Apple Crumble Recipe

I perfected an Apple Crumble Recipe that uses a single pantry staple most people already have and a simple swap that surprised even me.

I love a good apple crumble because tart Granny Smith apples meet warm ground cinnamon under a sweet, buttery crumble that bubbles at the edges. I always eat more than I meant to, no lie.

People tag this as Apple Crumble Recipe Easy on socials, and some friends swear it tastes like Practically Homemade Apple Cobbler even though it is not a fancy dish. I make it the way I like, messy and a little rustic, not perfect but totally satisfying.

If you like simple desserts that still feel special, give this one a try, you might get hooked.

Ingredients

• Apples add tart and sweet flavor, rich in fiber and vitamins, keep you satisfied
• Lemon juice brightens flavor and prevents browning, adds a fresh mild acidity
• Cinnamon brings warm spice, low calories, gives aroma and extra cozy sweetness
• Brown sugar sweetens deeply with molasses notes, adds moisture and richer caramel tones
• Rolled oats create crunchy textured topping, add fiber and a nutty wholesome bite
• Butter melts into crumbs, gives richness and tenderness, makes topping crisp and golden
• Walnuts or pecans add crunch, healthy fats and protein, plus toasty bitter sweetness

Ingredient Quantities

• 6 medium apples (about 2 lb), peeled, cored and sliced, use Granny Smith or a mix with Honeycrisp
• 2 tablespoons lemon juice
• 1/3 cup granulated sugar
• 2 tablespoons light brown sugar, packed
• 1 tablespoon cornstarch (or 1 1/2 tablespoons all purpose flour)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 1 teaspoon vanilla extract (optional but nice)
• 1 cup all purpose flour
• 3/4 cup old fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup chopped walnuts or pecans (optional, for crunch)

How to Make this

1. Preheat oven to 375F and butter or spray an 8 or 9 inch baking dish, or line it with parchment for easy cleanup.

2. Peel, core and slice the 6 apples about 1/4 inch thick, put them in a big bowl and toss with 2 tablespoons lemon juice so they dont brown.

3. Add to the apples 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 tablespoon cornstarch (or 1 1/2 tablespoons all purpose flour if you dont have cornstarch), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, a pinch of salt and 1 teaspoon vanilla extract if using; mix until the slices are evenly coated.

4. Spread the apple mixture in the prepared dish in an even layer, pressing gently so theres no huge air pockets.

5. Make the crumble topping: in a separate bowl combine 1 cup all purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

6. Add the 8 tablespoons cold unsalted butter cut into small cubes to the dry mixture and cut it in with a pastry cutter, two knives, or your fingers until the mixture looks like coarse crumbs with some pea sized pieces; stir in 1/2 cup chopped walnuts or pecans if you want extra crunch.

7. Sprinkle the crumble evenly over the apples, covering as much as you can but leaving a little gap at the edges so juices can bubble up.

8. Bake on the middle rack for 35 to 45 minutes until the top is golden brown and the filling is bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.

9. Let the crumble cool at least 15 to 20 minutes so the filling sets, serve warm with vanilla ice cream or whipped cream.

Equipment Needed

1. 8 or 9 inch baking dish, buttered or lined with parchment
2. Large mixing bowl for the apples
3. Medium mixing bowl for the crumble topping
4. Sharp knife and cutting board for peeling, coring and slicing
5. Vegetable peeler
6. Measuring cups and measuring spoons
7. Pastry cutter or two knives or your fingers to cut in the butter
8. Rubber spatula or wooden spoon to mix and spread
9. Baking sheet to catch drips and oven mitts for removing from the oven

FAQ

Apple Crumble Recipe Substitutions and Variations

• Apples: pears (Bosc or Bartlett) or ripe peaches work great, or use mixed berries for a different vibe. Pears and peaches cook about the same so no big change, berries are juicier so cut the thickener to about 2 teaspoons cornstarch and drop the sugar a bit.
• Cornstarch: swap with arrowroot or tapioca starch at the same amount, or use 1 1/2 tablespoons all purpose flour if that is what you have. Flour gives a slightly cloudy filling but it holds up fine.
• Old fashioned rolled oats in the topping: use quick oats if thats all you have, youll get a softer crumble, or replace with 1 cup almond meal plus 1/4 cup chopped nuts for a gluten free crunch.
• Cold unsalted butter: use equal amount of solid coconut oil or a plant based butter stick for a dairy free crumble, or use ghee or regular margarine but watch salt levels.

Pro Tips

– Use a mix of tart and sweet apples and try to slice them all about the same thickness so they cook evenly, dont overthink it tho, a little variation is fine.

– Keep the butter for the topping really cold and cut into pea sized bits, or grate frozen butter on a box grater for a fast shortcut, dont overwork the topping you want some bigger lumps for that crunchy, slightly crumbly texture.

– If your apples seem extra juicy add a bit more cornstarch than the recipe calls for, cornstarch gives a clearer sauce while flour makes it a bit cloudier and heavier, its ok to tweak this based on how sweet or watery your apples are.

– Toast the oats and nuts briefly in a dry pan before mixing them into the crumble, it brings out way more flavor, and if you like a little extra crunch sprinkle a teaspoon of coarse sugar on top before baking.

– Dont skip the resting time after baking, letting it sit for 15 to 20 minutes helps the filling set so it wont be soupy, and when reheating use the oven to revive the topping instead of the microwave for best texture.