pie pan.
  • Fit pie crust in pie plate, crimping the edges. Set aside.
    Pie crust fitted to pie plate, being crimped by hand.
  • In a large bowl toss apple slices with lemon juice, coconut sugar, cinnamon, cornstarch (or arrowroot flour) and salt until evenly coated.
    Apple slices tossed in cinnamon mixture.
  • In a medium mixing bowl stir together flour, rolled oats, coconut sugar and cinnamon. Add softened butter and use your hands or a fork to mix together until a crumble consistency forms.
    Oat crumble topping in a bowl.
  • Pour apples into the pie crust, mounding them towards the center.
    Apple slices in pie plate.
  • Sprinkle the crumble topping evenly over apples.
    Oat crumble topping added to apples in pie plate.
  • Place pie pan on a baking sheet to help prevent any spillage that may happen. Bake for 45-60 minutes or until crust is browned and apples are bubbling. Check the pie a few times while baking to make sure that the crust and topping aren’t browning too much. If that happens cover with tin foil.
    Healthier dutch apple pie in a pie plate.
  • Remove from oven and let pie cool to room temperature before cutting so the filling has time to set.
  • Serve with a scoop of vanilla ice cream or dollop of whipped cream and enjoy!



  • Vegan: Use vegan butter or coconut oil if you need this pie to be vegan.
  • Gluten-free: Use a gluten-free pie crust and gluten-free all-purpose flour if you need this recipe to be gluten-free. 


Serving: 1/8 slice | Calories: 340kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 169mg | Potassium: 226mg | Fiber: 6g | Sugar: 29g