Apple Crumble (Printable Version)

Spiced apples topped with golden buttery crumble for cozy gatherings.

# What You'll Need:

→ Apple Filling

01 - 6 medium apples (Granny Smith or Braeburn), peeled, cored, and sliced
02 - 1/4 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1 tablespoon lemon juice
06 - 1 tablespoon all-purpose flour

→ Crumble Topping

07 - 1 cup all-purpose flour
08 - 1/2 cup unsalted butter, cold and cubed
09 - 1/2 cup light brown sugar
10 - 1/2 cup rolled oats (optional)
11 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F. Lightly butter an 8 x 10 inch baking dish.
02 - In a large bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, lemon juice, and flour until evenly coated. Spread the apple mixture in the prepared baking dish.
03 - Combine flour, brown sugar, oats (if using), and salt in a bowl. Add cold butter and rub in with your fingertips until the mixture resembles coarse crumbs.
04 - Scatter the crumble topping evenly over the apples, covering completely.
05 - Bake for 35 to 40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
06 - Allow to cool slightly before serving. Serve warm with vanilla ice cream or custard if desired.

# Expert Tips:

01 -
  • The contrast between the soft, spice-infused apples and that irresistible buttery crunch creates the kind of comfort food that makes people pause mid-bite and close their eyes
  • It comes together so quickly that you can decide to make it on a whim and have it in the oven before anyone realizes you're baking something special
02 -
  • The butter must remain cold throughout the crumble-making process, so work quickly and don't let the mixture sit around before baking or you'll lose that texture
  • Different apples release different amounts of liquid during baking, so if your filling seems too wet after tossing, add another tablespoon of flour to prevent a soggy bottom
03 -
  • If your butter starts softening while you're making the topping, pop the bowl in the freezer for five minutes and start again because cold butter is absolutely non-negotiable here
  • Mix the topping with clean hands rather than a pastry blender so you can feel exactly when the butter is incorporated and stop at that perfect coarse-crumb stage
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