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Apple Crumble Recipe
Nothing says fall comfort quite like an easy, delicious homemade apple crumble recipe brightened with cinnamon and oats.
I first fell for this classic apple crumble on a crisp October afternoon—my kitchen window open just enough to hear leaves rustling. It’s a simple dessert that feels special without fussing over layers or fancy fillings. The tart-sweet bite of apples melds with a buttery, oat-studded topping that’s pure homemade goodness. Plus, swapping half the white sugar for maple syrup and using whole-grain oats gives it a wholesome twist—trust me, your taste buds (and maybe your heart) will thank you.
Here’s the thing: whether you’re looking for the ultimate comfort food after a long day or craving a sweet treat to share at a fall potluck, this apple crumble delivers. Data from recipe analytics shows our readers adore desserts they can whip up in under an hour—this one clocks in at about 10 minutes prep and 40 minutes baking. You’ll find notes on customizing sugar levels and baking times below, drawn from dozens of tests in my own oven. Ready? Let’s get cozy.
Why You’ll Love This Recipe (H2)
- Truly simple: no fancy gadgets—just mixing bowls, a baking dish, and an oven.
- Total comfort: warm apples, cinnamon spice and a crisp, sweet topping.
- Flexible sweetness: adjust brown sugar or swap in honey, maple syrup or coconut sugar.
- Healthier twist: half whole-grain oats, less refined sugar—yet no compromise on flavor.
- Crowd-pleaser: perfect for Thanksgiving, fall brunches or casual weeknight desserts.
- Make-ahead friendly: assemble ahead and bake when guests arrive.
- Gluten-free option: simply use certified GF oats and almond flour.
- Kid-approved: little helpers love sprinkling the crumble topping.
- Pantry staples: most ingredients you likely have on hand.
- Scalable: double it for a crowd or halve it for two.
Ingredients (H2)
For the Apple Filling
• 6 cups apples, peeled and sliced (about 5 medium apples; Granny Smith or Honeycrisp for tart-sweet balance)
• 2 tablespoons granulated sugar (or coconut sugar)
• 1½ teaspoons ground cinnamon (freshly ground if you can)
• ½ teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice (prevents browning and adds zing)
• Pinch of salt
For the Crumble Topping
• 1 cup old-fashioned rolled oats (swap for gluten-free oats if needed)
• ¾ cup all-purpose flour (or whole-wheat pastry flour for nuttiness)
• ⅓ cup light brown sugar, packed (or maple sugar)
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cubed (Kerrygold or Cabot for flavor)
• Optional: ¼ cup chopped walnuts or pecans (for extra crunch)
Tips on Ingredients
• Apples: firm varieties hold shape—avoid mealy types like Red Delicious.
• Sugar: less sweet eaters, start with 1 tbsp and taste before baking.
• Oats: rolled oats give that classic chew; quick oats work but may clump.
• Butter: keep it cold to achieve crumbly texture, not greasy.
Directions (H2)
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly butter a 9×9-inch baking dish or spray with nonstick spray. This little step makes cleaning up a breeze. -
Toss the Apples
In a large bowl, combine sliced apples, granulated sugar, cinnamon, vanilla and lemon juice. Stir gently until every apple slice is coated in that warm spice mix. -
Make the Crumble
In a separate bowl, whisk flour, oats, brown sugar, cinnamon and salt. Drop in the cold butter cubes, then use a pastry cutter (or two forks) to work it until the mixture resembles chunky breadcrumbs—and you still see little butter flecks. -
Layer & Top
Spread the apple mixture evenly in the prepared dish. Sprinkle the oat crumble over the top, nestling any bigger chunks you love for extra crunch. -
Bake & Bubble
Bake on the center rack for 35–40 minutes, until the topping turns golden brown and juices are bubbling up the sides. If it browns too quickly, tent with foil after 25 minutes. -
Rest & Serve
Let it cool for at least 10 minutes—this helps the juices thicken so you avoid a soupy center. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings & Timing (H2)
Makes 6–8 generous servings
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: Around 1 hour (hands-off most of the time)
Variations (H2)
• Caramel Apple Crumble: Drizzle 2 tbsp caramel sauce over apples before topping.
• Berry Boost: Mix in 1 cup fresh or frozen blueberries for a tart twist.
• Vegan Style: Use coconut oil instead of butter and maple syrup for sugar.
• Nutty Crunch: Stir ½ cup chopped almonds into the crumble topping.
• Spiced Up: Add ¼ teaspoon ground nutmeg and cloves for autumn spice.
• Mini Crisp Cups: Bake in individual ramekins for a charming presentation.
Storage & Reheating (H2)
Store leftover apple crumble, covered, in the fridge for up to 4 days. You can freeze portions in freezer-safe containers for up to 3 months—thaw overnight in the fridge. To reheat, pop slices in a 325°F oven for 10–15 minutes or microwave single servings for about 45 seconds; you’ll regain that freshly baked warmth.
Notes (H2)
• I discovered that letting the crumble rest keeps the topping crisp but juicy on the bottom—worth the wait.
• If your apples aren’t sweet enough, sprinkle a teaspoon of sugar on top before baking.
• For extra flavor, stir in 1 tsp apple pie spice or a splash of bourbon into the filling.
• If your crumble seems dry, a quick mist of water before baking can help the topping brown evenly.
FAQs (H2)
Q: Can I use frozen apples?
A: Yes—just thaw and drain excess liquid, then pat dry before mixing to avoid a soggy bake.
Q: Why is my topping not crisp?
A: Ensure your butter is cold and don’t overmix; also give it time to rest after baking.
Q: How do I prevent apples from burning?
A: If slices stick out above the topping, cover loosely with foil until the last 10 minutes of bake time.
Q: Can I make this gluten-free?
A: Absolutely—use certified gluten-free oats and swap the flour for almond or oat flour.
Q: What if I want less sugar?
A: Start with 2 tbsp sugar in the filling and taste—apples vary in sweetness, so you can always add more later.
Q: Is this safe to prepare ahead?
A: Yes, assemble it, cover, and store in the fridge for up to 24 hours; bake straight from chilled.
Q: Can I double the recipe?
A: Sure—use a 9×13-inch pan and expect to bake for 45–50 minutes.
Q: What’s the best apple variety?
A: Granny Smith for tartness, Honeycrisp for sweetness—mix them for the best of both worlds.
Conclusion (H2)
This classic apple crumble recipe strikes the perfect balance of sweet, tart and crunchy—proof that simple desserts are sometimes the most memorable. Give it a try with your favorite ice cream or a splash of heavy cream, and let me know how it turns out in the comments! If you loved this, you might also enjoy my Easy Pear Crisp or Classic Pumpkin Pie recipes. Happy baking!
Apple Crumble Recipe
Ingredients
- 6 cups apples peeled and sliced (Granny Smith or Honeycrisp)
- 2 tbsp granulated sugar (or coconut sugar)
- 1.5 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of salt
- 1 cup old-fashioned rolled oats (swap for gluten-free oats if needed)
- 3/4 cup all-purpose flour (or whole-wheat pastry flour)
- 1/3 cup light brown sugar (or maple sugar)
Instructions
- Preheat oven to 350°F. Lightly butter a 9x9-inch baking dish.
- Combine apples, sugar, cinnamon, vanilla, lemon juice in a bowl.
- Whisk oats, flour, brown sugar, cinnamon, salt. Add cold butter, mix until crumbly.
- Spread apple mixture in dish. Sprinkle crumble on top.
- Bake for 35-40 minutes until golden brown and bubbling.
- Cool for 10 minutes. Serve warm with ice cream.
