Easy Apple Crumble

If apple pie feels like too much work, apple crumble is your new best friend. Soft, cinnamon-spiced apples bubble away under a golden, buttery oat topping, and there's no pastry to roll, no crust to blind bake, and no stress. It's ready for the oven in about 15 minutes.

This is the dessert I make when the evenings get dark early and I want the whole house to smell like fall.

Why you'll love this apple crumble

• No pastry needed. Just chop, sprinkle and bake.
• Crunchy on top, jammy underneath. The oats give the topping real crunch.
• Make-ahead friendly. Perfect for Thanksgiving or a dinner party.
• Pantry ingredients. Apples, flour, oats, butter and sugar.

Ingredients (serves 6–8)

For the apple filling

• 6 medium apples (about 1 kg / 2.2 lb), a mix of tart and sweet
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch

For the crumble topping

• 1 cup (125 g) all-purpose flour
• 3/4 cup (75 g) rolled oats
• 1/2 cup (100 g) light brown sugar
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/2 cup (113 g) cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch (23 cm) baking dish.
2. Make the filling. Peel, core and slice the apples about 1/2 cm (1/4 inch) thick. Toss with the sugar, lemon juice, cinnamon and cornstarch, then spread evenly in the dish.
3. Make the topping. In a bowl, mix the flour, oats, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until it looks like rough breadcrumbs with a few bigger clumps.
4. Assemble. Scatter the topping evenly over the apples. Don't press it down. Loose crumbs bake up crunchier.
5. Bake for 40–45 minutes, until the topping is deep golden and the juices are bubbling at the edges.
6. Rest for 10 minutes before serving.

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Alla's tips

• Use a mix of apples. Granny Smith keeps its shape and adds tang; Honeycrisp or Gala adds sweetness.
• Keep the butter cold. Warm butter makes a greasy, flat topping. Cold butter gives you those crunchy clumps.
• Chill the topping for 10 minutes before scattering for even bigger clusters.
• Want extra crunch? Add a handful of chopped pecans or walnuts to the topping.
• Bake on a tray to catch any bubbling juices.

How to serve

Warm, with vanilla ice cream, whipped cream or a drizzle of custard.

Storage

Cover and keep in the fridge for up to 3 days. Reheat at 350°F (175°C) for 10–15 minutes to crisp the topping back up. You can also freeze it, unbaked, for up to 3 months.

FAQ

What's the difference between apple crumble and apple crisp? In the US, a crisp usually has oats in the topping and a crumble doesn't, but most people use the names interchangeably. This one has oats, so call it whichever you like!

Can I make it ahead? Yes. Assemble it up to a day ahead, cover and refrigerate, then bake straight from the fridge, adding 5–10 minutes.

Why is my crumble topping soggy? The butter was too warm or the topping was pressed down. Keep it cold and loose.

Can I use other fruit? Yes. Pears, berries, plums or a mix of apple and blackberry are all delicious.

Can I make it gluten-free? Use a 1:1 gluten-free flour blend and certified gluten-free oats.

More fall desserts

• Classic Apple Pie
• Caramel Apple Nachos
• Pumpkin Loaf with Cream Cheese Frosting
• Pumpkin Cheesecake Bars

Hugs, Alla xox

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