Apple Crumble
This apple crumble layers a warm, cinnamon-spiced apple filling with a buttery oat and brown sugar crumble topping—an easy, cozy dessert that pairs perfectly with vanilla ice cream.
This apple crumble layers a warm, cinnamon-spiced apple filling with a buttery oat and brown sugar crumble topping—an easy, cozy dessert that pairs perfectly with vanilla ice cream.
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Wash, core, and chop the apples into bite-sized pieces. Place them in a large bowl.
Squeeze the juice of half a lemon over the apples and toss to combine to prevent browning.
To the apples, add 1/4 cup brown sugar, 1/4 cup granulated sugar, vanilla extract, and 1 tsp of cinnamon. Mix until the apples are evenly coated.
In a separate bowl, prepare the crumble topping. Combine rolled oats, all-purpose flour, 1 cup brown sugar, 1/2 cup granulated sugar, and 1 tbsp cinnamon. Whisk to combine.
Cut the cold butter into small cubes and add it to the dry topping ingredients.
Using your hands, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour the apple filling into a baking dish and spread it into an even layer.
Sprinkle the crumble topping evenly over the apple filling.
Bake at 375°F (190°C) for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream, if desired.
Store covered in the refrigerator for up to 3 days; reheat at 350°F for 10–15 minutes until warm.
Use a mix of tart and sweet apples like Granny Smith and Honeycrisp. This balances tartness with natural sweetness and prevents the filling from becoming mushy.
Yes. Assemble the crumble up to 24 hours ahead, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if starting cold.
The topping should be golden brown and the apple filling should bubble slightly at the edges. Apples should be tender when pierced with a fork.
Quick oats will work but may create a finer, denser crumble. Rolled oats give the classic chunky texture, so they're preferred.
Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warm, or serve cold.
