Classic Apple Crumble with Buttery Crumble Topping
This is the Apple Crumble recipe for you if you want a simple, comforting apple crumble without the fuss. No oats, no nuts. Just a jammy layer of cinnamon-scented apples under a thick layer of the most buttery crumble.
If you’ve ever wondered what the difference between and apple crumble and an apple crisp is, this is it. A crisp uses oats in the topping for that crunchy, granola-like texture. A crumble skips the oats and relies on butter and flour for a more delicate, melt-in-your-mouth topping that complements the sweet, jammy apples perfectly.
It’s also one of the best make-ahead desserts and freezes so well. Assemble the whole thing, cover it and stash it in the fridge or freezer until you’re ready to bake. Serve warm with a scoop of vanilla ice cream or custard for the ultimate cozy dessert.
Ingredients and Substitutions
Below is a walk-through of all the ingredients as well as any applicable substitutions. For the full recipe with exact measurements, scroll down to the recipe card or hit the “Jump To Recipe” button at the top of the page.
- Apples: I always prefer using tart Granny Smith apples for any baking. They hold their shape and their tartness balances the sugar. Braeburn, Honeycrisp or Pink Lady also work well. Avoid Red Delicious or Fuji as they then to turn soft and mushy when baked.
- Sugar: I use brown sugar for both the apple filling and the crumble but granulated sugar works perfectly well too.
- Butter: I always bake with salted butter but feel free to use unsalted. I use it for both the filling and the crumble.
- Cinnamon: Such a classic flavor-combination with apples and essential for a delicious crumble.
- Vanilla: Extract or paste both work well.
- Cornstarch: I prefer thickening the filling with a touch of cornstarch so that the apple juices don’t just run across your plate.
- Flour: All-purpose flour is all you need. For a gluten-free version, a 1:1 gluten-free flour blend works well, though the topping may be slightly more delicate.
- Salt: Just a pinch in both the filling and the crumble.
Swaps and variations
Toss a handful of sliced almonds, chopped pecans or walnuts into he crumble topping before baking for a nutty crunch. Swap half the apples for pears or add a handful of blackberries to the filling.
How to Make Apple Crumble
- Prepare the filling: Peel, core and slice the apples about ¼-inch/½-cm thick. Melt the butter in a large pan then add the sugar and vanilla. Add the apples and a pinch of salt then cook for a few minutes until the apples just start to soften. Mix the cornstarch with a splash of water to form a slurry then pour in and allow the juices to thicken. Transfer to a 9x13inch/20x30cm baking dish.
- Make the crumble topping: In a medium bowl, stir together the flour, sugar, salt and cinnamon. Pour in the melted butter and mix with a fork until the mixture is clumpy and any with some larger chunks. Let it stand for 2 minutes.
- Assemble and bake: Scatter the crumble toping evenly over the apples. Don’t pack it down. Bake at 350°F/180°C for 35-45 minutes until the topping is golden brown and the filling is bubbling at the edges. IF the topping starts browning too fast, loosely tent a piece of foil over the top for the last 10 minutes.
- Serve warm: Remove from the oven and allow to stand for 5 minutes then serve warm with a scoop of ice cream or a drizzle of custard.
Storage and Make-Ahead
Baked apple crumble keeps covered in the fridge for up to 3 days. Reheat portions in a hot oven until warmed through.
- To make ahead: Assemble the crumble unbaked (filling in a the dish, topping scattered over), cover tightly and refrigerate for up to 24 hours. Bake as directed when you’re ready.
- To freeze: Assemble the crumble unbaked, wrap the dish tightly (a foil baking dish works well here), wrap the dish tightly in plastic wrap and foil and freeze for up to 3 months. Bake straight from frozen at 350°F/180°C, adding an extra 15 to 20 minutes to the bake time, until the filling is bubbling.
Ingredients
- 10 Granny Smith apples peeled and sliced into thin half moons
- 100 g (7tbsp) butter
- 100 g (½ cup) brown sugar
- 1 tsp vanilla
- pinch of salt
- 10 g (1tbsp) cornstarch mixed with 2 tbsp water
For the crumble topping
- 150 g (⅔ cup) melted butter
- 180 g (1½ cups) flour
- 100 g (½ cup) brown sugar
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350°F/180°C.
- Melt the butter in an oven-proof skillet or pan. Add the apples, sugar, salt and vanilla.
- Cook until the apples are just starting to soften. Stir in the cornstarch slurry and allow to simmer for a few minutes until the juices thicken.
- Transfer the apple filling to a 9x13in/20x30cm baking dish.
- Combine all the crumble ingredients in a bowl and mix well with a fork until clumpy with slightly larger chunks. Allow to stand for a minute or two.
- Top the apples with the crumble mixture.
- Place in the oven and allow to bake for 35-45 minutes until golden brown and bubbling.
- Remove from the oven and serve with ice cream or custard.
Nutrition
Frequently Asked Questions
The main difference is oats. An apple crisp has oats in the topping, which gives it a chewier, granola-like crunch. An apple crumble uses just flour, butter and sugar for a lighter, sandier topping that crumbles apart when you eat it. Both are baked fruit desserts, but the texture of the topping is noticeably different.
Cook sliced apples with sugar, butter and vanilla then thicken the juices with a cornstarch slurry. Transfer to a baking dish and top with a mixture of flour, sugar and melted butter then bake until golden and bubbling. That’s it. No special equipment or complicated techniques.
First, use tart, firm apples like Granny Smith that hold their shape. Second, don’t overmix the crumble topping. You want it chunky and uneven. And lastly bake until the filling is actually bubbling at the edges. Bubbling means the apples are cooked.
Yes. Swap the all-purpose flour in the topping for a 1:1 gluten-free flour blend. The crumb;e may be slightly more fragile but it will still taste great and crisp up nicely in the oven.
Absolutely. Assemble it unbaked, wrap tightly and freeze for up to 3 months Bake from frozen, adding 15 to 20 minutes to the baking time.