Apple Crumble Recipe
A classic apple crumble with tender cinnamon-spiced apples beneath a crisp, buttery oat crumble topping.
Contains: Milk · Wheat
This recipe contains milk and wheat from the butter and flour. Check the labels of any substitute products if you are cooking for someone with an allergy.
WHY IT WORKS
Why This Recipe Works
01
Use Firm Apples
Firm, tart apples soften in the oven while keeping enough structure to give the filling a tender rather than mushy texture.
02
Keep the Butter Cold
Cold butter rubbed into the flour, oats and sugar creates uneven crumbs that bake into a crisp, buttery topping.
03
Leave the Topping Loose
Scattering the crumble over the fruit without pressing it down leaves space for the surface to brown and crisp.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Apple Filling
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- Crumble Topping
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Method
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Heat the oven to 375°F. Lightly butter an 8-inch square baking dish.
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Put the sliced apples in a large bowl. Add 1/3 US cup light brown sugar, lemon juice, 1 tablespoon (tbsp) all-purpose flour, cinnamon and 1/4 teaspoon (tsp) salt. Toss until evenly coated, then spread the filling in the prepared baking dish.
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In a medium bowl, combine 1 US cup all-purpose flour, rolled oats, 1/2 US cup light brown sugar, granulated sugar and 1/2 teaspoon (tsp) salt. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms coarse crumbs with some small clumps.
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Scatter the crumble topping evenly over the apples. Leave it loose rather than pressing it down so the surface can crisp as it bakes.
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Bake for 35 to 45 minutes, until the topping is golden brown, the apple filling is bubbling around the edges and the apples are tender when pierced with a small knife. Start checking at 35 minutes.
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Let the crumble stand for at least 10 minutes before serving so the filling can settle slightly.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare the crumble topping up to 2 days ahead, cover and refrigerate it. The apple filling can be prepared a few hours ahead and kept covered in the refrigerator; assemble the crumble just before baking so the topping stays crumbly.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Firm tart apples are the best starting point because they soften without collapsing completely. Granny Smith works well on its own, or combine it with another firm apple for a slightly sweeter, more rounded filling.
Useful Substitutions
Dark brown sugar can replace light brown sugar for a deeper molasses flavor. If you prefer a finer topping, replace the rolled oats with an equal weight of additional flour; the finished crumble will be less textured.
INGREDIENT QUALITY
Quality Note
Use firm apples that keep some shape as they bake. Tart varieties such as Granny Smith work especially well, and old-fashioned rolled oats give the topping more texture than finely milled or instant oats.
SPEND LESS
Cost-Saving Tip
Choose good-value loose apples or a mix of firm varieties rather than paying extra for premium eating apples. Slightly marked apples are fine once peeled and trimmed, which can help reduce food waste.
COOKING TIPS
Tips
Slice the Apples Evenly
Keep the apple slices a similar thickness so they soften at roughly the same rate and the filling cooks evenly.
Keep the Butter Cold
Use cold butter and stop rubbing it in while small clumps remain. Those uneven crumbs give the topping a better texture than a completely smooth mixture.
Do Not Press the Topping
Scatter the crumble over the apples and leave it loose. Compressing it into a solid layer makes it harder for the surface to crisp.
Look for Bubbling Edges
The crumble is ready when the topping is golden and the fruit juices are visibly bubbling around the edges. The apples should also feel tender when pierced.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Once cooled, cover the crumble and refrigerate it for up to 4 days. Reheat only the portion you plan to serve so the topping is not repeatedly softened.
Freezing
Freeze the fully cooled baked crumble in an airtight container for up to 3 months. Thaw it overnight in the refrigerator; the topping may be slightly softer after freezing.
Reheat in the Oven
Warm the crumble at 350°F for about 15 to 20 minutes, until heated through. Leave it uncovered for the last few minutes if the topping needs to crisp again.
Reheat in the Microwave
Heat individual portions in short intervals until hot throughout. The microwave is convenient, although the crumble topping will soften rather than stay crisp.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Apple Crumble FAQs
What are the best apples for crumble?
Firm tart apples such as Granny Smith are a reliable choice because they soften without turning to puree. You can also combine them with another firm apple for a slightly sweeter filling.
Can I make this crumble ahead of time?
Yes. Prepare the crumble topping up to 2 days ahead and keep it covered in the refrigerator. For the crispest result, keep the topping separate and assemble the crumble shortly before baking.
Why can crumble topping turn soggy?
Warm butter, a tightly packed topping or underbaking can all reduce crispness. Keep the butter cold, scatter the topping loosely and bake until the surface is well browned.
How do I know when apple crumble is done?
Look for a golden-brown topping, bubbling fruit juices around the edges and apples that feel tender when pierced with a small knife.
What kind of oats are best for crumble?
Old-fashioned rolled oats work well because they keep some texture as the topping bakes. Avoid steel-cut oats, which stay too firm, and very fine instant oats, which can make the topping less distinct.
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