This post may contain affiliate links. Please read our disclosure policy.
This easy Apple Crumble is made with cinnamon and nutmeg-spiced apples topped with a buttery brown sugar crumble made with old-fashioned oats. A little cardamom gives the topping extra warmth without making it taste overly spiced.
It takes about 15 minutes to prep and bakes until the apples are bubbling and the crumble topping is crisp and golden brown. Serve it warm with vanilla ice cream for peak fall dessert happiness.
Table of Contents
- Kellie’s Note How the Apple Crumbles
- Why You’ll Love My Apple Crumble
- What Is Apple Crumble?
- Ingredients For Apple Crumble
- The Best Apples for Apple Crumble
- How to Make Apple Crumble
- Kellie’s Tips for the Best Apple Crumble
- What to Serve With Apple Crumble
- How to Store Apple Crumble
- More Easy Apple Recipes
- Apple Crumble Recipe
- Apple Crumble FAQs
Kellie’s Note
How the Apple Crumbles
This easy Apple Crumble recipe is one of those fall desserts I make the minute apple season hits. Juicy, cinnamon-spiced apples bake under a buttery brown sugar and oat crumble topping until everything is bubbling, golden and just begging for a scoop of vanilla ice cream.
I’ve been making and tweaking apple crumble for years because, while it’s a simple dessert, the little details matter. The apples need to soften without becoming mushy and the topping should be buttery and crisp with plenty of those chunky, crunchy bits everyone wants a piece of.
This version is the one I keep in my back pocket for an easy weekend dessert. There’s no pie crust to roll, no complicated technique and just about everything comes together with basic pantry ingredients I know you have right now.
Why You’ll Love My Apple Crumble
- Easy to make. If pie crust feels like a project, apple crumble is your answer. There’s no rolling, chilling or crimping required.
- Crisp, buttery topping. Brown sugar, oats and melted butter create chunky crumbs that turn golden and crisp in the oven.
- Plenty of apples. Six cups of sliced apples means you get a generous layer of tender fruit underneath all that crumble.
- Warm fall flavor. Cinnamon and nutmeg season the apples while a little cardamom makes the topping taste extra special.
- Ready in under an hour. It’s simple enough for a weekend dessert but cozy enough for Thanksgiving or fall entertaining.
- Tested and perfected. I’ve made apple crumble for years, and this version has the balance of tender apples and crisp topping I look for every time.
What Is Apple Crumble?
Apple crumble is a baked fruit dessert made with seasoned apples topped with a buttery crumb mixture.
Unlike apple pie, there’s no pastry crust involved. You simply toss the apples with sugar, spices and a little flour, add them to a baking dish and scatter the crumble topping over everything before baking.
My version is an apple crumble with oats, which gives the topping even more texture and helps it bake up crisp around the edges.
Apple crumble and apple crisp are often used almost interchangeably in the U.S. Traditionally, oat-based toppings are more commonly associated with a crisp, but there’s plenty of overlap these days. Whatever you call it, this one has plenty of buttery, crunchy topping.
Ingredients For Apple Crumble
The ingredient list is short, simple and full of fall flavor. You’ll find the exact measurements in the recipe card below.
For the Apple Filling
- Apples – Choose firm baking apples that hold their shape in the oven. I love using a combination of sweet and tart apples for a more interesting flavor.
- Granulated sugar – Sweetens the apples without overpowering them. You can use light brown sugar for a slightly deeper caramel flavor.
- All-purpose flour – Thickens the juices released by the apples so the filling becomes saucy instead of watery. A cup for cup gluten-free baking flour should also work well.
- Fresh lemon juice – Brightens the filling and balances the sweetness. Bottled lemon juice will work in a pinch.
- Cinnamon and nutmeg – Classic warm spices that pair perfectly with apples. Apple pie spice can be substituted if that’s what you have.
- Vanilla – Adds warmth and rounds out the spices.
- Kosher salt – Just a pinch makes the apple flavor pop.
For the Oat Crumble
- All-purpose flour – Gives the crumble structure. A cup for cup gluten-free flour can be substituted, if needed.
- Old-fashioned rolled oats – They add texture and help create that crisp apple crumble topping. I prefer old-fashioned oats over instant oats because they hold their texture better.
