Apple Crumble
Nothing says homemade comfort like a warm Apple Crumble, a sweet and easy dessert that fills your kitchen with cinnamon-scented joy.
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
• 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.
• 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.
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