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!!!
SOOOO good! Perfect recipe as always Nagi 🙂
I made this for dessert tonight and it was absolutely delicious! I didn’t reduce the sugar and used pink lady apples. I found the tartness of the apples balanced out the sweetness of the Crumble. The kids and I agreed it wasn’t too sweet for us. Just delish on a cold winters night! Thanks Nagi 😊😊
Hi. Can I have some tips for gluten free changes for this recipe?
This apple crumble recipe is an absolute family favorite. We have tried many apple crumbles over the years, but this one is by far the best! It is absolutely delicious.
I would boil the apples first! First time I made this the apples were hard and the crumble was burnt.
I have made this twice and the first time I found that the apples didn’t cook up as as well as I would have liked, so today I popped them in a saucepan on medium heat for about 15 mins to get them going, then put them in the baking dish and let them cool before topping with the crumble and baking for 30ish mins. It came out bubbly and syrupy, with some really soft jammy apples, and some still intact and well formed. Excellent texture and so delicious. Might whack a little rhubarb in next time!
Just wondering if I can substitute oats with something to make a GF version?
Just made this for dessert tonight with pear instead of apples. Used half the stated amount of sugar in the crumble and still found it a tad sweet. But maybe that’s also because I used pear instead of Granny Smith.
Still delicious though. 😋
Thanks Nagi!
Delicious
Was a bit disappointed with this! Cooked it for even longer than it said and the apple was still crunchy?!
Crumble was delicious though. However don’t think I’ll worry about making this again.
I make this often in the cooler months. I also 1 x 1/2 the topping as my pan is rectangular (any excuse). Wonderful result every time.
Love this recipe! Perfectly cooked apple and crunchy topping. I am wondering, am I able to freeze this after I put the topping on but before baking?
Delicious. Had to make some changes based on what I had. Used pink lady apples, no oats, halved sugar, coconut and raw sugar. Still amazing!
Another great recipe by Nagi! Cooked this up tonight and was easy and delicious. Grateful to have read notes and comments re halving the sugar in the topping as it was just right for us with 1/2 cup sugar. Otherwise cooked just as stated and loved it.
Officially a family favorite and putting in my recipe box! Perfect just like an apple pie and so much quicker (no crust!) ! Right amount of cinnamon and soft apples plus a crunchy crumble! Thank you
I love this recipe, such a crowd-pleasing classic. Although I have made it exactly following the recipe (yum!) I always seem to have excess red/pink apples so make the filling without sugar (or just add a tablespoon or so to taste) and also usually add a couple of handfuls of macadamias for extra crunch in the topping.
I personally like more crumble so I ended up increasing the crumbly top by 1.5 and it was just perfect with some pouring custard on top!
I made this for a family dinner (which also included your slow roasted lamb shoulder… delicious). Without knowing the back story, my guests suggested this would be the exact dessert you’d get at a high end restaurant run by a celebrity chef that focuses on simple meals executed perfectly. So there you have it, get your sister to make this one next time!
Hi Nagi. I’m a fan of yours; I have the book and you’re my go to website when searching for a recipe. I’ve made the Apple crumble ,with pears and now with plums. When I was about to put the pear crumble in the oven, I checked my worktop only to discover I had a cupful of brown sugar left over. I carefully removed the crumble from the dish, put it into a bowl and added the sugar. 2 people said it was the best crumble ever so I repeated that yesterday, adding the sugar after the butter had been incorporated into the dry ingredients. Same result; best ever crumble. Any thoughts as to why adding the sugar last might make a difference?
I’m curious to know if you’ve tried RTE’s exact recipe method, to see if your method is indeed better, or if it’s just the combination of ingredients that makes it so good…?
😃
the sugar didn’t dissolve and kept structure so it made a crunch not sweetness
What happened? The intrusive, obnoxious ads are out of control. I thought your site was immune. Really sad to have to experience this on my favorite food site 😢
In case Nagi or RTE team don’t get to this I thought I’d explain my understanding of the ads is provide these wonderful recipes for free and, most importantly, to fund the food and chefs to provide 100,000 meals for vulnerable people – via RecipeTin Meals – which otherwise receives no funding.
Yes, totally agree. Love Nagis recipes, and if you need to have adds, so be it. Adds are everywhere, but not found it a problem on RTE, cheers and happy cooking, T :))
I don’t mind the ads because that’s where you get your funds. Thanks for these recipes.