- Light brown sugar – Adds sweetness, moisture and a little caramel flavor.
- Cinnamon and cardamom – Cinnamon keeps things classic while cardamom adds a subtle warm, almost citrusy flavor that makes this crumble a little different from the rest.
- Kosher salt – Balances the sweetness.
- Unsalted butter – Melted butter makes this topping especially easy because there’s no need to cut cold butter into the flour. Salted butter will work; simply reduce the added salt a bit.
- Vanilla – A small amount makes the buttery brown sugar topping even better.
The Best Apples for Apple Crumble
The best apples for Apple Crumble are firm enough to soften in the oven without completely breaking down.
Some of my favorites are:
- Granny Smith – Tart, firm and great for balancing the sweetness of the topping.
- Honeycrisp – Sweet-tart, juicy and holds its shape nicely.
- Pink Lady – Firm with a bright, slightly tart flavor.
- Braeburn – Sweet-tart with plenty of apple flavor.
- Fuji – Sweeter and especially good paired with a tart apple.
My favorite trick is using two varieties instead of just one. Pair something tart like Granny Smith with a sweeter Honeycrisp, Fuji or Pink Lady and you get a much more interesting filling.
And don’t slice your apples paper thin. About 1/4-inch thick gives them enough time to become tender while still keeping a little structure.
How to Make Apple Crumble
This dessert comes together quickly, which is exactly why I love it.
- Prep the oven and pan. Heat the oven to 375°F and lightly grease a 9-inch square or similar 2-quart baking dish.
- Season the apples. Toss the sliced apples with the sugar, flour, lemon juice, cinnamon, nutmeg, vanilla and salt. Keep tossing until the apples are evenly coated and there are no obvious pockets of dry flour.
- Add them to the baking dish. Spread the apples into an even layer. They’ll look generously piled at first but will settle as they bake.
- Make the crumble. Stir together the flour, oats, brown sugar, cinnamon, cardamom and salt. Pour in the melted butter and vanilla and mix until you have moist, chunky crumbs. If you squeeze a little between your fingers, it should hold together.
- Add the topping. Scatter the crumble evenly over the apples, leaving those little peaks and craggy pieces intact. Resist the urge to press it flat, the uneven pieces are what get especially crisp in the oven.
- Bake. Bake for 35–45 minutes. You’ll know it’s ready when the top is deeply golden and you can see thick apple juices bubbling around the edges of the baking dish.
- Let it rest. Give your Apple Crumble about 10–15 minutes before digging in. The filling will still be warm, but the juices will have a little time to settle and thicken.
Kellie’s Tips for the Best Apple Crumble
- Use more than one kind of apple. A combination of tart and sweet apples gives the filling much more depth than using a single variety.
- Keep the slices consistent. Aim for roughly 1/4-inch slices so all the apples finish baking at about the same time.
- Don’t make the slices too thin. Very thin apples can break down before the topping becomes golden, leaving you with something closer to applesauce underneath.
- Don’t pack down the topping. Scatter it loosely over the apples. You want bumps, clumps and uneven bits because those are the pieces that turn irresistibly crisp.
- Look for bubbling around the edges. A golden topping is important, but the bubbling filling tells you the flour has had time to thicken those apple juices.
- Give it time to rest. I know it’s hard when the whole kitchen smells like cinnamon and brown sugar, but those extra 10–15 minutes help the filling set up.
- Add nuts for even more crunch. A handful of chopped pecans or walnuts is fantastic in the crumble topping.
What to Serve With Apple Crumble
Warm Apple Crumble is pretty fabulous straight from the pan, but a topping turns it into the kind of dessert that makes everyone linger around the table a little longer.
Try it with:
- Vanilla ice cream – My first choice. The cold ice cream melting into the warm apples is hard to beat.
- Fresh whipped cream – Light and fluffy if you don’t want something quite as rich as ice cream.
- Caramel sauce – Because apples and caramel understand each other.
- Salted caramel sauce – Even better if you like that sweet-and-salty combination.
- Vanilla custard – A cozy option for serious fall dessert vibes.
