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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!
Print the Recipe: https://sugarspunrun.com/apple-crumble-recipe/
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 granulated sugar (66 g)
1 Tablespoon lemon juice
1 Tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon table salt
For the crumble topping
½ cup unsalted butter, melted (113 g)
½ teaspoon vanilla extract
1 ¼ cup all-purpose flour (156 g)
½ cup light brown sugar, firmly packed (100 g)
2 Tablespoons granulated sugar (25 g)
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon table salt
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Instructions
00:00 Introduction
00:26 Preheat oven to 375F (190C) and lightly grease a 2.5-qt glass or ceramic baking dish (see note) with butter. Set aside.
00:49 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.
03:30 In a separate, small bowl whisk together melted butter and vanilla. Set aside to cool slightly.
04:38 In a separate large mixing bowl, stir together flour, sugars, baking soda, cinnamon, and salt.
05:50 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.
06:23 Stir the apple mixture once more then spread evenly into the prepared baking dish.
06:55 Use your hands to evenly scatter the crumble mixture over the apples.
07:35 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). 0 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.
08:05 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.
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23 Comments
Thanks Sam! I’ve always made crisps so I’m excited to try the crumble. I cannot imagine the number of tries to get it perfect. SO helpful! Funny how you have to cover the container of ice cream so you don’t promote a certain brand. 🙃
My kids used to do the same thing with bananas! Milk too! 🫤😆
Thanks!
I prefer a crisp over a cobbler however this crumble looks wonderful.
I'll have to give your recipe a try. I do make an apple-cranberry crisp. In addition to the cinnamon, I add nutmeg and just a little ground cloves.
love you thanks for the apple crumble 🍏 🍏 💘 💘
Ty Sam ☺️ can't wait for our apples to be ready here in NY so I can make this! Blessings always 🙏🏼🤗
Oh I definitely will make this
Love your recipes Sam. Try dropping that crumb from higher up, onto the apples. You’ll get better coverage. Be well!
Looks good , but I have to have oats in mine!
I like this recipe, no oats. Thanks Sam. 🙏🏻💖🤗
❤
Thanks 😊
I appreciate the apple love lately as we start fall. Nothing against pumpkin goodies because I like them and all, but pumpkin everything can become tiresome. Apples deserve as much love during this season as well. And to be honest, apples are a lot more versatile in cooking and baking anyway. So many different varieties to choose from with different flavors and textures.
I find it very funny how you talked about the vanilla extract bullies the apples since it reminds me of the apples being the superhero and the vanilla being a villain, but they eventually make peace with each other when the vanilla goes into the crumble topping. I feel like the apple crumble should be called the "peace making recipe" since it shows that the villain doesn't have to be defeated by the hero to become powerful, instead they become powerful by using their strengths to the best ability to work together in their own ways for a tasty recipe.
Saving this to my playlist! I just got a bunch of Fugi, Honey Crisp, and Granny Smith apples. On a side note, your chicken soup recipe is excellent but as a fellow PA gal, I wonder if you'd ever share your egg noodle recipe? I always have trouble with this and I just know your grandma had a good one! 🧓🥚🍲
I make a Cobbler, let it cool, put it in the refrigerator so it's easy to slice, wrap them in plastic wrap and freeze. Will the Crumble hold up to that? I usually let the piece defrost in the refrigerator and then microwave.before eating.
Looks very good 😊
Looks delicious as always! I think I would rather put the cinnamon in with the apples, however.
Ok THAT was funny. I actually started typing a question about a metal baking pan (I don't have a glass one that size) and darned if you didn't mention a metal baking pan. It's getting scary at this point! 😅
yum
Oh, my goodness! Yum! Do you think it would be okay to make that in a cast iron skillet?
This sounds perfect for fall 🍁 I will try it
Very yummy tenkyu 🌷