We made two apple pies for Thanksgiving. Both recipes called for adding a mixture on top of your apples to create a crumbly top crust for the pie.
Mixture one involved butter, flour, and sugar. (I cut the dry ingredients into the butter) Mixture two involved melted butter, crushed graham crackers, crushed walnuts, and sugar
There was about 2 cups of each mixture.
Mixture one was stickier and had larger chunks due to the solid butter that we were working with. It was easier to add to the top of the mound of apples.
However, we found that it was almost impossible to pour mixture two on top of one of the pies. We couldn't contain all of that on top of the mound of apples. We essentially just mixed most of it into the apples and then poured the remaining on top for the crust.
Are there any suggestions for making crumple crust for apple pies? I guess one idea could be to add the crumble crust after the apples has reduced down a bit during baking.