Apple Crumble Recipe

I’m excited to share my Apple Crumble Recipe that layers cinnamon-spiced apples under a sweet buttery crumble which bakes to a golden finish and hides one surprising ingredient you’ll have to read on to learn.

I always say a good dessert should make you curious not just full. This Apple Crumble Recipe Easy came from a scrap of memory, two things at its heart apples and ground cinnamon.

There’s something about the way tart apples meet that warm spice it makes me want to open the oven door again and again even though I’m not supposed to. I swear it has a little surprise in the texture, like a tiny crackle you notice on the first bite then forget about until you take another.

I messed up once and it turned out better, so maybe thats the point.

Ingredients

• Apples: juicy, sweet and tart, good fiber, natural sugars balance the topping
• Brown sugar: molasses rich sweetness gives caramel notes and moist chewy crumble texture
• Rolled oats: hearty whole grain, adds chew, fiber and nutty crunch to the topping
• Butter: cold cubed butter creams into crumbs, brings richness and it’s golden browning
• Cinnamon: warm spice, aromatic, enhances apple sweetness and cozy fall vibes
• Lemon juice: bright acid cuts sweetness, keeps apples from browning and lifts flavor
• Walnuts or pecans: optional crunchy fat, adds protein, healthy fats and toasty flavor

Ingredient Quantities

• 6 medium apples peeled, cored and sliced (about 2 lb / 900 g)
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) packed light brown sugar
• 2 tbsp (16 g) all-purpose flour or cornstarch
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) old-fashioned rolled oats
• 2/3 cup (140 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (115 g / 1 stick) cold unsalted butter
• 1/4 cup (30 g) chopped walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8 or 9 inch baking dish or 2 quart dish, or line it with parchment if you want easier clean up.

2. Peel, core and slice the 6 medium apples (about 2 lb / 900 g). Toss the slices in a big bowl with 1/4 cup (50 g) granulated sugar, 1/4 cup (55 g) packed light brown sugar, 2 tbsp (16 g) all purpose flour or cornstarch, 1 tbsp lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Taste one slice, if your apples are super tart add a tablespoon or two more sugar.

3. Let the apple mixture sit for 5 minutes so the juices start to release, then pour the apples into the prepared dish and spread them out evenly.

4. Make the crumble topping by mixing 1 cup (125 g) all purpose flour, 3/4 cup (75 g) rolled oats, 2/3 cup (140 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 tsp ground cinnamon and 1/4 tsp salt in a bowl.

5. Cut 1/2 cup (115 g / 1 stick) cold unsalted butter into small cubes and work it into the dry mix with your fingers, a pastry cutter, or pulse in a food processor until the mixture looks like coarse crumbs with pea sized bits. Cold butter is key, dont let it melt or you’ll get a greasy mush. Stir in 1/4 cup (30 g) chopped walnuts or pecans if using.

6. Sprinkle the crumble evenly over the apples, pressing a little so it sticks but dont pack it down too hard or it wont get flaky.

7. Bake for about 40 to 45 minutes until the topping is golden and the filling is bubbling in the center. If the topping browns too fast, loosely cover with foil for the last 10 minutes.

8. Remove from oven and let the crumble rest 10 to 15 minutes so the juices thicken a bit. Serve warm with vanilla ice cream or whipped cream, and try not to eat the whole pan right away.

Equipment Needed

1. Oven, preheat to 350 F
2. 8 or 9 inch baking dish (2 quart casserole works), parchment for easier cleanup
3. Big mixing bowl for the apples
4. Medium bowl for the crumble mix
5. Chefs knife and cutting board for peeling, coring and slicing
6. Measuring cups and spoons, plus a kitchen scale if you want exact grams
7. Pastry cutter or food processor, or just your fingers to work in the cold butter
8. Rubber spatula or wooden spoon, plus oven mitts and a baking sheet to catch any drips

FAQ

Apple Crumble Recipe Substitutions and Variations

• Apples: use pears instead, same weight (about 2 lb / 900 g). Pears soften faster so watch the bake, they may need 5–10 min less. Or use frozen apple slices in a 1:1 weight swap, add a few extra minutes if they release more juice.
• 1 cup all-purpose flour (topping): swap with whole wheat pastry flour 1:1 for a nuttier flavor, or almond flour 1:1 for gluten free results, expect a softer, crumblier topping so stir in an extra 1–2 tbsp oats for structure.
• 1/2 cup (115 g) cold unsalted butter: replace with chilled coconut oil or vegan stick butter 1:1. Coconut oil gives a slight coconut note and a bit more crumble, keep it cold and cut in the same way as butter.
• 2/3 cup packed light brown sugar: use coconut sugar 1:1, or make a light-brown substitute with granulated sugar plus molasses, for 2/3 cup brown sugar mix 2/3 cup granulated sugar with about 2 tsp molasses until evenly combined.

Pro Tips

1) Pick your apples smart. Mix a tart apple like Granny Smith with a sweet one like Honeycrisp or Gala so the filling isnt one-note, and try to slice them all about the same thickness so some dont turn to mush while others are still raw. If theyre super juicy add an extra tablespoon of cornstarch or flour to the filling.

2) Cold butter is everything. Cut the butter into pea sized bits and work it in quickly with your fingers or pulse in the food processor, dont let it melt or the topping will go greasy. If you want extra crunch sprinkle a little coarse sugar on top right before baking, and fold toasted nuts in at the end so they dont burn.

3) Let it sit and rest. After tossing the apples let them sit a few minutes so juices start to release, and after it comes out of the oven wait 10 to 15 minutes before serving so the juices thicken and it wont run everywhere. If the topping browns too fast, loosely cover with foil for the last part of baking.

4) Make ahead and rescue tips. You can assemble the filling and keep the topping separate in the fridge up to a day, or freeze the whole thing unbaked for an easy future dessert (add 10 to 20 minutes to bake time from frozen). If it gets soggy after reheating, pop it under a hot oven for a few minutes to re-crisp the crumbs.