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Tart Granny Smith apple slices are tossed with cinnamon and topped with a brown sugar topping in this Apple Crumble recipe. An easy fall dessert ready in less than an hour!
There are a few apple desserts that I make every fall – pie with my apple pie filling, apple crisp, and this apple crumble. I love this when I’m craving something apple but don’t have the time to make a pie. It’s ready to enjoy in just an hour.
Why This Is The Best Apple Crumble Recipe
- Sweet & tart filling. I like to use Granny Smith apples in my filling instead of sweeter apples like Fuji. The apples stay crisp after baking, offering some crunch, and the tart flavor is a nice contrast to the sweet topping.
- Crumbly topping. The crumble topping is my favorite part of any crumble. I love the sweet, lightly spiced flavor from the brown sugar and cinnamon. I could eat it by the spoonful, without the apples!
- Easy to make. I love that it takes less than 20 minutes to prepare this apple crumble recipe. Even better, it can be assembled in advance and popped in the oven later to enjoy a warm, freshly baked dessert.
What You’ll Need
This recipe is made with fresh apples and pantry staples. Scroll down to the recipe card below for the exact measurements.
For the filling:
- Apples – I like to use tart Granny Smith apples to provide contrast to the overall sweetness of the dish. Honeycrisp or Fuji apples are great options for a sweeter filling.
- Granulated sugar
- Lemon juice – Adds some acidity and prevents the apples from browning.
- All-purpose flour
- Salt – Balances the sweetness of the filling.
- Ground cinnamon – Adds warm flavor to the filling.
For the crumble topping:
- All-purpose flour
- Brown sugar – Light or dark brown sugar both work.
- Baking powder – Helps keep the topping crumbly and rise slightly in the oven.
- Salt & cinnamon – Enhance the flavor of the topping.
- Butter – Keep it cold until ready to use it.
How To Make Apple Crumble
I love to pop this in the oven as we’re about to sit down for dinner. It’s ready just in time to enjoy warm for dessert! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Make the apple mixture. Combine the apples, sugar, lemon juice, flour, salt, and cinnamon in a bowl. Toss to coat the apples. Spread evenly in the baking dish.
- Make the topping. Whisk together the flour, brown sugar, baking powder, salt, and cinnamon. Cut in the cold butter until it resembles coarse crumbs. Sprinkle over the apple mixture.
- Bake. Bake for 35-40 minutes. The topping should be golden brown and the apple filling bubbling.
- Enjoy. Let cool for 5-10 minutes then serve warm with ice cream and caramel sauce.
Tips & Tricks
Here are a few ways to customize this apple crumble recipe, as well as a few general tips.
- Add some crunch. Add 1/3 cup of chopped pecans or walnuts to the crumble topping for extra crunch and flavor.
- Make it even more flavorful. Add a pinch of nutmeg or allspice to the filling or topping for a deeper flavor.
- Use cold butter. Make sure the butter is cold when making the crumble topping, this helps create a crisp texture.
- Make ahead. Assemble the crumble and refrigerate it (unbaked) for up to 24 hours. Bake it fresh when ready to serve. (I like to do this and then pop it in the oven right before dinner for a freshly baked dessert.)
Serving Suggestions
Apple crumble is best served warm but it’s also delicious at room temperature. I like to drizzle caramel sauce over the top for extra flavor and serve with a scoop of vanilla ice cream.
How To Store Leftovers
- Fridge. Store leftover apple crumble in an airtight container in the refrigerator for up to 3 days.
- Freezer. Allow the crumble to cool completely after baking. Wrap the entire dish tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. Alternatively, transfer individual portions to airtight, freezer-safe containers. It can be frozen for up to 3 months.
- Reheat. Reheat individual portions in the microwave for 30-60 seconds or warm the entire dish in a 350°F (175°C) oven for 10-15 minutes.
Apple Crumble
Tart Granny Smith apple slices are tossed with cinnamon and topped with a brown sugar topping in this Apple Crumble recipe. An easy fall dessert ready in less than an hour!
Servings: 8 people
Ingredients
Filling:
- 8-10 Granny Smith apples peeled, cored, and diced
- 1/3 cup granulated sugar
- 1 1/2 Tablespoons lemon juice
- 3 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
Crumble topping:
- 1 1/4 cups all-purpose flour
- 2/3 cup brown sugar packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2/3 cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine the diced apples, granulated sugar, lemon juice, flour, salt, and cinnamon. Toss until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread it out evenly.
- In another bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon for the crumble topping.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the apple mixture, ensuring the apples are fully covered.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.
- Remove the dish from the oven and let it cool for about 5-10 minutes.
- Serve the apple crumble while still warm. Best served with a scoop of vanilla ice cream, and a drizzle of caramel sauce. Enjoy!
Last Step:
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Notes
Store leftover apple crumble in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 415kcal | Carbohydrates: 69g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 155mg | Potassium: 290mg | Fiber: 5g | Sugar: 45g | Vitamin A: 572IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg
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