- A sprinkle of toasted pecans or walnuts – Perfect if you want a little extra crunch.
How to Store Apple Crumble
- Refrigerator – Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, I prefer using a 350°F oven until warmed through. The oven helps bring some of the crispness back to the crumble topping. You can microwave individual portions if speed is more important than crunch.
- Freezer – Baked Apple Crumble can be frozen for up to 3 months. Let it cool completely, wrap tightly and freeze. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.
- Make Ahead – You can prep this Apple Crumble a day before you plan to bake it. Prepare the apple filling and crumble topping separately and refrigerate both. When you’re ready to bake, add the apples to the baking dish, scatter the topping over them and bake as directed. Keeping the topping separate prevents the oats and flour from soaking up moisture from the apples overnight.
More Easy Apple Recipes
If apple season has you bringing home way more apples than you actually planned, try a few more of my easy favorites:
- Jewish Apple Cake
- Cinnamon Apple French Toast Casserole
- Caramel Apple Nachos
- Easy Apple Dumplings
- Easy Candy Apples
- Homemade Caramel Apples
And if you make this easy Apple Crumble recipe, let me know how it turned out in the comments. Bonus points if there’s a melty scoop of vanilla ice cream involved.
Apple Crumble Recipe
Equipment
- measuring cup
- measuring spoons
- chef's knife
- cutting board
- 9 inch square baking dish
Ingredients
For the Apple Filling
- 6 cups peeled, cored and sliced apples, about 5–6 medium apples
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of kosher salt
For the Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-inch square baking dish or similar 2-quart baking dish.
- Place the apples in a large bowl. Add the granulated sugar, flour, lemon juice, cinnamon, nutmeg, vanilla and salt. Toss until the apples are evenly coated.
- Transfer the apple mixture to the prepared baking dish and spread into an even layer.
- In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, cardamom and salt. Add the melted butter and vanilla and stir until evenly moistened and chunky crumbs begin to form.
- Sprinkle the crumble evenly over the apple filling. Don’t press or pack the topping down.
- Bake for 35–45 minutes, until the crumble topping is golden brown and the apple filling is bubbling around the edges.
- Rest and serve.
- Allow the Apple Crumble to cool for 10–15 minutes before serving. Serve warm with vanilla ice cream, whipped cream or caramel sauce, if desired.
Notes
- Best Apples: Granny Smith, Honeycrisp, Pink Lady, Braeburn and Fuji all work well. For the best flavor, use a combination of tart and sweet apples.
- Apple Thickness: Slice the apples about 1/4-inch thick. Thinner slices can become too soft before the topping is finished baking.
- Extra Crunch: Add 1/2 cup chopped pecans or walnuts to the crumble topping.
- No Oats: For a more traditional streusel-style topping, omit the oats and add an additional 3/4 cup all-purpose flour.
- Make Ahead: Prepare the apple filling and crumble topping separately up to 1 day in advance and refrigerate. Assemble just before baking.
- Storage: Cover and refrigerate leftovers for up to 4 days. Reheat at 350°F to help crisp the topping.
- Freezing: Freeze baked Apple Crumble for up to 3 months. Thaw overnight in the refrigerator, then reheat at 350°F until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Apple Crumble FAQs
Should I peel apples for apple crumble?
I recommend peeling them. Apple skins can remain a little chewy after baking, while peeled apples create a softer, more consistent filling.
Why is my apple crumble watery?
It may simply need more baking time. The filling should be visibly bubbling around the edges before you remove the crumble from the oven. The flour thickens the apple juices as they cook, and the filling will continue to thicken slightly as it rests.
How do you keep apple crumble topping crispy?
Don’t press the topping onto the apples. Keep it loose and chunky so heat can circulate around those little craggy pieces. Reheating leftovers in the oven instead of the microwave also helps restore the crunch.
Can I make apple crumble without oats?
Yes. For a more traditional streusel-style crumble, leave out the oats and replace them with additional all-purpose flour. See the recipe card notes below for the amount.
Can I make apple crumble ahead of time?
Yes, but I recommend storing the apple filling and topping separately for up to one day. Add the topping just before baking for the best texture.
Can I freeze apple crumble?
Yes. Baked Apple Crumble freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.
