Home > Desserts > Apple Crumble Apple Crumble September 8, 2019 | 24 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Apple Crumble is warm and tender cinnamon-spiced apples with a crisp brown sugar and oat-crumble topping. This show-stopping dessert is simple to make, transports nicely, and the crumble can be made ahead of time. The secret to the perfect Apple Crumble Apple Crumble has been over a year in the making! I came close to posting it last year, but it wasn’t *quite* perfect. A few more tweaks this summer and I can confidently say it’s the best apple crisp I’ve ever eaten. But of course, you’re here for the secret, so without further ado: the “secret” is in cutting the apples. I’ve consistently struggled with getting sliced apples perfectly and evenly tender throughout (without burning the crumble topping). So after trying a crumble with cubed apples instead (thanks for the tip A Beautiful Plate!), I’ve never turned back. Cutting the apples into 1/2-inch dice changes everything! They’re perfectly tender (without being soggy), better flavored (the spices can coat more of the apple) and overall, the crumble is easier to eat. Give it a try: cube the apples instead of slicing them and be forever changed. How to make Apple Crumble Throughout this post I’ve broken down the steps for making Apple Crumble in picture form, and below is a description of what’s happening in each of the numbered photos. Pictures 1-4: making the filling 1: Use two types of apples for the best flavor. The two flavors I recommend: Granny Smith and Honeycrisp. 2: Peel and dice the apples; we’re looking for 1/2-inch pieces. It’s important to cut all the apples *roughly* the same size so they cook evenly. 3: Add those apples with the rest of the filling ingredients: sugar, lemon juice, cornstarch, cinnamon, and vanilla. Toss gently while ensuring the apples get an even mix. 4: Pour the apples in an even layer in a 9×9-inch pan. Pictures 5-8: (below) making the crumble topping 5: Combine the brown sugar, cinnamon, oats, flour, and salt. 6: Mix everything together. 7: Using a pastry cutter, cut the butter into the ingredients until the size of peas. 8: Use your fingers to finish incorporating the butter into the other ingredients. Promptly place the crumble in the fridge so the butter can firm up again! How to make Apple Crumble, cont. Pictures 9-12: assembly and baking 9: Finished crumble topping. 10: Add the crumble topping to the apples. 11: The crumble is added evenly on top. Tip: never press down the crumble! Chill the crumble before baking. 12: And it’s baked, amazing, and ready for some vanilla bean ice cream on top. Apple crumble FAQs What is the difference between apple crisp and apple crumble? A crisp is a baked fruit dessert topped with crunchy (and crisp) layer of ingredients. A crumble is similar to a crisp, but with more of a streusel topping (flour, lots of butter, sugar). A crumble rarely includes nuts. Can you cook with Red Delicious apples? Firm and crisp apples work best for baking. The two types of apples I recommend in this crumble are Granny Smith and Honeycrisp. These two varieties complement each other nicely and they contribute different textures, varying levels of sweetness, and different amounts of tartness. If you don’t have Granny Smith or Honeycrisp apples, Gala, Golden Delicious, or any tart apples will work. I don’t recommend Red Delicious apples in this recipe. Should you peel the apples? Yes! The skin won’t break down nicely during the baking, so you’ll end up with a tougher texture. How long can you freeze Apple Crumble? Frozen apple crumble (baked or unbaked) will last 3 to 4 months when properly stored in the freezer. Below are directions for freezing and thawing. Unbaked: Freeze an unbaked Apple Crumble directly in a freezer-safe (and ovenproof) pan. Wrap the pan securely (to keep out excess moisture) with plastic or paper and then foil. Baked: Allow the crumble to cool completely before storing. Then wrap it in freezer-safe packaging and freeze. Thawing: Thaw the unbaked or baked dessert in the fridge overnight. Once it’s thawed, you can bake it according to the original recipe or until warmed through. The reheating process of a baked