Apple Crumble Recipe

A comforting dessert classic, apple crumble is beloved for its contrast of tender, syrupy fruit and golden, crumbly topping. This recipe features Granny Smith apples and a cinnamon-scented oat crust.

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The topping bakes into a crisp, buttery layer, while the apple filling becomes soft and jammy. Serve it warm with a scoop of vanilla ice cream for the perfect finish.

Star Ingredients in This Apple Crumble Recipe

Granny Smith apples – Their tartness balances the sweetness and they hold their shape beautifully when baked.

Brown sugar – Adds a rich, caramel-like depth to the crumble topping and contributes to the syrupy consistency of the filling.

Rolled oats – Provide a hearty, rustic texture to the topping that crisps beautifully in the oven.

Cinnamon – Enhances the flavor of the apples with warm, aromatic spice, tying together both the filling and the topping.

Butter – Melted and mixed into the topping, it ensures golden color and rich flavor.

Step-by-Step Delight: Crafting Your Apple Crumble

Peel and cube the apples, toss with flour, sugar, lemon juice, and cinnamon, then spread into a baking dish. Mix the crumble ingredients until clumpy, then scatter over the apples. Bake until golden and bubbling. Let it rest briefly before serving to allow the juices to thicken.

Tips for the Best Apple Crumble Texture and Taste

For a jammy filling and crunchy topping, don’t skip the sugar in the apple mixture, even if reducing it in the topping. Use Granny Smith apples to keep the sweetness in check and maintain a pleasant tartness. You can also prepare the dish ahead and refrigerate the topping separately, adding it just before baking for peak crispness.

Storing and Reheating Apple Crumble

Store leftover apple crumble covered in the refrigerator for up to 4 days. To reheat, warm in a 350°F (180°C) oven until heated through and the topping re-crisps. Individual portions can be microwaved, though the topping may soften. For longer storage, freeze the baked crumble, then reheat in the oven directly from frozen.

Frequently Asked Questions

Can I use a different type of apple?
Yes, though Granny Smith apples are preferred for their tartness. Sweet varieties will work but may result in a softer filling.

Can this be made gluten-free?
Yes, use a gluten-free flour blend in both the filling and the topping. Ensure oats are certified gluten-free.

Is it okay to reduce the sugar?
You can reduce the topping sugar to 1/2 cup if desired. Avoid reducing the sugar in the filling to maintain the syrupy texture.

Can I make this in advance?
Yes. Assemble the filling and topping separately. Add the topping just before baking for the best texture.

Apple Crumble

This comforting dessert features tender apples gently spiced with cinnamon and enveloped in a rich, syrupy base, all crowned with a golden, crisp crumble. The topping delivers a delightful contrast in texture, while the filling retains just the right amount of moisture—neither dry nor overly wet. Best served warm with a scoop of vanilla ice cream.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• Apple Filling
• 2 lb / 1 kg Granny Smith apples peeled and cubed (weight before preparation)
• ½ cup white sugar can substitute brown sugar
• 1 tbsp plain/all-purpose flour
• 2 tbsp lemon juice or substitute with water
• ½ tsp ground cinnamon
• Topping
• 1 cup rolled oats or quick-cooking oatmeal
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 cup plain/all-purpose flour
• Pinch of salt
• 125 g / ½ cup unsalted butter melted
• 1 cup loosely packed brown sugar can substitute white sugar
• To Serve
• Vanilla ice cream

Instructions

• Preheat the oven to 180°C / 350°F (suitable for both fan-forced and conventional settings). Peel the apples and dice them into approximately 1.5 cm (½ inch) cubes. In a large mixing bowl, combine the apples with the flour, sugar, and cinnamon, then drizzle with lemon juice. Mix thoroughly to coat the apple pieces evenly, then distribute them in a 1.5-litre (1.5-quart) baking dish.
• For the topping, combine all the ingredients in a separate bowl. Stir until the mixture resembles damp sand and forms clumps; use your fingers to enhance the crumble texture if necessary. Scatter the topping evenly over the apple layer.
• Transfer the dish to the oven and bake for 30 to 40 minutes, or until the surface achieves a golden brown hue. Once baked, remove from the oven, loosely cover with foil, and allow it to rest for 10 minutes to allow the syrup to thicken slightly.
• Serve while warm, accompanied by vanilla ice cream.

Notes

The specified apple weight refers to pre-peeled and pre-cored fruit. Granny Smiths are preferred for their tartness, but other apples, pears, or even peaches can be used—adjust sugar accordingly. Berries also work well.

Measurement flexibility makes this recipe accommodating for both US and Imperial cup systems. For accuracy, weight measurements are recommended.

To prepare in advance, assemble up to the point before adding the topping. Store the crumble mixture separately and refrigerate if necessary. Top just before baking.

If you prefer a less sweet dessert, consider reducing the sugar in the topping to as low as ½ cup. It’s advisable to maintain the sugar level in the filling to preserve the syrupy consistency. Use tart green apples to balance sweetness.