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Nothing says homemade comfort like a warm Apple Crumble, a sweet and easy dessert that fills your kitchen with cinnamon-scented joy.
Full Recipe Introduction
When I first learned to make Apple Crumble—my very first foray into baked fruit desserts—it felt like discovering a cozy blanket for my taste buds. This baked dessert layers tender, cinnamon-kissed apples under a golden oat crumble that’s both buttery and slightly crisp. Unlike a heavy pie, it’s lighter on the crust yet every bit as comforting. I love whipping up this recipe in autumn when local orchards brim with apples, but truth be told, it’s at home year-round. With simple pantry staples—flour, oats, brown sugar, a dash of cinnamon—you’ll have a homemade treat that’s perfect for family gatherings, casual weeknight sweets or even holiday potlucks.
Why You’ll Love This Recipe
• Ready in about an hour—perfect for last-minute dessert cravings
• Uses simple pantry staples (flour, oats, cinnamon, apples)
• Naturally gluten-adaptable if you swap in gluten-free oats and flour
• Comforting sweet fruit filling without heavy pastry
• Easy to scale up or down for big crowds or solo indulgence
• Vibrant aroma of cinnamon and baked apples fills your home
• Crunchy oat topping adds texture without being too sweet
• Serves beautifully warm with ice cream or a dollop of Greek yogurt
Ingredients
• 6 cups apples, peeled and sliced (about 6 medium apples; Granny Smith or Honeycrisp work great)
• 2 tbsp granulated sugar (or coconut sugar for a hint of caramel flavor)
• 1 tsp pure vanilla extract
• ½ tsp ground nutmeg
• 1½ tbsp lemon juice (to keep apples from browning)
• 1 cup old-fashioned rolled oats (for a hearty, chewy topping)
• ¾ cup all-purpose flour (swap half with whole wheat for a nutty twist)
• ½ cup packed light brown sugar
• 1 tsp ground cinnamon (plus extra for sprinkling)
• ⅛ tsp fine sea salt
• 6 tbsp cold unsalted butter, diced (use high-quality European-style butter if you can)
Directions
- Preheat & Prep
Preheat your oven to 350°F and set the rack in the center. Lightly grease an 8×8-inch baking dish or a 9-inch pie plate with butter or nonstick spray—this helps lift the crumble out easily. - Toss the Apples
In a large bowl, combine sliced apples, granulated sugar, vanilla extract, nutmeg and lemon juice. Gently toss until each piece is coated; you’ll notice the sugar melting slightly into the fruit juices. - Make the Crumble Topping
In a separate bowl, whisk together oats, flour, brown sugar, cinnamon and salt. Add the cold, diced butter. Using a pastry cutter or your fingertips, rub the butter into the dry mix until you see clumps the size of small peas. That’s your signal you’ve nailed the perfect crumb texture. - Layer & Bake
Spread the apple mixture in an even layer in the prepared dish. Sprinkle the crumble topping across evenly—no need to press it down. Bake for 40–45 minutes, or until the topping is golden brown and juices bubble up around the edges. If the topping browns too quickly, drape a piece of foil lightly over the dish. - Rest & Serve
Let the crumble rest for about 10 minutes so the juices thicken slightly. Scoop generous portions into bowls and add your favorite fixings—vanilla ice cream, a spoonful of Greek yogurt, or even a drizzle of salted caramel sauce.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes prep (including peeling and slicing apples)
Bake Time: 40–45 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour and 15 minutes from start to finish
Variations
• Maple-Pecan Twist: Swap brown sugar for maple syrup and stir in ½ cup chopped pecans.
• Berry Fusion: Add 1 cup fresh or frozen berries to the apple layer for tangy bursts.
• Vegan Version: Use coconut oil or vegan butter instead of dairy butter.
• Nut-Free Crunch: Replace oats with sprouted quinoa flakes for a nut-free alternative.
• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
• Spiced Up: Stir ¼ tsp ground cardamom or ginger into the apple mixture for extra warmth.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months—cover with plastic wrap and foil.
Reheat: Warm single servings in the microwave for 30–45 seconds or in a 325°F oven for 10–12 minutes. If it feels a bit dry, add a teaspoon of apple juice or water before reheating.
