Apple Crumble Recipe
This easy Apple Crumble Recipe is a warm fall comfort food treat—spiced apples and a crunchy oat topping ready in under an hour.
Fall always puts me in the mood for fruity desserts, and apple crumble is the king of homemade sweets. You know what? There’s something deeply satisfying about bubbling cinnamon-scented apples peeking through golden oats. Let me explain why this classic dessert has held a spot on my kitchen table for decades. Rich yet simple, it brings comfort straight to your heart and your home—and bonus, it’s a breeze to make. According to the National Apple Association, the average American eats 16 pounds of apples a year, with a big chunk baked into desserts come autumn. I first baked this simple recipe back when my kids were toddlers, and since then it’s become our go-to easy dessert for holidays, Sunday suppers, or when I just need a moment of sweet joy.
Why You’ll Love This Apple Crumble Recipe
– Warm, spiced apples in every forkful—pure comfort food magic.
– Buttery oat topping delivers just the right crunch and classic cinnamon flavor.
– Ready in under an hour—perfect for busy weeknights or last-minute guests.
– Uses pantry staples you likely have (flour, sugar, oats, spices).
– Customizable: swap apples, experiment with vegan butter, or tweak the sweetener.
– Ideal for gift-giving or sharing at potlucks—everyone goes back for seconds.
– Great way to enjoy seasonal fall apples (Granny Smith, Honeycrisp, Braeburn).
– Sweet without being cloying—balanced sweetness that tastes homemade.
– Classic twist on apple crisp that feels both nostalgic and fresh.
Ingredients for Your Apple Crumble Recipe
– 6 cups apples (about 6 medium; Granny Smith or a mix of tart and sweet—peeled, cored, sliced)
– 2 tablespoons fresh lemon juice (keeps apples bright and prevents browning)
– 3/4 cup granulated sugar (reduce to 1/2 cup for less sweetness)
– 1 teaspoon ground cinnamon (plus a pinch extra for dusting)
– 1/4 teaspoon ground nutmeg (adds extra warmth)
– 1 tablespoon cornstarch (helps thicken the filling)
– 3/4 cup old-fashioned rolled oats (not quick oats, for hearty texture)
– 1/2 cup all-purpose flour (gluten-free all-purpose flour works too)
– 1/3 cup light brown sugar, packed (adds depth and a hint of molasses)
– 1/4 teaspoon salt (balances sweetness)
– 6 tablespoons cold unsalted butter (cut into small cubes; vegan butter or coconut oil is fine)
– 1/4 cup chopped pecans or walnuts (optional, for extra crunch)
– 1 teaspoon pure vanilla extract (enhances the aroma)
Directions for Apple Crumble Recipe
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with butter or nonstick spray. A good dish bakes more evenly—I love my ceramic pan from Le Creuset.
2. In a large bowl, toss sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch. Make sure every slice is coated—this guarantees a luscious, thick filling.
3. Transfer the apple mixture to the prepared dish, spreading it out evenly. Pro tip: scrape the bowl well so none of that sweet spice goes to waste.
4. In a separate bowl, whisk oats, flour, brown sugar, salt, and vanilla. Sprinkle in cold butter cubes. Use a pastry cutter or your fingertips to break butter into pea-sized crumbs—this creates that signature crumble texture.
5. Fold in nuts if using—pecans add a toasty note that pairs beautifully with sweet apples.
6. Evenly sprinkle the oat mixture over the apples, making sure no fruit is peeking through too much. Pat lightly so the topping stays put as it bakes.
7. Bake for 35–40 minutes. You’ll know it’s done when the topping is golden brown and the filling is bubbling at the edges—watch for that telltale shimmer. If it browns too fast, tent aluminum foil over the dish.
8. Remove from oven and let cool for at least 10 minutes before serving. This rest time lets juices thicken. Serve warm with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Servings & Timing
– Yield: Serves 6–8
– Prep Time: 15 minutes
– Bake Time: 35–40 minutes
– Rest Time: 10 minutes
– Total Time: About 1 hour
Variations
– Pear & Walnut Crunch: Swap apples for firm pears and add toasted walnuts.
– Maple & Pecan Twist: Use pure maple syrup instead of brown sugar and fold in chopped pecans.
– Gluten-Free Version: Replace flour with almond flour and use certified gluten-free oats.
