This is a deliciously easy Apple Crumble. Chunks of tart apples are combined with cinnamon and nutmeg, then topped with a crisp brown-sugar-and-cinnamon oat crumb topping.
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I grew up with a skillet of bubbling apple crumble on the table whenever the air turned crisp — the smell of cinnamon and warm brown sugar feels like fall in a bowl. This version keeps things simple: tart apple chunks tossed with cinnamon and nutmeg under a crunchy brown-sugar-and-oat topping. It’s quick enough for a weeknight but cozy enough for holiday dessert. If you like apple-forward desserts, you might also enjoy a similarly spiced moist applesauce cake that shares many of the same warm spices.
Why you’ll love this dish
This apple crumble is the kind of recipe that delivers maximum comfort with minimum fuss. Tart apples provide bright contrast to the buttery, brown-sugar oat topping, so each spoonful balances sweet and tangy textures. It’s budget-friendly, uses pantry staples (oats, flour, butter, sugar, spices), and requires no pastry skills — no rolling or blind-baking. That makes it ideal for:
- Last-minute dinner parties or potlucks.
- A quick dessert after busy weeknights.
- Warm breakfasts or brunch served with yogurt or warmed milk.
“I made this on a rainy afternoon and every crumb disappeared — the topping stayed crisp while the apples stayed juicy. Simple, reliable, and crowd-pleasing.” — a regular at my weekend brunches
If you’re experimenting with apple desserts, this crumble pairs nicely alongside other spiced bakes like the applesauce cake with cinnamon cream cheese frosting on my site.
How this recipe comes together
Before you light the oven, here’s the short version so you know what to expect:
- Peel and cut tart apples into roughly 1-inch chunks; toss with sugar, lemon juice, a pinch of salt, cinnamon, and nutmeg.
- Spoon the apple mixture into a buttered baking dish.
- Make the crumb topping by rubbing cold butter into oats, brown sugar, flour, and cinnamon until coarse crumbs form.
- Scatter the topping over the apples and bake until the fruit is bubbling and the topping is golden and crisp.
- Let rest briefly so juices thicken, then serve warm.
This overview is designed to help you scan the process quickly and jump to any step in the full directions below.
Gather these items
What you’ll need (makes a 9-inch square or similar 8–9 inch round dish):
- 6 medium tart apples (about 2 to 2½ lb) — Granny Smith, Braeburn, or a tart Honeycrisp work well. (Substitute 4–5 large apples.)
- 2 tbsp lemon juice — prevents browning and brightens flavor.
- ½ cup granulated sugar — adjust to taste based on apple sweetness.
- 1 tsp ground cinnamon (divided)
- ¼ tsp ground nutmeg
- Pinch of salt
Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed brown sugar (light or dark)
- ½ tsp ground cinnamon
- 6 tbsp cold unsalted butter, diced (or coconut oil for dairy-free)
- Optional: ¼ cup chopped toasted pecans or walnuts for extra crunch
Notes/substitutions:
- For gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
- No oats? Use an extra ½ cup flour plus ¼ cup crushed almonds (see a non-oat variation in the Variations section).
- Lower sugar: reduce granulated sugar to 1/3 cup and use a tablespoon of maple syrup in the topping.
Directions to follow
- Preheat the oven to 350°F (175°C). Butter an 8–9 inch baking dish.
- Peel (or leave skin on if you prefer texture) and core apples. Cut into 1-inch chunks and place in a large bowl.
- Add lemon juice, ½ cup granulated sugar, ½ tsp cinnamon, nutmeg, and a pinch of salt. Toss until evenly coated. Taste one piece — if your apples are very tart, add another tablespoon of sugar.
- Transfer the apple mixture to the prepared dish and spread into an even layer.
- Make the topping: in a medium bowl combine oats, flour, brown sugar, and ½ tsp cinnamon. Add the cold diced butter and rub it into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Stir in nuts if using, then sprinkle the topping evenly over the apples.
- Bake in the preheated oven for 35–45 minutes, or until the topping is golden and the apple juices are bubbling at the edges. If the topping browns too quickly, tent loosely with foil.
- Remove from oven and let rest 10–15 minutes so the filling thickens slightly. Serve warm.
Short action-verb tips: preheat, toss, rub, sprinkle, bake, rest.
What to serve it with
Best ways to enjoy it:
- A scoop of vanilla ice cream or a drizzle of heavy cream creates a classic contrast between hot and cold.
- For brunch, serve alongside a bowl of Greek yogurt and a spoonful of maple syrup.
- A quenelle of lightly sweetened mascarpone or whipped cream adds richness.
