Apple Crumble
This apple crumble blends sweet, juicy apples with a golden, buttery oat topping that is crisp on top and melt-in-your-mouth underneath. It comes together quickly with simple pantry staples, and the whole thing is ready in under an hour. Serve it warm with a scoop of vanilla ice cream or a spoonful of whipped cream, and it feels like a hug in a dish.
Equipment
- Baking dish (8x8 or 9x9 inch) Ceramic holds heat evenly and looks lovely on the table
- Mixing bowls One large, one medium
- Paring knife or peeler
- Cutting board
- Measuring cups and spoons
- Pastry cutter or fork
Ingredients
For the Apple Filling
- 4 large apples peeled and sliced into 1/4-inch wedges; use firm varieties like Granny Smith or Honeycrisp
- 1/4 cup granulated sugar 50g
- 1 tsp cinnamon Saigon cinnamon recommended for deeper warmth
- 1 tbsp lemon juice prevents browning and adds bright note
For the Crumble Topping
- 1 cup all-purpose flour 120g; use gluten-free flour blend for GF version
- 1/2 cup brown sugar 100g, packed
- 1/2 cup old fashioned rolled oats 45g; certified gluten-free if needed
- 1/2 tsp cinnamon
- 1/2 cup butter 113g, cold and cubed
For Serving
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- caramel sauce optional, for drizzling
- chopped nuts optional, for sprinkling
Instructions
- Position an oven rack in the center and preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish with butter or nonstick spray, coating corners and sides.
- Peel 4 large apples, cut in half, remove cores, and slice into thin 1/4-inch wedges. Place in a large bowl and toss with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1 tbsp lemon juice until evenly coated.
- In a separate bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 tsp cinnamon. Add 1/2 cup cold cubed butter and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Spread the coated apples evenly in the greased baking dish, pouring in any juices from the bowl. Sprinkle the crumble topping over the apples to cover the entire surface, but do not press it down.
- Bake for 35 to 40 minutes until the topping is golden brown and the apples are bubbling around the edges. Check halfway through; if browning too quickly, cover loosely with foil. Apples should feel tender when tested with a knife.
- Carefully remove from oven using oven mitts and set on a heatproof surface or wire rack. Let cool for 5 to 10 minutes so the juices settle and thicken. Scoop into bowls and add your favorite topping.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture. A mix of sweet and tart varieties adds depth.
- Keep the butter cold for a flaky, crisp topping. Cut it into the dry ingredients until pea-sized pieces remain.
- Do not skip the lemon juice, as it enhances flavor and prevents the apples from browning.
- Cut the apples uniformly so they cook evenly, avoiding hard bites or mushy patches.
- Do not press the topping into the apples; letting it sit loosely helps it stay crumbly and crisp.
- Let the crumble rest for 5 to 10 minutes before serving to thicken the juices.
- Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheat in the oven at 350°F for 10 to 15 minutes for the best texture, or microwave individual portions for 30 to 60 seconds.
- Make ahead: assemble the crumble, cover, and refrigerate for up to 24 hours before baking.
- Variations: swap apples for pears, add 1/4 cup chopped walnuts or pecans to the topping, mix in 1/2 cup cranberries, or add a pinch of nutmeg or ginger.
Nutrition
Serving: 1ServingCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 120mgPotassium: 180mgFiber: 4gSugar: 30gVitamin A: 10IUVitamin C: 8mgCalcium: 3mgIron: 6mg
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