Apple Crumble

The kitchen was already warm from a weekend of cooking when I decided to throw together this apple crumble on a rainy Sunday afternoon. I had meant to make something more elaborate, but sometimes the simplest desserts hit the spot hardest. My roommate walked in just as I was peeling apples and immediately asked what smelled like heaven. That first batch came out bubbling and golden, and we ended up eating half of it straight from the dish while standing at the counter.

Last autumn, I brought this to a Friendsgiving dinner alongside pies that had taken hours to make. Guess which dish disappeared first? My friend Sarah actually asked for the recipe before she even finished her first bite. Now its become my go-to whenever I need to show up with something that says I care without spending all day in the kitchen.

Ingredients

• 6 medium apples: Granny Smith or Braeburn hold their shape beautifully during baking and provide the perfect tart sweet balance
• 60 g (1/4 cup) granulated sugar: Just enough to draw out the apples natural juices without making them cloyingly sweet
• 2 tsp ground cinnamon: The warm spice that makes everything feel cozy and familiar
• 1/4 tsp ground nutmeg: A subtle background note that rounds out the cinnamon beautifully
• 1 tbsp lemon juice: Prevents the apples from browning and adds a bright counterpoint to all that warmth
• 1 tbsp all-purpose flour: Helps thicken those gorgeous fruit juices as they bubble up
• 125 g (1 cup) all-purpose flour: The foundation of your crumble topping
• 100 g (1/2 cup) unsalted butter: Must be cold and cubed for that perfect sandy texture
• 100 g (1/2 cup) light brown sugar: Adds caramel notes and helps create those irresistible crispy bits
• 50 g (1/2 cup) rolled oats: Optional but highly recommended for extra texture and nuttiness
• Pinch of salt: Makes all the flavors pop and balances the sweetness

Instructions

Preheat your oven:

Set it to 180°C (350°F) and butter a medium baking dish about 20 x 25 cm.

Prepare the apple filling:

In a large bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour until everything is evenly coated.

Layer the apples:

Spread the apple mixture evenly in your prepared baking dish.

Make the crumble topping:

Combine flour, brown sugar, oats, and salt in a bowl. Add cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs.

Top and bake:

Scatter the crumble evenly over the apples and bake for 35 to 40 minutes until golden and bubbling.

Rest and serve:

Let it cool for about 10 minutes before serving with vanilla ice cream or warm custard.

Pin it

My grandmother used to say that a crumble is better than pie because it is honest. There is no pretense, no perfect crimped crust to worry about, just straightforward comfort that delivers every single time. I have come to appreciate that wisdom more with every batch I make.

Making It Your Own

I have learned that this recipe is incredibly forgiving and welcomes experimentation. Sometimes I throw in a handful of chopped walnuts or pecans with the crumble mixture for added crunch and richness. Other times I swap half the apples for pears when I want something slightly more elegant.

Serving Suggestions

While vanilla ice cream is the classic choice, warm custard transforms this into something truly special. On particularly cold evenings I have even been known to serve it with a dollop of crème fraîche for a tangy contrast that cuts through the sweetness beautifully.

Make Ahead And Storage

You can prepare the crumble topping and apple filling separately up to a day in advance. Keep them refrigerated in airtight containers and assemble just before baking. Leftovers, if you somehow have any, reheat beautifully in a 150°C (300°F) oven for about 15 minutes.

• The topping stays crisp for about 24 hours before softening
• Freeze the unbaked crumble for up to 3 months
• Always reheat in the oven never the microwave to maintain texture

Pin it

There is something profoundly satisfying about a dessert that requires so little effort yet brings so much joy to the table. This apple crumble has become my answer to almost every occasion that calls for comfort.

Recipe FAQs

→ What apples work best?

Granny Smith and Braeburn apples hold their shape beautifully during baking while developing sweetness. Their firm texture prevents mushiness, and their tartness balances perfectly with the buttery topping.

→ Can I prepare this ahead?

Assemble the entire crumble up to 24 hours in advance, storing covered in the refrigerator. Bake fresh when needed, adding 5-10 minutes if baking from chilled. The topping stays wonderfully crisp.

→ How do I know when it's done?

The crumble is ready when the topping turns deep golden brown and you see bubbling fruit juices around the edges. This usually takes 35-40 minutes at 180°C.

→ What can I serve with it?

Warm custard, vanilla ice cream, or freshly whipped cream are traditional accompaniments. The cool creamy elements contrast beautifully with hot spiced apples.

→ Can I add nuts?

Chopped walnuts or pecans folded into the crumble mixture add wonderful crunch and nutty flavor. Toast them lightly beforehand for even more depth.

→ How should I store leftovers?

Keep covered at room temperature for 1-2 days, or refrigerate for up to 5 days. Reheat individual portions in the microwave or the whole dish at 160°C until warmed through.