Apple Crumble Recipe

I’m sharing an Easy Apple Crisp Recipe loaded with apples, fragrant cinnamon spices, and a sweet buttery crumble sprinkled on top and baked until golden, with a little unexpected twist you won’t see coming.

I never planned to be picky about a topping but this apple crumble stole my attention. I love how the apples release just enough juice to mingle with warm ground cinnamon, the scent makes me stop whatever I was doing.

I call it my Apple Crumble Recipe Easy because it looks simple but hides a few neat tricks, its not your run of the mill dessert. People ask if its a Crumbly Apple Pie or something fancier and I just laugh, knowing the crackly top will get you every time.

I cant promise you wont go back for seconds.

Ingredients

• Apples: juicy, fiber rich base, sweet tart flavor, gives texture and natural sugars.
• Lemon juice: brightens flavor, adds acid to balance sweetness, small vitamin C boost.
• Cornstarch: thickens juices so filling isn’t runny, mostly carbs, no protein.
• Rolled oats: adds chew and whole grain fiber, helps topping crisp up, healthy carbs.
• Brown sugar: caramel flavor, moistens crumble, simple carbs, makes it sweet and rich.
• Butter: adds richness and flakiness, provides fat and flavor, not very healthy alone.
• Pecans or walnuts: optional crunch, plant protein and healthy fats, toasty nutty note.
• Warm spices like cinnamon and nutmeg: aromatic, small antioxidants, boost cozy flavor.

Ingredient Quantities

• 6 medium apples about 6 cups, peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/3 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 2 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 cup all purpose flour
• 1 cup old fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 10 tablespoons cold unsalted butter, cubed
• 1/2 cup chopped pecans or walnuts optional

How to Make this

1. Preheat oven to 350°F (175°C) and set a rack in the middle, put a rimmed baking sheet under the rack to catch any bubbling juices.

2. Peel, core and slice the 6 apples into even slices, toss them in a large bowl with 1 tablespoon lemon juice so they dont brown; use a mix of tart and sweet apples if you can, they give better flavor.

3. Add to the apples 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of salt, mix well so every slice is coated and set aside to macerate for 10 minutes.

4. Pour the apple mixture into a 9×13 inch baking dish, spreading into an even layer and mounding a little in the center so juices dont spill over.

5. Make the crumble topping: in a bowl combine 1 cup all purpose flour, 1 cup old fashioned rolled oats, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

6. Add the 10 tablespoons cold unsalted butter, cubed, into the dry mix and cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized pieces; if you have a food processor pulse 6 to 8 quick times. Stir in 1/2 cup chopped pecans or walnuts if using.

7. Scatter the crumble evenly over the apples, press a few clumps into the topping so it bakes with texture; sprinkle a little extra granulated sugar on top if you like a crunchy finish.

8. Bake on the prepared sheet for 35 to 50 minutes until the topping is golden brown and the filling is bubbling around the edges, if the topping browns too fast tent loosely with foil for the last 10 minutes.

9. Let the crumble rest for 15 to 20 minutes so the filling thickens, then serve warm with vanilla ice cream or whipped cream, store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. Oven (set to 350°F)

2. Rimmed baking sheet to catch any bubbling juices

3. 9×13 inch baking dish

4. Large mixing bowl for the sliced apples

5. Medium bowl for the crumble topping

6. Chef’s knife, vegetable peeler and cutting board

7. Measuring cups and spoons

8. Pastry cutter or food processor (or just your fingers if youre doing it old school)

9. Wooden spoon or spatula plus oven mitts for handling the hot pan

FAQ

Apple Crumble Recipe Substitutions and Variations

• Granulated sugar (filling or topping): coconut sugar 1:1 for a similar texture and deeper caramel note; or use maple syrup or honey, about 3/4 the volume of sugar and reduce other liquid by ~1 tablespoon per 1/4 cup swapped (so 1/3 cup sugar ≈ 1/4 cup syrup).
• All purpose flour (topping): whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb; or a gluten free 1:1 all purpose blend (make sure it contains xanthan gum or add a pinch). If you want to go almond flour, use about 3/4 the amount and add 1 to 2 tbsp more oats for structure.
• Cold unsalted butter (topping): chilled vegan butter or vegetable shortening 1:1 for a dairy free option; solid coconut oil 1:1 works too but gives a faint coconut note and can brown faster, so watch the oven.
• Cornstarch (filling thickener): arrowroot starch 1:1 or tapioca starch 1:1 for clear, glossy filling; or use all purpose flour at about double the amount (2 tbsp flour for every 1 tbsp cornstarch).

Pro Tips

1) Use a mix of tart and sweet apples and cut them all about the same thickness so they cook evenly. If some pieces are thinner, they’ll turn to mush while others stay firm.

2) Keep the butter for the topping very cold and work quickly. Those pea sized butter bits are what give you a crunchy, clumpy crumble instead of a sandy mess. If you use a food processor pulse in short bursts so you don’t overheat the butter.

3) Toast the nuts separately in a dry skillet until fragrant, cool them, then fold into the topping at the end. Toasting boosts flavor and keeps the nuts crisp after baking.

4) Watch the edges first, not just the center. If the topping is getting dark before the filling is bubbling, loosely tent foil for the last part of baking. Also let the crumble rest to let the filling set; serving too soon gives a runny center.

5) For make-ahead or leftovers: you can assemble ahead and keep chilled for a day before baking, or freeze the unbaked crumble (wrap well). Reheat gently in a low oven so the topping crisps up again instead of going soggy.