I crafted an Apple Crumble Recipe loaded with apples and cinnamon spices topped with a sweet buttery crumble that hides a single unexpected ingredient to keep you guessing.

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I love how a simple pan of apples can flip a weeknight into something dangerously good. My Apple Crumble Recipe Easy began as a late night experiment with tart Granny Smith apples and a generous sprinkle of ground cinnamon.

The aroma drags you into the kitchen, you keep telling yourself you wont eat more than a spoonful and then you do. I mess up this dish sometimes, the topping gets too crisp or the apples go mushy, but those flaws teach me little tricks that make it better next time.

Its not perfect, but its the one I keep making.

Ingredients

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Apples: crisp, sweet tart fruit, lots of fiber and vitamin C, gives juicy, bright flavor.
Brown sugar: caramel notes add moisture and depth, mainly carbs, makes crumble feel richer.
Oats: chewy texture and extra fiber, gives topping body, a bit nutty too.
Butter: cold cubes bring flakiness and golden color, saturated fat adds richness, yum.
Flour: helps bind crumbs, mostly carbs so not a health food but essential for structure.
Cinnamon: warm spice, low calories, tricks your brain into extra sweetness and cozy aroma.
Lemon juice: brightens filling, adds tart balance to sugar, tiny vitamin C boost, zing.

Ingredient Quantities

3 lb apples (about 5–6 medium, Granny Smith or Honeycrisp), peeled cored and sliced

1/3 cup granulated sugar

2 tbsp light brown sugar, packed

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp fresh lemon juice

1 tbsp cornstarch (or 1 tbsp all-purpose flour)

1 cup all-purpose flour

3/4 cup old-fashioned rolled oats

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp salt

6 tbsp cold unsalted butter, cut into small cubes

1 tsp vanilla extract (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and butter or spray a 9×13 inch baking dish.

2. Peel, core and slice 3 lb apples (Granny Smith or Honeycrisp), put them in a large bowl and toss with 1/3 cup granulated sugar, 2 tbsp light brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp fresh lemon juice and 1 tbsp cornstarch (or 1 tbsp all-purpose flour) until evenly coated. Let sit 5 to 10 minutes so the juices start to mingle.

3. While apples rest, make the crumble topping: in a medium bowl mix 1 cup all-purpose flour, 3/4 cup old-fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon and 1/4 tsp salt. Stir to combine.

4. Add 6 tbsp cold unsalted butter cut into small cubes and 1 tsp vanilla extract if using. Use your fingertips, a pastry cutter or two forks to rub the butter into the dry mix until it looks like coarse crumbs with some pea-sized clumps. Quick hack: freeze the butter and grate it on a box grater for faster, flakier crumbs.

5. Dump the apple mixture into the prepared dish and spread in an even layer, scraping any sugary juices from the bowl onto the apples.

6. Sprinkle the crumble topping evenly over the apples, pressing lightly in spots so it adheres but don’t compact it into a paste.

7. Bake uncovered on the middle rack for 40 to 50 minutes, until the topping is golden and the filling is bubbling around the edges. Start checking at 35 minutes so it doesn’t overbrown.

8. If you want the top extra crisp, turn the broiler on for 1 to 2 minutes at the end but watch it like a hawk so it doesn’t burn.

9. Let the crumble cool at least 15 minutes so the filling thickens a bit, then serve warm with ice cream or whipped cream.

Equipment Needed

1. 9 by 13 inch baking dish, greased with butter or nonstick spray
2. Oven (set to 350°F / 175°C)
3. Chef’s knife and sturdy cutting board for peeling coring and slicing apples
4. Vegetable peeler
5. Large mixing bowl for the apples
6. Medium mixing bowl for the crumble topping
7. Measuring cups and spoons
8. Pastry cutter or two forks to rub in the butter; box grater if you want to freeze and grate the butter for faster flakier crumbs
9. Rubber spatula or wooden spoon for scraping bowls and spreading the apples

FAQ

Q: Can I use other apples besides Granny Smith or Honeycrisp?

A: Yes, mix tart and sweet for best flavor, for example Granny Smith plus a sweeter apple like Gala or Fuji. Avoid very soft apples like McIntosh or they'll go mushy, and try to slice apples evenly so they cook at the same rate.

Q: Should I use cornstarch or flour to thicken the filling?

A: Cornstarch gives a clearer, more glossy filling and is my first choice. Flour works too but makes the sauce a bit cloudier and heavier. Use the 1 tbsp called for, and bake until the filling is visibly bubbling to activate the thickener.

Q: How do I get a really crunchy crumble topping?

A: Keep the butter cold and cut into small cubes, then rub with your fingertips or use a pastry cutter until pea size crumbs form. Don’t overwork it, toast the oats lightly before mixing if you want extra nuttiness, and sprinkle a little coarse sugar on top before baking to help with crunch.

Q: My apple crumble ends up with a soggy bottom how can I avoid that?

A: Make sure you don’t overdress the apples with liquid, use the cornstarch to firm up juices, bake in a preheated oven on a lower rack so the bottom gets heat, and let the crumble rest 20 to 30 minutes after baking so the filling sets. Reheating in the oven instead of the microwave keeps the base crisp.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and refrigerate up to 24 hours before baking, or freeze unbaked for up to 3 months (wrap tightly). Baked leftovers keep in the fridge 3 to 4 days, and re-crisp on a 350 F oven for 10 to 15 minutes.

