With a warm, cinnamon laced apple filling and a perfectly crunchy, crumblytopping, Apple Crumble is an absolute crowd pleaser! Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again.
This is a reader favourite included by popular demand in my debut cookbook“Dinner”!
THE Apple Crumble recipe
This 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 celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake)and it was terribly disappointing.
Crumbly topping to be sure, but it was awfully dry and the filling was watery.
Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.
That was the moment when I decided I needed to create my own recipe. 🙂
Why use this Apple Crumble recipe?
There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:
1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it–hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂
Best apples for Apple Crumble
I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.
This recipe will also work forpears and even stone fruits like peaches.
The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.
And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a little bit of heaven, right there.
Just one rule.Don’t forget the ice cream!!! 😇– Nagi x
Apple Crumble
Watch how to make it
This recipe features in mydebut cookbook Dinner. Mostly new recipes, but this is a reader favourite included by popular demand!
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Apple Crumble
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Dessert
Western
4.97 from 430 votes
Servings6 -8
Tap or hover to scale
Recipe video above. A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You’ll love how this Apple Crumble isn’t overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. The smell when this is cooking is everything! SWEETNESS – see Note 4.
Ingredients
Apple Filling
- 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
Topping
- 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
To Serve
- 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 a1.5 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!
Recipe 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!
Nutrition Information:
Serving: 378g
Keywords: Apple Crisp, Apple Crumble
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1,150 Comments
Amy saysJust made this for dessert tonight with pear instead of apples. Used half the stated amount of sugar in the crumble and still found it a tad sweet. But maybe that’s also because I used pear instead of Granny Smith.
Still delicious though. 😋
Thanks Nagi!Reply
- katrina says
I make this often in the cooler months. I also 1 x 1/2 the topping as my pan is rectangular (any excuse). Wonderful result every time.Reply
- Bek says
Another great recipe by Nagi! Cooked this up tonight and was easy and delicious. Grateful to have read notes and comments re halving the sugar in the topping as it was just right for us with 1/2 cup sugar. Otherwise cooked just as stated and loved it.Reply
- Steph says
I made this for a family dinner (which also included your slow roasted lamb shoulder… delicious). Without knowing the back story, my guests suggested this would be the exact dessert you’d get at a high end restaurant run by a celebrity chef that focuses on simple meals executed perfectly. So there you have it, get your sister to make this one next time!Reply
- Marlene Whyment says
Hi Nagi. I’m a fan of yours; I have the book and you’re my go to website when searching for a recipe. I’ve made the Apple crumble ,with pears and now with plums. When I was about to put the pear crumble in the oven, I checked my worktop only to discover I had a cupful of brown sugar left over. I carefully removed the crumble from the dish, put it into a bowl and added the sugar. 2 people said it was the best crumble ever so I repeated that yesterday, adding the sugar after the butter had been incorporated into the dry ingredients. Same result; best ever crumble. Any thoughts as to why adding the sugar last might make a difference?Reply
- Loonchick says
What happened? The intrusive, obnoxious ads are out of control. I thought your site was immune. Really sad to have to experience this on my favorite food site 😢
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- NellieG says
In case Nagi or RTE team don’t get to this I thought I’d explain my understanding of the ads is provide these wonderful recipes for free and, most importantly, to fund the food and chefs to provide 100,000 meals for vulnerable people – via RecipeTin Meals – which otherwise receives no funding.
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- S says
Love this recipe Nagi! Have made it a few times now. Can I make apple filling night before and leave it in the fridge?
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- Lana says
Amazing super easy recipe. My family loved it with vanilla icecream! I did half the sugar and still thought it was sweet but I used red apples.Reply
- Precious says
I completely love all your recipes they are genuinely the best. I love to cook but I can never find the right recipe, not to sound too over the top but this recipe was perfect and your recipes are always bomb.Reply
- Sarah Thompson says
This is so good, quick to prepare and goes really well with salted caramel ice cream. Delicious 😋
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- Steve says
I had some tinned peaches in the cupboard so used those, drained off the juice first, simply outstanding, 5 stars. thanks Nagi and DozerReply
- Margaret says
Haven’t made apple crumble before and was happy the recipient declared it, “beautiful!” Was worried the apples might be undercooked but there were lovely, soft and jammy.I reduced the sugar amount in the topping by about 25% or more but could’ve gone down to 50%. I added 50% extra topping but will just double it next time to coat the layer of apples. Highly recommended and can see why this made the cookbook!
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- Veronika says
This is sooooo yummy and so easy, server with dollop cream 🤤 have made it twice and will continue to make it. Thanks for a great simple recipe!Reply
- CAROL says
This crumble was amazing, I took a few short cuts by using canned ink lady apple in juice from Aldi (3 tins), I also added 1/2 cup of coconut to the topping. It was the best crumble I have tasted and so easy to make, hubby said we will have this again!Reply
- Enid says
Absolutely delicious! Highly recommendReply
- Alex says
This recipe was my second attempt at Apple Crumble – was looking for a new recipe as the first one I tried, although highly rated, was not what I hoped to get – apples and crumble were too separated and the juices from apples were too runny/watery. In this recipe I substituted all white sugar with brown sugar, and used Oat Flour instead of regular one. Turned out just PERFECT and DELICIOUS. This will be my definitely go-to recipe for apple crumbleReply
- HP says
Amazing good!Reply
- Fi says
Delicious, substituted apple for pear (they needed eating)reduced the sugar by a 1/3Reply
- Fi says
Delicious, reduced the sugar by a 1/3Reply
- Rochelle says
We absolutely love this crumble! Soft apple with such a crispy, delicious top. So easy to make too.
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