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?
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Life of Dozer
This is why I don’t need a compost!!!
Hi Nagi, can I suggest, if you ever get the chance, try London Pippin apples in your apple recipes, and I think you’ll agree they come out ahead of Granny Smith’s, by a long way. We grow both, plus Jonathons, so I have done the comparison. The London Pippin holds it’s shape better during cooking and the flavour is sumptuous. They are a large, yellow skinned Apple and ripe earlier than the Granny Smiths. They have a shorter season than a Granny Smith but are so crisp when eaten with some green still on the skin. Give them a try!!!
Just got your book Nagi. It’s a winner absolutely fabulous. I’ll be buying it for gifts for everyone I know. In fact I’ve already bought one &sent it on. Well done💕💕💕😁😁😁
this is the absolute best apple crumble recipe. so much better than store bought.
first time i made it made the crumble way too runny and it ruined it but i tried again and omg. make it.
thank you for blessing my taste buds
This was the best crumble in the world !!!!!!!! Thanks Nagi!! 💛 xoxo -Durf
We had an abundance of mulberries, so I made this, and substituted 3/4 of the apple for mulberry.
It was DIVINE. Thanks for always providing the best recipes for home cooks.
Could I make this in a cast iron skillet? I don’t have a baking dish , only a skillet. If so, would it be the same baking time and heat?
Perfect apple crumble
can i swap out the sugar for splenda and whole wheat flour for regular (are the amounts the same)? Thanks!
Swapping the flour is fine
Sugar/ by-the-cup Splenda (you can find this in a bag about the size of a cereal box in the baking aisle) should be fine in the apple mix as well, but the reaction between sugar/ flour/butter/oats is what makes the topping crisp and crumbly. I haven’t used by-the-cup Splenda enough to know if it would work the same way for the topping
Amounts would be the same for each
Very tasty – The flavour is perfection.
The next time I would cut my apple pieces smaller so they are softer. For brown sugar, I would say 1/2 to 3/4 cup packed.
Thanks Nagi. I keep loving your recipes.
I’ve made this so many times, everyone loves it, it’s now my go to recipe for apple crumble. Thank you Nagi! (:
I’m 54 years old, it’s the best dessert I’ve ever eaten and I made it so easily that I couldn’t believe it myself.
thank you so much for sharing, stay with love
Hi! I don’t have much time to prepare this on the day I need it. Can I make ahead the apple filling and keep it in the refrigerator for 24-48 hours? Or will the apples go bad? Thanks!
Yum! I don’t know why but I always thought apple crumble was one of those difficult desserts & had never gotten the right balance of sweetness & tartness so this was perfect. Good kick of cinnamon too (I probably was a bit heavy handed with my measures) which I loved.
Definitely a keeper! My go to recipe everytime for apple crumble. Love it, thanks Nagi.
Can this dessert be frozen? How long does it keep in the fridge?
I have made this dessert many times, and it always turns out great! I made it with fresh nectarines and canned peaches today instead of apples because that is what I had on hand. I used a bit of the extra light syrup from the canned peaches and it worked really well in the recipe. I reduce the brown sugar to 1/2 cup (personal preference). Amazing recipe! Thanks, Nagi!
Delicious crumble .
The best I’ve made .
I made exactly as per the recipe , yum !
Thank you thank you thank you!!! I made this with some red apples I had lying around and it was absolutely delicious. I thought it may last a few days but it barely made it through dinner!!
Just the best. It really is so delicious. I added a cup of defrosted strawberries and raspberries and it was perfect.
Interested if this can be baked in separate portions in little jars? Would I need to reduce the baking time at all?