Q: Any easy swaps for gluten free or dairy free?

A: Use certified gluten free oats and swap the flour for a 1 to 1 gluten free flour or add a little extra cornstarch. For dairy free, use cold solid coconut oil or a vegan butter in place of the butter, the texture will be close though slightly different.

Apple Crumble Recipe Substitutions and Variations

Apples (3 lb): swap with pears or firm peaches. Use about the same weight, peel and slice the same way, but pears are sweeter so cut back a little on the added sugar and peaches may need an extra tablespoon of cornstarch or arrowroot because they’re juicier.
1 tbsp cornstarch: replace with 1 tbsp arrowroot or 1 tbsp tapioca starch (use 1:1). They thicken similarly, arrowroot gives a clearer, silkier filling.
3/4 cup old-fashioned rolled oats (topping): trade for 3/4 cup chopped nuts (pecans or walnuts) or 3/4 cup almond flour for a gluten-free, crunchier crumble. Nuts add more flavor and fat, almond flour makes it more tender.
6 tbsp cold unsalted butter: use 6 tbsp solid coconut oil or 6 tbsp cold vegan butter/margarine 1:1. Coconut oil adds a subtle coconut note, margarine works if you need dairy free.

Pro Tips

1) Use two kinds of apples, one tart and one sweet. The contrast makes the filling taste way more interesting than using only one type, and you wont end up with a one-note dessert.

2) Keep the butter ice cold and work quickly. Freeze it for a few minutes then grate or pulse it so you get pea-sized bits in the topping. If the butter softens while you mix, pop the bowl in the fridge for 10 minutes and finish it cold.

3) If your apples look super juicy, give them a quick stovetop toss for 3 to 5 minutes to evaporate excess liquid before baking. That keeps the bottom from getting soggy and helps the filling thicken faster when it bakes.

4) For extra crunch and flavor, toast the oats or throw in some chopped walnuts or pecans, and sprinkle a little coarse sugar on top before baking. It browns nicer and gives a satisfying crack when you spoon into it.

5) Make-ahead and reheating hacks: you can assemble and freeze the whole thing then bake it straight from frozen, just add 10 to 20 minutes to the bake time and cover with foil for the first part so the top doesnt burn. Reheat slices in a toaster oven or microwave, serve warm with cold ice cream for best contrast.

Apple Crumble Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I crafted an Apple Crumble Recipe loaded with apples and cinnamon spices topped with a sweet buttery crumble that hides a single unexpected ingredient to keep you guessing.

Servings

servings

Calories

376

kcal

Equipment: 1. 9 by 13 inch baking dish, greased with butter or nonstick spray
2. Oven (set to 350°F / 175°C)
3. Chef’s knife and sturdy cutting board for peeling coring and slicing apples
4. Vegetable peeler
5. Large mixing bowl for the apples
6. Medium mixing bowl for the crumble topping
7. Measuring cups and spoons
8. Pastry cutter or two forks to rub in the butter; box grater if you want to freeze and grate the butter for faster flakier crumbs
9. Rubber spatula or wooden spoon for scraping bowls and spreading the apples

Ingredients

3 lb apples (about 5–6 medium, Granny Smith or Honeycrisp), peeled cored and sliced
1/3 cup granulated sugar
2 tbsp light brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp fresh lemon juice
1 tbsp cornstarch (or 1 tbsp all-purpose flour)
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
1 tsp vanilla extract (optional)

Directions

Preheat oven to 350°F (175°C) and butter or spray a 9×13 inch baking dish.
Peel, core and slice 3 lb apples (Granny Smith or Honeycrisp), put them in a large bowl and toss with 1/3 cup granulated sugar, 2 tbsp light brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp fresh lemon juice and 1 tbsp cornstarch (or 1 tbsp all-purpose flour) until evenly coated. Let sit 5 to 10 minutes so the juices start to mingle.
While apples rest, make the crumble topping: in a medium bowl mix 1 cup all-purpose flour, 3/4 cup old-fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon and 1/4 tsp salt. Stir to combine.
Add 6 tbsp cold unsalted butter cut into small cubes and 1 tsp vanilla extract if using. Use your fingertips, a pastry cutter or two forks to rub the butter into the dry mix until it looks like coarse crumbs with some pea-sized clumps. Quick hack: freeze the butter and grate it on a box grater for faster, flakier crumbs.
Dump the apple mixture into the prepared dish and spread in an even layer, scraping any sugary juices from the bowl onto the apples.
Sprinkle the crumble topping evenly over the apples, pressing lightly in spots so it adheres but don’t compact it into a paste.
Bake uncovered on the middle rack for 40 to 50 minutes, until the topping is golden and the filling is bubbling around the edges. Start checking at 35 minutes so it doesn't overbrown.
If you want the top extra crisp, turn the broiler on for 1 to 2 minutes at the end but watch it like a hawk so it doesn't burn.
Let the crumble cool at least 15 minutes so the filling thickens a bit, then serve warm with ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.