With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser.
Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again. I adore warm desserts like this, along with Strawberry Crumble, Chocolate Self Saucing Pudding and Sticky Date Pudding with Butterscotch Sauce!
THE Apple Crumble recipe
This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.
Crumbly topping to be sure, but it was awfully dry and the filling was watery.
Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.
That was the moment when I decided I needed to create my own recipe. 🙂
Why use this Apple Crumble recipe?
There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:
1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂
Best apples for Apple Crumble
I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.
This recipe will also work for pears and even stone fruits like peaches.
The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.
And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a little bit of heaven, right there.
Just one rule. Don’t forget the ice cream!!! 😇 – Nagi x
More Apple recipes you’ll love!
- Baked Apples with Caramel Sauce (self saucing!)
- Magic Stay-Moist Apple Muffins
- Apple Bars
- Apple Cake
Apple Crumble
Watch how to make it
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Apple Crumble
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
- 1 tbsp white flour
- 1/2 cup / 110g white sugar
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup / 90g cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup / 150g white flour
- 1 cup / 175 g brown sugar (loosely packed)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 cup / 125g unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven to 350F/180C.
- Peel apples, then cut into 1.5cm/ 3/5” cubes.
- Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly I'm a 1.5 litre/1.5 quart baking dish.
- Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
- Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple filling come together).
- Serve warm with vanilla ice cream!
Recipe Notes:
Originally posted April 2016, updated with new commentary, recipe video and fresh new photos. No change to recipe!Nutrition Information:
Life of Dozer
This is why I don’t need a compost!!!
Delicious! I did use the lesser brown sugar option to suit my tastes, and the butter, brown sugar and a little salt gives the crumbly topping a scrumptious salted caramel flavour – YUM!!!
I’m so glad you loved it Sherrie!!
Had a go at this last night for my parents (my first time making crumble), they couldn’t get enough! They don’t like too much sugar so I only used 110g in the topping and 70g in the apples, and used all-spice instead of cinnamon and stewed the apples for 10 mins before baking – came out truly superb! Just a question – if I replace the apples for pears, do I need to adjust the sugar?
Hi Sereen, I’m so glad they loved it! I haven’t tested the recipe with pears sorry, the cook time would be different too – N x
I love this recipe! Simple, fast, easy, classic, delicious! I spiced it up a bit by adding just a little ginger, nutmeg, and white pepper to the apple mixture — oh, and a shot of whisky! I also left the apples unpeeled. I love them that way in a hearty rustic dish like this. Thank you!
Sounds to die for Stephen, I’ll have to try it!
I loved this recipe! It was much better than another recipe I tried last year. I used Gala apples (with a little bit of extra lemon, rather than lime, juice) because it was all I had access to and they worked wonderfully. I threw it together about 5 or 6 hours ahead of time (without baking) and stuck it in the refrigerator until it was time to bake. It worked great and was a big hit! Will definitely be making it again.
Wahoo! Nailed it Amy!
I asked this on IG then realized you told us to ask on the website so here goes.. I made your apple crumble and the apples got mushy-ish while my crumble/topping stayed quite soggy. Where could I have gone wrong? 😫 It was still delish and my mother in law asked me to make it for thanksgiving, but I’d like to see if I can get it to be like it’s intended.
Hi May, sorry you’re having issues here – what kind of apples were you using? Sounds like there may be too much liquid coming out of them which is then evaporating into the top and making it soggy! – N x
Can it be kept in the fridge without the crumble getting soggy? I want to make it the night before and take it with me to work the next day.
Hi Pri, unfortunately it will go soft – it’s one of those dishes best served fresh – N x
I used 3 big Granny Smith apples and 2 ambrosia apples as I didn’t have any more Granny Smith apples. The ambrosia were smaller, though so maybe it was a bit less than 2 lb I used of apples. My fam ate some of my green apples before I got to use them for the recipe. 🤦🏻♀️ Thanks for the reply! This time I hid my Granny Smith apples so I will definitely have the 2 lbs and that’ll probably make the difference.
Easy and so delicious! Was asked to make this over and over again! Thankyou. 5 stars all the way
Wahoo!
Hi Nagi, first time ever baking. My 3 boys all looooved it. Hubby and I found it to be way too sweet though. ( And this coming from miss sweet tooth herself). Will definitely make it again, but less brown sugar next time
Hi Betty, you can reduce the sugar if you prefer 🙂
Perfect recipe! I used a mix of apples, and the different texture and flavour f each shone through with every bite. A delicious mix of sweet and tart flavours with a most satisfying blend of soft and crunchy textures. It was almost like eating baked apples with fresh, soft crispy oatmeal cookies crumbled on top.
Sounds divine Angie!
This is a seriously delicious recipe I’ve made a couple of times now! We are however – recently Trying to make the change to vegan. Is there any idea of the substitute of the butter in the topping? Any ideas?
You could use a premade vegan butter, they’re pretty easy to find. Even becel makes a vegan margarine. When I made it, I used a mix of shortening, applesauce, and almond milk in the crumble part. It made it like a soft but crisp crumbled up cookie.
I made this tonight and it is so good! I’ve never made an apple crumble and can’t imagine making a better one.
Best compliment ever! Thanks so much Catherine ❤️
Yet another 5 star Nagi recipe! I used Honeycrisp and Fuji apples. Turned out great. Thank you, Nagi!
Sounds divine Michelle!
Can this crumble be made a day ahead and then warmed the in oven just before dinner?
Hi Carol, you can make ahead, just keep the crumble separate from the apples until baking – N x
This recipe is so good it tastes like a restaurant dessert! Thank you so much!
I didn’t have oatmeal, but I substituted a cup of cinnamon granola crunch — which is like granola bars, but it comes in a bag! I pulsed it in the food processor and used it for the oatmeal. It came out so incredibly delicious — I can’t wait to share it with friends!
Thank you Nagi!
Sounds amazing Nadine!!
Hi!
Can I make this recipe and leave the apple skin on? How would that affect the recipe?
The texture of it isn’t that great in a crumble, you’re better to remove it Mt – N x
So easy & delicious!! It had family members who dont like sweets going in for seconds!! Went great with plain vanilla bean ice cream!! A little sweet, but that’s an easy adjustment!
Wahoo, that’s the best compliment!!
Can it be kept in the fridge without the crumble getting soggy? I want to make it the night before and take with me to work the next day?
If doubling the recipe, how long would you recommend baking for?
Hi Catherine, I’d still bake for 40 minutes – check and if it needs longer, just cover with foil so the crumble doesn’t get too brown ❤️
Hi Nagi! I want to make this but need to add rhubarb. Do I need to cook the rhubarb first? Or put it in raw like the apples? I would appreciate your input! LOVE your recipes xx
I’ve actually done this recipe with about 800g of apples and a few stalks of chopped, raw rhubarb. Was perfect. You’d never know the rhubarb wasn’t previously stewed. My favourite variation so far though is 1kg of crisp green pears and some vanilla, that was dead-set amazing. Apples and a handful of fresh or frozen blueberries is also very good. It seems you can’t go wrong, an awesome recipe!