I just made my favorite Apple Crumble Recipe Easy and honestly the apples are juicy, the crumble is absurdly buttery-crisp, and I can already predict how many people will lie about having a second slice.
I can’t stop thinking about this Apple Crumble Recipe Easy because the filling sings with tart Granny Smith or Honeycrisp apples and the whole thing gets that gloriously crunchy top from cold unsalted butter. I love peeling and slicing and pretending I’m small-time dramatic while the kitchen smells like cinnamon.
But it’s not about nostalgia. It’s about textures: soft fruit, crunchy crumble, that sweet buttered crumble you want to shove into your face.
And I make no apologies. It’s messy, fast, and totally worth it.
Seriously, Apple Crumble Easy Quick when hunger hits. I will eat it every single weekend.
Ingredients
- Apples: tart and juicy base that keeps some bite when it’s baked.
- Fresh lemon juice: brightens the fruit and stops browning.
Plus, zing.
- Granulated sugar: simple sweet crunch that balances the tartness.
- Light brown sugar (filling): adds mellow molasses warmth and softness.
- Cornstarch: thickens the juices so it’s not a runny mess.
- Cinnamon (filling): classic warmth that makes it cozy and familiar.
- Nutmeg: tiny nutty spice, basically magical in small doses.
- Pinch of salt: wakes up the sweetness and keeps it interesting.
- All-purpose flour: gives the crumble structure and tender crumbs.
- Rolled oats: chewy, rustic crunch and nice texture contrast.
- Light brown sugar (topping): richer sweetness for that caramel touch.
- Granulated sugar (optional): adds extra crunch if you want it crispier.
- Cinnamon (crumble): more warm spice, because you can never have too much.
- Salt (crumble): balances the butter and sugar, trust it.
- Cold unsalted butter: gives that flaky, buttery crumble everyone fights over.
- Vanilla extract: a soft sweet note, basically homey and comforting.
Ingredient Quantities
- 6 medium apples (about 1.2 kg) peeled, cored and thinly sliced – Granny Smith or Honeycrisp work great
- 1 tbsp fresh lemon juice
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 cup old fashioned rolled oats
- 3/4 cup packed light brown sugar
- 2 tbsp granulated sugar (optional, for extra crunch)
- 1 tsp ground cinnamon for the crumble
- 1/4 tsp salt
- 12 tbsp cold unsalted butter (1 1/2 sticks), cut into small cubes
- 1 tsp vanilla extract (optional)
How to Make this
1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish or spray it with nonstick spray, set aside.
2. Peel, core and thinly slice the 6 apples. Toss them in a big bowl with 1 tbsp lemon juice so they wont brown.
3. Add to the apples 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Stir until apples are evenly coated and slightly glossy.
4. Spread the apple mixture in the prepared baking dish, pressing down gently so it’s an even layer.
5. Make the crumble: in another bowl combine 1 1/2 cups all purpose flour, 1 cup rolled oats, 3/4 cup packed light brown sugar, 2 tbsp granulated sugar if you want extra crunch, 1 tsp cinnamon for the crumble, and 1/4 tsp salt. Mix with a fork so dry ingredients are blended.
6. Add the 12 tbsp cold cubed unsalted butter and, if using, 1 tsp vanilla extract. Use your fingers, a pastry cutter, or two knives to work the butter into the dry mix until it looks like coarse crumbs with some pea sized chunks. Dont overwork it or it will get greasy.
7. Sprinkle the crumble evenly over the apples, covering them well but leaving a few gaps so steam can escape.
8. Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
9. Let the crumble rest for at least 15 minutes before scooping so the filling sets up a bit. It will be easier to serve and less likely to run everywhere.
10. Serve warm with vanilla ice cream or whipped cream. Leftovers keep refrigerated for 3 to 4 days and reheat nicely in a 350°F oven for about 15 minutes.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, buttered or sprayed
3. 2 mixing bowls (one big for apples, one for crumble)
4. Sharp knife and cutting board for peeling and slicing apples
5. Vegetable peeler
6. Measuring cups and spoons
7. Pastry cutter or two knives or your fingers to cut in cold butter
8. Spatula or large spoon for spreading and serving
FAQ
Apple Crumble Recipe Substitutions and Variations
- Apples: Swap for firm pears (Bosc or Anjou). Use same weight and prep, they get softer faster so bake a bit less if you like chunks.
