With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser! Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again.
This is a reader favourite included by popular demand in my debut cookbook “Dinner”!
THE Apple Crumble recipe
This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.
Crumbly topping to be sure, but it was awfully dry and the filling was watery.
Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.
That was the moment when I decided I needed to create my own recipe. 🙂
Why use this Apple Crumble recipe?
There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:
1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂
Best apples for Apple Crumble
I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.
This recipe will also work for pears and even stone fruits like peaches.
The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.
And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a little bit of heaven, right there.
Just one rule. Don’t forget the ice cream!!! 😇 – Nagi x
Apple Crumble
Watch how to make it
This recipe features in my debut cookbook Dinner. Mostly new recipes, but this is a reader favourite included by popular demand!
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Apple Crumble
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling
- 1 tbsp flour , plain / all-purpose
- 1/2 cup white sugar (sub brown sugar)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup flour , plain / all-purpose
- 1 cup (loosely packed) brown sugar (sub white sugar)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter , melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven to 180°C / 350°F (both fan and standard).
- Apple – Peel apples, then cut into 1.5cm/ 1/2” cubes.
- Apple filling – Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
- Crumble topping – Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
- Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple syrup thicken slightly).
- Serve warm with vanilla ice cream!
Recipe Notes:
Originally posted April 2016, updated with new commentary, recipe video and fresh new photos. No change to recipe!Nutrition Information:
Love apple desserts?
Me too! See?
Life of Dozer
This is why I don’t need a compost!!!
Left this on my mother in law’s front porch this morning (social distancing). I hear it was a hit! Good times and bad I can always count on you Nagi xx
Wahoo, I’d love it if someone dropped food at my door (ESPECIALLY APPLE CRUMBLE!!!) N x
I think food left at front doors might be the sixth love language x
Hi Nagi – I’m making this crumble for Mother’s Day dessert. I have some leftover frozen raspberries that I’m thinking of adding – should I defrost them before adding, or add as frozen? Thanks heaps!
Hi Gin, you can add them frozen that will be perfectly fine 🙂 N x
Thanks so much for your response! I made your Beef Brisket last night followed by your crumble (with a combination of apple & raspberry) & they were a big hit! Loving your recipes – so easy to follow & always delicious! 🙂
Yummmm! So easy and so delicious! I adjusted the recipe and only added half the amount of sugar in the topping and it was perfect.
So delicious!! I’m not a baker and have never made apple crumble before – but my friends were none the wiser! I prepared the apples + crumble before time and brought them over to a friend’s house in separate containers; assembled and baked once I was there.
This recipe was super easy to follow!
Hi Nagi,
can i use all purpose flour? making this tonight.hope will turn okay.
Thanks.
Nida
Hi Nidafe, yes this recipe uses all purpose flour. Enjoy!! N x
Halved the amount of sugar for both the apple filling and topping, and it still came out perfect!
Thank you for this recipe Nagi!
*for those who like things less sweet, go ahead and halve the sugar it’ll still taste great 😀
That’s great to hear Wendy – different apples obviously are sweeter/less sweet than others so it’s all down to personal preference here 🙂 N x
Hi there, your recipe mentions ground cinnamon and powder cinnamon, is there a difference between the two?
Hi Leah – same thing 🙂 N x
I don’t have brown sugar can I use white?
Sorry … forgot to do the 5* rating bit. Thanks again <3
Thanks Lindsey! N x
Easily the best crumble topping I’ve ever made! Perfect texture! … I do like a little ground cardamom in it too. I generally make fruit crumble only when I’ve got some foraged blackberries to go with the Granny Smiths. I’ll only use this crumble topping from now on! Thank you!!!!
That’s great Lindsey!! N x
This is a beautiful dish. The jam style apples and the crumble just amazing. Next time will be doing pear crumble.
YUM! Love this idea Melissa! N x
Hi!! i’m just wondering do I store this in the fridge once it’s cold? And how long will it be good?
Hi instead of white flour can I use coconut flour?
Hi Tania, I haven’t tried to be honest, coconut flour produces a more crumbly texture (you may not get that crunchy crumble) N x
I made this yesterday & it was great! Simple yet delicious & satisfying!
That’s great to hear Dina! N x
Another 10/10 Nagi, just what we needed on a cold wintery night, simply delicious. Thank you.
Thanks so much Rose! N x
Hello! This recipe looks amazing and I can’t wait to try it. My family doesn’t really have much of a sweet tooth – how much sugar do you think I can cut down without affecting the texture and consistency etc in both the filling and crumble? Thank you 🙂
Hi Dana, I haven’t tried sorry! N x
Hi Nagi – when preparing this recipe ahead of time – does the apple base mixture need to be refrigerated?
No it doesn’t Ellen – N x
Another superb recipe! Although my kitchen did not have white sugar, brown sugar or lemon. So I found myself substituting with 20 packets of Splenda for white sugar, brown COCONUT sugar, and lime instead of lemon. Everything else stayed as called for. I must say it turned out superb and gone in 15 minutes!
Could I had uncooked rhubarb with the apple? We love all your recipes x
Yes definitely Alison!!! Apple and rhubarb belong together! N x
This beats any apple crumble I’ve had in my life. If people find it too sweet I recommend breaking up the brown sugar to avoid getting lumps of it. I didn’t do this, but will do so next time as I had a few islands of brown sugar.
Total newbie in the kitchen and never cooked before, but this turned out to be life changing and I’ll definitely make it again, many, many times!! Thank you so so much.
WOOT! Love hearing this Leslie ❤️
Amazing once again! I’m a beginning cook and all your recipes I’ve tried so far have been incredible, and my partner agrees too! Thanks Nagi for the flavour packed recipes, you never seem to disappoint.
Wahoo, that’s great to hear Jess! N x