Preheat oven to 375° with your rack on the middle or lowest position.

Place your pie dough onto your pie plate and place in refrigerator until you’re ready to fill. 

For pie, in a large bowl combine apples, lemon juice, brown sugar, granulated sugar, flour and cinnamon. Stir to coat apples evenly and set aside.

For topping, in a medium bowl combine flour, oats, granulated sugar, brown sugar and butter. Using a pastry cutter or fork, blend the mixture until the butter is in smaller pea-size pieces and your topping comes together in your hands.

Remove pie plate from refrigerator and spoon apple mixture into crust, discarding any liquid that has accumulated at the bottom of the bowl. Sprinkle the topping evenly on top of the apples, patting down gently to compact it.

Bake for 50 minutes or until the apple mixture is bubbly and the top is golden. Check your pie at about 30 minutes to make sure your crust and crumble isn’t browning too quickly. If it is, cover loosely with foil.

Cool for about 20 minutes before serving.