I’m so excited to share this Classic Apple Crumble Recipe with you! There’s just something incredibly comforting about warm, cinnamon-spiced apples topped with a crunchy, buttery crumble. Whether you’re making it for a cozy family dinner or a casual weekend treat, this recipe consistently hits all the right notes—sweet, tart, and ultra satisfying.
One of the reasons I keep coming back to this Classic Apple Crumble Recipe is how forgiving it is. Even if you’re new to baking desserts, you’ll find this easy to pull off without stress. Plus, it’s flexible enough for you to make it your own—which I’ll dive into as we go along. Trust me, once you taste it fresh out of the oven with a scoop of vanilla ice cream, you’ll see why it’s a classic for a reason!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of the ingredients in your pantry, making it perfect for spontaneous baking sessions.
- Classic Comfort Food: It’s that warm, cozy dessert that hits the spot anytime you need a little homemade goodness.
- Versatile & Customizable: You can easily switch up the fruit, sugar amounts, or spices to suit your taste or whatever’s in season.
- Crowd-Pleaser: My family goes crazy for this; it’s a guaranteed winner at potlucks and holiday dinners alike.
Ingredients You’ll Need
The magic here is in how the tart Granny Smith apples balance sweet cinnamon sugar topped with that beautifully crumbly mix of oats and butter. Each ingredient plays its part, and grabbing fresh, quality components will make your crumble shine.
- Granny Smith Apples: I love these because their tartness cuts through the sweetness, but you can swap for any apple you enjoy.
- Flour (plain/all-purpose): Helps thicken the fruit filling and is essential for the crumble topping’s structure.
- White sugar: Adds sweetness and aids in creating that glossy apple syrup; brown sugar works in the topping for deeper flavors.
- Lemon Juice: Brightens the apple flavor and stops the fruit from browning before baking.
- Ground Cinnamon: A hug in a spice form—it pairs effortlessly with apples and adds warm earthiness.
- Rolled Oats: Quick-cooking oats work too, and they’re key to that chewy, crumbly topping texture.
- Baking Powder: Helps the topping lift slightly so it’s wonderfully light, not dense.
- Unsalted Butter (melted): Rich and creamy, it binds the crumble topping and makes it golden.
- Pinch of Salt: Balances sweetness and enhances all the flavors.
- Vanilla Ice Cream (to serve): This is optional but trust me, the warm apple crumble with cold creamy ice cream is next-level indulgent.
Variations
I like to switch things up every now and then, depending on what fruit is in season or my cravings. Feel free to tailor the Classic Apple Crumble Recipe to what makes you happiest, whether that’s a twist on sweetness, different spices, or a new fruit combo.
- Berry Mix: I once swapped apples for a mix of blueberries and raspberries – the crumble was a burst of brightness and just as delicious.
- Less Sweet Version: If you prefer less sugar, try halving the sugar in the crumble topping but keep the filling sugar as is to maintain that thick, jammy syrup.
- Pear & Spice: Using pears instead of apples gives a softer texture and sweeter taste, perfect with extra nutmeg in the topping.
- Gluten-Free: Substitute the flour with gluten-free all-purpose flour and try almond flour in the topping for a nutty twist.
How to Make Classic Apple Crumble Recipe
Step 1: Prep Your Apples Just Right
Start by peeling your Granny Smith apples and cutting them into roughly 1.5cm (or half-inch) cubes. I like to keep the pieces uniform so they cook evenly. Toss the apples in a bowl with flour, sugar, cinnamon, and a good squeeze of lemon juice. The flour helps thicken the juices while the lemon juice stops browning and brightens flavors—a small but important step I never skip.
Step 2: Make the Topping That Dreams Are Made Of
Next up, mix rolled oats, flour, brown sugar, baking powder, cinnamon, a pinch of salt, and melted butter in a bowl. Use your fingers to work it together until you get a crumbly, wet-sand texture. This is where you can feel the difference between a good crumble and a great one—don’t overmix or it becomes dense, but make sure all the butter is evenly combined for that perfect golden crust.
Step 3: Assemble and Bake to Golden Perfection
Spread the apple mixture evenly in a baking dish—about 1.5 liters/quart works well—and sprinkle the crumble topping over the apples, breaking it up with your fingers as you go. Slide it into a preheated oven at 180°C (350°F) and bake for 30 to 40 minutes, until the topping is golden and the apples bubbling at the edges. I usually cover it loosely with foil and let it rest for 10 minutes after baking to let the juices thicken—it makes all the difference.
Pro Tips for Making Classic Apple Crumble Recipe
- Choosing Apples: I’ve found Granny Smiths to be the perfect balance of tart and firm, but mixing in a few sweeter apples softens the flavor if you want it less tangy.
- Don’t Skip the Flour in Filling: It thickens the juices so your crumble isn’t watery, a trick I learned after making the mistake of leaving it out once!
- Finger Crumble Technique: Using your fingertips to mix and crumble the topping helps keep bits chunky, which creates that irresistible textural contrast.
- Resting is Key: Letting your crumble sit briefly after baking lets the apple filling set up perfectly instead of running all over when you serve.
How to Serve Classic Apple Crumble Recipe
Garnishes
Vanilla ice cream is my absolute go-to—its cold creaminess contrasts beautifully with the warm, spiced apples and crunchy topping. Sometimes, I sprinkle a little cinnamon sugar on top of the crumble right before serving for an extra touch of sweetness and crunch. A dollop of whipped cream or a drizzle of caramel sauce also works wonders.
Side Dishes
This dessert stands on its own, but if you’re making it part of a bigger meal, try pairing it with a simple green salad or a cheese board to balance the sweetness. Hot tea or a cup of strong coffee also makes a lovely pairing while enjoying your crumble.
