Apple Crumble
This apple crumble wraps you in fall comfort with every warm, crispy bite. Tender cinnamon-spiced apples meet a golden, buttery oat topping that's perfectly crunchy on top and soft underneath. It's the kind of dessert that makes your whole house smell like autumn and brings everyone to the table with nothing more than the promise of vanilla ice cream melting into warm apple filling. Easy enough for a Tuesday night, special enough for Thanksgiving, and forgiving enough that even your worst baking day can't ruin it.
Print Pin Servings: 8 servings
Calories: 320kcal
Cost: $8.50
Equipment
- 1 9x13 inch baking dish To assemble and bake the apple crumble
- 1 Large mixing bowl To toss apples with sugar and spices
- 1 Medium mixing bowl To make the crumble topping
- 1 Pastry cutter or fork To work cold butter into topping mixture
- 1 Peeler and knife To peel and slice the apples
- 1 Oven thermometer Optional but recommended to verify actual oven temperature
Ingredients
- 6-8 medium apples Granny Smith or Honeycrisp, peeled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons all-purpose flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup cold butter cut into cubes
- Vanilla ice cream optional, for serving
- Whipped cream optional, for serving
- Caramel sauce optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. Peel, core, and slice apples into ¼-inch slices. In a large bowl, toss apple slices with granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Let the mixture sit for 10 minutes to release some liquid.
- In a medium bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt. Add cold butter cubes to the dry mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs. The butter pieces should still be visible - don't overmix.
- Drain any excess liquid from the apple mixture. This is crucial to prevent soggy topping. Spread the apples evenly in your prepared baking dish. Sprinkle the crumble topping evenly over the apples. Don't pack it down - loose topping gets crispier. Make sure the topping reaches all edges for even browning.
- Place the baking dish in your preheated 350°F oven. Bake for 45-50 minutes until the topping is deeply golden brown and the apples are tender when pierced with a fork. Check at 35 minutes - if edges are browning too fast, cover loosely with foil. The topping should be crispy and golden, not pale.
- Remove from the oven and let the apple crumble rest for 10 minutes before serving. This allows the filling to set slightly so it's not too runny. Scoop into bowls while still warm. Top with vanilla ice cream, whipped cream, or caramel sauce. Serve immediately and enjoy the warm, crispy perfection!
Notes
The secret is cold butter for crispy topping and draining the apples after they sit with sugar. Use an oven thermometer if yours runs hot or cold (mine did for years). Let it rest 10 minutes after baking so the filling thickens. This dessert taught me that proper technique beats fancy ingredients every time.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 220mg | Fiber: 4g | Sugar: 36g | Vitamin A: 380IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1.2mg