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Baked apple crumble with golden rolled-oat topping and tender cinnamon apples in a cream ceramic baking dish.

Easy Apple Crumble

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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
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.