- Cornstarch: Use arrowroot powder 1 for 1, or all purpose flour at 2x the amount (so 4 tbsp flour) to thicken the filling.
- Old fashioned rolled oats: Replace with quick oats 1 for 1 for a finer crumble, or chopped walnuts/pecans (about 1 cup) for extra crunch and a nutty flavor.
- Unsalted butter: Use equal amount of cold vegan butter or solid coconut oil (refined if you don’t want coconut flavor); coconut will make the topping slightly crumblier.
Pro Tips
– Use a mix of apple types, but slice them a bit thicker than you think, about 1/4 inch. Thicker slices hold their shape and give you nice texture after baking, plus they wont turn to mush when the filling bubbles.
– Keep the butter super cold and work it quickly into the crumble so you still have pea sized bits. Those little chunks make the topping crisp and slightly flaky, if you overwork it it gets greasy and flat.
– Taste and adjust the sweetness before baking, especially if your apples are really sweet or really tart. Add a touch more lemon juice if its too sweet, or a tiny bit more cornstarch if the filling seems watery when you stir it.
– Let it rest at least 15 minutes after it comes out of the oven, and dont try to cut it right away. The filling firms up and serving will be cleaner, plus reheating leftovers in a 350 F oven for 10 to 15 minutes brings back the crunch.
Apple Crumble Recipe
I just made my favorite Apple Crumble Recipe Easy and honestly the apples are juicy, the crumble is absurdly buttery-crisp, and I can already predict how many people will lie about having a second slice.
8
servings
526
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch baking dish, buttered or sprayed
3. 2 mixing bowls (one big for apples, one for crumble)
4. Sharp knife and cutting board for peeling and slicing apples
5. Vegetable peeler
6. Measuring cups and spoons
7. Pastry cutter or two knives or your fingers to cut in cold butter
8. Spatula or large spoon for spreading and serving
Ingredients
6 medium apples (about 1.2 kg) peeled, cored and thinly sliced – Granny Smith or Honeycrisp work great
1 tbsp fresh lemon juice
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 1/2 cups all purpose flour
1 cup old fashioned rolled oats
3/4 cup packed light brown sugar
2 tbsp granulated sugar (optional, for extra crunch)
1 tsp ground cinnamon for the crumble
1/4 tsp salt
12 tbsp cold unsalted butter (1 1/2 sticks), cut into small cubes
1 tsp vanilla extract (optional)
Directions
- Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish or spray it with nonstick spray, set aside.
- Peel, core and thinly slice the 6 apples. Toss them in a big bowl with 1 tbsp lemon juice so they wont brown.
- Add to the apples 1/3 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and a pinch of salt. Stir until apples are evenly coated and slightly glossy.
- Spread the apple mixture in the prepared baking dish, pressing down gently so it's an even layer.
- Make the crumble: in another bowl combine 1 1/2 cups all purpose flour, 1 cup rolled oats, 3/4 cup packed light brown sugar, 2 tbsp granulated sugar if you want extra crunch, 1 tsp cinnamon for the crumble, and 1/4 tsp salt. Mix with a fork so dry ingredients are blended.
- Add the 12 tbsp cold cubed unsalted butter and, if using, 1 tsp vanilla extract. Use your fingers, a pastry cutter, or two knives to work the butter into the dry mix until it looks like coarse crumbs with some pea sized chunks. Dont overwork it or it will get greasy.
- Sprinkle the crumble evenly over the apples, covering them well but leaving a few gaps so steam can escape.
- Bake for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too fast, loosely tent with foil for the last 10 minutes.
- Let the crumble rest for at least 15 minutes before scooping so the filling sets up a bit. It will be easier to serve and less likely to run everywhere.
- Serve warm with vanilla ice cream or whipped cream. Leftovers keep refrigerated for 3 to 4 days and reheat nicely in a 350°F oven for about 15 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 526kcal
- Fat: 18.4g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Polyunsaturated: 0.9g
- Monounsaturated: 4.8g
- Cholesterol: 45.7mg
- Sodium: 72mg
- Potassium: 233mg
- Carbohydrates: 86.4g
- Fiber: 5.4g
- Sugar: 54g
- Protein: 4.7g
- Vitamin A: 539IU
- Vitamin C: 7.4mg
- Calcium: 23.6mg
- Iron: 0.9mg