Make-Ahead Tip: Assemble the crumble (step 3) up to a day in advance; keep chilled in the baking dish and bake when you’re ready.
Notes
• Fruit Choice: I’ve tried this with Braeburn, Gala and Fuji—Granny Smith gave the best balance of tart and sweet.
• Texture Tip: For a crispier top, mix in 2 tbsp chopped almonds or hazelnuts with the oats.
• Sweetness Level: If you prefer a less sweet dessert, reduce brown sugar in the topping to ⅓ cup.
• Testing Done: I made four test batches—one with cornstarch, one with tapioca starch—plain flour held up best for thickening without gumminess.
FAQs
Q: Can I prepare this in a cast-iron skillet?
A: Absolutely! A 10-inch skillet works well; just watch the edges so they don’t overbrown.
Q: My topping was soggy—what happened?
A: Likely the butter was too soft or the oats were too fine; chill your butter and use rolled oats, not instant.
Q: Can I use frozen apples?
A: You can, but thaw and drain them first to avoid excess moisture.
Q: What’s the best ice cream pairing?
A: Vanilla bean, salted caramel, or even cinnamon-dulce de leche ice cream make great matches.
Q: Why did my apples turn brown?
A: Make sure you toss them immediately with lemon juice to prevent oxidation.
Q: Is this dessert healthy?
A: It’s lighter than most pies—fruit forward with whole-grain oats; you can reduce sugar or swap coconut sugar for a more wholesome twist.
Q: Can I add raisins or cranberries?
A: Sure—stir in ¼ cup dried fruit into the apple mix for extra chew and tang.
Q: My crumble stuck to the dish—any workaround?
A: Line the dish with parchment paper or spray it generously with nonstick spray before filling.
Conclusion
This Apple Crumble recipe brings together juicy baked apples, warming cinnamon, and a buttery oat topping for a dessert that feels like a hug in a bowl. Whether you’re hosting family, feeding a crowd or simply craving a sweet, comforting treat, this easy homemade dessert has you covered. Give it a try, share your tweaks below, and don’t forget to explore more cozy recipes like my Rustic Peach Cobbler or Gingerbread Loaf for year-round sweetness.
Happy baking!
Apple Crumble
Ingredients
- 6 cups apples peeled and sliced (about 6 medium apples; Granny Smith or Honeycrisp work great)
- 2 tbsp granulated sugar or coconut sugar for a hint of caramel flavor
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 1/2 tbsp lemon juice to keep apples from browning
- 1 cup old-fashioned rolled oats for a hearty, chewy topping
- 3/4 cup all-purpose flour swap half with whole wheat for a nutty twist
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon plus extra for sprinkling
- 1/8 tsp fine sea salt
- 6 tbsp cold unsalted butter diced (use high-quality European-style butter if you can)
Instructions
- Preheat your oven to 350°F and set the rack in the center. Lightly grease an 8×8-inch baking dish or a 9-inch pie plate with butter or nonstick spray—this helps lift the crumble out easily.
- In a large bowl, combine sliced apples, granulated sugar, vanilla extract, nutmeg and lemon juice. Gently toss until each piece is coated; you’ll notice the sugar melting slightly into the fruit juices.
- In a separate bowl, whisk together oats, flour, brown sugar, cinnamon and salt. Add the cold, diced butter. Using a pastry cutter or your fingertips, rub the butter into the dry mix until you see clumps the size of small peas. That’s your signal you’ve nailed the perfect crumb texture.
- Spread the apple mixture in an even layer in the prepared dish. Sprinkle the crumble topping across evenly—no need to press it down. Bake for 40–45 minutes, or until the topping is golden brown and juices bubble up around the edges. If the topping browns too quickly, drape a piece of foil lightly over the dish.
- Let the crumble rest for about 10 minutes so the juices thicken slightly. Scoop generous portions into bowls and add your favorite fixings—vanilla ice cream, a spoonful of Greek yogurt, or even a drizzle of salted caramel sauce.
Notes
• Texture Tip: For a crispier top, mix in 2 tbsp chopped almonds or hazelnuts with the oats.
• Sweetness Level: If you prefer a less sweet dessert, reduce brown sugar in the topping to ⅓ cup.
• Testing Done: I made four test batches—one with cornstarch, one with tapioca starch—plain flour held up best for thickening without gumminess.
