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.
This is a reader favourite included by popular demand in my debut cookbook “Dinner”!
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
Apple Crumble
Watch how to make it
This recipe features in my debut cookbook Dinner. Mostly new recipes, but this is a reader favourite included by popular demand!
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Apple Crumble
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling
- 1 tbsp flour , plain / all-purpose
- 1/2 cup white sugar (sub brown sugar)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup flour , plain / all-purpose
- 1 cup (loosely packed) brown sugar (sub white sugar)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter , melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven to 180°C / 350°F (both fan and standard).
- Apple – Peel apples, then cut into 1.5cm/ 1/2” cubes.
- Apple filling – Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
- Crumble topping – 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 syrup thicken slightly).
- Serve warm with vanilla ice cream!
Recipe Notes:
Nutrition Information:
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Elissa says
Great recipe as long as I halved the sugar for the crumble and didn’t need any sugar for the apples.
Nagi says
Hi Elissa, you can definitely reduce the sugar, depending on the type of apple used it will affect the sweetness in the end result – N x
Kellie says
So good, another winning recipe from you Nagi! Cooked for the fam the other night, everyone said it was the best apple crumble they’ve ever had!
Nagi says
Wahoo, I’m so happy it was a hit Kellie!
Kellie says
Hi Nagi
Just wondering if the Apple mixture could be made ahead of time (uncooked) and frozen? I have a huge bag of apples from the tree to use!
ML says
First time I made it I doubled everything cuz we had guests (what was I thinking testing a recipe on guests??!!) but thankfully it was wonderful. Two sweet for our family tho. This time just made one batch with less sugar and it was perfect. I also just leave the skin on and still works well – saves work and I think there’s nutrition there. The video by the way is ingenious food porn with golden syrup bubbling away and a dollop of ice cream on top. Yum!
Nagi says
I’m so glad you loved it ML – and yes you can definitely adjust the sugar to taste 🙂
aneta says
Hello, can I double this recipe to use a 9×11 pan? thank you!
Ron says
I made this one on Christmas Eve and it was a big hit. I used 3/4 cups of brown sugar for the toppings and added a little bit more of the salt (i used coarse salt). Instead of ice cream, we used yogurt and frozen fruits. Yummy! 😊
Jason says
5 Stars. We made this for xmas with Bramley apples, the king of cooking apples IMHO, and didn’t change a thing from the recipe. It was the star of xmas dinner, which peeved me slightly as the missus knocked it together in 15 minutes and I’d spent all day on the turkey and trimmings 🙂
Excellent recipe Nagi!!
Kiera says
Yum! I used less sugar but I do this for all dessert recipes. Ive also used the apple filling recipe to compliment bread pudding and custard sauce. Thanks so much for the recipe Nagi x
El says
My biggest concern of this recipe is the sugar. Some said it’s too sweet. Could you please tell me your personal use red or green apples used and the amount of sugar you’ve used which is just right and not overly sweet and not too bland but acceptable for everyone to enjoy?!
Rani says
Really amazing!!!! Thanks Nagi.
Geraldine Hughes says
Hi Nagi. How many times can you hear how amazing this recipe is? Well here you go….. I am not much of a dessert eater or baker but I tried this recipe and it came out beautifully, and was beyond delicious. I’m making it again tonight for company. That’s how confident I am about this recipe and what a rave it’s going to be for my guests. Thanks Nagi. You also crack me up!
Nagi says
I’ll never get tired of hearing such awesome feedback – than you SO much Geraldine ❤️
Meeral says
Perfect. The first time I’ve made this and it’s perfect 🙂
Nagi says
Wahoo, thanks so much Meeral!
Sherrie says
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!!!
Nagi says
I’m so glad you loved it Sherrie!!
Sereen says
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?
Nagi says
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
Stephen Aberle says
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!
Nagi says
Sounds to die for Stephen, I’ll have to try it!
Amy says
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.
Nagi says
Wahoo! Nailed it Amy!
May says
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.
Nagi says
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
PRI says
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.
Nagi says
Hi Pri, unfortunately it will go soft – it’s one of those dishes best served fresh – N x
May says
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.
Chrys says
Easy and so delicious! Was asked to make this over and over again! Thankyou. 5 stars all the way
Nagi says
Wahoo!
Betty says
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
Nagi says
Hi Betty, you can reduce the sugar if you prefer 🙂
Angie says
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.
Kirra Fink says
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?
Angie says
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.
Nagi says
Sounds divine Angie!