Go Back
–+ servings
apple crumble on a blue and white transfer ware plate topped with ice cream and a cinnamon stick.
Print Recipe
No ratings yet

Apple Crumble Recipe

This easy Apple Crumble is loaded with tender cinnamon-spiced apples and topped with a buttery brown sugar oat crumble that bakes until crisp and golden. It's a simple, cozy fall dessert that's ready in less than an hour and even better served warm with vanilla ice cream.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • mixing bowl
  • 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

Calories: 366kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 194mg | Fiber: 4g | Sugar: 38g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg