Apple Crumble

Overhead view of a golden-brown apple crumble in a dish.

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5 from 7 votes

This Apple Crumble features warm, cinnamon-spiced apples beneath a crisp brown sugar and oat-crumble topping.

Prep Time20

Cook Time45

Chilling Time35

Total Time1 40

Course: Dessert, Snack

Cuisine: American

Keyword: apple crumble

Servings:

Author: Chelsea Lords

Cost: $6.21

Equipment

Sheet pan (15" x 10")
8 x 8-inch baking pan or 9 x 9-inch baking pan
Pastry cutter

Ingredients

Crumble

1 cup flour
1 cup old-fashioned oats
1 cup light brown sugar or dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter cut into small cubes and cold

Filling

2 to 3 Granny Smith and Honeycrisp apples 2 pounds, see note 1
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1 teaspoon vanilla extract

US - Metric

Instructions

Line a sheet pan with parchment paper or a silicone baking mat. Lightly grease an 8 x 8 or 9 x 9-inch baking pan.
In a large bowl, combine flour, oats, sugar, cinnamon, baking soda, and salt. Cube the butter and mix it into dry ingredients. Use a pastry cutter to blend, then press with your fingertips until crumbly. Refrigerate while preparing filling.
Peel and cube apples into 1/2-inch pieces. In a large bowl, mix apples with lemon juice, sugar, cinnamon, cornstarch, and vanilla until evenly coated.
Transfer the apple mixture (including juices) to the prepared pan, pressing down evenly. Sprinkle the crumble mixture on top without pressing it down. Chill the dish for 20 minutes. While chilling, preheat oven to 350°F.
After chilling, place the dish on the lined pan. Bake for 40–50 minutes, or until topping is golden, apples are tender, and filling is slightly bubbling around the edges. If topping browns too quickly, cover with foil.
Let cool for 15–20 minutes to allow filling to thicken. Serve warm with ice cream or whipped cream!

Video

Notes

Note 1: Weigh apples before peeling to get 2 pounds. I like using half Granny Smith and half Honey-crisp for this recipe. Other varieties can work, but less firm apples may create a mushy or watery crumble. Peel apples and cut into 1/2-inch cubes. You’ll get about 5-1/2 to 6 cups apples from 5–7 apples.

Storage: To maintain crispness, store unbaked topping and apples separately. For leftovers, cover with plastic wrap with holes and refrigerate. It’s best eaten the same day but good for up to 2 days.

Nutrition