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September 16, 2025
Apple Crumble Recipe
With a heat, cinnamon laced apple filling and a superbly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser! Very straightforward to make, this Apple Crumble recipe is a keeper that you simply’ll make repeatedly.
It is a reader favorite included by standard demand in my debut cookbook “Dinner”!
That is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well-known movie star chef for my birthday dinner (sure I’m bizarre, I critically requested Apple Crumble as an alternative of a birthday cake) and it was terribly disappointing.
Crumbly topping to make certain, however it was awfully dry and the filling was watery.
Not her fault, it was the recipe. She was not comfortable. Truly, she was relatively grumpy.
That was the second after I determined I wanted to create my very own recipe. 🙂
There are tons and tons of Apple Crumble recipes on the market. This recipe doesn’t have any floor breaking strategies or secret substances. Nevertheless it works, tastes nice and it makes an Apple Crumble that’s every thing it needs to be. Particularly:
1. The apple filling just isn’t dry or watery. It’s made ever so barely jammy / syrupy with the addition of flour combined with the same old sugar (plus cinnamon for perfume). Only a little bit of flour actually makes a distinction; and
2. The crumbly topping bakes up superbly crisp however just isn’t dry or doughy or overly candy. It crumbles whenever you serve it – therefore the identify 😉 – however it doesn’t disintegrate, there are chunks that maintain collectively. Suppose chunky muesli/granola – like that. However softer. 🙂
I like to make use of Granny Smith apples as a result of the sweet-tart palette appeals to me. If you happen to choose to not have tartness, then be happy to make use of candy purple apples.
This recipe may also work for pears and even stone fruits like peaches.
The odor when that is within the oven is simply heavenly. The cinnamon, the apple, the buttery candy goodness.
And that second whenever you crack by the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a bit little bit of heaven, proper there.
Only one rule. Don’t overlook the ice cream!!! 😇 – Johnsat x
This recipe options in my debut cookbook Dinner. Principally new recipes, however this can be a reader favorite included by standard demand!
Ingredients
- 2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling
- 1 tbsp flour , plain / all-purpose
- 1/2 cup white sugar (sub brown sugar)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
- 1 cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup flour , plain / all-purpose
- 1 cup (loosely packed) brown sugar (sub white sugar)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter , melted
- Pinch of salt
- Vanilla ice cream
Instructions
- Preheat oven to 180°C / 350°F (both fan and standard).
- Apple – Peel apples, then cut into 1.5cm/ 1/2” cubes.
- Apple filling – Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
- Crumble topping – Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
- Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple syrup thicken slightly).
- Serve warm with vanilla ice cream!
Notes
1. Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears.
Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries.
Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery.
2. Weights – This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won’t work with Japanese cups (which are smaller) so please use the weight measures provided.
3. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it’s hot where you are) then crumble over just before baking.
4. SWEETNESS: A few readers have said they find this too sweet for their taste. I don’t have an overly sweet tooth, and love this as is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples – they are less sweet than others.
5. Nutrition per serving, assuming this serves 8, excludes ice cream.
Originally posted April 2016, updated with new commentary, recipe video and fresh new photos. No change to recipe!
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