There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!
When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!
You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉
What Is Apple Crumble?
Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.
Ingredients
Here’s what you’ll need to make this recipe for apple crumble:
- Salted Butter: Combines with the flour and sugar to create the crumble topping. Use salted butter to balance the sweetness from the sugar, and make sure it’s chilled! Room-temperature butter won’t create the same crumbly texture.
- All-Purpose Flour: For making the topping.
- Light Brown Sugar: Adds a rich molasses flavor to the topping and apple filling.
- Salt: Just a pinch for flavor.
- Pumpkin Pie Spice or Apple Pie Spice: You can use either spice blend to flavor the topping. Pumpkin pie spice is made from cinnamon, ginger, nutmeg, allspice, and cloves. Apple pie spice is typically a blend of cinnamon, nutmeg, and allspice but may also include ginger and/or cardamom. Pick whichever sounds best to you!
- Granny Smith Apples: I like using Granny Smith apples in my baking because their natural tartness offsets the overpowering sweetness of the sugar. If you don’t usually bake with green apples, give it a try! Be sure to wash them if you’re keeping the skin on.
- Cornstarch: Thickens the filling and helps create a syrupy texture.
- Ground Cinnamon & Ginger Powder: You don’t need much (just a teaspoon of each), but they add some fall flavor to the apples.
- Lemon Juice: Brightens up the filling and keeps the apples from browning.
Can I Use A Different Type of Apple?
I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!
Apple Crumble vs Apple Crisp
Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!
Tips for the Best Crumble Topping
- Your butter has to be COLD. I recommend cutting it into small cubes and keeping it in the fridge until you’re ready to use it.
- You want small clumps of butter, sugar, and flour throughout the topping, not a uniform mixture. My step-by-step photos below show what it should look like. Overmixing can create a denser, less crumbly topping.
- I always flash-freeze the unbaked crumble topping for 10 minutes before adding it to the apples. This is another trick to make sure the topping stays crumbly and holds its shape. The crumble bakes up light and crisp instead of sinking into the apples.
- I’ve kept this recipe traditional with simple, budget-friendly ingredients. However, for a fun twist, you could try adding nuts to your apple crumble topping! Pecans, sliced almonds, or chopped walnuts would all make great additions.
Storage Instructions
Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.
Apple Crumble Recipe
Servings 12 servings (about ½ a cup each)Ingredients
Crumble Topping
- 6 ½ Tbsp salted butter, chilled and diced (½ Tbsp reserved to butter your dish) ($0.97)
- ⅔ cup all-purpose flour ($0.08)
- ⅓ cup light brown sugar ($0.18)
- ¼ tsp salt ($0.01)
- 1 tsp pumpkin pie spice or apple pie spice ($0.19)
Filling
- 5 medium granny smith apples, cored (about 2 lbs) ($5.00)
- ⅓ cup packed light brown sugar ($0.18)
- 1 Tbsp cornstarch ($0.05)
- 1 tsp ground cinnamon ($0.16)
- 1 tsp ginger powder ($0.45)
- ⅛ tsp salt ($0.01)
- 2 Tbsp lemon juice ($0.14)
Instructions
- Preheat oven to 350° F and butter a baking dish (my dish was 8×10”), set aside for now. Add salted butter, all-purpose flour, light brown sugar, salt, and pumpkin pie spice/apple pie spice to a medium size mixing bowl.
- Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
- Peel most of your apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
- Place your sliced apples in a mixing bowl and add light brown sugar, cornstarch, cinnamon, ginger powder, salt, and lemon juice.
- Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
- Bake for 40-45 min or once the crumble on top turns golden brown.
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Nutrition
how to make Apple Crumble – step by step photos
Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.
Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.
Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
Bake for 40-45 min or once the crumble on top turns golden brown.
This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!
I LOVE Apples and especially the crunchy crumble!
Great recipe, my husband and I love all different crisp flavors and will enjoy this one as well. Many thanks for this great recipe. Judy