A simple apple crumble is one of the easiest old-fashioned desserts you can make. Juicy cinnamon apples bake beneath a buttery crumb topping that turns crisp and golden while the fruit creates its own sauce underneath. It's ready in about 1 hour and can be assembled ahead. It's the kind of recipe you'll come back to every apple season.
This is the first recipe I ever learned from my grandmother fifty years ago, so you can say that I've been making it all my life. The streusel topping is easy to make, even for beginners, and you can make it ahead of time.
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Old-Fashioned Apple Dessert
When apple season arrives and you're looking for ways to showcase those gorgeous Granny Smith apples, this classic apple recipe delivers every time. It's rustic, comes together in minutes, and never fails to impress, just like my other fall favorite, the pear crumble.
It's a basic crumble recipe with just two parts: fruit on the bottom, crumb on top. The smell of sweet cinnamon apples is always a bit of kitchen magic, isn't it? It's a nostalgic, cozy aroma that can bring life to the dullest day.
The key is getting a buttery, clumpy apple crumble topping that bakes to a crunchy, golden brown and doesn't turn into a greasy paste. But I give you the option of a more floury topping; some people like it more (my father, for starters), strange as it sounds. It's all about the ratio of ingredients.
This is a great recipe for beginners or for when baking an apple pie with crumble topping or the very popular apple bars feels like too much work. And, though it's especially good on chilly days, this is a perennial favorite year-round, for potlucks, barbecues, holiday tables and as an everyday dessert.
What is the difference between apple crisp and apple crumble?
The real difference between the two desserts is in the topping. A crisp traditionally includes oats (and sometimes nuts) for a craggier, toastier texture, while a crumble relies on just flour, sugar, and butter for a more classic streusel. This recipe skips the oats entirely, so it technically lands on the crumble side. But either way, you're getting a buttery, golden topping over juicy cinnamon apples.
Desserts with crisp toppings are such favorites that I have a whole crisps and crumbles recipes category devoted to them. This apple dessert has been a classic at my childhood home, as it's my dad's absolute favorite dessert.
Side note: Growing up, we called it apple crisp, and that's how the family still refers to it. But since it has no oats, I'm going with the more accurate crumble. The two desserts are easy to mix up, and honestly, most people use the names interchangeably.
Success with apple crumble is about balancing tartness with sweetness. Choose your apple variety based on how tart they are and adjust sugar accordingly. Uniform cutting ensures even cooking, while warm (not hot) melted butter creates the perfect topping. Ratios matter, so use the suggested dish sizes.
By using this recipe. It has 8 ingredients and the crumble topping uses melted butter, making it a snap to put together. The crumble and the whole assembled dessert can be frozen. Follow the instructions in the recipe card, and you're set. Leave me a comment or send me an email if you have questions.
- Tracey ⭐️⭐️⭐️⭐️⭐️
Fantastic recipe, so quick and easy, and most of all absolutely delicious 😋
- Dean Kay ⭐️⭐️⭐️⭐️⭐️
Been following your site for a couple of months now and just made this for after Sunday night roast. Fantastic. I usually make with half oats and half flour, but this is a lovely change and a keeper.
Testing Notes
The key is to balance tart apples and sweetness, without one overpowering the other. Green apples are tarter than red baking apples, and you can adjust the sugar in the filling to accommodate your choice.
Apple preparation: Cut your apples into uniform pieces; this ensures even cooking. You can cube or dice them or slice them about ½ inch thick so they hold their shape and don't turn mushy. The size of the apple chunks determines how soft they bake.
Butter temperature matters: You want it lukewarm but still pourable, not hot. Let it cool slightly before mixing to prevent the sugars from dissolving completely.
The perfect crumble topping texture: After mixing in the melted butter, the mixture should hold together when squeezed but still break apart into irregular chunks. If it's too wet, add a tablespoon more flour; if too dry, drizzle in a bit more melted butter. This is also the fix if your topping comes out soggy instead of crisp; it usually means there was too much butter relative to flour, or the butter was too hot when mixed in.
Ratios matter. An 8x11-inch rectangular baking dish or a 9-inch square one works perfectly. The crumble should be about 2 inches deep for the ideal apple-to-topping ratio. If using a 9x13-inch baking dish, you'll have a shallower dessert but still as delicious!
Make-ahead and freezing: The crumble topping can be made up to a week ahead and refrigerated, or frozen for up to a month; just make sure you break up any large clumps before using. You can also assemble the whole dish (apples + topping) up to a day ahead and refrigerate, covered, before baking. If freezing the unbaked assembled dish, add about 10-15 extra minutes to the bake time and bake directly from the freezer.
Types of apples to use
Depending on the kind of apples you use, you can vary the sweetness of this simple apple crumble. I'm partial to tart apples, but some people like sweeter ones, and the dessert is forgiving either way.
Granny Smith apples: The green ones. For me, they're the best apples to use, and I bake with them exclusively unless unavailable, which is rare. Their acidity complements the overall sweetness of the topping, and they have the best texture; they hold their shape well without turning mushy in the oven, even after the full bake time.
Other varieties
- Honeycrisp apples: Sweeter and juicier than Granny Smith, with a firm bite that holds up well during baking. If you go this route, consider cutting back the sugar in the filling slightly or adding a touch more lemon juice to keep things balanced.