– Vegan Delight: Swap butter for coconut oil and brown sugar for coconut sugar.
– Berry-Apple Fusion: Stir in 1 cup fresh or frozen cranberries or raspberries before baking.
Storage & Reheating
Store leftover apple crumble, covered, in the refrigerator for up to 4 days. For longer keeping, freeze in an airtight container for up to 2 months—thaw overnight in the fridge. To reheat, microwave individual portions for 30 seconds, or warm a large dish in a 325°F oven for 10–12 minutes until heated through. Make-ahead tip: prep the apple filling and crumb topping separately and store in the fridge for up to 24 hours; assemble and bake when you’re ready.
Notes
I’ve tested this Apple Crumble Recipe with all kinds of apples—Granny Smith gives the best tart-sweet balance, but Pink Lady or Fuji work in a pinch. When my topping sank a bit the first time I baked it, I learned that keeping butter chunks cold makes all the difference. For a nuttier crunch, swap half the oats for steel-cut oats (just pulse them in a blender first). And yes, you can halve the sugar if you favor a tarter taste—my kids still devour it either way. Once you nail that topping texture and filling thickness, you’ll never buy store-bought crumble again.
FAQs
Q: Can I use frozen apples instead of fresh?
A: Sure—just thaw and drain them well to avoid extra liquid; you may need a bit more cornstarch.
Q: Why is my crumble soggy on the bottom?
A: Likely too much juice from overripe apples; choose firm fruit and use the exact cornstarch amount.
Q: Can I bake this in individual ramekins?
A: Absolutely—reduce bake time by 5–10 minutes and watch the color closely.
Q: How do I make it lower in sugar?
A: Halve both the granulated and brown sugar, or swap one for a natural sweetener like honey or maple syrup.
Q: What’s the difference between apple crisp and apple crumble?
A: They’re often used interchangeably, but a crumble topping usually has more butter and flour, while a crisp centers on oats.
Q: Can I add spices like cloves or ginger?
A: Yes—start with just 1/8 teaspoon so you don’t overpower the cinnamon.
Q: How can I prep this recipe ahead of time?
A: Chop apples and toss with spices a day ahead; keep the topping in another container, then assemble and bake when you’re ready.
Conclusion
This Apple Crumble Recipe checks all the boxes: it’s simple, delicious, classic, and brings that cozy, homemade vibe every single time. Give it a try—then come back and let me know how it turned out or share your own twists! For more fall baking inspiration, explore my Pumpkin Pie Bars and Pear Galette recipes.
Apple Crumble
Ingredients
- 6 cups apples apples (about 6 medium; Granny Smith or a mix of tart and sweet—peeled, cored, sliced)
- 2 tablespoons fresh lemon juice fresh lemon juice (keeps apples bright and prevents browning)
- 3/4 cup granulated sugar granulated sugar (reduce to 1/2 cup for less sweetness)
- 1 teaspoon ground cinnamon ground cinnamon (plus a pinch extra for dusting)
- 1/4 teaspoon ground nutmeg ground nutmeg (adds extra warmth)
- 1 tablespoon cornstarch cornstarch (helps thicken the filling)
- 3/4 cup old-fashioned rolled oats old-fashioned rolled oats (not quick oats, for hearty texture)
- 1/2 cup all-purpose flour all-purpose flour (gluten-free all-purpose flour works too)
- 1/3 cup light brown sugar, packed light brown sugar, packed (adds depth and a hint of molasses)
- 1/4 teaspoon salt salt (balances sweetness)
- 6 tablespoons cold unsalted butter cold unsalted butter (cut into small cubes; vegan butter or coconut oil is fine)
- 1/4 cup chopped pecans or walnuts chopped pecans or walnuts (optional, for extra crunch)
- 1 teaspoon pure vanilla extract pure vanilla extract (enhances the aroma)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with butter or nonstick spray.
- In a large bowl, toss sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch.
- Transfer the apple mixture to the prepared dish, spreading it out evenly.
- In a separate bowl, whisk oats, flour, brown sugar, salt, and vanilla. Sprinkle in cold butter cubes and mix until crumbly.
- Fold in nuts if using—pecans add a toasty note that pairs beautifully with sweet apples.
- Evenly sprinkle the oat mixture over the apples, making sure no fruit is peeking through too much.
- Bake for 35–40 minutes until golden brown and bubbling. Let it cool before serving.
