There's something about an apple crumble that feels like a hug in a baking dish: soft, cinnamon-sweet apples underneath, and a golden, buttery topping that crunches when your spoon goes in. It's one of the most forgiving desserts you can make, with no pastry to roll and no fancy equipment.
This recipe uses classic, well-loved proportions in an 8x8-inch dish or a 9-inch pie dish. It serves 6 to 8, and you'll find a printable recipe box near the end to keep for later.
Crumble or crisp?
The two names are often used interchangeably. Traditionally, a crumble topping is a simple rub of flour, sugar and butter, while a crisp usually adds oats or nuts for extra crunch. This version sits happily in between: a buttery crumble with a handful of rolled oats, so it bakes up crisp at the edges and tender underneath. If you'd like a classic oat-free crumble, see the variations below.
Choosing your apples
A mix of apples gives the best flavor and texture. Firm, tart apples like Granny Smith hold their shape, while sweeter apples like Honeycrisp, Gala or Braeburn soften and add natural sweetness. Many bakers like to use half and half.
Tip for even baking: Slice the apples to roughly the same thickness, about 1/4 inch. Thin, even slices cook through at the same time as the topping turns golden.
Ingredients
For the apple filling
- 6 cups peeled, cored and sliced apples (about 2 pounds, or 5 to 6 medium apples), sliced about 1/4 inch thick
- 1/4 cup granulated sugar (use 1/3 cup if your apples are very tart)
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- A pinch of salt
For the crisp, buttery topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
How to make apple crumble
- Heat the oven to 375°F. Lightly butter an 8x8-inch square baking dish or a 9-inch pie dish.
- Make the filling: in a large bowl, toss the apple slices with the granulated sugar, 1 tablespoon flour, lemon juice, 1 teaspoon cinnamon and a pinch of salt. Spread them evenly in the dish.
- Make the topping: in another bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips or a pastry cutter until the mixture looks like damp, clumpy crumbs with some pea-sized pieces of butter.
- Scatter the topping evenly over the apples, leaving it loose rather than pressing it down.
- Bake for 40 to 45 minutes, until the topping is deep golden and the juices are bubbling around the edges. If the top browns too fast, lay a piece of foil loosely over it.
- Let it cool for at least 15 minutes before serving so the juices can thicken.
Kitchen safety: The fruit juices get very hot and bubbly. Use oven mitts, set the dish on a heatproof surface, and give it time to cool before little ones dig in. Placing a baking sheet on the rack below catches any drips.
Secrets to a crisp topping
- Keep the butter cold. Cold butter makes clumps that bake into crunchy little nuggets. Melted butter gives a sandier, denser topping.
- Don't press it down. Scatter the crumbs loosely so heat can get around them.
- Chill it if your kitchen is warm. Pop the bowl of topping in the fridge for 10 minutes before scattering.
- Bake until truly golden. Pale topping tends to be soft. Look for deep golden color and bubbling juices at the edges.
Variations
- Classic oat-free crumble: leave out the oats and increase the flour to 1 cup.
- Nutty: add 1/3 cup chopped pecans or walnuts to the topping.
- Apple and berry: swap 1 cup of the apples for blackberries or cranberries, and add an extra tablespoon of sugar.
- Warm spice: add 1/4 teaspoon ground nutmeg or ginger to the filling.
Serving and storing
Apple crumble is lovely warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a pour of custard or cold heavy cream.
Cover leftovers and keep them in the fridge for up to 4 days. Warm individual portions in the microwave, or reheat the dish at 350°F for 10 to 15 minutes to help the topping crisp up again.
Printable recipe: Apple Crumble
Serves 6 to 8 · Pan 8x8-inch or 9-inch dish · Oven 375°F · Prep 20 min · Bake 40 to 45 min · Rest 15 min
Filling
- 6 cups peeled, cored and sliced apples (about 2 pounds, or 5 to 6 medium apples), sliced about 1/4 inch thick
- 1/4 cup granulated sugar (use 1/3 cup if your apples are very tart)
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- A pinch of salt
Topping
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Steps
- Heat the oven to 375°F. Lightly butter an 8x8-inch square baking dish or a 9-inch pie dish.
- Make the filling: in a large bowl, toss the apple slices with the granulated sugar, 1 tablespoon flour, lemon juice, 1 teaspoon cinnamon and a pinch of salt. Spread them evenly in the dish.
- Make the topping: in another bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips or a pastry cutter until the mixture looks like damp, clumpy crumbs with some pea-sized pieces of butter.
- Scatter the topping evenly over the apples, leaving it loose rather than pressing it down.
- Bake for 40 to 45 minutes, until the topping is deep golden and the juices are bubbling around the edges. If the top browns too fast, lay a piece of foil loosely over it.
- Let it cool for at least 15 minutes before serving so the juices can thicken.
Retro Floral Mushroom Cup
Retro blooms and tiny toadstools wrap all the way around this cup, in Pink, Coral, Blue, Brown or Purple. Choose a 16oz glass can, a 17oz glass mug or a 15oz ceramic mug. Fill it with coffee or tea to go with a warm bowl of crumble.
Shop the cupApple crumble FAQ
Do I need to peel the apples?
Peeling gives the softest filling, but you can leave the skins on for a more rustic crumble. Just slice them a little thinner.
Can I make it ahead?
Yes. Mix the topping up to 3 days ahead and keep it covered in the fridge. Slice and toss the apples just before baking so they don't brown. You can also bake the whole crumble earlier in the day and warm it before serving.
Can I freeze apple crumble?
Baked crumble freezes well, tightly wrapped, for up to 3 months. Thaw it in the fridge overnight, then warm it in a 350°F oven until heated through.
Why is my crumble watery?
Very juicy apples can release a lot of liquid. The tablespoon of flour in the filling helps, and so does letting the crumble rest for 15 minutes so the juices can thicken as it cools.
Can I double it?
Yes. Double everything and bake in a 9x13-inch dish. Start checking at 45 minutes, and allow up to about 55 minutes.
More cozy apple baking
If you love the crunch of a crumble topping, you'll enjoy our caramel apple pie with sweet crumble topping, a cozy cousin of this recipe for when you want a pie crust too. For another cinnamon-sugar treat, try our cinnamon streusel coffee cake. Pour a warm drink, and browse the Cozy Kitchen & Tea Time collection for a mug to go with it.