Classic American Apple Pie vs Classic Apple Crumble with Oat Topping

Both desserts pair baked apples with cinnamon, sugar and butter, but they put the butter to very different work. The apple pie cuts it into a chilled double crust that encloses sliced apples brightened by lemon juice and a touch of nutmeg, baked until golden and tender. The crumble skips pastry, rubbing butter into flour, then adding rolled oats and brown sugar for a light, crunchy topping with a caramel note over cinnamon-sugared apple chunks. The pie cools for two hours before slicing; the crumble is served warm after a brief rest.