Don Signature Crab - Singapore Food Guide

Apple Crumble Pie

A Singapore-style baked Apple Crumble Pie — tart apples tossed with cinnamon and a buttery oat crumble, perfect for kopi breaks or weekend baking.

Apple Crumble Pie

About this dish

Apple Crumble Pie is the kind of dessert that turns a regular kopi break into a little celebration — think flaky pastry, tart-sweet apples and a crunchy, buttery crumble on top. In Singapore you'll find versions in neighbourhood bakeries from Tiong Bahru to Holland Village, served alongside kopi or pandan kaya toast at brunch spots; at home it's a favourite for family dinners, potlucks and festive gatherings when you want something comforting and familiar.

The filling combines firm apples (Granny Smith, Braeburn or a mix) with lemon, cinnamon and a little cornflour so the juices thicken into a glossy, spiced filling. The crumble topping is a rustic mix of flour, rolled oats and cold butter that crisps up in the oven for contrast to the soft apple layers. For a local twist, drizzle a little gula melaka caramel or serve with pandan-infused custard for a Singapore touch.

This recipe is suited to busy parents and weekend bakers alike — you can use store-bought shortcrust pastry (available at NTUC or Cold Storage) or make your own; the crumble is quick to assemble in a bowl or food processor. Serve warm with vanilla ice cream or a cup of kopi C for a heartland-friendly dessert that fits right into potlucks, family-style dinners, or a long, lazy afternoon at the East Coast picnic grounds.

Ingredients

  • 1 x 23 cm (9-inch) shortcrust pastry sheet (store-bought or homemade)
  • 800 g apples (about 5 medium) – mix of Granny Smith and Braeburn, peeled, cored and sliced 5 mm thick
  • 50 g caster sugar (adjust to apple sweetness)
  • 80 g light brown sugar
  • 1 tbsp lemon juice (fresh)
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of fine sea salt
  • 120 g plain (all-purpose) flour
  • 100 g rolled oats (old-fashioned)
  • 120 g unsalted butter, cold and cubed (for crumble)
  • 1 tsp vanilla extract
  • 1 egg beaten (for egg wash, optional)
  • Vanilla ice cream or custard, to serve
  • Optional: 1–2 tbsp gula melaka syrup or dark caramel for drizzling (local twist)
  • Optional: 30 g chopped walnuts or pecans for extra crunch

Step-by-Step Method

  1. Preheat the oven to 190°C (fan 175°C). If using a store-bought pastry, let it sit at room temperature for 10 minutes so it’s pliable.
  2. Prepare the filling: place the sliced apples in a large bowl. Add the caster sugar, 2 tbsp of the light brown sugar, lemon juice, cornflour, cinnamon, nutmeg and a pinch of salt. Toss until every slice is lightly coated — the cornflour will help thicken the juices during baking.
  3. Blind-bake the pastry shell (optional but prevents soggy base): line your 23 cm pie tin with the pastry, trim edges, prick the base with a fork, line with baking paper and fill with baking beans. Bake for 12 minutes, remove paper and beans, and bake another 5 minutes until lightly set.
  4. Make the crumble topping: in a bowl, mix plain flour, rolled oats, remaining light brown sugar and a pinch of salt. Rub in cold cubed butter with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized lumps. Stir through vanilla and chopped nuts if using.
  5. Fill the pie: place the apple mixture into the pre-baked shell, mound slightly in the centre and spread evenly. Sprinkle the crumble topping generously over the apples, pressing lightly so it adheres.
  6. Optional egg wash: brush the exposed pastry rim with beaten egg for a glossy finish. Scatter a few extra oats or brown sugar on the crumble for extra colour.
  7. Bake the pie: place on a baking tray to catch any drips and bake for 40–50 minutes at 190°C until the crust is golden and the filling is bubbling. If the topping browns too quickly, loosely cover with foil.
  8. Rest and finish: remove from oven and let cool for at least 15–20 minutes so the filling sets. For a Singapore twist, drizzle a little gula melaka syrup over slices just before serving.
  9. Serve warm with a scoop of vanilla ice cream or warm custard. Reheat leftovers in a 160°C oven for 10–15 minutes to crisp up the crumble before serving.
  10. Taste note: if the filling seems too sweet or too tart, next time adjust sugar by ±10–20 g or switch apple variety — mixing tart and sweet apples gives best texture and flavour.

Tips & Serving Ideas

  • Choose a mix of apple varieties (Granny Smith for tartness, Braeburn or Royal Gala for sweetness) — you can buy these easily at NTUC FairPrice, Cold Storage or Sheng Siong.
  • Keep butter cold for the crumble; rub quickly with fingertips or pulse in a food processor to get a flaky, crunchy texture.
  • Blind-bake the base to avoid a soggy bottom, especially in humid Singapore weather where fillings release more moisture.
  • Adjust sugar to taste — Singapore apples at certain seasons can be sweeter, so start with less sugar and add after tasting the raw mix.
  • Make-ahead: assemble the pie and keep in the fridge for up to 24 hours before baking, or freeze uncooked (wrapped) for up to 2 months.
  • Reheat leftovers in the oven (not microwave) to restore the crumble’s crunch — 160°C for 10–15 minutes works well.
  • For a local flavour twist, serve with a drizzle of gula melaka syrup or a scoop of pandan-infused custard alongside the vanilla ice cream.

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