Classic Apple Pie With Crumb Topping

I recently got to cross off a few things on this years fall bucket list, one of them being to pick some fresh apples! It was freezing the day I went, but it was an awesome experience and it gave me tons of apples to make delicious treats with! I shared my quick recipe for apple pie candy apples already, so I though I would share my apple pie recipe. It’s so delicious that I find it hard not to go back for a second slice!

Apple Pie Crumble Top 1



  • 1 Pillsbury Pie Crust
  • 6 Medium Sized Apples*
  • 1 Tbsp lemon juice
  • 2 Tbsp Flour
  • A Few Dashes of Salt
  • 3/4 Cup Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Apple Pie Spice

*I used Cortland.


1. Preheat the oven to 350 degrees.

2. Peel apples and cut into thin slices. Place in large bowl and toss with lemon juice

3. Add flour, salt, sugar, cinnamon, and apple pie spice to apple and stir until each slice is coated with equal amounts.

4. Roll out pie crust in round pie dish and cut excess off of edges.

Apple Pie Crumble Top 3

Topping Ingredients:

  • 1 Cup Flour
  • 1 Cup Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Apple Pie Spice
  • 1/8 Cup Sugar
  • 1 Stick Butter (Room Temperature)


1. Cut the butter into four equal pieces and place in bowl. Add flour, brown sugar, cinnamon, sugar, and apple pie spice.

2. Use a pastry cutter or a fork to mash ingredients until well combined and made into small chunks.

3. Spoon topping over pie until completely covered.

4. Cover pie with foil and back at 350 for 30 minutes.

5. Remove cover and continue baking for 15 minutes or until golden brown.

Apple Pie Crumble Top 2




Lemon Raspberry Poppy Seed Bread

Ever since I moved into my current beach house, I’ve been semi-avoiding the kitchen. I really love to cook, but with six roommates, a small kitchen, and very worn-in kitchen equipment, I just haven’t been experimenting much. It’s been almost an entire year and I’ve barely made anything except basic dinners. Last week, when Spring started to reveal itself, I decided that I wanted to bake something fruity. So, I chose to create a Lemon Raspberry Poppy Seed Bread.

lemon raspberry poppyseed bread

I combined ideas from several different recipes that I have seen over time. It turned out pretty delicious, if I may say so myself ; ) This bread was seriously moist and had a very light lemon flavor. In fact, the raspberry stood out the most to me. Here’s the recipe:


  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 box lemon flavored instant pudding & pie filling
  • 1 ½ cups milk
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  •  ¾ cup oil
  • 3 eggs
  • ¼ cup poppy seeds
  • Raspberry preserves


  • Combine the baking powder, salt, sugar, pudding mix, and flour
  • In a separate bowl, combine the eggs, milk, and oil
  • Add the wet ingredient to the dry and stir until just combined
  • Fold in the poppy seeds
  • Pour into a greased 9 x 5 bread pan
  • Swirl the raspberry preserves onto the top of the mixture
  • Bake at 350 for 1 hour and 15 minutes

lemon raspberry poppyseed bread 2

lemon raspberry poppyseed bread 4

Happy baking! Let me know what you think!