Apple Crumble

by Sabrina Snyder

Last Update:

12 Comments

5 from 4 votes
10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Apple Crumble recipe made with fresh apples (or pie filling) with a crumble topping is the perfect pantry dessert. Great for apple season!

Just like our Peach Crisp and Apple Crisp, this baked Fruit Dessert Recipe takes comfort food up a notch. Try this for a special holiday or finish off any dinner with this dessert the family will love.

Sabrina’s Apple Crumble

The next time you are looking for an easy recipe for Apple Pie, you should definitely try this crumble. With just a few pantry ingredients like brown sugar and ground cinnamon plus fresh Granny Smith apples, you can have apple pie in less than hour and half the work.

Recipe Card

Dinner, then Dessert

Best Apple Crumble Recipe

Apple Crumble recipe made with fresh apples (or pie filling) with a crumble topping is the perfect pantry dessert. Great for apple season!
Yield 10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
Crumble in bowl 4x3
PrintRate

Ingredients
 

Apple Filling:

  • 4 granny smith apples , peeled, cored and thinly sliced
  • 3/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon

Crumble Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 1/4 cups instant oats , pulsed in food processor until fine
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter , cut into small pieces

Instructions

  • Pre-heat oven to 350 degrees and spray a 9×13-inch baking dish with baking spray.
  • For apple filling, in a large bowl toss the apples with the sugar, lemon juice, flour, and ½ teaspoon cinnamon.
  • Pour into baking dish and spread out into an even layer. Set aside.
  • For crumble topping mix flour, brown sugar, butter, cinnamon, oats, salt, and butter in a bowl using a pastry cutter until evenly crumbled.
  • Sprinkle crumble topping over apples, pressing gently for an even, slightly flat topping (sprinkle with additional cinnamon for a garnish if desired).
  • Bake for 45-50 minutes, until mixture is bubbly and crumble is golden brown.

Nutrition

Calories: 286kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 64mg | Potassium: 145mg | Fiber: 3g | Sugar: 33g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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About This Recipe

This crumble recipe is the perfect balance between tart, cinnamon apple filling and a crunchy, golden brown, streusel-like topping. No need to worry about runny apple filling, this easy recipe uses flour to thicken the filling as the crumble bakes. Since there is no pie crust, we use tons of apple filling with just the right amount of crumble topping. This crumble recipe uses granny smith apples, but you can use your favorite baking apples instead.

Chef’s Note

While this rumble is of course delicious on its own, raise your hand if you like to sample a few spoonfuls right from the baking dish. It tastes even more amazing with a big scoop of Vanilla Ice Cream. Go all out and make an Apple Crumble sundae by topping the Vanilla Ice Cream with Salted Caramel Sauce and Whipped Cream too!

Can This be Made Ahead of Time?

You can make this crumble one or two days in advance without baking it. Prepare the apple filling and pour into your baking dish. Make the crumble topping and store separately until you are ready to bake. If you’re in a hurry you can also make the recipe with apple pie filling, either canned or Homemade Apple Pie Filling. The crumble topping can be stored in the freezer for up to a month, so make extra for an even easier dessert next time!

How to Store

  • Serve: Crumble can be kept at room temperature for up to 4 hours, it will take about an hour to cool enough to store.
  • Store: Store your crumble in the refrigerator covered tightly with plastic wrap or in an air tight container for up to 4 days.
  • Freeze: Freeze crumble for up to 3 months. Cool completely before transferring to a sealed freezer-safe container.

Alternative Cooking Techniques

Slow Cooker

  • Prepare apple filling and crumble topping according to the directions below.
  • Pour apple filling in the slow cooker and cover with the crumble topping.
  • Lay a kitchen towel or paper towels over the top of the crockpot and place on top (this collects the moisture).
  • Cook on low for 6-8 hours or on high for 3-4 hours.

Variations

  • Apples: Other apples that are good for baking are Gala apples, Golden Delicious apples, Honeycrisp apples, Jonagold apples, and Pink Lady apples.
  • Crumble Topping: To make this more like a streusel topping, you can leave out the rolled oats. You can also use pecans or almonds instead of the walnuts.
  • Spices: Use apple pie spice instead of just cinnamon, or try adding a little bit of nutmeg or allspice to your filling or crumble.
  • Gluten Free: Easily make Gluten Free Apple Crumble by substituting the flour with almond flour. You can also thicken the apple filling with cornstarch instead of flour.
  • Keto: To make Keto Apple Crumble, follow the gluten free swaps for almond flour, replace the sugars with monkfruit or coconut sugar, and leave the oats out or add more walnuts instead.

More Tasty Apple Recipes

Crumble made with apples and topped with ice cream collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. You can also use a blender or coffee grinder if you have those or just grind them up by using a mortar and pestle.

      Reply

  3. This looks amazing! I love apple crumble! My favorite part is the topping of course but those apples are good too!

    Reply