Description
This classic easy apple crumble features tender, spiced apples topped with a buttery, golden crumble topping. It’s simpler than pie, absolutely delicious, and perfect served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
For the Apple Filling:
- 6–7 medium apples (about 2½ lbs), peeled, cored, and sliced ¼-inch thick
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Pinch of salt
For the Crumble Topping:
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup cold unsalted butter, cut into small cubes
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old-fashioned rolled oats (optional, for extra texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Apples: Peel, core, and slice your apples into ¼-inch thick slices. Try to keep them relatively uniform in thickness so they cook evenly. You should have about 6-7 cups of sliced apples.
- Make Apple Filling: In a large mixing bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Toss everything together until the apples are evenly coated with the mixture. The flour will help thicken the juices as the apples bake.
- Transfer to Baking Dish: Pour the apple mixture into your prepared baking dish, spreading it out evenly. Use a spatula to level the top and make sure apples are distributed uniformly.
- Make Crumble Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. If using oats, add them now. Add the cold butter cubes to the flour mixture.
- Cut in Butter: Using a pastry blender, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix—you want some larger butter chunks that will create crispy bits as they bake. The mixture should hold together when squeezed but still be crumbly.
- Top the Apples: Sprinkle the crumble topping evenly over the apples, covering them completely. Don’t press down—just let it sit loosely on top for maximum crispiness.
- Bake: Place the baking dish on a baking sheet (to catch any drips) and bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, loosely tent with aluminum foil for the last 10-15 minutes.
- Cool Slightly: Remove from the oven and let the apple crumble rest for at least 15-20 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve.
- Serve Warm: Scoop portions into bowls and serve warm with vanilla ice cream, whipped cream, or custard. Enjoy the perfect balance of tender spiced apples and crispy, buttery topping!
Notes
- Apple Variety: Mix different apple types for more complex flavor—try 3 Granny Smith and 3 Honeycrisp.
- Adjust Sweetness: Taste your apples before adding sugar. If they’re very tart, use the full ½ cup; if they’re sweet, reduce to ⅓ cup.
- Prevent Soggy Bottom: Make sure your apples are well-tossed with flour to absorb excess moisture. You can also sprinkle 2 tablespoons of breadcrumbs or crushed cookies on the bottom of the dish before adding apples.
- Topping Too Brown: If the crumble topping is browning too quickly but apples aren’t tender, cover loosely with foil and continue baking.
- Storage: Store covered in the refrigerator for up to 4 days. Reheat portions in the microwave or warm the whole dish in a 300°F oven for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 285
- Sugar: 32g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg