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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Life of Dozer
This is why I don’t need a compost!!!
Catherine says
I made this tonight and it is so good! I’ve never made an apple crumble and can’t imagine making a better one.
Nagi says
Best compliment ever! Thanks so much Catherine ❤️
Michelle says
Yet another 5 star Nagi recipe! I used Honeycrisp and Fuji apples. Turned out great. Thank you, Nagi!
Nagi says
Sounds divine Michelle!
Carol says
Can this crumble be made a day ahead and then warmed the in oven just before dinner?
Nagi says
Hi Carol, you can make ahead, just keep the crumble separate from the apples until baking – N x
Nadine Battaglia says
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!
Nagi says
Sounds amazing Nadine!!
Mt says
Hi!
Can I make this recipe and leave the apple skin on? How would that affect the recipe?
Nagi says
The texture of it isn’t that great in a crumble, you’re better to remove it Mt – N x
Daniella Martinez says
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!
Priyanka says
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?
Nagi says
Wahoo, that’s the best compliment!!
Catherine says
If doubling the recipe, how long would you recommend baking for?
Nagi says
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 ❤️
Shan says
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
Rob Brown says
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!
Annekathrin Böck says
Followed it exactly and had an amazing result! Thanks!
Nagi says
Wahoo!!! That’s terrific – N x
Brian M Anderson says
Picked 2 – 5 gallon buckets worth of apples from my parents’ wild apple tree. Not even sure what they are. A bit on the tart side. I then researched crisp/crumble recipes and decide to make this one. I liked the melted butter idea vs using two knives or whatever to cut the butter in. Also liked the cutting around the core vs coring and slicing. Bottom line, it was a pretty easy recipe to make that turned out fantastic! I made it first on a Thursday. Finished that off, then made it again on Saturday for guests over – my parents since it was their apples and my dad loves crisps/crumbles, then one more time again on Tuesday. That was last month. Well I picked up some gravenstiens that my grandma used to love making crisps/crumbles with at 69 cents/lb and planning on making it again tomorrow night. I never got any ice cream with it, but, you know, I don’t care. I loved it anyway. Great recipe and the one I’ll be keeping and passing on to anyone who asks.
Nagi says
Thanks so much Brian! Sounds like you nailed it!
Brian says
Came into a bunch of peaches over the summer. Thought..hmmmmm, maybe try them with this recipe? Turned out FANTASTIC!! Loved it. In fact turned around and made a 2nd after finishing off the first. Did I love it even more than the apple one…?? Hmmm, hard to say. maybe…. I’ll be making it both ways I have to admit I REALLY liked the peach one, too. YUM! Took photos this time to post, but don’t see a way to do that. Recipe’s a winner.
Sana says
can i replace white sugar with brown sugar and the white flour with whole wheat flour?
Leba says
Hi Nagi, Sounds heavenly and I’ll be bringing your Apple Crumble to a fam dinner tomorrow. One question: There won’t be room in the oven to cook it so it’s still hot/warm by desert time so can I cook it ahead, keeping foil over the top for the last 15 minutes to keep the crumbling from burning when I heat it up?
Nagi says
Yes definitely Leba – Enjoy!
Davina says
Hi this sounds delicious! We can’t have dairy so could I substitute the melted butter with coconut oil? Thanks!
Nagi says
Hi Davina, yes that should work fine 🙂
Meredith Whidden says
My brother is gluten intolerant, so I substituted 1.5 c oatmeal, 1.5 c br sugar in the topping, and 1 c applesauce in the filling. It turned out wonderful
Kelly says
Hi Nagi. I love all of the comments and am very excited to make this. Is there any way I can make it gluten-free? Can I substitute the flour in the apples for corn-starch and the white flour for almond flour? If so, would the measurements be the same?
Nagi says
Hi Kelly, Use half as much corn flour to regular flour, I imagine this would work fine with almond flour in the crumble too!
Quen Bredeweg says
Thank you for this wonderful recipe. I was a little skeptical when it went into the oven, thinking the topping would be dry. It was absolutely perfect. What a crowd pleaser! I did use a 13×9 pan, only because I got carried away with Granny Smith and Honeycrisp for balance. Can’t wait to make another!
Nagi says
I’m so glad you loved it Quen!!!
Rob says
Damn! All of 10 minutes prep with the most basic and available ingredients. So simple, so very good. Should probably be illegal. Better than every other crumble recipe, might as well through all the other’s out.
Nagi says
YESSSS! It’s that easy! SO happy you enjoyed it Rob – N x
Melanie says
This recipe, like all I’ve tried on recipetineats, is delicious. The only problem was that I couldn’t stop eating it.
Nagi says
I know this problem all too well!
Meredith says
To be honesty, I am not a very good cook, but your clear directions made this so easy. It was a huge hit! Thanks!
Nagi says
That’s wonderful to hear Meredith ❤️
Andrea says
Made this tonight for a dinner party and it was a hit! I’ve made much more complicated and time consuming apple crumbles, and none of them tasted as good as this recipe. Simple + delicious makes this my new go to recipe. Thank you for sharing!
Nagi says
That’s great Andrea!