Weight Watchers Apple Crumble

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Warm, juicy apples are dusted with cinnamon and nutmeg, packed into a light, homemade pie crust and topped with an oat-based crumb. This is 5 points per serving with 8 total servings.

Ingredients Nutrition


  1. Place oven rack in middle of oven.
  2. Preheat oven to 400ºF.
  3. Coat a 9-inch pie plate with cooking spray.
  4. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
  5. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
  6. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
  7. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
  8. To make crumble, in small saucepan, melt butter.
  9. Add oats, flour and sugar; stir to combine and scatter over apples.
  10. Bake for 20 minutes.
  11. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
  12. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
  13. Let rest at least 30 minutes before slicing into 8 pieces and serving.
  14. Yields 1 piece per serving.
  15. Note:.
  16. Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
  17. If you like your apple filling a bit saucier, bake for an additional 10 minutes.


Most Helpful

Best recipe. We've made once a week for the past month because my boyfriend begs for me to make it. I was never an apple pie/crumb fan because the filling is usually too sweet and "syrupy" but this recipe made me a convert. I use Jonagold apples and I love how this recipe allows the apples' natural sweetness and flavor to shine through. If you are baking for non-dieter's you can always double the topping, very yummy like that as well.

Amy N. November 02, 2016

Lovely not too sweet. DD (toddler) and I enjoyed this as breakfast which I made gluten free. I made 3/4 of the recipe in a smaller ramekin dish which is approximately 7 1/2" - 8"'s. I made the full amount of crust which was too tough but I blame that on of my gluten free conversion for which I wouldn't recommend in the way it was done. I used lesser brown rice flour, white rice flour and half the amount of tapioca starch to flours and a little less than 3/4 tsp guar gum, I think adding too much water and mixing too much may be the culprit, I made a cutting motion with two butter knives as my food processor has gone to its resting place. I buttered the ramekin dish as we are not watching weight. I used organic Lobo apples, a not so sweet, delicious, hard type of apple, white rice flour and half the amount of tapioca starch in both filling and crumble, a bit of allspice in place of nutmeg as we do not consume intoxicants, plus the rest of the ingredients. Made for ALMOST 5 GAME.

UmmBinat September 13, 2011

I decided to give DH a treat and actually make a crust for a change. In an attempt to make me feel a little better about that I used whole wheat flour, I don't recommend that, LOL. Also I made a very ragged outer edge on the crust in an attempt to give it a "Halloweenie" look but it just looked like someone didn't know how to make a crust. Anyway, the pie was delicious in spite of my crust tampering. I cur the apples thicker but that is the way I like them in a pie. I used Splenda in place of the sugar and I loved the fact that this recipe isn't over sweet. It's just sweet enough to allow the apples and spice to shine and enjoy the spotlight. Yumm!

Annacia October 27, 2009

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