Apple Crumble Recipe

Close-up view of apple crumble in a baking dish with two scoops of vanilla ice cream on top.

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 42

Total Time 57

Servings servings

Calories 348kcal

Author Sam Merritt

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!

Video

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