crumble should take about 20-30 minutes. How do you store Apple Crumble? Once the crumble is already assembled and baked, no matter how you store it, it’s going to get a bit soft. If possible, separate the crumble topping and apples and store those separately before baking (see below). If there happens to be leftovers, cover the pan with plastic wrap, poke a few holes in the top, and place in the fridge. Apple Crumble is best eaten the same day it’s made and is fine for up to 2 days after being made. How to make Apple Crumble ahead of time Make the apple filling (add 1 additional tablespoon of lemon juice to keep the apples from browning too much) and the crumble topping separately. Refrigerate each in airtight containers, for up to one day. When ready to bake, sprinkle the crumble on top of the apples, and bake as directed in the recipe below. How long does it take to reheat Apple Crumble? Reheat leftovers(uncovered) for 10-15 minutes in a 375 degrees F oven. More delicious desserts Caramel Apple Cheesecake with caramel sauce Healthy Apple Muffins with Greek yogurt Pumpkin Cupcakes with cinnamon-cream cheese frosting Coconut Cream Pie no baking required! Lemon Bars reader favorite FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Crumble 5 from 5 votes - Review this recipe This Apple Crumble is warm and tender cinnamon-spiced apples topped with a crisp brown sugar and oat-crumble topping. SAVE TO RECIPE BOX Print Recipe Apple Crumble 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Apple Crumble is warm and tender cinnamon-spiced apples topped with a crisp brown sugar and oat-crumble topping. Course Dessert, Snack Cuisine American Keyword apple crumble Prep Time 20 minutes Cook Time 45 minutes Chilling Time 35 minutes Total Time 1 hour 40 minutes Servings 6 -8 servings Calories 825kcal Cost $4.21 IngredientsCrumble -- Note 11 cup (125g) white, all-purpose flour (spoon and leveled -- Note 2)1 cup (95g) old-fashioned oats1 cup (223g) light or dark brown sugar2 teaspoons ground cinnamon1 teaspoon fine sea salt3/4 cup (169.5g) unsalted butter, cut into small cubes and coldFilling2 pounds apples (I recommend an equal mix of Granny Smith and Honeycrisp), measured before peeling; peel and then cube into 1/2 inch pieces (~7 apples)1 tablespoon lemon juice1/2 cup (96g) white granulated sugar1 teaspoon ground cinnamon2 tablespoons cornstarch1 teaspoon pure vanilla extract InstructionsPREP: Line a sheet pan with a Silpat liner or parchment paper (just in case anything bubbles over) and lightly grease a 9-x-9-inch baking pan (or 2=quart pan). Set aside.TOPPING: In a large bowl, toss together the flour, oats, brown sugar, cinnamon, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and resembling crumbs. Refrigerate for 15 minutes.FILLING: Peel the apples and cut into 1/2-inch pieces. Add to a large bowl and toss with the remaining filling ingredients: the lemon juice, white sugar, cinnamon, cornstarch, and vanilla. Toss gently until well combined and apples are evenly coated.ASSEMBLY: Pour the the apple filling (and any accumulated juices) to the prepared 9-x-9-inch pan. Spread apples in an even layer. Sprinkle the crumble topping evenly over the apples but do not press it down. Refrigerate 20 minutes and then set the baking dish in the center of the lined pan. Preheat the oven to 350 degrees F. BAKE: Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the apples are fork tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil)SERVE: Let the crumble cool on a rack for 15 to 20 minutes before serving. Serve warm and top with vanilla bean ice cream or fresh whipped cream. Video Recipe NotesNote 1: We like a lot of crumble topping. If you're wanting more of an even mix of apples to crumble, you may want to reduce the amount of crumble. Note 2: Spoon the flour into the measuring cup and level with the back of a table knife for an accurate measurement. Nutrition FactsCalories: 825kcal | Carbohydrates: 140g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 407mg | Potassium: 406mg | Fiber: 9g | Sugar: 74g | Vitamin A: 821IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 4mg DID YOU MAKE THIS RECIPE? 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