A crunchy, crumbly, buttery topping that gets just a little soft when it touches that cinnamon apple filling forms the perfect apple crumble recipe that’s easier to make than pie, and maybe even more fabulous.
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Especially here in New England, it’s basically a tragedy to not make some type of apple dessert during the fall season. And one of my favorite ways to celebrate apple season is with a big old, comforting apple crumble.
When I was a kiddo, my mom took my sister and I to a restaurant that had the best apple crumble. When the crumble came to the table, my sister and mom were too busy yapping to realize I had eaten all the crumble topping off the top, leaving them with just the apple filling. So you can imagine that when I test an apple crumble recipe for my blog, I’m going to take the crumble topping very, very seriously. It’s the best part!
This apple crumble is simple but dangerously good, and should be made with a complete understanding that there won’t be leftovers. Serve alone, with vanilla ice cream, or with a sprinkle of Candied Pecans.
Simply can’t wait for the crumble to come out of the oven? Make these Baked Apples that take 5 minutes to make!
Why You’ll Love This Apple Crumble Recipe
- The crumble topping is the best ever: buttery, crunchy, crumbly, and studded with cinnamon.
- The filling is just saucy enough but not watery: with perfectly tender apples!
- It’s easy to make: with ingredients you probably already have on hand.
- Make it ahead: it keeps really well!
Ingredients
The great thing about this recipe is most of the ingredients required to make apple crumble are things you already have in your pantry and fridge!
- Apples – I like Honeycrisp apples the best, with Granny Smith apples coming in second.
- Light brown sugar – a little brown sugar will help the apples caramelize and create a deliciously saucy filling. Brown sugar also adds a crunchy, molasses-like sweetness to the topping!
- All-purpose flour – a little flour will help thicken the filling and create a base for the crumble topping.
- Unsalted butter – butter adds richness and binds the topping together, adding flavor and texture.
- Lemon juice – fresh lemon juice is always best, adding a subtle contrast to the sweetness of the apples.
- Vanilla extract – vanilla makes everything better!
- Cinnamon – cinnamon adds that warm, nostalgic flavor.
- Salt – salt enhances flavor.
How to Make Apple Crumble
The full instructions are listed in the recipe card below. This is just an outline with photos!
Make the filling by mixing together brown sugar, flour, melted butter, lemon juice, vanilla, cinnamon, and salt. Cut apples into ½ inch slices. Toss apples into the filling. If the filling has solidified, microwave for 30 seconds and toss again. Add apples to a greased 8×8” baking dish, spreading out evenly.
For the topping, whisk together the flour, brown sugar, cinnamon, and salt. Then add the vanilla and butter, and mix well. Sprinkle the crumble topping over the apples in an even layer.
Bake at 375°F for 40-45 minutes, until filling is bubbling, the apples have released their juices, and the topping is golden. Lightly tent with foil toward the end if the topping is getting too brown. Let cool for 5-10 minutes, and enjoy!
My Pro Tip
Recipe Tips & Variations
Choose the right apples: Honeycrisp or Granny Smith work the best!
Don’t pack down the crumble topping: sprinkle it on top and pop it in the oven.
Bake long enough: don’t be tempted to shorten the bake time or the apples won’t have time to release their natural juices.
Variations: do 50/50 apples and berries, mix nuts into the crumble topping, or try drizzling with salted caramel sauce!
Frequently Asked Questions
A cobbler is topped with a biscuit-like dough. A crumble has a streusel-like topping made with flour, butter, and sugar, but typically without oats, whereas a crisp is similar to a crumble but includes oats in the topping. This recipe is for an apple crumble!
The secret to a good crumble is balancing tender, juicy apples with a buttery, crisp topping that stays crunchy, not soggy.
Honeycrisp and Granny Smith apples work the best for this recipe. They’re sweet-tart with the perfect firmness. Personally, I always use Honeycrisp apples.
Allow the crumble to cool completely before covering tightly and storing in the fridge for up 4 days.
Apple crumble reheats well in a 350°F oven for 10-20 minutes, uncovered, depending on how large the leftovers are. You can also place pieces in the microwave in increments of 15 seconds until warmed through, but the topping won’t stay quite as crisp.
Yes, you can freeze apple crumble by storing it in an airtight container, once it’s cooled completely, for up to 3 months. Thaw overnight in the fridge before reheating.
More Apple Recipes You’ll Love!
Snacks & Side Dishes
Apple Cider Vinegar Coleslaw
Appetizers
Crisp Apple Salad
Breakfast
New England Apple Fritters
If you’ve tried this Apple Crumble Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Apple Crumble Recipe
Equipment
- 8×8" baking dish
Ingredients
Apple Filling
- 5 medium apples, I like Honeycrisp or Granny Smith
- ¼ cup light brown sugar, packed
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- ½ tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Crumble Topping
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉. In a bowl, mix together the filling (brown sugar, flour, melted butter, lemon juice, vanilla, cinnamon, and salt).
- Cut apples into ½ inch slices (no need to remove skins unless you prefer). Toss apples into the filling. If the filling has solidified, microwave the filling with the apples for 30 seconds and toss again.
- Add apples to a greased 8×8” baking dish, spreading out evenly.
- In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt for the topping. Then add the vanilla and butter, and mix well with a spoon.
- Use your hands or a spoon to sprinkle the crumble topping over the apples in an even layer. Don’t press down!
- Bake for 40-45 minutes, until the filling is bubbling, the apples have released their juices, and the topping is golden. Lightly tent with foil toward the end of baking if the topping is getting too brown. Let cool for 5-10 minutes before enjoying alone, or with vanilla ice cream!
Video
Notes
- Make sure to follow the bake time. Taking the crumble out too early will mean crunchy apples and not enough time for the apples to release their juices!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have allergies and love how simple this recipe is. It’s easy to remove what I can’t have and it still tastes AMAZING – much better than most allergy-adjusted desserts! Definite win! (the removed items are lemon juice and vanilla)
Hi Catarina,
That’s what I love to hear! So glad you loved it and you were able to enjoy an allergy adjusted version 🙂
Grace
Could any part of this be made ahead?
Hi Danielle,
You can make the entire crumble 3-4 days in advance. Store in the fridge, covered was cooled completely. It reheats well in a 350°F oven uncovered, until warm.
I hope this helps!
Grace
Butter, cinnamon, vanilla…what could make apples taste better? Thank you for this warm and homey take on an old classic.
I agree! Hard to beat 🙂
Grace
I usually buy store made apple crisp, but not anymore!! Made this today and it was gone in an hour!! Will definitely be making this again
Hi Pete,
Honestly, I’m not surprised it was gone in an hour!! 🙂 Thanks so much for sharing!
Grace
The perfect easy fall dessert! My kids loved it with their favorite honeycrisp apples.
I agree with them; Honeycrisps are the best!
Grace
Omg this is incredible. The crumb on top is so good I’m going to try and do this with peaches in the summer!!
Can’t go wrong with peaches too!!
Grace