- Pink Lady apples: A nice middle ground. Sweet-tart and firm, they won't break down into mush if using medium-large chunks, but won't bring quite the same acidity as Granny Smith.
- Gala and Fuji apples: Both are on the sweeter, softer side. They work, but they'll cook down faster and release more juice, so if you use them, lean into a thicker filling cut (closer to ¾-inch pieces) to help them hold their shape.
- A mix of apples: Combining two or three varieties, like a tart Granny Smith with a sweeter Honeycrisp, gives you a layered texture and flavor, since they'll break down at slightly different rates.
Apple Crumble Topping
Melted butter
This is a classic topping made with everyday ingredients: butter, sugar, flour and salt. I like to use melted butter as I find it to be quicker, and the resulting mixture is clumpier (the best type of crumble topping if you ask me).
It's key to use the butter warm and pourable, but not hot, which will turn it more into a paste than a crumbly topping. The amount of butter used is also important, so it's not greasy.
Make the topping
Chill it in the fridge while you prepare the fruit layer. This helps you get a clumpy crumble.
It can be made ahead and refrigerated for a week or frozen for a month. Make sure to break up large clumps before using.
How to cut the apples
Chopping the fruit into roughly bite-sized pieces (half-inch at the most) ensures they cook evenly. Another option is slicing the apples; just make sure the pieces are not too large so they're easier to eat.
Apple layer
Stir all the ingredients together and spread them on the prepared dish. You can use a separate bowl or carefully mix them in the baking dish. Here is where you can add another spice with the cinnamon. Maybe ginger or nutmeg?
Assembly
Use the crumble topping cold from the fridge.
You might need to break up large clumps of the mixture before sprinkling it over the apples.
Baking
When the fruit filling starts to bubble up and the topping turns a golden brown, it means the juices are thickening, and the crumble is baking as it should.
If it starts browning too quickly, you can loosely tent the dish with foil.
Easy Apple Crumble (No Oats)
Ingredients
- 1 tablespoon unsalted butter, to grease the dish
Crumble topping:
- 1 cup all-purpose flour
- pinch of salt
- ¼ teaspoon baking powder
- ⅓ cup sugar
- ⅓ cup light brown sugar
- ½ cup unsalted butter, melted and barely lukewarm, not hot (see Notes below)
Apple filling:
- 6 cups sliced or diced Granny Smith apples, the green ones
- ¼ cup light brown sugar
- 1 tablespoon lemon juice, from about ½ a lemon
- 1 teaspoon ground cinnamon, or apple pie spice for a more complex flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Use 1 tablespoon unsalted butter to grease an 8x11 or 9-inch square baking dish for a taller dessert, or a 9x13-inch baking dish for a shorter one. Reserve. The final dessert will be amazing either way.
Make the crumble topping:
- In a medium bowl, combine 1 cup all-purpose flour, a pinch of salt, ¼ teaspoon baking powder, ⅓ cup sugar, and ⅓ cup light brown sugar.
- Drizzle ½ cup unsalted butter, melted and barely warm but pourable, not hot, to the dry ingredients and stir with a fork or spoon until it resembles coarse crumbs. It should be clumpy. If it's too wet, add up to 2 more tablespoons of flour. Chill while preparing the fruit layer. You can prepare it ahead; see Notes below.
Prepare the apple filling:
- In a large bowl, combine 6 cups sliced or diced Granny Smith apples, ¼ cup light brown sugar, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon. Toss the ingredients together until the apples are evenly coated.
- Pour the apple mixture into the baking dish and spread it out evenly.
Assemble the dessert:
- Sprinkle the crumble topping evenly over the apple filling in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbling. It might take a little more depending on the size of the fruit pieces.
- Let the apple crumble cool slightly before serving. Serve warm, on its own or with vanilla ice cream, whipped cream, or custard.
- Leftovers keep well covered in the refrigerator for up to three days and can be gently rewarmed in a low oven to restore some of the topping's crunch.
Christine says
Hi,why does the apple crumble recipe have more flour than the pear crumble recipe?Thank you.Christine
Paula Montenegro says
Hi Christine! They use the same amount of flour. I do add a sentence about adding 1 or 2 more tablespoons of flour if the crumble mixture seems too wet, which can sometimes happen when the butter is not lukewarm or has a higher water content.
Kathryn says
This looks delish. Can you please tell me if you think brown butter would be as nice as using butter in its normal state?
Thank you very much for posting!
Paula Montenegro says
Hi Kathryn! Yes, brown butter can work wonderfully well here, adding a deeper vanilla, nutty flavor that will bring out the spices and warm, fall feeling of the apples. Let me know how it turns out!
Daniel says
"Sick!!! Thank you, this will complete our dessert addition to thanks giving gathering tomorrow. Thank you!!
Allison says
Delicious
Dean Kay says
G'day from Perth, West Australia Paula! Been following your site for a couple months now and just made this for after Sunday night roast. Fantastic. I usually make with half oats and half flour but this is a lovely change and a keeper.
Cheers
Dean
Paula Montenegro says
So happy you loved it so much Dean! It means a lot, being a family recipe.
Elaine Speight says
Absolutely gorgeous. X
Tracey says
Fantastic recipe so quick and easy most of all absolutely delicious 😋
Paula Montenegro says
SO glad you liked it Tracey! It’s a family heirloom.
Janet says
Should the apples be peeled first?
Paula Montenegro says
Yes Janet.