Easy Apple Crumble

This easy apple crumble layers tender cinnamon apples under a buttery oat topping. It bakes in one dish, with no pastry to roll, and is especially good served warm with vanilla ice cream or custard.

Oat-topped versions may also be called apple crisp in the United States. Apple crumble is a familiar name in the UK and elsewhere. Plan on about 25 minutes to prepare, 45–55 minutes to bake, and 15 minutes to rest. The recipe card’s 90-minute total uses a 50-minute bake estimate and includes the resting time.

Why This Recipe Works

A little cornstarch helps thicken the juice released by the apples as they bake. The topping uses cold butter, oats, flour, and brown sugar for a mix of crisp edges and larger crumbly clusters. Letting the dessert stand after baking gives the filling time to settle.

Ingredients and Helpful Notes

Apples: Use a mix of firm, tart and sweet-tart baking apples when possible. Granny Smith, Braeburn, Pink Lady, and Honeycrisp are useful options in the United States; Bramley cooking apples are common in the UK. Bramleys soften more and can release more juice, so mixing them with a firmer eating apple helps maintain some texture.

Apple weight: The recipe calls for 900 g (about 2 lb) of peeled and cored apples. As a rough shopping estimate, buy around 3 lb (1.35 kg) of whole apples; the amount needed varies with apple size and trimming. Weigh 900 g after peeling and coring for the recipe. The 8–9 cup estimate is approximate because slices pack differently.

Oats: Old-fashioned rolled oats give the topping its texture. Quick oats can make it finer and less distinct; steel-cut oats stay too firm.

Cornstarch: This thickens the apple juices. If using particularly juicy apples, such as mostly Bramleys, use the adjustment in the recipe notes.

Butter: Keep the topping butter cold so it forms crumbs rather than blending into a paste. A little softened butter is used separately to grease the baking dish.

How to Make Apple Crumble

Peel, core, and slice the apples evenly, then coat them with lemon juice, sugar, cinnamon, salt, and cornstarch. Make the topping by rubbing cold butter into the oat, flour, and brown-sugar mixture until it forms a range of small and larger crumbs. Scatter it loosely over the apples and bake until the topping is golden, the apples are tender, and the filling is bubbling. The complete measured ingredients and numbered method are in the recipe card below.

Tips for a Crisp Topping and Thick Filling

• Cut the apples to a similar thickness so they soften evenly.
• Mix the cornstarch thoroughly with the sugar and spices before tossing it with the apples. This helps distribute it without lumps.
• Keep the butter cold and stop mixing when the topping forms crumbs. Do not press the topping down; a loose layer bakes more evenly.
• Bake until the apples are tender and the filling is bubbling, not only until the topping looks browned. If the topping darkens before the apples are ready, cover it loosely with foil for the rest of the bake.
• Let the crumble stand for 15 minutes before serving. The filling will thicken as it cools slightly.

Serving Suggestions

Serve warm with vanilla ice cream, pouring custard, or lightly whipped cream. For a less sweet accompaniment, serve it with plain yogurt.

Make-Ahead, Storage, and Reheating

For make-ahead prep, mix the topping and refrigerate it separately in a covered container. Prepare the apples and assemble the crumble shortly before baking so the topping does not sit on the juicy filling.

Refrigerate leftovers within two hours, covered, and use within 3–4 days. Reheat a portion in the oven for a crisper topping or in the microwave for convenience. Reheat leftovers until hot throughout; USDA guidance recommends 165°F (74°C) for reheated leftovers.

Frequently Asked Questions

Which apples are best for apple crumble?

A mix of tart, firm apples and sweeter baking apples gives the filling a balance of flavor and texture. Granny Smith, Braeburn, and Pink Lady are useful options; Bramley apples work too, but become softer.

Why is my apple crumble filling watery?

Apples vary in how much juice they release. Measure the cornstarch, coat the apple pieces evenly, and bake until the filling is bubbling. Letting the crumble stand for 15 minutes also helps the filling settle. For very juicy apples, use the cornstarch adjustment in the recipe notes.

Can I make apple crumble without dairy?

For a dairy-free version, use a firm plant-based baking block in place of the butter. A soft tub spread may make the topping less crumbly.

Can I make it gluten-free?

Use a one-to-one gluten-free flour blend and oats labeled gluten-free. Check package labels for cross-contact information if that matters to you.

Easy Apple Crumble

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dessert

Ingredients Method Notes

Ingredients

  

Apple filling

• 900 g peeled and cored apples about 8–9 cups sliced; roughly 3 lb / 1.35 kg whole apples to buy, varies by size
• 1/3 cup granulated sugar 67 g
• 1 tablespoon lemon juice 15 ml
• 1 tablespoon cornstarch 8 g
• 1 teaspoon ground cinnamon 2.6 g
• 1/8 teaspoon fine salt
• 1 teaspoon softened unsalted butter for greasing the dish (5 g)

Buttery oat topping

• 1 cup old-fashioned rolled oats 90 g
• 1/2 cup all-purpose flour 60 g
• 1/2 cup packed light brown sugar 100 g
• 1/2 teaspoon ground cinnamon 1.3 g
• 1/4 teaspoon fine salt
• 7 tablespoons cold unsalted butter cut into small cubes (99 g)

Method

 

1. Preheat the oven to 375°F (190°C conventional; about 170°C fan-assisted). Lightly grease a 9-inch (23 cm) square baking dish with the softened butter. Set the dish on a rimmed baking sheet to catch any bubbling juices.
2. Peel, core, and cut the apples into evenly sized slices about 1/4 inch (6 mm) thick. In a large bowl, stir together the granulated sugar, cornstarch, cinnamon, and salt. Add the apples and lemon juice; toss until evenly coated.
3. In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter. Use your fingertips, a fork, or a pastry cutter to work it in until the mixture forms coarse crumbs with some larger clumps.
4. Spread the apples evenly in the prepared dish. Scatter the topping over them in a loose, even layer; do not press it down.
5. Bake for 45–55 minutes. The topping should be golden, the apples tender when pierced with a small knife, and the filling bubbling around the edges. If the topping browns before the apples are tender, cover it loosely with foil and continue baking. Check the center too; if the filling there is not bubbling, bake a few minutes longer.
6. Set the dish on a rack and let the crumble rest for 15 minutes before serving.

Notes

• If using particularly juicy apples, especially mostly Bramley apples, increase the cornstarch to 1 1/2 tablespoons (12 g).
• If using very sweet eating apples, reduce the filling sugar to 1/4 cup (50 g), if desired.
• For a dairy-free version, substitute a firm plant-based baking block by weight for the butter.
• For a gluten-free version, use a one-to-one gluten-free flour blend and oats labeled gluten-free.
• Refrigerate leftovers within two hours. Cover and keep refrigerated for 3–4 days. Reheat until hot throughout; USDA guidance recommends 165°F (74°C) for reheated leftovers.