Classic Apple Cinnamon Crumble

Few desserts earn their place as reliably as an apple crumble. Tender, cinnamon-spiced apples under a buttery, golden oat topping — it is the pudding people ask for by name, and it asks very little of the cook. The filling bubbles, the topping crisps, and the kitchen smells like autumn for an hour.

Use a mix of apple varieties if you can: a tart one for flavour and a firmer one to hold its shape. Serve it warm, with vanilla ice cream melting into the topping or a jug of warm custard. It is just as good the next day, reheated, with the topping crisped up again in the oven.

Ingredients

• 2 1/2 lb (1.1 kg) mixed apples (such as Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch (6 mm) thick
• 1/3 cup (65 g) granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup (125 g) all-purpose flour
• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (150 g) light brown sugar, packed
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) cold unsalted butter, cut into small cubes
• vanilla ice cream or custard, to serve

Instructions

1. Heat the oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish, or a deep 9-inch (23 cm) pie dish.
2. Toss the apples with the granulated sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla in a large bowl. Tip into the prepared dish and spread evenly.
3. In a separate bowl, mix the flour, oats, brown sugar, and salt. Add the cold butter and rub it in with your fingertips, or cut it in with a pastry cutter, until the mixture forms coarse, pea-size crumbs with some larger pieces.
4. Scatter the topping evenly over the apples, without pressing it down.
5. Bake for 35 to 40 minutes, until the topping is deep golden and the filling is bubbling at the edges.
6. Rest for 10 to 15 minutes before serving, so the filling sets slightly. Serve warm with ice cream or custard.

Tips and Substitutions

Keep the butter cold: cold butter makes a crisp, crumbly topping, while soft butter turns it greasy.

Add 1/2 cup (60 g) of chopped walnuts or pecans to the topping for extra crunch.

For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.

Swap half the apples for pears for a softer, more fragrant filling.

Storage and Reheating

Cool leftovers completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or reheat the whole dish uncovered in a 325°F (165°C) oven for 15 to 20 minutes, until the topping crisps again. Freeze baked crumble for up to 3 months; thaw overnight in the refrigerator before reheating.

Allergen Information

Contains wheat (gluten) and milk. This recipe is free from egg, fish, shellfish, soy, and sesame as written. Nut toppings, if added, introduce tree nuts.

Food Safety

Bake until the filling is bubbling and the topping is golden. Do not leave the baked crumble at room temperature for more than 2 hours. Refrigerate leftovers promptly.

Nutrition

Estimated nutrition per serving (without ice cream): 380 calories, 4 g protein, 62 g carbohydrates, 14 g fat. Values are estimates only and will vary with the apple varieties and toppings used.

Related Recipes

For another make-ahead sweet, try Fluffy Blueberry French Toast Bake or browse Desserts.

For a lighter sweet finish, pair with Mediterranean Veggie Couscous Bowl as the main course first.

Classic Apple Cinnamon Crumble

A classic apple cinnamon crumble with tender spiced apples and a buttery oat topping. Serve it warm with vanilla ice cream or custard for dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 1/2 lb 1.1 kg mixed apples (such as Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch (6 mm) thick
• 1/3 cup 65 g granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup 125 g all-purpose flour
• 1 cup 90 g old-fashioned rolled oats
• 3/4 cup 150 g light brown sugar, packed
• 1/2 teaspoon fine salt
• 1/2 cup 115 g cold unsalted butter, cut into small cubes
• vanilla ice cream or custard to serve

Method

 

1. Heat the oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish, or a deep 9-inch (23 cm) pie dish.
2. Toss the apples with the granulated sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla in a large bowl. Tip into the prepared dish and spread evenly.
3. In a separate bowl, mix the flour, oats, brown sugar, and salt. Add the cold butter and rub it in with your fingertips, or cut it in with a pastry cutter, until the mixture forms coarse, pea-size crumbs with some larger pieces.
4. Scatter the topping evenly over the apples, without pressing it down.
5. Bake for 35 to 40 minutes, until the topping is deep golden and the filling is bubbling at the edges.
6. Rest for 10 to 15 minutes before serving, so the filling sets slightly. Serve warm with ice cream or custard.

Notes

Keep the butter cold: cold butter makes a crisp, crumbly topping, while soft butter turns it greasy.

Add 1/2 cup (60 g) of chopped walnuts or pecans to the topping for extra crunch.

For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.

Swap half the apples for pears for a softer, more fragrant filling.

Estimated nutrition per serving (without ice cream): 380 calories, 4 g protein, 62 g carbohydrates, 14 g fat. Values are estimates only and will vary with the apple varieties and toppings used.