- Pair with a warm beverage: spiced tea, coffee, or a mulled cider.
If you’re planning a brunch spread, consider serving this crumble next to lighter cakes or cupcakes — for example, these carrot cake cupcakes with cream cheese frosting make for a colorful, spice-forward table.
How to store & freeze
Storage and reheating tips:
- Refrigerator: Cool the crumble to room temperature, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 4 days.
- Reheating: Warm individual portions in a microwave for 30–60 seconds, or reheat the whole dish at 325°F (160°C) for 10–15 minutes until hot and crisp on top. To revive crispness, re-crisp in a 400°F (200°C) oven for 5 minutes.
- Freezing: Freeze portions or the whole unbaked assembled crumble (tight wrap + foil) for up to 3 months. Bake from frozen; add 10–15 minutes to baking time and tent if browning too fast. Alternatively, bake fully, cool, then freeze; thaw overnight in the fridge before reheating.
- Food safety: Don’t leave the baked crumble at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C) before serving.
Pro chef tips
Helpful cooking tips to get it right every time:
- Use a mix of apples: combine 2/3 tart (Granny Smith) with 1/3 sweeter (Honeycrisp) for layered flavor.
- Cut apples roughly the same size so they cook evenly.
- Keep the butter cold for the topping — warmer butter makes a denser crumb; cold butter creates pockets and crunch.
- Let it rest: allowing 10–15 minutes after baking helps the filling thicken so you can serve neat slices.
- Prevent a soggy bottom: toss apples with 1–2 teaspoons of cornstarch if you like a thicker, less runny filling.
- For an extra caramel note, fold a tablespoon of molasses or dark maple syrup into the topping.
Creative twists
Flavor swaps and variations:
- Gluten-free and nut-free: swap flour for a gluten-free blend, use certified oats, and skip nuts.
- Boozy crumble: stir 1–2 tbsp of bourbon or dark rum into the apple mixture for depth.
- Pear-apple mix: replace half the apples with firm pears for a softer texture and delicate sweetness.
- No-oat crisp: for a no-oats version, use 1¼ cups all-purpose flour, ½ cup brown sugar, ½ cup cold butter; add ¼ cup chopped almonds for crunch.
- Streusel + crumble: make a coarse streusel (larger crumbs) and finish with a thin layer of browned butter for a nutty aroma.
Helpful answers
Q: How long does prep and total time take?
A: Prep is about 20–25 minutes (peeling and chopping apples is the time sink). Bake time is 35–45 minutes. Plan 55–70 minutes total.
Q: Can I make this ahead?
A: Yes — assemble and refrigerate for up to 24 hours before baking. If freezing, assemble and freeze unbaked, then bake from frozen adding 10–15 minutes.
Q: My topping sank into the apples. What happened?
A: The topping may sink if it’s too wet or packed too tightly. Use cold butter and rub it in until coarse. Don’t press the topping down — sprinkle it loosely so hot air can crisp it during baking.
Q: Which apples are best?
A: Firm, tart apples like Granny Smith hold their shape and balance sweetness. Braeburn and Honeycrisp are excellent for sweeter, juicier bites. Mix types for better texture and flavor.
Q: Can I reduce sugar?
A: Absolutely. Reduce the granulated sugar to 1/3 cup if using a sweeter apple, and taste the apple toss before baking to adjust.
Conclusion
This apple crumble is a reliable crowd-pleaser: straightforward to make, flexible with pantry ingredients, and ideal for cozy meals. For more inspiration and alternative apple desserts to try next, read this thorough take on an apple crumble pie at Parsley and Icing’s apple crumble pie, compare a bright and herby fruit-forward version at Love and Lemons’ apple crisp recipe, or see a no-oats warm apple bake variation at Home and Plate’s warm apple bake. Enjoy warm, serve with something creamy, and tweak spices to make it your own.
Apple Crumble
Ingredients
Method
- Preheat the oven to 350°F (175°C). Butter an 8–9 inch baking dish.
- Peel (or leave skin on) and core apples. Cut into 1-inch chunks and place in a large bowl.
- Add lemon juice, ½ cup granulated sugar, ½ tsp cinnamon, nutmeg, and a pinch of salt. Toss until evenly coated. Taste and adjust sugar if needed.
- Transfer the apple mixture to the prepared dish and spread into an even layer.
- In a medium bowl combine oats, flour, brown sugar, and ½ tsp cinnamon.
- Add the cold diced butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in nuts if using, then sprinkle the topping evenly over the apples.
- Bake in the preheated oven for 35–45 minutes, until the topping is golden and the apple juices are bubbling at the edges.
- Let rest for 10–15 minutes before serving.
