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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.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 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.