Apple Crumble Recipe
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This fall-favorite apple crumble recipe has an oat-free crisp topping layered over tender spiced apples. Prep is super simple (just 15 minutes!), and you can even make it in advance! Recipe includes a how-to video!
NEW Fall Dessert: Apple Crumble
I’m sure you’ve heard of apple crisp, but what about apple crumble? The oat-less sister to popular apple crisp, this apple crumble recipe features tender, cinnamon-spiced apples beneath a buttery, golden brown crumble topping. It’s just as simple and cozy, and it absolutely deserves a spot on your fall baking bucket list! 🍏
I thought developing this recipe would be as simple as removing the oats from my apple crisp recipe, but in the end, I had to start from scratch. Compared to my crisp, it’s a bit sweeter (but not too sweet!), and there’s no need to pre-cook the apples like you do with my apple cobbler (which is yet another variation with a biscuit-like topping).
3 Things to Love About This Recipe
- ❤️ Just 15 minutes to prep! The apples go in raw (no pre-cooking!), and the topping is so quick and easy to throw together since we’re using melted butter instead of cold or softened. Melted butter also coats the flour more evenly, making for a super buttery flavored topping (which pairs so well with the spiced apples!).
- ❤️ It’s easier than apple pie and maybe even easier than my latest apple galette. Simply slice the apples, stir together the crumble, and bake!
- ❤️ Can be made in advance, if you prefer to prep things one day and bake the next. I include instructions for this in the FAQ section below.
Ingredients
We are using simple pantry staples here today. I’ll review a few before we get started!
- Apples. Much like when making fried apples or my apple turnover recipe, I recommend you use firm, tart apples here today. See the FAQ section for my top recommendations. Whichever variety you use, be sure to slice them to even ¼” thickness; this allows them to become tender at the same pace as the topping so nothing is over or under done.
- Vanilla. We are intentionally adding this to the crumble portion ONLY. My taste-testers all preferred this apple crumble recipe this way. Adding it in with the apples takes away from their fresh flavor, while adding it to the crumble give it an almost cookie-like taste that complements the apples nicely instead.
- Sugar. You will need both light brown brown and granulated sugar.
- Cinnamon. Of course! We’ll add this to the topping and to the apple filling. A pinch of nutmeg would be nice in the filling too, if you like it.
- Baking soda. This ingredient may surprise you, but I found that it helps keep the topping from becoming too hard and adds a nice crispness. I use it in my berry crisp for the same reasons.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Sam’s Tip
Weigh your apples before you peel, slice, or core them. 2 ½ lbs of apples usually yields 6-7 cups of peeled, sliced apples.
How to Make Apple Crumble (Step-by-Step)
- Prep the apples. Slice the apples into ¼” thin slices, then toss with the sugar, lemon juice, flour, cinnamon, and salt. Let them sit while you prepare your topping.
- Make the crumble. In a new bowl, stir the flour, both sugars, cinnamon, salt, and baking soda together until combined. Pour the melted butter overtop, then use a fork to claw the mixture together. You want it to be combined, but still clumpy–just like when making streusel.
- Assemble. Give your apples a final stir, then pour them into a greased baking dish. Scatter the crumble topping evenly overtop. Note: if you are using a shallow dish, place it on a foil lined baking sheet before baking just in case any of the filling bubbles over.
- Bake. Transfer to oven and bake until the apples are tender and the filling is golden brown, about 40 minutes. Let cool for 15-20 minutes before serving so the filling can thicken back up a bit.
Sam’s Tip
Your crisp may bake faster if you are using a metal baking dish. Keep an eye on it and tent with foil as needed so it doesn’t over-bake.
Frequently Asked Questions
Pick firm and fairly tart apples like Granny Smith, Braeburn, Pink Lady, Honey Crisp, Gala, or Fuji. Don’t use soft or super sweet apples like McIntosh or Red Delicious–those are best used in apple butter.
The main difference between the two is that the topping for apple crisp is usually made with oats (and sometimes nuts), while apple crumble is not. The spiced apple fillings are usually the same.
Yes! To make this apple crumble recipe in advance, prepare the recipe through step 6. Then, cover the baking dish with plastic wrap and place in the fridge. Transfer your crumble to an airtight container and place that in the fridge as well.
When ready to bake, uncover the baking dish, distribute the crumble overtop, and bake as directed.
Related Recipes
Would you like to see more crumble recipes? Maybe a peach crumble or a berry crumble? Let me know in the comments below ⬇️
Enjoy!
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Apple Crumble Recipe
Equipment
Ingredients
For the apples
- 2 ½ lbs (1.13 kg) firm, tart apples (see note) , weighed then peeled, cored, and sliced ¼-inch thick
- ⅓ cup (66 g) granulated sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
For the crumble topping
- ½ cup (113 g) unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 ¼ cup (156 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- 2 Tablespoons (25 g) granulated sugar
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon table salt
Instructions
- Preheat oven to 375F (190C) and lightly grease a 2.5-qt glass or ceramic baking dish (see note) with butter. Set aside.
- In a large mixing bowl, combine sliced apples, sugar, lemon juice, flour, cinnamon, and salt and stir until apples are evenly coated. Set aside while you prepare the crumble topping.2 ½ lbs (1.13 kg) firm, tart apples (see note) , ⅓ cup (66 g) granulated sugar, 1 Tablespoon lemon juice, 1 Tablespoon all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon table salt
- In a separate, small bowl whisk together melted butter and vanilla. Set aside to cool slightly.½ cup (113 g) unsalted butter, ½ teaspoon vanilla extract
- In a separate large mixing bowl, stir together flour, sugars, baking soda, cinnamon, and salt.1 ¼ cup (156 g) all-purpose flour, ½ cup (100 g) light brown sugar, 2 Tablespoons (25 g) granulated sugar, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon table salt
- Pour the (slightly cooled) butter mixture into flour mixture and use a fork to stir together until mixture is combined and clumpy. Be careful to not overmix; the mixture should be crumbly but not paste-like.
- Stir the apple mixture once more then spread evenly into the prepared baking dish.2 ½ lbs (1.13 kg) firm, tart apples (see note)
- Use your hands to evenly scatter the crumble mixture over the apples.
- Transfer pan to 375F (190C) oven and bake for 40-45 minutes, until topping is lightly golden brown and the apples are tender when pierced with a fork (or toothpick, it should slide through with some resistance). If the topping starts to become too dark before the apples are finished baking, you can cover with foil and continue baking until the apples are tender.
- Allow the crumble to cool for 15-20 minutes (this allows the filling to thicken so it’s not too thin and watery) then serve warm, preferably topped with vanilla ice cream!
Notes
Apples
Weigh the apples before peeling, coring, and slicing. You will need 2 ½ lbs of whole apples (this is typically 6-7 cups after peeling/coring/slicing). For best flavor and texture, use firm baking apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. I also love to use Gala or Fuji. Avoid very soft/sweet apples, like McIntosh or Red Delicious, which cook very fast and can become mushy.Baking dish
I use a 2.5-qt baking dish, but a 9 x 9-inch or 11 x 7-inch dish will typically work as well (but may need to bake a bit longer). I prefer to use glass or ceramic and the recipe has been tested in a ceramic dish, metal dishes will bake faster.Storing
Let the apple crumble cool completely, then cover and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave or, to reheat the whole dish, cover with foil and reheat in a 350F (175C) oven until warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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