Creative Ways to Present
For special occasions, I sometimes serve this classic apple crumble in individual ramekins for a charming, personalized touch. Another time-saving trick is to assemble smaller portions in mason jars—the lids make them perfect for gifting or potluck parties. Adding a sprinkle of toasted nuts or a few fresh mint leaves on top also elevates the appearance beautifully.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover apple crumble covered tightly in the fridge for up to 3 days. When you reheat it, the topping stays surprisingly crisp if you warm it in the oven rather than the microwave. Just cover loosely with foil to prevent burning and heat at 325°F until warmed through.
Freezing
I’ve had good results freezing the apple filling and crumble topping separately before baking. This way, you can pull it out, crumble on the topping, and bake fresh whenever the craving hits—great for meal prepping or saving time during busy weeks.
Reheating
To reheat leftovers, I pop the crumble back into a preheated oven at 325°F (about 160°C) for 15 to 20 minutes, keeping an eye to ensure the topping doesn’t over-brown. This method restores that lovely crispness and warm, gooey apples like it was freshly baked.
FAQs
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Can I use different types of apples for this Classic Apple Crumble Recipe?
Absolutely! While Granny Smith apples are my favorite for their tartness and firmness, you can use sweeter apples like Fuji or Gala if you prefer a milder flavor. Mixing apple varieties can also add extra depth. Just keep in mind that softer apples may break down more during baking, so adjust accordingly.
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How do I avoid a soggy apple crumble topping?
Using melted butter and working the topping into a crumbly texture helps create that perfect crunch. Also, avoid adding extra liquid to the fruit filling and make sure to evenly spread the topping. Baking at the right temperature (180°C/350°F) ensures the topping crisps up nicely while the apples cook through.
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Can I make this Classic Apple Crumble Recipe vegan or dairy-free?
Yes! Swap the butter for dairy-free margarine, coconut oil, or another plant-based fat with similar consistency. Most other ingredients are naturally vegan, so it’s an easy substitution that won’t compromise the deliciousness.
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Is it possible to prepare this recipe ahead of time?
Definitely! You can prepare everything up to the point of adding the crumble topping, then cover and refrigerate the filling for up to a day. Add the topping just before baking to keep it fresh and crumbly.
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What’s the best way to serve apple crumble?
I suggest serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot and cold makes each bite incredible and is perfect for cozy evenings or celebrations.
Final Thoughts
This Classic Apple Crumble Recipe has a special place in my kitchen because it’s simple, soul-soothing, and always a crowd-pleaser. It reminds me of chilly afternoons baking with my family, filling the house with cinnamon and sweet apple aromas. I truly hope you give it a try—you’ll find it’s the kind of recipe that feels like a warm hug on a plate, perfect for any day you want a little homemade happiness.
Print
Classic Apple Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A classic Apple Crumble recipe featuring a tart Granny Smith apple filling with a crunchy, buttery oat topping, baked to golden perfection. Served warm with vanilla ice cream, this dessert offers the perfect balance of sweet and tart flavors with a satisfying texture contrast.
Ingredients
Apple Filling
- 2 lb / 1 kg Granny Smith Apples (green apples), weight before peeling
- 1 tbsp all-purpose flour
- 1/2 cup white sugar (substitute brown sugar if preferred)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup all-purpose flour
- 1 cup loosely packed brown sugar (substitute white sugar if preferred)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125 g / 1/2 cup unsalted butter, melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat the Oven: Preheat your oven to 180°C / 350°F (both fan and standard settings work fine) to prepare for baking the crumble.
- Prepare the Apples: Peel the Granny Smith apples and cut them into 1.5 cm (1/2 inch) cubes for even cooking and texture.
- Make the Apple Filling: Place the cubed apples in a large mixing bowl. Sprinkle the flour, white sugar, and ground cinnamon evenly over the apples. Pour the lemon juice over everything and toss to coat the apples thoroughly. Spread this mixture evenly in a 1.5 litre (1.5 quart) baking dish.
- Prepare the Crumble Topping: In another bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon powder, a pinch of salt, and melted unsalted butter. Mix these ingredients together until clumps form with a texture similar to wet sand. This crumbly mixture will give your topping its signature texture.
- Assemble and Bake: Spread the crumble topping evenly over the apple filling, breaking up any large clumps with your fingers to ensure a crumbly consistency. Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the topping turns a golden brown color.
- Rest and Serve: Remove the crumble from the oven and cover it loosely with foil to keep warm. Let it stand for 10 minutes to allow the apple syrup to thicken slightly. Serve the apple crumble warm, ideally topped with a scoop of vanilla ice cream for the perfect contrast of hot and cold.
Notes
- Weight is BEFORE peeling and coring. Granny Smith apples are preferred for their tartness, but you can use any apples or even pears and peaches (reduce sugar slightly with peaches). Berries also work well in this recipe.
- The sugar in the filling is important to achieve the jammy consistency of the syrup; do not omit it entirely.
- The recipe uses weight measurements that work internationally (US and Imperial cups), but avoid using Japanese cups as they differ in size.
- To make ahead, prepare everything up to placing the crumble topping. Store the topping separately wrapped in cling film (refrigerate if warm) and add just before baking.
- If you prefer less sweet desserts, reduce the sugar in the topping to as low as 1/2 cup, but keep the filling sugar unchanged for proper syrup consistency. Using green apples also helps reduce sweetness.
- Nutrition information is calculated per serving assuming 8 servings, and does not include ice cream.
Nutrition
- Serving Size: 1 serving (1/8 of recipe without ice cream)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 35 mg
