This easy Apple Crumble (Apple Crisp) is a crowd-pleasing classic that’s incredibly simple to make and can be prepared in advance. The warm, cinnamon-spiced apple filling and perfectly crunchy, crumbly oatmeal topping pair perfectly with a scoop of ice cream.
I love making apple crumble (or apple crisp as my US friends call it) when the weather cools down and we find ourselves seeking a warm and comforting treat. Apple crumble is the easy answer to apple pie cravings, but without all the fuss. I was given this recipe by a friend. It didn’t have measurements, oven temperature, or timings. I find it’s these kinds of recipes that turn out the best because they’re made many times over until they’re absolute perfection (and you can bet this is what I’ve been doing every Autumn and Winter 😂).
This Apple Crumble recipe has two amazing components:
- The crumbly topping is buttery, crispy, and addictive. It crumbles when you dig in but still holds together in chunks, making each bite as moreish as the one before it.
- The apple filling is perfectly syrupy and tender. It’s neither dry nor a watery disappointment that ruins the topping and your evening.
Pair this apple crumble with thick custard, or vanilla ice cream, and you have the perfect cosy dessert.
How to make Apple Crumble
Although somewhat untraditional, my recipe uses the stovetop to soften the apples slightly. I prefer this as it means I can peel and roughly dice the apples quickly, without worrying about getting finely sliced pieces that are thin enough to cook through in the oven.
Start by preheating the oven to 180ºC / 350ºF. Peel and roughly dice the apples, then add them to a saucepan with ¼ cup of brown sugar, 1 teaspoon of ground cinnamon, and a squeeze of lemon. Whisk together the cornstarch and water and add them to the saucepan. Let that simmer on low heat for about 10 minutes while you prepare the crumble topping.
To make the crumble topping, combine oats, flour, brown sugar, coconut, cinnamon powder and butter in a bowl. Mix until clumps form like wet sand.
All that’s left is to pour the apples into a baking dish, top it with the crumble topping, dot with extra butter if desired, and bake for 25 to 30 minutes, or ’til golden brown. Apple crumble (crisp) is best served very warm with a scoop of ice cream or custard.
What are the best apples to use?
The best apple to use for this recipe is the one you love most! The most commonly used apple for baked dishes is Granny Smith apples as they are firm, holding shape after cooking instead of turning into a mushy watery mess! Granny Smiths (green apples) are quite tart too, so this pairs perfectly with the sweetness of the crumble.
When I make my crumble I simply use what I have on hand. If any of the apples I have are a bit bruised, I simply cut away the damaged parts. Sweet red apples including Royal Gala, Red Delicious, Fuji, or Pink Lady are also great options to use.
If you only have canned apples on hand, skip simmering them on the stovetop. Instead, place them directly into the baking dish with the other filling ingredients. Increase cornstarch to 2 tsps.
Can I make Apple Crumble in advance?
Yes! You can make Apple Crumble (Apple Crisp) ahead of time. This means Apple Crumble is perfect for dinner parties and potlucks as you can prepare it well ahead of time. You can place the individual components (cooked apple filling, and crumble topping) in separate bowls in the fridge for up to 4 days. Alternatively, you can freeze the assembled crumble for up to 3 months, covered well in cling wrap and freezer bag to avoid freezer burn. You will need to bake the frozen apple crumble for an additional 10-15 minutes.
How to store and reheat Apple Crumble
Store leftover Apple Crumble covered and refrigerated for up to 5 days. You will be amazed at how well Apple Crumble reheats! It comes out just as fresh as the day it’s made. I find it’s best to reheat individual portions, loosely covered in foil in the oven or air fryer at 155ºC/310ºF until warmed through and topping is crispy again. Reheating without foil in the microwave can yield a slightly soggier topping, but it is still incredibly delicious and enjoyable to eat.
Classic Apple Crumble
Ingredients
Apple Filling
- 3 lbs (1.2kg) apples, weight before peeling and coring
- ¼ cup (56g) brown sugar, firmly packed
- 1 tbsp fresh lemon juice, optional
- 1 tsp cinnamon powder
- 1 tsp cornstarch
- 1 ¼ cup water
Crumble Topping
- 125 grams (½ cup) melted butter, plus extra 2tbsp for dotting (optional)
- 1 ¼ cup rolled oats
- 1 ¼ cup self raising flour
- ¾ cup brown sugar
- ¾ cup shredded coconut, optional, can also substitute with desiccated coconut
- 2 tsp cinnamon powder
Instructions
- Preheat the oven to 180ºC / 350ºF.
- Apples - Peel and roughly dice apples into 2cm / 1in cubes.
- Apple Filling - Places apples, brown sugar, lemon juice, and cinnamon powder into a medium saucepan. Whisk cornflour and water together, then add to saucepan. Place saucepan on medium high heat and bring to a boil.Let simmer on low heat for 10 minutes.
- Crumble topping - While the apples simmer, prepare the topping by placing butter, oats, flour, brown sugar, coconut, and cinnamon powder into a bowl. Mix until clumps form like wet sand.
- Assemble - Pour apple filling into a lightly greased baking dish. Spread evenly. Spread crumble topping over the apples, allowing for some clumps to remain together to get that nubbly finish. Dot with extra butter, if desired.
- Bake for 25-30 minutes, or until golden brown and filing is syrupy. Let stand for 10 minutes before serving to allow the filling to thicken slightly.
- Serve warm with vanilla ice cream or thick custard.
Notes
Wanting More Apple Desserts?
If you’ve tried this Apple Crumble, leave a comment with how you went and rate the recipe so others can find it. Then get onto trying this Apple Frangipane Pie from Cloudy Kitchen. Or have a go at Nagi’s one bowl Apple Muffins, perfect for a sweet breakkie treat. Happy baking! 
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